The best time I have ever ate this was at a little cafe near Versailles. It was in the middle of january and my husband ordered this, I had beouf. His poulet chasseur was the best I ever tasted. I have tried to make for him like they did for one year. I saw this last week and tried this recipe and it is perfect. That day showing my husband Versailles was made most perfect by this dish. So many thanks for showing me how to do this in a better way. I believe it is the stock that makes all the difference and is the most important part. I serve with pomme dophinoise, potato gratin. With a good bit of baguette, it is the perfect lunch in the brisk weather days. Thank you again and keep doing videos.
Yes, I learned many things from this channel but in relation to the stock was to dramatically increase the stock flavour by using a quality bought liquid stock to use in place of the water you would usually add and also to take part of the stock and boil it down till it becomes very concentrated and then add that back to your main stock liquid.
@@MaZEEZaM : Question. I noticed chef used a packaged veal stock which is not available in my area. I always have homemade chicken stock in my freezer would that do? Or, should I buy or make beef stock? As cooler weather will soon be upon us this dish would be lovely.
HI Bridget, I think you might have something there. I would say the Origination of this Dish is from the Basque region, given that it has a Tomato base (Paste) in it, typical of that region as not too many French dishes have that. Someone else further down here said their Bretagne family had never of it, which goes to show how regional French cooking is.
@Tramaine -- LB? Did you hear about the new restaurant in Whole Foods on the south west corner of PCH and Studebaker. It is called (don't laugh) Yellow Fever. It was started by some Asian cooks and it sounds like it is different kinds of Asian inspired bowls. One of the bowls on the menu is called SHANGHAI and comes with braised natural pork belly, sauteed onions, bok choy, asian slaw, shiso leaves and kung pow sauce. Just the pork belly with bok choy has my mouth watering. I don't get into Long Beach very often but my next trip down there I am going to need to try it out. As for the French chef, in France they are all over the place. ;-) My favorite greasy spoon in Nice was near the Port of Nice and called Chez Jackie. You walked in and there was a big bag filled with restaurant loafs of bread. Grab one, break a piece off or take the whole thing to your table. I loved to order spaghetti as my appetizer and then escalope panée (veal cutlet breaded and fried) for the main course with french fries. Pop open the cheap red wine on the table or a bottle of sugar water and you have a meal fit for a balayeur. Cheers
I LOVE that Chef Stefan emphasizes mise en place. There is a certain kind of Zen in getting all the ingredients prepared for cooking. To me, it is a very happy place to be. Thanks, Chef!
I made this tonight and while it probably took me a bit longer to make then you (about 2 hours), it turned out amazing! My wife was super impressed, even cleaned up the kitchen in thanks. Thank you for this series! I can't wait to try another of your recipes .
yes! I always prepare everything I can before I begin cooking. So many cooking channels say something like "while this is cooking now is a perfect time to cut up your vegetables" and I always think why risk it when you can do it all before hand. Since I am still a novice and slow in the kitchen it is especially helpful for me.
Made this last night and it was really delicious. Instead of dealing with a whole chicken I bought six chicken legs, four for baking as in the recipe. The other two I deboned; the chopped meat I sautéed and then added to the chasseur sauce; the bones I used for the stock. This is a superb way to prepare chicken. Note that there are differences between the video and the recipe website. I followed the video.
I want to say thank you for making the French classics so approachable, easy to understand - your communication skills are fantastic. Stephen, votre nourriture est magnifique - merci
Thank you for this recipe. It brings back good old memories of my husband, may he Rest In Peace, who was a master chef, was a member of Chaine des Rotisseurs, Swedish chapter.
Same. My dad was a member of the New Zealand Chaine branch. Many an enjoyable long table feast was had while he was with us. I wish you well in Sweden and long live French cuisine and the wonderful people who show us their techniques.
I'm a new cook and recently came across your channel, I really enjoy your demonstrations and clear instructions of technique and preparation. Tonight for Christmas dinner I made a version of this dish. Instead of stew, I made it into a sauce and served it over some sage seasoned mashed potatoes and saved the vegetables (carrots etc.) from the first step as a side-dish. Absolutely incredible flavor and the first time I purposely started a fire in my kitchen (the flambe step). My wife and I play a game and try to price what we'd pay for the meal if we had gone to a restaurant instead. This was definitely in the "nice dinner for the holidays" price range! Beautiful dish, a lot of work but completely worth the effort! Thank you so much for your channel!
I made this for Sunday dinner this past weekend for my family. I made it JUST as instructed EXCEPT I had to use a good brandy since I did not have cognac. It was fabulous! I made plated the chicken in a dish with some boiled golden bites size potato's, ladled the magnificent sauce over top.. voila magnifique, THANK YOU for the recipe. Family loved it.
at the end you said the sauce was beautiful ... you are correct.. so sophisticated, elegant every detail and love that went into that dish ..i am not french, rather italian, but my goodness you have to love the french manner of culinary excellence.
Live part time in Italy also....you should check out the Abruzzo region, where the French ruled for hundreds of years. The cuisine there reflects the French influence with the use of mirepoix, celery, herbs, French technique and refinement. Even crepes, known as crespelle.
YUM!! Growing up I was fortunate to have both of my grandma's being excellent cook's. Full blood French, I started cooking at 8 yrs old & at the time wasn't aware of the significance it would have on me, I just loved cooking, learning new things but most importantly to keep it simple & use fresh ingredients. Through the years friends have thought that French cooking was something complex in order to get the "signature" end result of classic French cuisine. Your videos show just that. I'm now able to share with them, to show exactly what I've been saying for decades!! I absolutely love your channel!!!
I do have to say, ive never once considered browning the carcass before 'stocking' it. . . It actually makes a phenomenal flavour difference, so thank you for that hint
Oh yeah, the slightest technique changes everything. French cooking is very technical, that's why it's the best. Braising, roasting, frying, boiling, brining, all French technique. The 5 mother sauces says it all.
I just made this last night. Thank you so much for posting - it was enjoyed by my entire family. I was new to deboning a chicken - your video helped there as well.
The place I work isn't training me at all so I'm using youtube to better my skills. I've been binging Jacques' videos as well as yours. They have been a huge help. Thanks, chef.
I have the same dutch oven you use, mine is red. A little on the pricy side but so worth it. I love cast iron. My iron frying pans, 4 of them, big papa, mama, junior, and the baby are ancient! Smoothe as glass and seasoned and well cared for with love as they have been passed down through generations.
I thoroughly enjoyed this video from start to finish! I respect any cook/chef who takes time to make a "simple" chicken stock. It makes all the difference in the world. Thank-you for taking time to film and share this wonderful recipe! (With air-conditioning, anytime can be autumn!)
We watched this video and made it 2 years ago. The flavor is decadent , rich and packs more flavor than any dish I have ever had. A half portion is all that is needed to satisfy. Superb recipe.....5 stars.
Tried this recipe last night for the family. Don't have an oven at home now (asian home 🤣) so I braised the chicken after searing in the sauce till it was cooked. Absolutely amazing flavor! Thank you, chef!
I made this recipe today, however, I forgot to coat my chicken in the plain flour. In the tomato juice, the chicken went quite soggy. My advice is always, always coat the seasoned chicken in flour, so it stays crispy and thickens the sauce. Thank you Chef...Your recipe was superb
This is a great recipe! The "super charged" stock makes all the difference. I made a few changes by making a roux along with the mushrooms and shallots before deglazing; I also didn't bake the chicken after browning it, instead I braised the chicken for an hour in that *amazing* sauce (I added an extra 1/4 cup of water to ensure it wouldn't reduce too far during cooking). I also deleted the parsley and doubled the chopped tarragon, adding 3/4's prior to braising and 1/4 before service. It was out of this world!
Suzanne Baruch hi there what a super comment 😋 I love the fact that you made the recipe your way and loved it . I am saying this because that's is exactly the aim with the recipes I am showing on the channel. These recipes are the base recipes that exist and work but it's definitely open to changes and improvement to open the door to new variation. Geez That gives me motivation to cook thousand more recipes 😄😄👨🏻🍳👨🏻🍳😋 LET'S COOK
Made this recipe twice now - Once without the alcohol and the other time with it. Both turned out great. I like the exactness of the recipe and timings that you give, it really helps someone like me to master the recipe. Also I have used your savory pastry recipe twice - it's so easy to make, it cooks perfectly and produces a fantastic, rich, crisp but flaky texture. I have used the pastry with a Jamie Oliver recipe for chicken and mushroom pie filling and the combination is delicious! Thank You P.S. This channel is now a firm favourite of mine!
Please know that between you, Julia Child, and Simone Beck French cooking has been made approachable for me. That said I also love how you explain and demonstrate proper techniques and traditions as well. French cuisine is my favorite to cook and consume now! :) Thank you for everything!
This recipe is so delicious and so yummy!!! The chicken really wakes up with all these unbelievable flavors. I used my homemade veal stock and loved the rich taste and creamy texture. The sauce is truly incredible and I plan to add this dish to my favorites to cook in the fall/winter months. Pure French comfort food to enjoy. Thank you for making this dish. Hope this one goes into your new cookbook.
You're adorable! Your ending was perfect! I actually made your chicken in vinegar sauce the other day! It was so good, and now I cant wait to try this recipe!
I owe you a great "thank you" for that fabulous recipe!!! I made it few times and it upgraded my cooking skills and the result was mindblowing! Thanks for all the content you make for us through this years!!!!
This is what I was looking for , a REAL french chef , cooking french meals, but who speakes english so I can understand, and you are nice to look at by the way ! : )
Just made this dish following your instructions. It was wonderful!! I'm looking forward to cooking your recipe for bourguignon. I'm always at a loss for breakfast dishes. Do you have suggestions and where can I go to find your recipes?
IT SEEMS YOU DON'T KNOW VERY MUCH HISTORY OF THE WORLD BECAUSE YOU SHOULD KNOW THAT THE SAME THINGS HAPPEND DURING ALL HISTORY OF THE WORLD, CHINA, ROMA, GREECE, PERSIANS, BRITIhS, FRENCH, PORTUGUESE, ARABS, GODES, AND VISIGODS, FROM YOUR OWN COUNTRIES, THEY HAD THE SAME.... ATZECAS, INCAS, and OTHER tribes the Asian UNOS, AND even THE USA ....too ETC.. YOU WANT TO CONTINUE??!! DON'T CAME WANTING TO BE COOL WHEN YOU ONLY SHOW YOUR IGNORANCE. ... claro que no igual que lo hicieron los romanos, los godos, los arabes, los .... todos los paises, incluso tus propia raza, porque ellos TAMBIEN LO HICIERON TE GUSTE O NO.... ASI ES EL SER HUMANO Y ASI ERES TU.
Thank you. Maybe this for my family for Sunday lunch. It went down fantastically. I followed the recipe exactly it was very easy. I took your tip and did a mis-en-place , makes cooking so much easier, virtually stress free, and the kitchen was very quick to clean afterwards. Thank you once again. A big fan from London , looking forward to trying your other recipes.
hi there congratulations on making that dish and really happy to hear you took the time to make a mise en place. that is really a great step to become a great cook. thanks for your comment and see yo again on the channel😀
One video, I’m already subscribing. Never done that before. Usually takes several videos. Every step of the way perfect instruction for the intermediate cook looking to improve. Just perfect instruction.
@@charlieandhudsonspal1312 looks nice, I will try to make it sometime too. But in the meantime, I find it relatively "quick and easy" to find some stock in my local super market!! ;D
Most of the cooking videos posted by French chefs are in French. I can understand but they speak so fast and it takes time to catch up. Thanks a million to you for uploading this awesome recipe and speaking in English :) Love from India!!
nice work .............................i like that you explain history of this dish. i have made this recipe when i was in school for my practical exam. it was nice dish. when i did this i used only wine . nice work once again. keep it up.
my pleasure......its very interesting that you tells about origin and history ........now a days most of people don't know about origin. for me its good to refresh my memories and also i have learning lots of thing. im working in a Mexican restaurant in Dubai UAE. i like french cooking but i never get change to master. but from this i can gain knowledge. thanks and keep it up.
well, the leyends and stories of cooking are different in different areas. THIS SAUCE HERE IS CALLED THE SPANISH BROWN SAUCE. like the italians have the tomatoe sauce and the French are famous for the white sauce or ''bechamel' etc. The truth is TALKING ABOUT HISTORY, many of the dishes called French originally came form other parts of Europe. For example, the French Kings were married to Spanish princeses who took with them their own chefs and they brought to France many dishes: chocolate, flan=custard , ''FRENCH TOAST' tipical of Spain Easter holidays. and many other dishes. Yes, the french chefs put France XX century in the map as best chefs, but many of their original recipes were not French.(also some generals from Napoleon, tood cooking recipes books from monasteries and different places when they invaded Spain) The Arabs broght to Europe (Spain, Italy etc) many of their desserts, which passed to Christian Spain, italy, ... and from them to other parts of Europe during centuries,.... and the same happened with other recipes. etc...Now. we can't say one dish is from specific country (except a few inventions from differents chefs famous inEurope). The world -Europe- people have move from one are to another, from North to South, etc. THAT IS WHY WE CAN'T SAY 100% anyone is from a specific race, which that doesn't exist. KING LUIS XIV mother, was a Spanish princesses , and he got married to a Spanish princesses, and the other Lui's too (and Austrian princesses, of Spanish origen) and Napoleon III was too married to a Spanish princess. etc etc
medinalba VERY TRUE. DON'T FORGET THE INFLUENCE OF AFRICA, AND EAST ASIA. OFTEN SPANISH CONQUESTODORS ROBBED COUNTRIES OF THEIR CULTURE, RESOURCES, AND ENSLAVED THE POPULATION. TAKING THEIR CUISINE, TEXTILES, LAND, PEOPLE, FOOD AND CULTURE AS PART OF THEIR BOUNTY.
I enjoy how you give us the historical background of the dish. Amazing recipe! Very doable, and the flambe added a touch of drama to making the dish. Thanks for sharing how to make this recipe! 😃
yeah that one was was terrible that’s why people start to consider video camera again instead of dslrs for youtube. no issue with sound and continuous shooting 🙂
This was amazing. I didn’t have carrots so I used rutabaga; I put the trimming and peels of the rutabaga in the stock, and boiled and mashed the rest of the rutabagas as a side. Amazing.
That looks amazing, Stephane! Any chance to see a dish from the Alpine region in the future? Something that would utilize Reblochon or Tomme de Savoie?
I made this tonight -- it turned out excellent! You sir, have me on a classical French cooking streak, and I'm okay with that. I vividly remember visiting Lorient; loved the people and the food. Thanks, and keep em' coming!
I was confused at first because it looked like he was making a stock then added store bought stock. But I came across a really old technique where they made an authentic stock and reduced it by half. It took a lot of hours. Then they made what amounted to a second stock and added it to the first. The second stock was like this video and took much less time. Then you add the second stock to the first stock. This mist be a twist on that double stock.
Without refrigeration, they'd be making stock all the time. You could always make a big batch and freeze it. My ex- and I made a big batch of chicken stock once with a nice roast chicken. After it cooled we put into these ice-cube bags that I've never seen again and froze the stock. For months we had great chicken stock :D No odd additives or thickeners. For store-bought, you just have to check the ingredients and get the most unadulterated one you can find. Chef Michel Dumas on his channel makes his stock without seasoning. That way he can season it as befits the dish.
This recipe looks amazing and I look forward to trying it. I was delighted when you said you'd show how to quickly prepare a chicken stock, but I must say that when you suddenly added - as one of the ingredients - *ready made veal stock* I laughed out loud.
nothing better than the classics. chicken chasseur, or chicken cacciatore, in italian cuisine are fantastic. a couple of things though. skip the buerre manie, and saute a roux to a nut brown, much better flavor, then add the mirepoix. wild mushrooms are in order here instead of the champignons. bolets, morels..whatever you find in the forest, saute the tomato paste to bring out its goodness, and keep the chix, after sauteing, in a 400F oven for a min of 45 min to cook through (dry heat-no sauce- to keep the skin crisp)...these are just suggestions. thank you for bringing back great memories
you can use any wine, white or red, as long as it's a wine you would drink. pick something low in acidity red- merlot, white-sauvignon blanc. keep it under $10 and bob's your uncle. bon appetit!
btw, make the recipe your own, you're not limited to the exact table of ingredients. this is hunter's chicken....much like bouillabaisse, you cook whatever you catch and won't sell. have fun with it....sherry vinegar, at the end.
Made it tonight and it came out really well. The beurre manie worked perfectly too, it thickened while still maintaining some fluidity unlike cornflour which is kind of gluggy, at least when I use it. Have subscribed and look forward to joining your lessons. My wife loves me more now too so merci beaucoup :)
the stock was made with bones that had a little meat on themthere was about a half a cup of carrots and onionsthey were used in the final dish but they cooked down so much and reduced in size so much that you can barley see them under the dark sauce
It's funny because if you watch a lot of his videos he always gets his temps wrong when comparing F to C. Always want to double-check that. I don't fault him though, because I would never get the conversion right either.
Now I am living in France and I am so happy to find you here. Thank you for your cooking video. French cooking is an art and hmmm, not really simple, but your's make me feel comfortable to cook.
French food has somehow been assassinated in the US by those hipsters eateries. Thank you for showing some of the old traditional recipes. Every culture has a similar form of Chicken Chasseur. They are always rich, flavorful, brawny and very organic. Job well done. Think I will try that recipe tomorrow.
I was nearly drowned by Julia Child in Venice over twenty five years ago. She crawled over to our small boat party right before we were to traverse the grand canal. We were nearly toppled with her mad speech and incomprehensible gesticulations. I could tell after a couple of minutes that Julia had a domineering inner child, hence her very befitting last name.
Made this recipe for dinner this evening. It was SUPERB! The rich sauce, infused with tarragon, parsley, and shallots, was a hit with the whole family. I served the chicken chasseur with glazed carrots and mashed potatoes (with the sauce over the potatoes). The meal went well with a Keuka Lake Vineyards 2015 semi-dry riesling. Finished the meal with my raspberry compote crepes, and now I'm the hero of the day. Many thanks for the outstanding direction and a truly superb recipe.
Thanks for sharing. I cooked this dish last night dinner and my employer's family love it, especially my Sir and his son. Indeed, it's a great recipe. Thank you once again, Sir.
just cooked the sauce its formidable i have just awarded myself one Michelin star. thank you.
👍🙂
Well done 👍🏻
I'm taking it that you mean the sauce is very strong? I think I'll try this on the weekend.
@@alexandernorman5337 no not strong full of flavour enjoy.
Très formidable !!
The best time I have ever ate this was at a little cafe near Versailles. It was in the middle of january and my husband ordered this, I had beouf. His poulet chasseur was the best I ever tasted. I have tried to make for him like they did for one year. I saw this last week and tried this recipe and it is perfect. That day showing my husband Versailles was made most perfect by this dish. So many thanks for showing me how to do this in a better way. I believe it is the stock that makes all the difference and is the most important part. I serve with pomme dophinoise, potato gratin. With a good bit of baguette, it is the perfect lunch in the brisk weather days. Thank you again and keep doing videos.
Yes, I learned many things from this channel but in relation to the stock was to dramatically increase the stock flavour by using a quality bought liquid stock to use in place of the water you would usually add and also to take part of the stock and boil it down till it becomes very concentrated and then add that back to your main stock liquid.
@@MaZEEZaM : Question. I noticed chef used a packaged veal stock which is not available in my area. I always have homemade chicken stock in my freezer would that do? Or, should I buy or make beef stock? As cooler weather will soon be upon us this dish would be lovely.
My Basque father in law who was a French Chef made this while we were camping. Everything he cooked was fabulous!
HI Bridget, I think you might have something there. I would say the Origination of this Dish is from the Basque region, given that it has a Tomato base (Paste) in it, typical of that region as not too many French dishes have that. Someone else further down here said their Bretagne family had never of it, which goes to show how regional French cooking is.
Beats hot dogs and canned beans!
Love your show. Not pretentious and very easy to follow. Excellent directions
And info. You rock!
Wow!!! Glad you are showing how to cook authentic French dishes, much respect from Long Beach, CA!!! *salute*
Tramaine Lee thanks guys for all your support 😀😀😋
@Tramaine -- LB? Did you hear about the new restaurant in Whole Foods on the south west corner of PCH and Studebaker. It is called (don't laugh) Yellow Fever. It was started by some Asian cooks and it sounds like it is different kinds of Asian inspired bowls. One of the bowls on the menu is called SHANGHAI and comes with braised natural pork belly, sauteed onions, bok choy, asian slaw, shiso leaves and kung pow sauce. Just the pork belly with bok choy has my mouth watering. I don't get into Long Beach very often but my next trip down there I am going to need to try it out. As for the French chef, in France they are all over the place. ;-) My favorite greasy spoon in Nice was near the Port of Nice and called Chez Jackie. You walked in and there was a big bag filled with restaurant loafs of bread. Grab one, break a piece off or take the whole thing to your table. I loved to order spaghetti as my appetizer and then escalope panée (veal cutlet breaded and fried) for the main course with french fries. Pop open the cheap red wine on the table or a bottle of sugar water and you have a meal fit for a balayeur. Cheers
So, an African appreciates OUR culture, cooking, and history?
French Cooking Academy I want to make escargot. Where can I find the recipe on French Cooking Academy? Can we watch you make it?
@@wilhard45 Did you mean the one that used to be on Lakewood? Nowhere near Studebaker?!!! All their stores are closed now, anyway.
I LOVE that Chef Stefan emphasizes mise en place. There is a certain kind of Zen in getting all the ingredients prepared for cooking. To me, it is a very happy place to be.
Thanks, Chef!
I made this tonight and while it probably took me a bit longer to make then you (about 2 hours), it turned out amazing! My wife was super impressed, even cleaned up the kitchen in thanks. Thank you for this series! I can't wait to try another of your recipes .
Bonjour de Nouvelle Louisienne /USA . Merci por video mon Ami .
yes! I always prepare everything I can before I begin cooking. So many cooking channels say something like "while this is cooking now is a perfect time to cut up your vegetables" and I always think why risk it when you can do it all before hand. Since I am still a novice and slow in the kitchen it is especially helpful for me.
Mise en place
Do not miss Mise En Place....ever. I, too, made that mistake a couple of times and I regretted it.
Made this last night and it was really delicious. Instead of dealing with a whole chicken I bought six chicken legs, four for baking as in the recipe. The other two I deboned; the chopped meat I sautéed and then added to the chasseur sauce; the bones I used for the stock. This is a superb way to prepare chicken. Note that there are differences between the video and the recipe website. I followed the video.
I want to say thank you for making the French classics so approachable, easy to understand - your communication skills are fantastic. Stephen, votre nourriture est magnifique - merci
Thank you for this recipe. It brings back good old memories of my husband, may he Rest In Peace, who was a master chef, was a member of Chaine des Rotisseurs, Swedish chapter.
Same. My dad was a member of the New Zealand Chaine branch. Many an enjoyable long table feast was had while he was with us. I wish you well in Sweden and long live French cuisine and the wonderful people who show us their techniques.
Hi rose, hope you're well
I'm a new cook and recently came across your channel, I really enjoy your demonstrations and clear instructions of technique and preparation.
Tonight for Christmas dinner I made a version of this dish. Instead of stew, I made it into a sauce and served it over some sage seasoned mashed potatoes and saved the vegetables (carrots etc.) from the first step as a side-dish. Absolutely incredible flavor and the first time I purposely started a fire in my kitchen (the flambe step). My wife and I play a game and try to price what we'd pay for the meal if we had gone to a restaurant instead. This was definitely in the "nice dinner for the holidays" price range!
Beautiful dish, a lot of work but completely worth the effort! Thank you so much for your channel!
I made this for Sunday dinner this past weekend for my family. I made it JUST as instructed EXCEPT I had to use a good brandy since I did not have cognac. It was fabulous! I made plated the chicken in a dish with some boiled golden bites size potato's, ladled the magnificent sauce over top.. voila magnifique, THANK YOU for the recipe. Family loved it.
at the end you said the sauce was beautiful ... you are correct.. so sophisticated, elegant every detail and love that went into that dish ..i am not french, rather italian, but my goodness you have to love the french manner of culinary excellence.
you know, chasseur is French for cacciatore. ^_^
Live part time in Italy also....you should check out the Abruzzo region, where the French ruled for hundreds of years. The cuisine there reflects the French influence with the use of mirepoix, celery, herbs, French technique and refinement. Even crepes, known as crespelle.
YUM!! Growing up I was fortunate to have both of my grandma's being excellent cook's. Full blood French, I started cooking at 8 yrs old & at the time wasn't aware of the significance it would have on me, I just loved cooking, learning new things but most importantly to keep it simple & use fresh ingredients. Through the years friends have thought that French cooking was something complex in order to get the "signature" end result of classic French cuisine. Your videos show just that. I'm now able to share with them, to show exactly what I've been saying for decades!! I absolutely love your channel!!!
I do have to say, ive never once considered browning the carcass before 'stocking' it. . . It actually makes a phenomenal flavour difference, so thank you for that hint
YES IT DOES!!!
i suspect it might have something to do with adding stock....
Oh yeah, the slightest technique changes everything. French cooking is very technical, that's why it's the best. Braising, roasting, frying, boiling, brining, all French technique. The 5 mother sauces says it all.
I just made this last night. Thank you so much for posting - it was enjoyed by my entire family. I was new to deboning a chicken - your video helped there as well.
The place I work isn't training me at all so I'm using youtube to better my skills. I've been binging Jacques' videos as well as yours. They have been a huge help. Thanks, chef.
When i trained as a chef, I was taught this dish completely wrong, after watching this I can’t wait to make it
I have the same dutch oven you use, mine is red. A little on the pricy side but so worth it. I love cast iron. My iron frying pans, 4 of them, big papa, mama, junior, and the baby are ancient! Smoothe as glass and seasoned and well cared for with love as they have been passed down through generations.
I thoroughly enjoyed this video from start to finish! I respect any cook/chef who takes time to make a "simple" chicken stock. It makes all the difference in the world. Thank-you for taking time to film and share this wonderful recipe! (With air-conditioning, anytime can be autumn!)
13soap13 Thanks. your right, stock is everything especially in French cooking. I like the air conditioning bit . Where do you live ?
We watched this video and made it 2 years ago. The flavor is decadent , rich and packs more flavor than any dish I have ever had. A half portion is all that is needed to satisfy. Superb recipe.....5 stars.
I made this a few nights ago. The flavor was fantastic, great dish to make when it is cold outside
Made this for my son and his wife today. Exactly as you made it but a few more herbs. It was really nice. I love your channel. ❤
Tried this recipe last night for the family. Don't have an oven at home now (asian home 🤣) so I braised the chicken after searing in the sauce till it was cooked. Absolutely amazing flavor! Thank you, chef!
🙂👍👨🏻🍳
It's nice to watch all your French cooking. What I love the most is when tell the story about the history of the food you cook..
I made this recipe today, however, I forgot to coat my chicken in the plain flour. In the tomato juice, the chicken went quite soggy. My advice is always, always coat the seasoned chicken in flour, so it stays crispy and thickens the sauce. Thank you Chef...Your recipe was superb
You're simply the best! Better than all the rest!
Merci encore une fois Stéphane. Mêmes mes enfants adorent cette recette.
Jean-Guy
This is a great recipe! The "super charged" stock makes all the difference. I made a few changes by making a roux along with the mushrooms and shallots before deglazing; I also didn't bake the chicken after browning it, instead I braised the chicken for an hour in that *amazing* sauce (I added an extra 1/4 cup of water to ensure it wouldn't reduce too far during cooking). I also deleted the parsley and doubled the chopped tarragon, adding 3/4's prior to braising and 1/4 before service. It was out of this world!
Suzanne Baruch hi there what a super comment 😋 I love the fact that you made the recipe your way and loved it . I am saying this because that's is exactly the aim with the recipes I am showing on the channel. These recipes are the base recipes that exist and work but it's definitely open to changes and improvement to open the door to new variation. Geez That gives me motivation to cook thousand more recipes 😄😄👨🏻🍳👨🏻🍳😋
LET'S COOK
Thank you for what you're doing! I enjoy your channel very much!
As a chef myself I must say I smiled while reading this and it surely made me wanna get up cook Lol
Sounds like the 'Frenchman's Axe", Suzanne
That is how I expected him to do it. Your way is more rustic, his maybe better for a presentation. Both good!
I cooked this tonight for my French family and everyone really loved it. They'd never heard of it before.
Superb and would definitely do it again.
thanks for the feedback🙂
I love the way traditional French recipes cook chicken. So savory and lots of booze!
Norwegian Blue this is my favourite comment lol 😂
Made this recipe twice now - Once without the alcohol and the other time with it. Both turned out great. I like the exactness of the recipe and timings that you give, it really helps someone like me to master the recipe.
Also I have used your savory pastry recipe twice - it's so easy to make, it cooks perfectly and produces a fantastic, rich, crisp but flaky texture. I have used the pastry with a Jamie Oliver recipe for chicken and mushroom pie filling and the combination is delicious!
Thank You
P.S. This channel is now a firm favourite of mine!
Thanks. Looks great. I love french food but I've never cooked anything french before. This will be my first.
This chanel is the best, he gives magistral classes just by free. Thanks so much
Good job chef! looks delish
Looks delicious. Very well shown. Thank you.
A bit of history and background with an actual recipe, that is what a cooking channel should be. Well done!
I made this for my boyfriend, and he said it was the best chicken he ever had!
well done 😋😋👨🏻🍳👍
Then what happened? 🐷
Funny, I made it for your boyfriend as well ...
That proves nothing. He would have said the same if you burnt everything to cinders
Also, he liked the soup.....
Just made it - the house smells unbelievable and I know its going to be excellent.
Please know that between you, Julia Child, and Simone Beck French cooking has been made approachable for me. That said I also love how you explain and demonstrate proper techniques and traditions as well. French cuisine is my favorite to cook and consume now! :)
Thank you for everything!
Phillip Flick its my pleasure i think the hardest thing is knowing what to cook next to make sure its useful for you guys.
This recipe is so delicious and so yummy!!! The chicken really wakes up with all these unbelievable flavors. I used my homemade veal stock and loved the rich taste and creamy texture. The sauce is truly incredible and I plan to add this dish to my favorites to cook in the fall/winter months. Pure French comfort food to enjoy. Thank you for making this dish. Hope this one goes into your new cookbook.
You're adorable! Your ending was perfect! I actually made your chicken in vinegar sauce the other day! It was so good, and now I cant wait to try this recipe!
I used to buy this from Waitrose. It was my favourite. Now I make it myself so I’m thankful for the recipe. Merci beaucoup.
Mise en place is the way to go, especially when you have a lot of ingredients and a small kitchen. 😉
I owe you a great "thank you" for that fabulous recipe!!! I made it few times and it upgraded my cooking skills and the result was mindblowing! Thanks for all the content you make for us through this years!!!!
This is what I was looking for , a REAL french chef , cooking french meals, but who speakes english so I can understand,
and you are nice to look at by the way ! : )
My World * Meu Mundo my god all those good comments it's amazing . Thanks heaps . I am just happy that people take the time to cook again
Just made this dish following your instructions. It was wonderful!! I'm looking forward to cooking your recipe for bourguignon. I'm always at a loss for breakfast dishes. Do you have suggestions and where can I go to find your recipes?
I understand the english you speakes nes pas ?
Yup me also, i was in and out of Paris hotels for years; never seen any great cooking like this.
IT SEEMS YOU DON'T KNOW VERY MUCH HISTORY OF THE WORLD BECAUSE YOU SHOULD KNOW THAT THE SAME THINGS HAPPEND DURING ALL HISTORY OF THE WORLD, CHINA, ROMA, GREECE, PERSIANS, BRITIhS, FRENCH, PORTUGUESE, ARABS, GODES, AND VISIGODS, FROM YOUR OWN COUNTRIES, THEY HAD THE SAME.... ATZECAS, INCAS, and OTHER tribes the Asian UNOS, AND even THE USA ....too ETC.. YOU WANT TO CONTINUE??!! DON'T CAME WANTING TO BE COOL WHEN YOU ONLY SHOW YOUR IGNORANCE. ... claro que no igual que lo hicieron los romanos, los godos, los arabes, los .... todos los paises, incluso tus propia raza, porque ellos TAMBIEN LO HICIERON TE GUSTE O NO.... ASI ES EL SER HUMANO Y ASI ERES TU.
I loved the simplicity and earthiness of this recipe. Simply superb.
Great recipe Chef!
Big fan of your channel.
What herbs are tied up in that bouquet?
Hi Glenn. Big fan
Nice recipe!!!
I love french food
Thanks for doing this recipe. It's one of my favorites! I'm glad others will now be able to enjoy it.
that's great i did not know so many people knew that recipe. thanks for watching and come back for more classic recipes soon
Je suis en train de faire cette recette pour la 4eme fois. La famille l'adore ! Merci Monsieur ! et desolé pour mon Francais
I tried Hunters Chicken...more work than I have done before.....best chicken I have ever had!
Kudos to you.
thats great it seems many people like that recipe. i am glad you liked it. and well done on making it! :o)
Thank you. Maybe this for my family for Sunday lunch. It went down fantastically. I followed the recipe exactly it was very easy. I took your tip and did a mis-en-place , makes cooking so much easier, virtually stress free, and the kitchen was very quick to clean afterwards. Thank you once again. A big fan from London , looking forward to trying your other recipes.
hi there congratulations on making that dish and really happy to hear you took the time to make a mise en place. that is really a great step to become a great cook. thanks for your comment and see yo again on the channel😀
7:22 Mushroom 1 to Mushroom 2: We live to fight another day, brother.
LOL, yeah I noticed that. Those kinds of things irritate me. ;-)
KyleOfCanada 🌸 I noticed very naughty, now a female would have scraped that dish lol 😂
I have to try this recipe 🤗
One video, I’m already subscribing. Never done that before. Usually takes several videos. Every step of the way perfect instruction for the intermediate cook looking to improve. Just perfect instruction.
Yes prep ingredients first I love how you emphasised the mise en plase
... so how's your French pronunciation? 🐩
glyn hodges that was a typo sorry but yes I agree and my French isn’t great but anything food related I’m pretty good with
I made this this evening and it was delicious, better yet there are leftovers! Thanks for the recipe!
“Quick and easy stock”
40 minutes later: “now we need to thicken it”
Nothing good happens quickly,.. except maybe a horse race!! :D
Stock normally takes many hours. Relatively quick
@@charlieandhudsonspal1312 looks nice, I will try to make it sometime too. But in the meantime, I find it relatively "quick and easy" to find some stock in my local super market!! ;D
believe me. french people needs hours. sometimes days to create stock. 40 minutes is quick.
@@charlieandhudsonspal1312 Exactly. I was thinking I would have cooked the stock a few hours.
Most of the cooking videos posted by French chefs are in French. I can understand but they speak so fast and it takes time to catch up. Thanks a million to you for uploading this awesome recipe and speaking in English :) Love from India!!
nice work .............................i like that you explain history of this dish. i have made this recipe when i was in school for my practical exam. it was nice dish. when i did this i used only wine . nice work once again. keep it up.
Susika Dissanayaka hey there glad you liked the video 😀
my pleasure......its very interesting that you tells about origin and history ........now a days most of people don't know about origin. for me its good to refresh my memories and also i have learning lots of thing. im working in a Mexican restaurant in Dubai UAE. i like french cooking but i never get change to master. but from this i can gain knowledge. thanks and keep it up.
well, the leyends and stories of cooking are different in different areas. THIS SAUCE HERE IS CALLED THE SPANISH BROWN SAUCE. like the italians have the tomatoe sauce and the French are famous for the white sauce or ''bechamel' etc. The truth is TALKING ABOUT HISTORY, many of the dishes called French originally came form other parts of Europe. For example, the French Kings were married to Spanish princeses who took with them their own chefs and they brought to France many dishes: chocolate, flan=custard , ''FRENCH TOAST' tipical of Spain Easter holidays. and many other dishes. Yes, the french chefs put France XX century in the map as best chefs, but many of their original recipes were not French.(also some generals from Napoleon, tood cooking recipes books from monasteries and different places when they invaded Spain) The Arabs broght to Europe (Spain, Italy etc) many of their desserts, which passed to Christian Spain, italy, ... and from them to other parts of Europe during centuries,.... and the same happened with other recipes. etc...Now. we can't say one dish is from specific country (except a few inventions from differents chefs famous inEurope). The world -Europe- people have move from one are to another, from North to South, etc. THAT IS WHY WE CAN'T SAY 100% anyone is from a specific race, which that doesn't exist. KING LUIS XIV mother, was a Spanish princesses , and he got married to a Spanish princesses, and the other Lui's too (and Austrian princesses, of Spanish origen) and Napoleon III was too married to a Spanish princess. etc etc
medinalba VERY TRUE. DON'T FORGET THE INFLUENCE OF AFRICA, AND EAST ASIA. OFTEN SPANISH CONQUESTODORS ROBBED COUNTRIES OF THEIR CULTURE, RESOURCES, AND ENSLAVED THE POPULATION. TAKING THEIR CUISINE, TEXTILES, LAND, PEOPLE, FOOD AND CULTURE AS PART OF THEIR BOUNTY.
Salsa Espanñola = Spanish brown sauce = Sauce Espagnole (in French)
I enjoy how you give us the historical background of the dish. Amazing recipe! Very doable, and the flambe added a touch of drama to making the dish. Thanks for sharing how to make this recipe! 😃
Really great video! Love that you screwed up the pour shot at the end. I do stuff like that all the time on my channel. Keep up the great work!
yeah that one was was terrible that’s why people start to consider video camera again instead of dslrs for youtube. no issue with sound and continuous shooting 🙂
it was actually a great part of the video haha, had a good laugh!
This was amazing. I didn’t have carrots so I used rutabaga; I put the trimming and peels of the rutabaga in the stock, and boiled and mashed the rest of the rutabagas as a side. Amazing.
LOL. I just caught myself smelling the screen of my phone. That’s how delicious your cuisine looks like.
I loved the way you cooked the first chicken. No drama. Just simple and effective cooking.
That looks amazing, Stephane! Any chance to see a dish from the Alpine region in the future? Something that would utilize Reblochon or Tomme de Savoie?
alexbn024 well I have a request for the tartiflette 😀but I am yet to source a good quality reblochon
I made this tonight -- it turned out excellent! You sir, have me on a classical French cooking streak, and I'm okay with that. I vividly remember visiting Lorient; loved the people and the food. Thanks, and keep em' coming!
I was confused at first because it looked like he was making a stock then added store bought stock. But I came across a really old technique where they made an authentic stock and reduced it by half. It took a lot of hours. Then they made what amounted to a second stock and added it to the first. The second stock was like this video and took much less time. Then you add the second stock to the first stock. This mist be a twist on that double stock.
Huh?
Without refrigeration, they'd be making stock all the time. You could always make a big batch and freeze it. My ex- and I made a big batch of chicken stock once with a nice roast chicken. After it cooled we put into these ice-cube bags that I've never seen again and froze the stock. For months we had great chicken stock :D No odd additives or thickeners. For store-bought, you just have to check the ingredients and get the most unadulterated one you can find.
Chef Michel Dumas on his channel makes his stock without seasoning. That way he can season it as befits the dish.
I have subscribed to many cooking channels but, I most say I am glad to have found this one. God bless sir. You do good work!
This recipe looks amazing and I look forward to trying it.
I was delighted when you said you'd show how to quickly prepare a chicken stock, but I must say that when you suddenly added - as one of the ingredients - *ready made veal stock* I laughed out loud.
@Marnie Dezzie Yup, you see him layer the flavors. Such good technique.
Nice demo of French Cooking Artistry. It's the end product, but also little steps during the journey. Thanks.
So kind of like a French version of chicken cacciatore (Italian hunter's chicken)
That is exactly what I was saying to myself about it. There are minor differences
Hunter's chicken:
Step 1: Shoot a chicken
Im missing where he used the garlic. This looks amazing im guessing the garlic goes in with the shallots or shortly after to prevent burning
nothing better than the classics. chicken chasseur, or chicken cacciatore, in italian cuisine are fantastic. a couple of things though. skip the buerre manie, and saute a roux to a nut brown, much better flavor, then add the mirepoix. wild mushrooms are in order here instead of the champignons. bolets, morels..whatever you find in the forest, saute the tomato paste to bring out its goodness, and keep the chix, after sauteing, in a 400F oven for a min of 45 min to cook through (dry heat-no sauce- to keep the skin crisp)...these are just suggestions. thank you for bringing back great memories
you can use any wine, white or red, as long as it's a wine you would drink. pick something low in acidity red- merlot, white-sauvignon blanc. keep it under $10 and bob's your uncle. bon appetit!
btw, make the recipe your own, you're not limited to the exact table of ingredients. this is hunter's chicken....much like bouillabaisse, you cook whatever you catch and won't sell. have fun with it....sherry vinegar, at the end.
Just prepared this. It was AMAZING! Put remaining sauce on savory crepes, too!
The host is very entertaining.
Made it tonight and it came out really well. The beurre manie worked perfectly too, it thickened while still maintaining some fluidity unlike cornflour which is kind of gluggy, at least when I use it. Have subscribed and look forward to joining your lessons. My wife loves me more now too so merci beaucoup :)
What about the vegetables and chicken meat left from the stock? Would they be thrown away? If so, it would be a very big wastage!
the stock was made with bones that had a little meat on themthere was about a half a cup of carrots and onionsthey were used in the final dish but they cooked down so much and reduced in size so much that you can barley see them under the dark sauce
This looks superb! Wonderful explanation of the dish. Take a bow!
Love the videos. But I think that 180 celsius is 356 fahrenheit, not 400. :)
Just finished the home cooked roast chicken.... the taste was superb. So simple🇫🇷👍
Be careful! 180C is 356F, not 400F! I hope this change has already been noted.
U r right
It's funny because if you watch a lot of his videos he always gets his temps wrong when comparing F to C. Always want to double-check that. I don't fault him though, because I would never get the conversion right either.
Now I am living in France and I am so happy to find you here. Thank you for your cooking video.
French cooking is an art and hmmm, not really simple, but your's make me feel comfortable to cook.
+LuggerMoulin where are you based in france , how come you live there now ?
Damn I'm HUNGRY NOW. Why did I watch this.
Finally i can cook something different !! its nice to learn french cuisine :) thank you so much from Bangalore India , much appreciated :)
Food porn rule: you HAVE to have a taste of what you make, chef!
Another rule: Cook the mushrooms in a Clean pot, not the one you browed the chicken in earlier. That causes salmonella.
@@kacy940 lol
French food has somehow been assassinated in the US by those hipsters eateries. Thank you for showing some of the old traditional recipes. Every culture has a similar form of Chicken Chasseur. They are always rich, flavorful, brawny and very organic. Job well done. Think I will try that recipe tomorrow.
great let me know how it goes
I'd hate to have to wash this guy's dishes.
My wife always says “DO YOU HAVE TO USE EVERY PAN IN THE KITCHEN?”
Amazingly delicious. Just made it and my partner and i loved it so much. My first French dish. Thank ypu xxx
Who's washing the dish and pans?
Thank you so much for this recipe. Worked on it for several hours but the result was worth it:-Delicious!
Vive La France!
I was nearly drowned by Julia Child in Venice over twenty five years ago. She crawled over to our small boat party right before we were to traverse the grand canal. We were nearly toppled with her mad speech and incomprehensible gesticulations. I could tell after a couple of minutes that Julia had a domineering inner child, hence her very befitting last name.
You're name is the only thing appropriate about you.
You are simply amazing. I love watching you cook and I love your recipes. I Can't wait to make this dish. Thank you and God Bless you.
ME: Looks left one hand chicken. Looks right one hand spices and veggies. Watches video throws it away makes macaroni and cheese instead
A1 fantastic and authentic recipe. Nice french technique
France would be perfect if not for all the French people.
I use the brown and then bake method now as a general way of cooking chicken - perfectly cooked and most every time!
Made this recipe for dinner this evening. It was SUPERB! The rich sauce, infused with tarragon, parsley, and shallots, was a hit with the whole family. I served the chicken chasseur with glazed carrots and mashed potatoes (with the sauce over the potatoes). The meal went well with a Keuka Lake Vineyards 2015 semi-dry riesling. Finished the meal with my raspberry compote crepes, and now I'm the hero of the day. Many thanks for the outstanding direction and a truly superb recipe.
well done on making that one you really did great 😀😀👨🏻🍳👍
Thanks for sharing. I cooked this dish last night dinner and my employer's family love it, especially my Sir and his son.
Indeed, it's a great recipe.
Thank you once again, Sir.
glad you could impress them with your cooking skills😋😋👨🏻🍳👍well done
And that all thanks to you, Sir😄. Keep it up.
French cuisine is a treasure 🤤
This instructional recipe was spot on , results were impressive..10/10.......tonight...chicken in vinegar sauce...