I think your videos are great, I think you should keep doing what you're doing the same way you've always been doing. I do want to say with respect that you should care a lot less about what the negativity of the community has to say. Keep bringing what you been bringing do not concern yourself with a negativity of the viewers. There may be some good critiques but everything else is just garbage and doesn't even deserve to be mentioned in your videos. No comment no response. Kudos!
What OTHERS should realize this is a man who is offering his talents for free. Yes people can partner with him, but that doesn't mean ownership. I am just so happy to have authentic cooking at my finger tips! Thank you so much!!
Common, then dont go to youtube, if you are so sensitive to the critics :))) people are amazing in the way they think - what had you expected?? 100% liking and popularity?? :)) Learn to accept the reality
Cerins11 Constructive criticism is generally good and welcome. Criticism for its own sake, or because the critic was in a bad mood, is not. Especially when the critic probably struggles to make beans on toast.
I made the French mushroom & bacon dish for my son who lives IN SW France he was blown away how good it was, his comment was it’s as good as anything you get in top restaurants.
This boy is a treasure... whatever he touches turns out to be amazing... god bless you beautiful and smart boy... regards from Melbourne Btw, today I made the french dressing and because I did not have shallots I grated salad onion and turned out to be really nice, thankyou and keep up the good work
Greetings from Canada! I love your channel and watch something almost every day. We are currently self-isolating in Canada, as elsewhere so I'm working from home and have lot's of time now for cooking. I plan to try the recipe, possible today, since I have all these ingredients on hand. Traditionally, what would be served along side? Bread and salad perhaps? If the bread in the oven turns out, that's what I'm going with.
Made this recipe for dinner tonight and O....M....G....!!! Bravo Chef, bravo 👏👏 so freakin' good. Served it with your bistro sauteed potatoes, and made your crêpe suzette for dessert. I am in a food coma right now, not sure if I'll pull out of it - don't care, I am so very very happy 😁😁😁
Unpretentious and delicious...I learned to use "confetti" of herbs or fine minced peppers from John Folse of Donaldsonville, Louisiana...it really makes a plate pop....🙂
Hello leo. I just got done watching your show chicken mushrooms,bacon, and onions grandmas chicken boy it sure looks good i am going to try it soon. Hell i like all ya dishes.I live across lake pontchartrain in slidell louisiana about 26 miles north from new orleans and we cook something like that at home but you make it look easy.I am a retired master plumber don't be saying i going to pour the grease down the sink a little here and a little there and there you are a stopped up sink. And A service call it might cut in on your budget.BLESS YOU BOYS I am a saint's foot ball fan. who that
I’ m going to try one of your recipes tonight. French sauce is the most complicate and the best sauce in the world. Yours look delicious and simple to follow. Thanks for the recipe
Grandma's chicken? Lol definitely my kind of flavours! What are your thoughts on sautéing mushrooms in water 1st and then oil/bacon fat? I recently learned this way of cooking them and omg it tastes amazing! You get full mushroom flavour instead of oily mushroom flavour - apparently they will soak up all oils almost immediately but won't absorb any water, so cooking in water and then finishing in butter is how I intend on cooking mushrooms from now on. I love it!
Great recipes!! Well done videos and easy to do at home. I have learned a lot about cooking with your show. THANKS Just one suggestion can you set up your website to support the microdata or hrecipe standards. I keep all my recipes electronically so this helps to import them. At the moment I need to cut and paste your recipes on my recipe book. Txs!!
From the States: I made this for our dinner tonight, AMAZING, and I have only had my tatse test as it's not 1600 yet. Yes, we eat insanely early..anyway - great job as always!!
Looks both simple and delicious! Quick question though.... can i use water instead of wine to 'deglaze'? Does it detract from the overall taste/flavour?
This is almost Coq au Vin, just add red wine, brandy, tomato paste, carrots, and a few herbs. How sweet that the French have an old recipe called "Chicken Grandma-style".
Looks great! Are you deglazing with just whatever white wine is around or??? I didn't notice that in the recipe, but def saw it in the video. This is a must try, so want to get it right!
The pre-made off the shelf stocks here in the Netherlands are quite expensive and come in small quantities (200 ml). Would it be reasonable to replace it with stock made with the stock cubes?
Two questions. Is the lid put on the pot for the final 15 or so minutes? And is the pot kept on top the stove and not in the oven? Thank you. I feel though, that the uncovered pot must have been put into the oven?
I love these recipes and follow this channel slavishly, but honestly, the best part of it is how apparent this guy's irrepressible love of the food is as the dishes come together. "Ummm," "ahh," "look at dis," and so forth. You know you're with somebody who relishes the eating as much as he does the cooking.
"Not many onions survived the holocaust..." That cracked me up, but great to see another amazing simple and homely dish. Will give this a go next time. Merci beaucoup pour votre travaille.
Bonjour Stéphane et merci pour ta chaîne. Dis-moi, comment as-tu culotté ta poele De Buyer stp ? Cela fait plus d'un an que j'ai la mienne et elle est loin d'être noire. A cause de l'induction ? Hello Stéphane and thanks for your channel. Could you tell me how did you season your De Buyer pan pls ? I own one for more than a year and it's far from black. Is it because I use induction ?
A really great recipe, I have been making this a lot because of this Recipe, but I disagree with Blanching the Bacon. I prefer to keep the flavor of the Bacon, so I skip the Blanching and just flash fry it.
I recently made Duxelles using Cremini mushrooms. I find that the flavor of Cremini is incompatible with some of the French dishes. Which mushrooms are used in France- Chanterelles?
The most common mushroom in France is the "champignon de Paris" (agaricus bisporus) for everyday use. Other mushrooms are considered noble and they are usually left whole or cut into rather large pieces depending on their size.
Merci beaucoup, chef Stephane!
I think your videos are great, I think you should keep doing what you're doing the same way you've always been doing. I do want to say with respect that you should care a lot less about what the negativity of the community has to say. Keep bringing what you been bringing do not concern yourself with a negativity of the viewers. There may be some good critiques but everything else is just garbage and doesn't even deserve to be mentioned in your videos. No comment no response. Kudos!
Thanks for the feedback I will keep this in mind 🙂
What OTHERS should realize this is a man who is offering his talents for free. Yes people can partner with him, but that doesn't mean ownership. I am just so happy to have authentic cooking at my finger tips! Thank you so much!!
Common, then dont go to youtube, if you are so sensitive to the critics :))) people are amazing in the way they think - what had you expected?? 100% liking and popularity?? :)) Learn to accept the reality
Cerins11 Constructive criticism is generally good and welcome. Criticism for its own sake, or because the critic was in a bad mood, is not. Especially when the critic probably struggles to make beans on toast.
Lew Reed very well said.
I made the French mushroom & bacon dish for my son who lives IN SW France he was blown away how good it was, his comment was it’s as good as anything you get in top restaurants.
Who in their right mind would thumbs down this good video? ... Vegans I bet. I'm definitely making this this weekend.
Beautiful dish. I’m Italian and I cook the chicken this way every time that a can. M E R A V I G L I O S O. Bravo!!
I made this yesterday, and it was so delicious! Thank you, Stephene for sharing a taste of France with us.
This boy is a treasure... whatever he touches turns out to be amazing... god bless you beautiful and smart boy... regards from Melbourne
Btw, today I made the french dressing and because I did not have shallots I grated salad onion and turned out to be really nice, thankyou and keep up the good work
I used to make something very similar to this and finish at the end with a bit of heavy cream. Pairs so well with dirty or wild rice.
Classic french food.
Amazing.
The very best.
From Colombia, I love to cook.
Looks delicious! Thank you for yet another quality presentation. Going to make this for Sunday dinner, can't wait : )
Added to my recipe books. Look quite easy to cook but yummy. Thnks for sharing
Love your cooking , I will adapt it according to the local ingredients I can afford .
Amazing recipe! Really thankful for your channel, we're your big fans from Canada :)
Great ideas for the onions. I always learn something new with your classes!
More involved, but better flavor than the other cocette recipes. The flavor here is much better as reflected by the involvement.
You are absolutely wonderful and I spent hours watching you already and I definitely want to follow your techniques.
thanks a lot for watching 😀
Greetings from Canada! I love your channel and watch something almost every day. We are currently self-isolating in Canada, as elsewhere so I'm working from home and have lot's of time now for cooking. I plan to try the recipe, possible today, since I have all these ingredients on hand. Traditionally, what would be served along side? Bread and salad perhaps? If the bread in the oven turns out, that's what I'm going with.
Made this recipe for dinner tonight and O....M....G....!!! Bravo Chef, bravo 👏👏 so freakin' good. Served it with your bistro sauteed potatoes, and made your crêpe suzette for dessert. I am in a food coma right now, not sure if I'll pull out of it - don't care, I am so very very happy 😁😁😁
I love this country-style French cooking. Great vid.
thanks 🙂
Nice easy to follow recipe, pleasant on screen persona,Blessings
I don’t even have to watch the entire video before ‘liking ‘. I already know it’s gonna be great
I'm cooking this over the weekend! Can't wait!
Hope turned out good!
that looks like a nice dinner to try out
Brilliant as always Stefan, thank you.
Just finding this now. So I’ve got to taste :). Thanks, Stephane, for the inspiration!
Looks super bon chef Stéphane!!
It is a simple classic but really good to make at home
Unpretentious and delicious...I learned to use "confetti" of herbs or fine minced peppers from John Folse of Donaldsonville, Louisiana...it really makes a plate pop....🙂
*high pitched voice*
"Ah you throw your things away lets kill him"
I died LMFAO
While we end up with a bunch of "mystery bits" in our freezers......
Looks very delicious!! I will definitely try this out! Thanks for the video. Cheers from Seattle 😍
I like your recipes you are the best 👍
when he tastes it !! taste envy!!
I really love your videos! Thanks for the lessons and the whole thing you do! Really cool!
love your recipes...keep em coming!
Hello leo. I just got done watching your show chicken mushrooms,bacon, and onions grandmas chicken boy it sure looks good i am going to try it soon. Hell i like all ya dishes.I live across lake pontchartrain in slidell louisiana about 26 miles north from new orleans and we cook something like that at home but you make it look easy.I am a retired master plumber don't be saying i going to pour the grease down the sink a little here and a little there and there you are a stopped up sink. And A service call it might cut in on your budget.BLESS YOU BOYS I am a saint's foot ball fan. who that
Great dish well done chef , thanks Ivan
my pleasure
Awesome chef
I’ m going to try one of your recipes tonight. French sauce is the most complicate and the best sauce in the world. Yours look delicious and simple to follow. Thanks for the recipe
Will be trying this recipe this weekend!!
Tried tonight and it was amazing! Very easy to cook and I plan to make it again soon :)
looks delicious
This is definitely getting made this week.
😋😋👨🏻🍳
Looks good!
Thanks!
Oh yes, I will try! Looks fantastic
Great video love recipe
Magnifique!
Love your videos! Thanks for helping me expand my arsenal of recipes
Merci mille fois Stephan!
Thanks for watching
how can I change measurements to US measures?
Love this. Thanks.
Thank you. I love simple recipes! I will definitely make this soon.
magnifique Chef merci
Grandma's chicken? Lol definitely my kind of flavours!
What are your thoughts on sautéing mushrooms in water 1st and then oil/bacon fat? I recently learned this way of cooking them and omg it tastes amazing! You get full mushroom flavour instead of oily mushroom flavour - apparently they will soak up all oils almost immediately but won't absorb any water, so cooking in water and then finishing in butter is how I intend on cooking mushrooms from now on. I love it!
Great recipes!! Well done videos and easy to do at home. I have learned a lot about cooking with your show. THANKS Just one suggestion can you set up your website to support the microdata or hrecipe standards. I keep all my recipes electronically so this helps to import them. At the moment I need to cut and paste your recipes on my recipe book. Txs!!
MMMmmmMMM! Looks divine! One question--can you suggest a wine to use in this? Thanks.
From the States:
I made this for our dinner tonight, AMAZING, and I have only had my tatse test as it's not 1600 yet. Yes, we eat insanely early..anyway - great job as always!!
Ashley King 4pm? We have a farm, we’re lucky to have dinner by 9, lol
Look yummy, love to try your chicken recipe one of these days
Very nice! 👍
I love it!
it is a simple dish but it works well
That looks really tasty.
Looks both simple and delicious!
Quick question though.... can i use water instead of wine to 'deglaze'? Does it detract from the overall taste/flavour?
you can use water yes but like everything you will lose some additional flavours . but it will work fine
sunz1230 I would use some chicken broth to deglaze the pan if you cannot use wine. It will keep some flavor
Hi Stephane! Thanks a lot for this recipe. I have two issues: can i buy ready made stock? And what can i use instead of wine? Merci beaucoup!
Wine is basically grape juice. Try white Concorde grape juice, found in the, you guessed it, juice drink aisle of the market!!
You can always deglaze with a little chicken stock, store bought or home made.
Okay Stephane, this video did it for me. Joined your Patreon. I'm hungry.
Just great.‼️🇪🇸✌🏾
Merci Stéphane! :)
Pas mal du tout!
Nice dish! So easy and delicious. Fine dining is good, but most of us want "generous dining"!! ;D
C'est bien cuit!
This is almost Coq au Vin, just add red wine, brandy, tomato paste, carrots, and a few herbs. How sweet that the French have an old recipe called "Chicken Grandma-style".
finally a dish with ingredients i can easily find..sorry i live in japan : ) thank you chef..i will cook this for the fam!
great it’s a simple dish but it’s nice .sauté potatoes are best as a side
Looks great! Are you deglazing with just whatever white wine is around or??? I didn't notice that in the recipe, but def saw it in the video. This is a must try, so want to get it right!
thanks for letting me know i just forgot to mention it i have added in now . it’s just a decent quality dry white wine like a sauvignon blanc
I love your channel.....
Thanks a lot 😀
Cool recipe Chef. You could put bacon and mushrooms on a shoe and I'd eat it!
Right, use that same "recipe" on a cell phone!! ;D
Ha ha ha, no kidding!
Wooww!! Sounds amazing!! That taste so delicious and yummy chicken casserole!! So good to try that!!! Great recipe!! See u anytime!!
I like it. I must try it one of these days since it's simple enough ♡☆☆☆☆ mercy beaucoup chef
The pre-made off the shelf stocks here in the Netherlands are quite expensive and come in small quantities (200 ml). Would it be reasonable to replace it with stock made with the stock cubes?
You could potentially if they are of good qualities without salt
@@FrenchCookingAcademy is theresuch a thing as good quality stock powder or cubes?
Two questions. Is the lid put on the pot for the final 15 or so minutes?
And is the pot kept on top the stove and not in the oven? Thank you.
I feel though, that the uncovered pot must have been put into the oven?
what would be the perfect side dish for this amazing food?
Cute frenchie shirt.
Is there any difference between this dish and coq au vin, apart from using red wine instead of white?
Love the tee. Are they for sale somewhere?
Would you serve this with a starch like boiled potatoes or butter noodles?
Thanks you very much. I tried it and it was so amazing. One of my best.
Thanks for trying the recipe🙂
We are not going to cremate our bacon :)))) I love you , Chef !
I love these recipes and follow this channel slavishly, but honestly, the best part of it is how apparent this guy's irrepressible love of the food is as the dishes come together. "Ummm," "ahh," "look at dis," and so forth. You know you're with somebody who relishes the eating as much as he does the cooking.
"Not many onions survived the holocaust..." That cracked me up, but great to see another amazing simple and homely dish. Will give this a go next time. Merci beaucoup pour votre travaille.
Bonjour Stéphane et merci pour ta chaîne. Dis-moi, comment as-tu culotté ta poele De Buyer stp ? Cela fait plus d'un an que j'ai la mienne et elle est loin d'être noire. A cause de l'induction ?
Hello Stéphane and thanks for your channel. Could you tell me how did you season your De Buyer pan pls ? I own one for more than a year and it's far from black. Is it because I use induction ?
Do you guys think this would work with regular bacon? Would I still need to parboil?
I used regular bacon tonight, Amazing!
@@ashleyking6020 Thank you!
Great videos. Instead of beurre manie can you use flour mixed with a little cold water as a thickening agent to save on the fat/cholesterol content?
best to use alternative like corn flour then
Many thanks@@FrenchCookingAcademy
You had me at bacon ;)
got to love bacon🙂😊👨🏻🍳😋
merci Stephan--je vois le recipe!
does anyone know what size le creuset he uses for these chicken dishes?
I love that shirt. Where can I get 1?
A really great recipe, I have been making this a lot because of this Recipe, but I disagree with Blanching the Bacon. I prefer to keep the flavor of the Bacon, so I skip the Blanching and just flash fry it.
I recently made Duxelles using Cremini mushrooms. I find that the flavor of Cremini is incompatible with some of the French dishes. Which mushrooms are used in France- Chanterelles?
The most common mushroom in France is the "champignon de Paris" (agaricus bisporus) for everyday use. Other mushrooms are considered noble and they are usually left whole or cut into rather large pieces depending on their size.
is enamel better than stainless steel pot? what is the brand of this pot?
"Cremating the bacon" I could feel him looking at me. Gotta be crispy for me
How did you make your chicken stock?
your programs are wonderful but how can we get a printed recipe so we can assemble the ingredients properly?
I have written recipes on my website frenchcookingacademy.com
Did anyone else almost cry when he boiled the flavor outa that bacon
I do the same thing with my bacon to reduce the oil and saltiness... Bacon would still be crispy when fried.
He cooked it for one second
Nope, it was the right thing for the recipe.
Rest in peace Caramelised onions
six million