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Easy and tangy saute chicken ready in 30 minutes
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- Опубликовано: 6 апр 2022
- If you believe that French cooking is too difficult then try this easy tangy saute chicken recipe. lemon, shallot wine, parsley and 30 minute time is all you need.
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🧅🥕INGREDIENTS🥕🧅
4 to 6 pieces of chicken
1tablespoon olive oil
25 grams unsalted butter
1 tablespoon finely diced shallot
50 ml dry white wine
1 medium size lemon ( half for the sauce the other to squeeze over the chicken at the end)
1 tablespoon chopped parsley
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Bonjour, i was amazed that you can do 30min French dish??? Will you do more video’s of these fast en simpel dishes? Perfect for people with busy life. I really enjoy your video’s, greetings from The Netherlands.
I second this!
I got 3 chicken thighs out of the freezer and literally was wondering what to do with them tonight, your timing is impeccable 👍😎😁😁😁 many thanks 👍👍👍🤩🤩🤩
Excellent example of "less is more"! Another fine recipe 👌
Funny, I've never thought of French cooking as complicated, well not in general anyway. Yes some dishes are complex & time consuming, but that's the same in any cuisine. I do think of French cuisine being about making the most out of the ingredients however simple or humble though. So the techniques can be quite intense sometimes. This quote always comes to mind; 'Cassoulet is not really a recipe, it's a way to argue among neighbouring villages of Gascony.' -said André Daguin.
So those techniques from complicated dishes can be carried over to something as humble as a bean casserole to make it a king of dishes, or simple eggs & ham can be elevated to a taste sensation.
Great video as always, thank you.
I agree. I don't necessarily think French cooking is hard, at least not the dishes I've made. The prep can be really tedious sometimes, which is why I prep way in advance, sometimes even the night before
My mother - a big fan of Elizabeth David - used to cook this in the early 1960s - in rural England this was quite rare. Lemons? Wine? Garlic? What? Delicious - a staple of my cooking ever since. In fact I had decided on this recipe as my birthday lunch entree next week, so thank you for the reminder and the elegant techniques...
I almost always use these same ingredients when I cook, especially bake, whole chickens. And there's just something about a little lemmon with chicken juices that make it special.
Toss a half of a lemmon inside your whole chicken next time you roast it and be sure to make gravy with the drippings. Spectacular!
Gravy? Sacre' Bleu! Sauce, please, it's FRENCH.
@@floydvaughn836 no..I mean gravy. Sauce and gravy are not the same.
@@jennyprorock of course. Gravy is roux. Oops...a little drunk
With the veggies!
@@onamuir4985 ratatouille?
I made one chicken breast for my dinner. Kept the heat low, watched my thermometer, basted the chicken with the oil and butter, pulled the chicken, sauted the diced shallot, added the wine and lemon, and sat down to the most tender, tastiest chicken breast I've every cooked. Wow!
Thank you! I saw your recipe this morning and made it for lunch, it is delicious!! I used chicken thighs and they took a bit longer to cook but it was well worth the wait. I wish I could give it ten thumbs up!👍
Great juicy chicken! How simple the recipe is, and what an amazing result!
I'm amazed at how simple and how absolutely scrumptious this meal is. This will remain part of my cooking regimen forever. Thank you so much.
I did it today for lunch for 6 persons, It became exquisite
I love how chefs say "a table spoon of oil'" and it looks like the same amount as the 5 cl of wine next to it. Yes. Fat is essential for a flavourful dish. :)
Thank you, chef, this was delicious and easy. The whole family enjoyed!
Made this tonight. Really tasty and embarrassingly easy. Thank you!
Success! The skin was crispy, the meat properly cooked, the sauce a perfect compliment. Merci!
Ooooh...yummy! 😋 I can't wait to make this!
A very simple, yet good chicken dish. Cheers, Stephane! 👍👍✌️
thanks dwayne
Thank you. I appreciate the simple recipes, as i often can't talk myself into doing something more complex. This is easy, and quite tasty!
Ooh lala, 😋
A really elegant and proffessional channel 👍
Great!
That looks amazing my friend!
By the way, you've gotten me into the habit of finishing things with a sprinkle of parsley; it's fresh and pretty.
BRAVO CHEF!!
Ooooh lovely!
It definitely is really lovely and i would always prefer a well cooked and flavoured chicken . i mean just take it away .
I love this guy and that pan🤠
Awesome 😎
This simple recipe was the signature preparation of restaurateur Ramon Boulorice in Santa Cruz, California in the 1960's and 1970's. Ramon would whip up this dish any time requested at his restaurant. He served it with a seasonal vegetable and the starch of the day. If requested, with a bowl of soup, a salad and hot bread...if you were really hungry. A glass or bottle of French wine completed this feast. Poulet a la Ramon was the off menu name.
Mouth watering already.sure making this. Thanks.
These are all my favourite flavours perfect recipe
That's sounds really nice to hear Laura .. I mean who doesn't love a well sauced and flavoured chicken ?
I ADORE READING
Wow! Sarap!
Love this recipe. Merci😘
Hello Anne , i hope you are having a blessed day so far ?
Delicious. I'll be on it soon.
Yummmmmm simple easy and very tasty I’m sure
i mean the flavours just looks all perfect and definitely really nice
Where are you from ?
That looks fabulous.....Thank you
Thank you!
Stephane, can you provide a link to the beautiful cast iron sauté pan you are using for this recipe? I don’t see it on your cookware page.
ce facétieux youtube ne me donnait plus de nouvelles de ta chaine, c'est chose réglée.
comme tu le dis au début, beaucoup de recettes de la cuisine tradi française sont très simple, c'est juste la mise en place qu'il faut bien faire, une pratique qui rebute beaucoup de personnes qui veulent s'y mettre...
salut et fraternité, je file voir ce que j'ai raté.
ouais bah c’est youtube et l’algorithme 😄 toujours pareil ..
@@FrenchCookingAcademy c'est pas ça, je me suis désabonné de '' chef Michel '' parce que je trouve qu'il tourne en rond et que rien ne change niveau recettes et punch-lines, mais il apparaît encore alors que je suis toujours abonné à votre chaîne mais je ne reçois rien....
Tarragon. The gateway herb.
Get well Stephane !! Really appreciate the great work you do, but get well and take care of your self first !
Très bon. Merci.
merci
Le Creseset is the best! My red one is nicer😂😂j adore tes video etsouvent je fais ta soupe aux choux👍👍🇭🇰🇭🇰🇹🇼🇹🇼
Nice.
A quick recipe that I’ll use on busy weekdays. Hard to imagine French food in 30 minutes.
I made this tonight and the flavors are excellent, butI have the same problem as when I make Poulet au Paprika. I saute the chicken in fat until the skin gets very crispy, but once I put on the sauce the skin gets rubbery. I try not putting the sauce on the chicken until just before serving, I don't cover it if keeping it warm in the oven, but it still collapses once the sauce is on. What am I doing wrong, and how can I fix or avoid it?
Well that sounds really nice to hear . it seems you have been busy lately trying to perfect your well flavoured chicken .. Where are you from ?
nice dishes ❤️
I remember my grandmother making a sauce to go with wild duck. It was pan dripping, lemon and Worcestershire. I'm guessing that would be a bit strong for chicken .
I don't drink at all. Can you recommend a good white and red wine just for cooking?
Stephane I can't have butter with chicken. I just can do recipe with olive Oil ???
Lol, this is how I used to cook chicken before I learned how to cook. And I came up with it myself, I thought. Now I feel vindicated!
Oh, and you can give the "sauce" a little more body by swirling in a pat of butter when you take it off the heat.
Poulet Vite?
Lid up your pan. Keeps things juicy and concentrates flavor. I use raw Lodge and Lodge carbon steel French skillets.
Ok
Can i substitute the wine with something else ? And what can I substituted it with ?
Chicken stock would work fine. Add a bit more lemon juice to counter the loss of acidity.
Noted. Thanks👍
I guess the trick is getting the right level of acidity - tangy is great, but it's a slippery slope to sour.
Could I use skinless deboned chicken pieces?
yes
I only buy free land chicken from France. It is the best.
❤️
Hello Suzanne , i hope you are having a wonderful and blessed day today ?.
@@jamescollins2499 Yes I am thank you…….I love to cook….😁
@@suzannebrown945 That's really nice to hear .. My mom always told me that good food is one way into a mans heart . What do you think ?
@@jamescollins2499 I think serving up good food has saved my life….Literally…🤣🤣🤣🤣
@@suzannebrown945 Oh really ? that sounds really interesting but can you tell me really how ?
Trying to work out what happened to the 6th piece of chicken
I work on instinct, i don't like poking my meat and leave a place where juices can get out
Sauteed Chicken breast is my favorite
missing something green on the side imo.. maybe asparagus
rapinis 🙂
"Thera-meter". lol