The man! I have nearly all of his books and have watched and rewatched most of his TV programing... and all of it is excellent. Together, more of an education than recipes. Not a day goes by in my kitchen that I don't apply something I have learned from this great. man.
@@danielfic9927the chicken is slightly discoloured, it's not brined, cooking in bits drys it out faster than keeping whole. The tomatoes are only good for a literal two months a year window for optimal fresh flavour, ketchup is sugar ladened tomatoes of poor quality and chives should be in ice water then sliced and added last minute.
I made this recently for dinner. I made a few substitutions - I didn’t have the kind of flour Jacques used, so I used cornstarch instead. I didn’t have chives, so I used scallions. Also added a bit of white wine since I had leftover white wine in the fridge. It came out great! I took Jacques’s advice and served it with some plain white rice. At first, I was a bit skeptical at adding ketchup but it turned out great - the ketchup helped thicken the sauce and added some nice sweetness. With the addition of the Italian seasoning herbs, the finished dish kind of tasted like a chicken cacciatore. Thanks, Jacques!
Folks, he's literally adding ketchup. It's heinz. 😂 As an ingredient, ketchup carries a lot of acidity and a hefty bit of sweetness. Paired with tabasco, which is acidic and a little bit spicy, it creates a balance in the dish without a lot of fuss. The thing that really pleasantly surprised me was absence of butter👍
@@broshmosh Heinz is not acidic at all it's just sugar ladened with cheap spices. French cooking does permit pre bottled sauces but there's brands and home preparation methods that offer superior taste and respect for the natural flavour of good produce. Tabasco is fine as it's high quality peppers from Mexico aged in oak barrels.
@@Johnnystammy I'm sure he wouldn't use it in his restaurant cooking, but he's showing recipes for home cooks with ingredients they would most likely have on hand and will do the job. Love his easy, accessible recipes.
@@lisamoore5552 I know he wouldn't but even so it's better to encourage the commitment at home, I'm lucky that I'm not home cook but the home cooks still interest me for what they can teach me because they often find ways to compensate for the difference in equipment and techniques that fascinates me but indeed I can certainly learn something from softening my approach in certain areas. Food for thought if you pardon the pun? 😂
My Mother who immigrated from Italy in 1950s , was an outstanding cook and taut me many Northern Italian recipes handed down from our ancestors .. Having said that ,, If she ever saw my use Ketchup in a chicken tomato dish like this one, Im pretty sure she would have disowned me 😂
Loved good and simple foods. Loved your sincerelity on the v clear information. Loved your channel. Thank you v much for sharing your knowledge/ experiences. I'm grateful for. Wish you good health. A happiness.
Before you might turn your nose up at the prospect of using ketchup, give it a try. In another of his recipes with chicken, Chef Pépin used some ketchup in a piquant sauce that I thought sounded terrible. Not so! It’s become a family favorite and, as I learned more about French sauces, another terrific example of his stellar ability to simplify complex preparations for home cooks. I have such admiration for this man, truly a National Treasure.
It's not the use of it but more of the use of a specific brand of it which is simply sugar ladened as opposed to organic brands or certain ones which don't use those ingredients.
@@rdr9999 Well that's exactly my point. Have you ever tried seasonal tomatoes from Italy fresh and pulpy and lightly smoked? It's utterly delicious and very nice. Or if you're into it making a homemade sauce using fresh and dried tomatoes really gives an amazing dimension.
I did just now! I'm hoping someone swooped in and sanitized the cutting board between the cutting of the chicken and vegetables. 😮 Still, I love Jaques.
thats the idea. to simplify potent recipes to inspire us homefolks with the spirit of "oh, heres a good one, YOU try!". hell, i´m a vegan and even i can figure out what i could use after the obvious switches etc.
I just tried it this evening and it was great. I did add some smoked bacon lardons as well as the chicken which have a nice taste. I will try again without
The video is edited. We don’t see the stuff cleared from the cutting board either. Do you really think a chef as experienced as J. Pepin would make such a basic mistake?
Omg Jacque please stop, you are scaring everyone who has known your mastery for years with no need to be relatable to gen z. First you add ketchup in your dish and then you trade in the formidable bean to cup Jura super auto coffee machine for a crap Nespresso that makes brown water? Go out with a bang buddy, with your head up high, not with compromised standards.
there are so many things you can do with chicken breast....in my freezer they are in pieces for a stir fry, in tenders, in thin slices and whole piece -- I use them right out of the freezer.....and by the way you are the master teacher who always conducts himself with class and knowledge
Mais oui, bien sur! A splash of white wine or dry sherry added in with the ketchup would be a nice addition, as long as it isn't too acidic. - CC from JPF
He’s showing us food that anyone can make and enjoy. That’s the real trick, isn’t it - making food that is both enjoyable and easily duplicated by anyone.
@@JacquesPepinFoundationOh please chef can you do a video wearing giant sunglasses like weekend at Bernie's but pretend like they're not even there? 😂
I love that I found your channel recently, as my final kid is away to college leaving just my wife and me at home. These quick and easy dishes for two are just perfect for us.
Jacques Pepin is my Bob Ross.
I love how this could have been some college dorm Bro's recipe, but it's Jacques so I am in awe. Not pompous, not pretentious, just awesome.
Yeah when he squirts some Heinz in there I can't help but laugh. Completely agree about the importance of not being pretentious.
this is the kind of cooking that sustains me, i could eat this for dinner all the time and never get tired of it with rice or potatoes
Keep doing what you what you love CHEF. Keep cooking ❤
I've been watching and learning from you Mr. Pepin for the past 45 years. No drama, no narcissism, always about the food. Thank you and God bless!
The man! I have nearly all of his books and have watched and rewatched most of his TV programing... and all of it is excellent. Together, more of an education than recipes. Not a day goes by in my kitchen that I don't apply something I have learned from this great. man.
Jacques is the man!
I must be simple..........his instructs are so simple and easy, and I learn from each video I watch. Thank you for the lessons.
I truly think these recipes are his best
I love how he prepares easy meals that are still high quality.
It’s not high quality, can guarantee this will be very bland.
@@JohnSmith-cs7jg how do you know? Are you a food critic?
@@danielfic9927 yes, anyone can be a food critic 👍🏼
@@JohnSmith-cs7jg ok, then please explain how you think this dish would be bland?
@@danielfic9927the chicken is slightly discoloured, it's not brined, cooking in bits drys it out faster than keeping whole. The tomatoes are only good for a literal two months a year window for optimal fresh flavour, ketchup is sugar ladened tomatoes of poor quality and chives should be in ice water then sliced and added last minute.
I made this recently for dinner. I made a few substitutions - I didn’t have the kind of flour Jacques used, so I used cornstarch instead. I didn’t have chives, so I used scallions. Also added a bit of white wine since I had leftover white wine in the fridge. It came out great! I took Jacques’s advice and served it with some plain white rice. At first, I was a bit skeptical at adding ketchup but it turned out great - the ketchup helped thicken the sauce and added some nice sweetness. With the addition of the Italian seasoning herbs, the finished dish kind of tasted like a chicken cacciatore. Thanks, Jacques!
Those all sounds like perfect substitutions. Great job! - CC fro JPF
There's no one better!!!
During these days of high meat prices, chicken is a good alternative.
Looks delicious!😊
Catsup from a French chef, I love it.
It's slightly different from ketchup that's more true to the Asian sauce ketchup was inspired by.
Folks, he's literally adding ketchup. It's heinz. 😂
As an ingredient, ketchup carries a lot of acidity and a hefty bit of sweetness. Paired with tabasco, which is acidic and a little bit spicy, it creates a balance in the dish without a lot of fuss.
The thing that really pleasantly surprised me was absence of butter👍
@@broshmosh Heinz is not acidic at all it's just sugar ladened with cheap spices. French cooking does permit pre bottled sauces but there's brands and home preparation methods that offer superior taste and respect for the natural flavour of good produce. Tabasco is fine as it's high quality peppers from Mexico aged in oak barrels.
@@Johnnystammy I'm sure he wouldn't use it in his restaurant cooking, but he's showing recipes for home cooks with ingredients they would most likely have on hand and will do the job. Love his easy, accessible recipes.
@@lisamoore5552 I know he wouldn't but even so it's better to encourage the commitment at home, I'm lucky that I'm not home cook but the home cooks still interest me for what they can teach me because they often find ways to compensate for the difference in equipment and techniques that fascinates me but indeed I can certainly learn something from softening my approach in certain areas. Food for thought if you pardon the pun? 😂
Wonderful! Going to love this new endeavor. Thanks so much
Fantastic. I'm looking forward to what's to come on the JPF RUclips channel!
We loved this apron, too! Unfortunately, we're not making this exact one any longer, but there's a new model available here: bit.ly/JacquesPepinApron
Always a pleasure to watch and hear you cooking, thank you for sharing all you do.
Now dinner for tomorrow is sorted! Love the simplicity and freshness.
Looks great!! Can’t wait to try it.
Jacques, you are definitely the elder statesman of the kitchen.
Looks wonderful! Thank you Chef.
My Mother who immigrated from Italy in 1950s , was an outstanding cook and taut me many Northern Italian recipes handed down from our ancestors .. Having said that ,, If she ever saw my use Ketchup in a chicken tomato dish like this one, Im pretty sure she would have disowned me 😂
The Master, once again.
‘The master’ as you call him doesn’t even know where herbs de Provence comes from. Lol
Loved good and simple foods. Loved your sincerelity on the v clear information. Loved your channel.
Thank you v much for sharing your knowledge/ experiences. I'm grateful for.
Wish you good health. A happiness.
This looks so tasty and not hard to make. Thank you! ❤
I made this for lunch today and it was super tasty. As I was eating I thought it might be just as good, or better, with shrimp. Thanks!
Perfect. My kind of easy...
The master!
Real French cooking! Even got the Heinz ketchup!
you are awesome.. go ahead brother
So awesome he doesn’t know where herbs de Provence comes from lol
I miss his banter with Julia!
Inspiring little recipe here. You could use this as a basis for a lot of recipes.
Good point! These techniques could definitely be applied to whatever protein and vegetables are at hand. - CC from JPF
Before you might turn your nose up at the prospect of using ketchup, give it a try. In another of his recipes with chicken, Chef Pépin used some ketchup in a piquant sauce that I thought sounded terrible. Not so! It’s become a family favorite and, as I learned more about French sauces, another terrific example of his stellar ability to simplify complex preparations for home cooks. I have such admiration for this man, truly a National Treasure.
He uses ketchup all the time. Marco, too, is fond of using bottled sauces. not a thing wrong with it!
Jacques loves his ketchup... And Tabasco!
It's not the use of it but more of the use of a specific brand of it which is simply sugar ladened as opposed to organic brands or certain ones which don't use those ingredients.
@@Johnnystammy Fair enough. Choose whatever brand makes sense to you, or make your own.
@@rdr9999 Well that's exactly my point. Have you ever tried seasonal tomatoes from Italy fresh and pulpy and lightly smoked? It's utterly delicious and very nice. Or if you're into it making a homemade sauce using fresh and dried tomatoes really gives an amazing dimension.
Even better on a JP plate.
Delightful
John Taffer would be losing his mind watching this. He's got raw chicken everywhere!
I did just now! I'm hoping someone swooped in and sanitized the cutting board between the cutting of the chicken and vegetables. 😮 Still, I love Jaques.
His philosophy is any germ that survives 300* heat degrees deserves to live. The vegetable are going to be cooked not to be eating raw.
No offense to my Asian friends but to me this is like high-end chop suey and it is a relatively simple recipe. Thank you chef.
I think sometimes Jacques just makes dishes up.
I tend to look in fridge and try to pull things together
Soon on our menu. Thank you.
Great !!
This is a very simple iteration of poulet chassuer
Came here to post the same thing
thats the idea. to simplify potent recipes to inspire us homefolks with the spirit of "oh, heres a good one, YOU try!". hell, i´m a vegan and even i can figure out what i could use after the obvious switches etc.
Love it! Ketchup.WOw.
This is great, indeed! tnx!!
I just tried it this evening and it was great. I did add some smoked bacon lardons as well as the chicken which have a nice taste. I will try again without
Looks delicious ❤
GOOD VIDEO. TY
I'm sure the sanitizing was done during the cut.
❤❤❤
I think I will do this with some lemon pasta.
Looks fantastic. I was taken aback by the addition of ketchup, but if it works it works.
So was I but the vinegar probably helps and the sugar cuts the acidity of the tomato
It literally took minutes for him to put that dish together. That would be great on some rice!
I would love to see Jacques do a video on sharpening knives.
Great idea! Here's one on the JPF website that might help: jp.foundation/video/choosing-and-sharpening-knives - CC from JPF
He has. Track down his original four volume Technique videos, circa 90s. Mine are vintage vhs, but hope to digetize them soon.
Delicious❤
Chef is always using chives,the chives in our garden have no chance keeping up with the best Chef ever!
You're absolutely right! None of Jacques' dishes seem done until they get that little sprinkle of green. 💚 - CC from JPF
Never saw Jacques use a Japanese high end custom knife before.. saw the makers stamp on the blade when it was laying on the board..
Who's knife is it, I've been trying to search it. Thanks
For 2 or 3 people? I'd eat the whole thing!
Why didn’t he wash his hands after handling raw chicken?
Ketchup??? "Italian seasonings"???? No thanks.
Never ketchup
You can just leave it out. Or substitute for tomato paste
Using a metal spoon on a non stick pan.
Isnt that bad for the environment?
I disagree regarding cross contamination. The board looked as if it had been wiped clean after the chicken had gone into the pan
Raw chicken cutting board-unsanitary.
You could put the raw chicken juice in a spray bottle and spray the whole kitchen. Same effect
There's one of you people in every thread. Get a life.
Damn, Jacques, you reached right into the salt after touching raw chicken, not a good idea.
THIS GUY GOES TO HIS MOUTH TOO OFTEN FOR ME
jJUST WATCH AND TAKE COUNT.
I can’t get past the cross contamination
Everyone will get food poisoning 😮
am i insane or does that look like a plate of hot dog shit?
No hand washing???
Don't worry, there's plenty of hand washing going on at Jacques' house! Just no time to show it in a 4 minute video. - CC from JPF
That looks bang average
I can't believe he used Heinz tomato sauce.
I think the chive was cut on the board where the raw chicken was cut and then the chive wasn't cooked.
The video is edited. We don’t see the stuff cleared from the cutting board either. Do you really think a chef as experienced as J. Pepin would make such a basic mistake?
Who cares.
It must be edited, right?
It's jacques pepin. He knows what he is doing
Bet you wear gloves when cooking
Herbs de Provence is French not Italian lol
Actually Jacques said >>>"Italian seasoning OR ...herbes de Provence..." referring to the type of seasoning to add after salt and Tabasco...
When I see a Heinz ketchup bottle I instantly get worried
When you see it's Jacques Pépin, you can stop, and be happy instead.
That fake French accent almost had me fooled!!
Have you been living under a rock?
@@faithdurrer8614
Let me guess - you also pretend to be French, right?
😂😂😂😂. You must be in your 20s.
@@judithmccrea2601
No.
Srlsy?? You must be a doofus
He obviously doesn't have high blood pressure because he always uses a TON of salt.
He will outlive you
If you don't eat out and if you don't eat over processed foods at home, you will be able to salt your dishes.
No he doesn’t.
Omg Jacque please stop, you are scaring everyone who has known your mastery for years with no need to be relatable to gen z. First you add ketchup in your dish and then you trade in the formidable bean to cup Jura super auto coffee machine for a crap Nespresso that makes brown water? Go out with a bang buddy, with your head up high, not with compromised standards.
I would pay to have this man make me a piece of toast
So would I when he took a bunch of sliced pieces of them and made bread flapjacks.
Might have to rinse the raw chicken juices off of the toast first
Congratulations for launching the official RUclips Channel! I can't wait to see new contents in this channel!
there are so many things you can do with chicken breast....in my freezer they are in pieces for a stir fry, in tenders, in thin slices and whole piece -- I use them right out of the freezer.....and by the way you are the master teacher who always conducts himself with class and knowledge
So simple. So good. Remember my grandmother watching when you first started on PBS. She loved your work. It’s still timeless
This guy has been cooking longer than most of us have been alive , I’m sure he knows exactly what he’s doing.
Jacques, you're the best!!
@@MichaelMoher Then let us refer to him as Monsieur pepin.
Mr Pepin could I add some dry sherry to your dish? A Spanish Fino perhaps? Merci beaucoup
Mais oui, bien sur! A splash of white wine or dry sherry added in with the ketchup would be a nice addition, as long as it isn't too acidic. - CC from JPF
@@JacquesPepinFoundationthanks for your reply Mr Pepin. I will try it 😁. Merci beaucoup
He’s showing us food that anyone can make and enjoy.
That’s the real trick, isn’t it - making food that is both enjoyable and easily duplicated by anyone.
mushroom, garlic, chicken, tomato... what's not to love? Perfect easy meal.
I like that he is not a ketsup snob
David Leibovitz mentions in a few of his cookbooks that the French love ketchup and are not all snobbish about using it in recipes.
@@FitzTheMariner comes from the Roux Brothers, who cooked a famous ketchup based sauce for the Rothchilds
CC, if you want to break the internet, film a video of Jacques responding to the chicken folks. It would be hilarious
😆 😎
@@JacquesPepinFoundationOh please chef can you do a video wearing giant sunglasses like weekend at Bernie's but pretend like they're not even there? 😂
This man is an artist and thank you for sharing your artistry.
I can do this!
You should have worked in a five-star restaurant, or at least teach us old folks how to cook! bless you. Love your videos.❤
So excited that jpf has its own channel. 👍😊
One should always have a mushroom in the fridge somewhere!
Just love this man and his shows. Thank you for your knowledge
Knowledge? Lol
I love that I found your channel recently, as my final kid is away to college leaving just my wife and me at home. These quick and easy dishes for two are just perfect for us.
Love it , quick and simple, and moreover very good ! I do it with tomatoes fresh from my garden , yum !
🙏❤️👍😋
😋😋❤❤
So simple and easy! Poulet aux tomates et champignons. 😃🍷💯
Damn Jacque out here making food more basic than I make on the daily. Thanks for the confidence boost.
Does he have guests for dinner?😊