Looks delicious. Love that Bible verse, one of my favorites. And of course, Whiskey ... the star of the show, beautiful and so funny. Thanks for sharing your great recipes with us!
This is one of my fav. ways to prepare chicken ... but I do it in opposite steps. I season the heck out of my chicken breast with dried herbs and then liberally slather it with butter, a drizzle of olive oil and put in some dry white wine basting a few times. A bit before done, I add some cream. I bake to about 150-155. Remove from oven. Cover with foil and let rest in the pan for 30 minutes. The French are so smart. And so are you!
I made this the other day. But I used two skinless breast and instead of the carcass , I bought chicken wings (bones) and used that for the chicken stock. It turned out amazing, my wife said it was my best dish so far. Chef, thank you for sharing.
The sounds are so amazing, Chef. I truly believe I can smell the aroma in your house 😋🥰 I think that is why you had a visitor stop and ring your doorbell and give you a brochure. They could smell the good cooking 😋 So happy the lucky boy got a piece of chicken. You're the Best, Chef. Thank you for this recipe.
Made this for my wife and her lady friends this evening. Everyone raved over it! I take no credit since I only followed the recipe, but this one’s a keeper!
Hello Chef Joel ✋ 🇸🇰 . This sauce looks very tastefully! Thanks for recipe,l try. Greetings for white,snowy village. Just one month to Christmas Holiday. Enjoy the season...🎄
Looks absolutely delicious. I'm a big fan of making my own chicken stock too: all the skin bones etc from whole chickens, thighs, wings etc go in my freezer and I batch make about 5 litres of stock each week or so.
Whiskey looked at you like "is that all you gonna give me?"🤣🤣🤣 loved the receipe Chef. Would really like to see you do some sides to go with that tasty chicken. I am enjoying your channel. Blessings to you and Whiskey
This looks lik a great recipe to make this weekend...you know i made your Braciole recipe for the 3rd time this weekend. Absolutly wonderfull! Although i had to change it for my wife and replaced bread crumbs with pine nuts. (Gluten)
Chef you are exceptional exquisite ‼️⭐️ Thank you 🎉 The other day I watched “Ratatouille” the movie… so French and so romantic ‼️🎶 I definitely see how kind and polite you must be as you share with us not only recipes but so much more‼️🤗 Thank you again 🐝
Hey Joel, The Recipe is Sweet, man does that Look Delicious Too 😋😋 I think that I saw Whiskey chewing a little as he turned, Hahaha, Be Safe My Friend 👍‼️🙂😺
We made the same sauce on P&O - but before adding the cream we would blend then pass through a sieve then add the cream and reduce - The sauce goes great with coconut crab :)
Chef Joel, this just looks awesome. We do a very similar recipe with chicken. BTW, your butter looks so pretty in it packaging. In Canada, we just get a block of butter, lol! Just to give you a couple of future video ideas. Maybe do your favorite go-to meals that you enjoy when off the clock. Or maybe your favorite 5 that you think is your favorite out of your library of recipes. Hope all is well. I am looking forward to more great recipes! Give Whiskey a sirloin steak and said I say hello lol. Peace from Canada 🇨🇦
That's some dreamy creamy juicy chicken, Chef!!! Lucky Whiskey got a piece instead of the typical bony bone :). His reaction is so cute every time. Like "Really?", "Again?" or "For me? Yippee" :{ TY so much for another mouthwatering recipe!
I had the idea you lived in some chateau in France…do the religious proselytizers go there too? 🤣 Lovely piece, I think I’ll make this tonight, as I need to replenish my chicken stock supply anyway. Kiss Whiskey for me.
"How do I view my future?" I see cream and shallots in my future. I also see a lovely bottle of wine and rosemary roasted potatoes + kale, zucchini, and onions lightly sautéed with olive oil, garlic, salt and pepper and a dash of lemon.
You can. But since lamb is more gamey, I prefer a sweeter sauce with a full body red wine reduction, perhaps with a splash of Port or Madeira, and some figs and orange slices. Whether you choose to go w a red or white wine reduction, I recommend you cover the rack of lamb in a thin coat of Dijon mustard.
Did you get a visit from the Mormons? 🤣 I'm yet to cut up a whole chicken but I'm gonna try it this week and make my own chicken stock coz you have inspired me! BTW, Whiskey is one of the most obedient dogs I've ever seen.
It's horrible, but worth it. I did it last week. I then reduced the stock and poured it into a covered ice cube tray. Make sure to keep the stock at medium-low so it doesn't get cloudy, it also gives it the necessary time to infuse. I also seasoned the pieces and froze them separately into ziploc bags. It makes cooking during the week so convenient and yes, the flavors actually do penetrate even in the freezer.
Why would you wish that? It's torture! He has a super acute sense of smell, he salivates from beginning to end, hoping Chef Joel will drop something, but he only drops the peppermill and at the end, he gets a bone with a bit of meat, which is not bad for a dog, but it's horrible if you're a chef's dog. 😄 🤣 😂 😆
Lovely Chef but what you likely cannot say is that pulling the chicken at about 150-155 degrees and letting it rest up to 165 will make or break this dish. Otherwise its rubber chicken time!
I love the way Whiskey's patience always pays off!!! Good Boy!!
First Chef I've come across, where I want to eat everything he cooks!
Looks delicious. Love that Bible verse, one of my favorites. And of course, Whiskey ... the star of the show, beautiful and so funny. Thanks for sharing your great recipes with us!
Glad you enjoyed it, cheers Rose!
“Butter of course.” Love it! Just wish you said the same with your Steak au poivre.
I love that the dog gets a spot in the vlogs 🐕 😊
Oh my goodness Chef Joel! Gorgeous chicken recipe!
Thanks so much Rose ♥️
This is one of my fav. ways to prepare chicken ... but I do it in opposite steps. I season the heck out of my chicken breast with dried herbs and then liberally slather it with butter, a drizzle of olive oil and put in some dry white wine basting a few times. A bit before done, I add some cream. I bake to about 150-155. Remove from oven. Cover with foil and let rest in the pan for 30 minutes. The French are so smart. And so are you!
This is pretty much my way too. And I love to add peas, carrots and some mashed potatoes. Cheers from Germany 🙋♀️🇩🇪
I made this the other day. But I used two skinless breast and instead of the carcass , I bought chicken wings (bones) and used that for the chicken stock. It turned out amazing, my wife said it was my best dish so far. Chef, thank you for sharing.
The sounds are so amazing, Chef. I truly believe I can smell the aroma in your house 😋🥰 I think that is why you had a visitor stop and ring your doorbell and give you a brochure. They could smell the good cooking 😋 So happy the lucky boy got a piece of chicken. You're the Best, Chef. Thank you for this recipe.
It's quite possible, they did comment on my apron too. Thanks my friend!
Made this for my wife and her lady friends this evening. Everyone raved over it! I take no credit since I only followed the recipe, but this one’s a keeper!
Top notch Chef Joel. Many thanks.
Pleasure!
Hi Joel, scrumptious!
You have made the chicken breast no noes into believers!
Glad to hear it, buy a whole chicken and use it all.
Whiskey!!! He’s a good boy!! Well done maestro!! Delicious!!
Cheers!
Thank-you Dear Chef for your wonderful and delicious 😋 recipes.
God bless 🙌 🙏 ❤
Thank you so much ♥️
Definitely adding to my list of quick dinners
Awesome John!
Beau Merci! I love your receipes and Whiskey melts my heart.....My first dog looked like Whiskey !!😊
Aww, I love those dogs!
You always impress me
Delicious 😋
Thank you so much .
Hugs from Utah ❤️⚘️❤️⚘️
Thank you so much, big hugs back! 😊
Of course, Bonne Mamman jar to store the bay! Lovely dish to try soon. TY. 🤗
Looks delicious, and Whiskey is very handsome!
Hi Joel, perfect receipie as usual !
Thanks oliv! 👍
Bellissima recipes Chef Joel grazie
Just love watching you cook! Can't get enough! I just subscribed!
Thanks for subbing!
Absolutely finde dish. Whiskey lucky day. Great movie. Thank you so much. Stay healthy.
Thanks Kemal, you too my friend!
Haaaaaa….. les fondamentaux de la cuisine française…
Quand même, c’est quelque chose )) 😊😉
Great recipe and lovely promise that will fulfill surely. Have a nice meal and a good reading!
Thank you! You too!
In sad days and sad moments your videos are relaxing …. lovely and interesting ….
Thank you chef and a kiss to Whiskey 😗
That French 🍗 looks really good & delicious😋 & ❤🤍💙 all your videos mate👍
Looks amazing as usual Joel 🎉Whiskey agrees.😂🐶❤️🇺🇸🇦🇺
Thanks Marjorie ♥️
I must try this one
Looks so delicious and so quick to make!! To top it all so healthy....no spices!! Loved it!!
Thanks Neeta!
Thanks for personally viewing the comments and replying,it makes one feel special!!God bless 💖
Stunning! Bravo.
This sauce with chicken is so good icant wait for cooking it 🐔👍 well done chef perfect as always. Don't forget big cuddles for whisky 🦮😻😘
Whiskey cuddles are always passed on, cheers Hanan!
@@recipe30 😻
I will definitely try this, thanks Chef ❤
My pleasure 😊
Mind blowing recipe....will make this for my dinner tonight....thank you for the video chef🥰🥰🥰🥰🥰🥰🥰🥰🥰
Looks awesome Joel
Cheers Kent!
Hello Chef Joel ✋ 🇸🇰 .
This sauce looks very tastefully!
Thanks for recipe,l try.
Greetings for white,snowy village. Just one month to Christmas Holiday. Enjoy the season...🎄
Thanks for watching, enjoy the white season ♥️
Looks delicious, and I love the dog
Love all your recipes so much ❤
Going thru your videos for my Christmas dinner - thanks for the always fabulous recipes 😋
My pleasure, have a great one this year!
Looks absolutely delicious. I'm a big fan of making my own chicken stock too: all the skin bones etc from whole chickens, thighs, wings etc go in my freezer and I batch make about 5 litres of stock each week or so.
One carcass makes 8 cups of strong stock. Bought stock just tastes like salty water in comparison.
Just found this channel yesterday, lost count how many videos I've watched already. Beautiful, easy to learn & very inviting to do the same.
👏I know, right?!! Awesome channel! 👍
Awesome! Thank you and welcome GS ♥️
Will definitely try it out tomorrow, looks delicious!
Awesome, enjoy!
You are the best!
Appreciate it Athina! ♥️
Whiskey looked at you like "is that all you gonna give me?"🤣🤣🤣 loved the receipe Chef.
Would really like to see you do some sides to go with that tasty chicken. I am enjoying your channel. Blessings to you and Whiskey
No wayyyyy. We’re having this exact dish for tea tonight. 😊 xxx
I knew it!
Impressive! 🤔Just with few ingredients you can cook Exquisite Meals🤤👌😍😘
Maravilloso plato, y q el hermoso perro coma carne cocida👌
Absolutely beautiful.
Merci Joël.😋 ❤ 🐕 bon week-end
Bon week end a vous aussi Fara! ♥️
Looks so delicious
Thank you 😋
Hey Joel, dandy dish, made it tonight. 👌😎
Awesome, hope you enjoyed it!
Jeez that looks good!!!!!!!!!!!!!!!!!
Always Awesome Chef 😊
Thanks Dee!
This looks lik a great recipe to make this weekend...you know i made your Braciole recipe for the 3rd time this weekend. Absolutly wonderfull! Although i had to change it for my wife and replaced bread crumbs with pine nuts. (Gluten)
Always delicious 😋
Thank you 😋
Oh ho ho DELICIOUS!! 👏👏
Darn that looks good
you are cooking the best
Thanks a lot 😊
Chef you are exceptional exquisite ‼️⭐️
Thank you 🎉
The other day I watched “Ratatouille” the movie… so French and so romantic ‼️🎶
I definitely see how kind and polite you must be as you share with us not only recipes but so much more‼️🤗
Thank you again 🐝
I saw that film at the cinema when it came out. Glad you enjoyed it.
Thank you ! Delicious
the dog deserves that treat.
Hey Joel, The Recipe is Sweet, man does that Look Delicious Too 😋😋 I think that I saw Whiskey chewing a little as he turned, Hahaha, Be Safe My Friend 👍‼️🙂😺
Whiskey chewing? That's a first! 😂 Cheers Will
Как всегда, шикарно
wow
lucky dog!
Thank you.
You're welcome!
Love the dog scenes
Hi Chef Joel, do you have a video on how to make pan sauces, if not would you consider making one? I would love to learn sauce making.
Glad that Whisky got a piece of chiken 😊
He did well this time ♥️
Merci beaucoup chef
Mon plaisir!
We made the same sauce on P&O - but before adding the cream we would blend then pass through a sieve then add the cream and reduce - The sauce goes great with coconut crab :)
From Turkey lovely 🎉
Thanks!
Awesome 🥰
Thanks 🤗
Very nice.
Cheers David!
Excellent!!!! Including your Puppy 🐶 was suck a bonus!!!!
Nice 😊 Can you do a chicken schnitzel with gravy recipe please
Looks amazing! Did you score your chicken?
Great video as usual….i am not a bacon guy. What can I use instead?
Your side hustle is comedian? 😊. Yay Whiskey!
For sure Cath! ♥️
Chef Joel, what can I use in place of the white wine since I dont have any on hand? Anna ❤️
Chef Joel, this just looks awesome. We do a very similar recipe with chicken. BTW, your butter looks so pretty in it packaging. In Canada, we just get a block of butter, lol! Just to give you a couple of future video ideas. Maybe do your favorite go-to meals that you enjoy when off the clock. Or maybe your favorite 5 that you think is your favorite out of your library of recipes. Hope all is well. I am looking forward to more great recipes! Give Whiskey a sirloin steak and said I say hello lol. Peace from Canada 🇨🇦
This is another great recipe thank you 😊 Joel where do I get that butter? 🇦🇺
It's a French butter, not sure where you would find it.
It's delicious. If you don't find it, try Kerigold Irish butter. It's grass-fed and also has a higher fat content.
@@Anil18834 thank you I will look out for this 🙏
That's some dreamy creamy juicy chicken, Chef!!! Lucky Whiskey got a piece instead of the typical bony bone :). His reaction is so cute every time. Like "Really?", "Again?" or "For me? Yippee" :{ TY so much for another mouthwatering recipe!
He does like those bones a lot more even if we don't, I can assure you. Glad you like the recipe Melissa ♥️
What can I substitute for the white wine?
Tnx Joel!
Yummy
hahaha the eye roll and sigh when someone was at the door lol
I'm sure a lot can relate! 😂
I had the idea you lived in some chateau in France…do the religious proselytizers go there too? 🤣
Lovely piece, I think I’ll make this tonight, as I need to replenish my chicken stock supply anyway.
Kiss Whiskey for me.
Is there any other thing that can be used instead of wine?
Please could you make Paella 🥘
Better pay attention to that gift.
"How do I view my future?"
I see cream and shallots in my future. I also see a lovely bottle of wine and rosemary roasted potatoes + kale, zucchini, and onions lightly sautéed with olive oil, garlic, salt and pepper and a dash of lemon.
Nice prophecy Anil, enjoy! ♥️
How do you view the future?
Appetising!
❤ what is the name of your doggy
He's RUclips's best behaved boy❤ Impeccable manners.
Can I use rack of lamb for this?
You can. But since lamb is more gamey, I prefer a sweeter sauce with a full body red wine reduction, perhaps with a splash of Port or Madeira, and some figs and orange slices.
Whether you choose to go w a red or white wine reduction, I recommend you cover the rack of lamb in a thin coat of Dijon mustard.
So sorry whiskey is no longer around such a beautiful majestic dog Kenji is cute and very pretty but nothing like whiskey
Did you get a visit from the Mormons? 🤣
I'm yet to cut up a whole chicken but I'm gonna try it this week and make my own chicken stock coz you have inspired me! BTW, Whiskey is one of the most obedient dogs I've ever seen.
It's horrible, but worth it. I did it last week. I then reduced the stock and poured it into a covered ice cube tray.
Make sure to keep the stock at medium-low so it doesn't get cloudy, it also gives it the necessary time to infuse.
I also seasoned the pieces and froze them separately into ziploc bags. It makes cooking during the week so convenient and yes, the flavors actually do penetrate even in the freezer.
@@Anil18834 Thank you for the tips!
Wish I was Whisky! 😊
My next life I want to reincarnate as Whiskey, he does have it good!
Why would you wish that? It's torture! He has a super acute sense of smell, he salivates from beginning to end, hoping Chef Joel will drop something, but he only drops the peppermill and at the end, he gets a bone with a bit of meat, which is not bad for a dog, but it's horrible if you're a chef's dog. 😄 🤣 😂 😆
Ok. At least he gets something
One bite pls
Lovely Chef but what you likely cannot say is that pulling the chicken at about 150-155 degrees and letting it rest up to 165 will make or break this dish. Otherwise its rubber chicken time!