This is exactly what people need, reasonably priced comfort food dishes that are easy to make. JP you hit he nail on the head with food prices going throught the roof, thank you again for sharing another great recipe.
I’ve long said America loves immigrants who love America. You, my friend, are proof positive of this. Thanks for loving America and sharing your knowledge and passion.
We Americans are lucky that you chose to live here! You brighten our lives with your delicious recipes and your delightful sense of humor. These days are stressful, but you bring much needed sunshine to us all. Thank you, your friend in Texas 🤗
I love this guy. At the 18 minute mark he chooses a nice looking leg and does exactly what a Frenchman is expected to do when mentioning a nice looking leg. Viva le France!
I made this for my mom since she is in the hospital right now. Made it at home, then brought it in. She loved it! This is the kind of food that I like. Meaning tasty, but not overly a complicated recipe. Definitely one of my favorites!
Chef JP has improved and elevated my cooking since I have been learning from this channel. Now, I make the best onyo rings, prime rib roasts, crab and fish cakes, and so much more. My wife loves my new favors and sauces I have learned to make. The most important thing I have learned is, cooking is not complicated, it's fun!
Same here. I've always been able to "cook" and make a halfway decent meal, but Chef has definitely improved my game and confidence. I recently made the mushroom risotto (ruclips.net/video/xW0TcO6XJkk/видео.html) after watching the video and reading the recipe, and my family loved it. Thanks Chef!
I'm currently back watching EVERY episode since I only found JP in the beginning of this year (2024). I am an avid cook, I've watched thousands of cooking shows my entire life (35yo), JP is without a doubt the greatest cooking show/channel I've had the privilege of watching, just an incredibly good watch.......and the recipes are inspiring and motivating! I've made so many already! Much love JP all the way from Cape Town, South Africa.
I'm guessing you and I are close in age. I've been cooking for a long time. But, I will be the first to admit, your videos has absolutely raised my game. Thanks for what you do, JP!
One of the best things I learned from you is caramelising onions. I used to put them on a very high temperature thinking that would save time. It didn't save time, it ruined the onions. It's so much better when you take your time caramelising them. Cooking food should never be rushed. Can't understand these tv-shows where teams have to cook stuff as some sort of race.
I love it when you TWINKLE your fingers and say...BLOOP, BLOOP, BLOOP! Your expressions make cooking so enjoyable! LOVE YOU CHEF. Your Ukrainian friend, Tatiana
I watched this video last night and decided to make this recipe for Friday night dinner. Woke up this morning at 5:00 AM, skinned and quartered a chicken. All I have to do now is run down to the store and pickup some fresh thyme, parsley, and sage then start cooking!
"They're very small. They don't feed chickens anymore , these days." That's just so funny. Not only do we learn how to cook wonderful dishes, we get to laugh as we learn. ps, still saying you are the Rodney Dangerfield ('taste my dish, please') of the culinary world. Best of the best.
It is great to learn new ways of cooking. I got tired of going out and paying good money for crap food. I learned how to cook Chinese and, now learning from you. I don't mind cooking the way my Mother taught me because I love my Mother. I just like cooking more then she taught me. I love my Chinese food!!! And happy I learned. Happy I am learning more things from you. Thank you.
You’re ‘Amazing!’ Chef, I’ve watched dozens, and dozens of your videos. I’m entertained, educated, motivated, and now hungry! Thanks for sharing your many recipes, and mastery! When are you going to cook duck? ‘Quack!?’
Thank you Tom, did you see the duck breast video? I am not sure there is an interest in a whole duck since it is not easy to find in grocery store. Plus I really like to cook the leg in duck fat (confit) and the breast medium rare. Maybe I'll make a video in that soon! ruclips.net/video/4qx0fGsA6Tc/видео.html 😊
Chef Jean-Pierre- our family all believes you have the very best cooking channel on RUclips. We have been both entertained by your amazing passion and humor and we have been educated by your excellent instruction. You are truly inspiring our family to keep our passion for cooking alive. Thank you so much. Today we made this dish and enjoyed it thoroughly - it was AMAZING! We are always looking forward to your newest video. Bless you!
I made fricassee a few weeks ago and it is fabulous. Im also so proud of you becoming an AMERICAN and PROUD you did so. The United States is the most amazing place on the planet. People who hate this country are not very smart.
I love what you said about how thankful you are for the comments from people happy about your teaching them how to cook at home. I myself had always been a decent cook. But I have found that this channel has helped me massively improve and your simple breakdowns of cooking techniques I was always unsure about has done so much. In a time when food has been cheapened by fast food and lousy restaurants, I am glad so many Americans are returning to taking pride in what they cook, making an effort to imbue their dishes with elegance, and returning to a sense of the gourmet and the finer things in life. Thank you Chef Jean-Pierre!
Whole chickens are even less $. Cut and freeze for 17 years. hehehe I have grabbed onto many tips from you. Making my kitchen time easier and better results. Thank you Chef so much. Be well.
Chef! You can have some of my butter... My wife asks me why I have 12 pounds of unsalted butter, and 3 pounds of salted in the freezer. I tell her, it's for emotional support in a difficult time, and because of the best CHEF in the world, Chef JP! You also provoked my curiosity with storing the Roux! Googled it and WOW! You can make it ahead of time and store it up to 6 months in the refrigerator and 12 months in the freezer. Never would have thought about that. Chef you are awesome!
I can never understand when a chef refuses to share their knowledge. To me, one of the greatest feelings is when someone comes up to me and thanks me for any tips or advise that they were able to use to prepare a wonderful meal for their family/guests. Your helping in other peoples' success is a wonderful gift. Thank you for sharing the knowledge gleaned from so many years of experience with us.
How the times have evolved. My mother spent endless hours in the kitchen when I was a young boy and I was subconsciously educated by her habits and attention to detail in a household environment. I look forward to preparing and cooking for my family everyday. Thank you Chef.
Это видео просто огонь! Шеф, спасибо! Я смеялась до слез когда вы сказали :"Я клянусь вам, что я еще ничего не выпил сегодня!". Очень люблю Ваши видео и Вас как шеф повара!😂❤❤❤
Thank you for improving my cooking skills. Everyone should love and respect the person cooking their food. All my lady friends thank you too, Chef Pierre. God bless you and your family, shout out to the cameraman too.
What I like the most about Chef is that he is so good at explaining things and building our confidence that when I am done cooking something he taught me that when I put the dish in front of my guests I feel sure it is as good as what he cooked. Not that I am that good of a cook it is just that he is that good a teacher.
It is refreshing to see a Chef who is not full of his own Ego. Chef JP is awesome, apart from being a fantastic Chef, he is a born entertainer. Thank you for the excellent videos.
Great video , Chef; especially with the high cost of groceries these days. That is an economical dish that is really good food. It is a dish I had forgot about cooking. My wife and I both love the way you have showed us to add the flour thickening through a strainer. Thanks again Chef for making these awesome videos!
Your adaptation of cooking channel to reflect very difficult economic situation helps me keep my dignity while taking care of the family and friends. Thank you.
Ex military here Chef Jean. Warms my heart to hear someone say they are thankful to become an American citizen. We need more of you, and less of the American hating Americans out there. Nothing can make me so sad as to hear our youth hate America. Taught to hate our country in our schools and from media sources. Really chaps my butt. I have been to places where poor, and destitute have more meaning than here. Here it seems we have poor that are actually much more well off than quite a few other peoples. Yet our citizens always find something to complain about and fight over. Always. You can still find really good Americans that get it. I think plenty of Americans are great people. Yet I see more and more everyday that want anarchy, chaos and communism. They should got to Cuba. North Korea would be a better fit.
Breaks my heart to see people remove the chicken skin before sewing or casseroling it. The skin provides so much flavor, moisture and deliciousness when it’s fully cooked. If you fully brown the skin before stewing or casseroling it and after thoroughly seasoning and browning it you get so much more flavor it’s ridiculous. It’s how I make my Tuscan Chicken using either legs, thighs or Maryland’s (the leg and thigh still together) fully seasoned and browned before being put in the sauce and oven roasted. Delicious.
I made myself a fresh herbs garden inside my apartment and have fresh sage and thyme available to do this very appealing recipe, that I will try soon. Thank you Chef Jean-Pierre.
I look up chicken stew and you pop up again. Wow you didn't disappoint as always. You are truly my go to person on hearty dishes. Please keep doing what you do.
Great dish Chef! Just out of curiosity, I d love to see for once, a video of a dish that is hard for us to do at home. I mean, besides professional utensils, it would be interesting to watch, what does the Chef consider as a hard dish to make. You know, something that a child couldnt do : )
I just wanted to make sure you saw my stuffed duck breast recipe! This is is a bit more involved and because of it received the lower amount of views of any of our videos! If it is too complicated no one really looks at it! But if you look at the garlic bread it has 3 to 4 times more views! 😊 ruclips.net/video/aCN9dxgbS7M/видео.html
Meals like this are excellent choices for soloists , divvy the contents into tubs and freeze them for slack times. Cheers Jean-Pierre another epic kitchen storm 10/10
In spite of the beautiful meat dishes, you have taught me to make wonderful dishes my vegetarian family love. People binge Netflix but I binge Jean-Pierre.
Fantastic vid as usual. Will cook this recipe later this week. Shout out the the film crew and post production team. You guys do a professional and high quality job. Chef wouldn’t have the audience he has without your top class work. Much appreciated 📺👍❤️
Chicken Fricassée brings back so many memories of my Grandmother's kitchen, she was a great country cook and also made this dish with rabbit - both delicious. It's winter here in Australia and very cold... for us in Sydney, so a perfect dish for the weather. I was only discussing this recipe with my sister this week when we did a bulk order of chicken. Thanks for the reminder, it's definitely on the menu! 🦘
I am from South Louisiana originally. Our Chicken Fricassee is made with a dark roux, no cream, onions, green bell peppers, garlic, and green onions (we call them onion tails). But I must admit this looks delicious. I will try it soon. Love your channel.
I lived in Iowa, LA for 12 years and that's how my my partner's mom made it. She would use teal ducks at Christmas instead of chicken. In Missouri my grandma made it just like Chef JP. Both are delicious. Thanks for sharing your memories of Louisiana!
@@serenabussell8489 When did you live in Iowa, La? I was there 1963 to 1979, I learned to cook with my Grandma and Mom. Then I lived in New Orleans for 3 years and bother many a Chef for tips.. Now that I have found Chef JP, I can quench my thirst for new things to try.
Made this great meal 2 days ago and just finished the last leftovers….now I‘m off to the farm shop to get more chicken so I can make this all over again tomorrow 🤗🤗🤗….so addictive and the perfect meal now in the fall 🍁🍄
My French Canadian Memère, used to make this dish and we loved it! She’s gone now, and I’m eager to make this recipe, as it appears to be similar to what she cooked.. Thank you for your wonderful stories and for teaching us new skills and making us laugh. Your positive outlook and generous spirit are infectious!
Couldn’t wait to get home to watch this video and to my surprise, my wife had this very dish ready when I walked in. She saw the video and was inspired! It was delicious and I enjoyed everything about it. Thank you Chef, keep them coming and we will enjoy! ❤
This guy is seriously underrated. I'm from Louisisna and most youtube cooks leave me shaking my head after I make the dish. THIS GUY! Never disappoints his mustard sauce over salmon is the best!
I made the stuffed zucchini (from Chef's video a few days ago) yesterday. It was fantastic! I made so much filling that I added a little cooked rice and put it in peppers. They both got better in the fridge over night! Thank you Chef for educating and motivating this ol' guy to cook for his bride, like she did for me for so many years!
I just subscribed to you Chef!!! I absolutely love watching Chef Jean-Pierre... "He loves his life"... "He loves his job"... 'He loves his RUclips family" Chef J.P. seems so down-to-earth & so approachable & you can tell the camera loves him...& he loves what he does!!! Great job Chef...I will DEFINITELY be trying this soon. Much love from Mobile Alabama.
Chef I literally made this two days ago for my flatmates. It was delicious, a real winner and everyone enjoyed it. And it made me look like a proper cook 😋
what an absolute joy to watch and cook with you Chef Jean-Pierre I never get tired of hearing you repeat your methodology as it helps the newcomers and us dedicated older fans to remember!! my cooking has become even more fun as I get great results every time now!! we love you Chef for the time and effort you and your great team take to make these amazing video's. 🤩❤💯
I found this channel by accident only about 3 months ago and I love every recipe. It's so good to see someone cook with ingredients I actually have at home. I love to cook and this helps me appreciate my love of cooking even more. Thanks for another recipe very well done.
Evening Chef! Nothing like coming home after 11 hours of tree work to watch you teach a new recipe! Thank you sir, love your videos, I never miss a single one!
Always love your videos. In fact, you're my favourite chef - even my 4.5 year old daughter requests to watch your videos, so that speaks volumes about your cooking and personality. Keep them coming, Chef! Bravo
My Kentucky grandmother called this “smothered chicken”. I loved it! Went to Paris a few years ago and ordered chicken fracassee not knowing it was just like grandma’s chicken. What a nice surprise😊
Somebody has to give Chef Jean-Pierre a round of applause! I will be the first to do it!
Bravo Jean Pierre
👏👏💥👋👋💥💥👋👋
Onyo
It's so great to see a patriotic American who shows how to make cooking easy. I have been cooking for 50 years but have learned a lot from you.
I used to be a terrible cook…after watching your videos, now I’m just a bad cook😀
Thanks Chef!
🤣🤣🤣🤣
Me too! 🤣🤣
Don’t worry; I’m sure Jack and Kay are worse than you.😊
This is exactly what people need, reasonably priced comfort food dishes that are easy to make. JP you hit he nail on the head with food prices going throught the roof, thank you again for sharing another great recipe.
And yet, I can't wait to see an "advanced" episode. Unfortunately, My family detests Mushrooms. I'll have to move out to copy this recipe.
@@robertakerman3570 you can put potatoes instead.
@@robertakerman3570 Like chef says in most of his videos, "if you don't like X, don't put it in"
@@robertakerman3570 leave out the mushroom... cook it anyway. maybe substitute a soft veg they do like.
@@R.L.KRANESCHRADTT So true, but maybe mushrooms on the side.
I’ve long said America loves immigrants who love America. You, my friend, are proof positive of this. Thanks for loving America and sharing your knowledge and passion.
I only want the ones who love America and that will add to the value of America.
I cook at home, but you have raised the quality of the food that I cook! Thank you so much! Praise Jesus, and god bless America!
We Americans are lucky that you chose to live here! You brighten our lives with your delicious recipes and your delightful sense of humor. These days are stressful, but you bring much needed sunshine to us all. Thank you, your friend in Texas 🤗
🙏🙏🙏😊
That strainer flour technique is brilliant.
This channel has honestly changed the way I shop for groceries and produce and meats. It’s made a noticeable difference. Thank you, chef!
Absolutely it has for me too. I shop now for what I need; not what I think I might need. Merci Chef.
Right? Much more purposeful selection at the store, a great deal LESS waste. Exactly!
Yup. Technique from shopping to eating.
I love this guy. At the 18 minute mark he chooses a nice looking leg and does exactly what a Frenchman is expected to do when mentioning a nice looking leg. Viva le France!
God Bless Chef for becoming a proud American. Made me think about my own Mom. Loyal Brit, Proud American. Yorkie pudding and bubble and squeak.
I made this for my mom since she is in the hospital right now. Made it at home, then brought it in. She loved it! This is the kind of food that I like. Meaning tasty, but not overly a complicated recipe. Definitely one of my favorites!
Chef JP has improved and elevated my cooking since I have been learning from this channel. Now, I make the best onyo rings, prime rib roasts, crab and fish cakes, and so much more. My wife loves my new favors and sauces I have learned to make. The most important thing I have learned is, cooking is not complicated, it's fun!
Same here. I've always been able to "cook" and make a halfway decent meal, but Chef has definitely improved my game and confidence. I recently made the mushroom risotto (ruclips.net/video/xW0TcO6XJkk/видео.html) after watching the video and reading the recipe, and my family loved it. Thanks Chef!
Gotta love those onyo’s 😋😁
I'm currently back watching EVERY episode since I only found JP in the beginning of this year (2024). I am an avid cook, I've watched thousands of cooking shows my entire life (35yo), JP is without a doubt the greatest cooking show/channel I've had the privilege of watching, just an incredibly good watch.......and the recipes are inspiring and motivating! I've made so many already! Much love JP all the way from Cape Town, South Africa.
This man is more American than Americans!!! And he can cook like a madman! All of us recent Americans LOVE THIS COUNTRY!
4:40 amazing. I wish everyone felt this strongly about our country
I'm guessing you and I are close in age. I've been cooking for a long time. But, I will be the first to admit, your videos has absolutely raised my game. Thanks for what you do, JP!
Yes, I am 74 years old and love JP's videos. Greetings from India.
You're like a French superhero.
🙏🙏🙏❤️
One of the best things I learned from you is caramelising onions. I used to put them on a very high temperature thinking that would save time. It didn't save time, it ruined the onions. It's so much better when you take your time caramelising them. Cooking food should never be rushed. Can't understand these tv-shows where teams have to cook stuff as some sort of race.
ON NJON
Thanks chef, I have never enjoyed learning cooking as I enjoy learning cooking from you.
Chef, your humorous and repetitive method of teach is the best way to learn. 😊
I love it when you TWINKLE your fingers and say...BLOOP, BLOOP, BLOOP! Your expressions make cooking so enjoyable! LOVE YOU CHEF. Your Ukrainian friend,
Tatiana
I watched this video last night and decided to make this recipe for Friday night dinner. Woke up this morning at 5:00 AM, skinned and quartered a chicken. All I have to do now is run down to the store and pickup some fresh thyme, parsley, and sage then start cooking!
We are also so glad to have found you too, Dear Chef!👏😁 Love from India!🙏
🙏🙏🙏😊
OMG that tip for incorporating flour with the strainer is so helpful!
Mom did the strainer; unfortunately it was moments B/4 serving. Live & learn.
"They're very small. They don't feed chickens anymore , these days."
That's just so funny. Not only do we learn how to cook wonderful dishes, we get to laugh as we learn.
ps, still saying you are the Rodney Dangerfield ('taste my dish, please') of the culinary world. Best of the best.
It is great to learn new ways of cooking. I got tired of going out and paying good money for crap food. I learned how to cook Chinese and, now learning from you. I don't mind cooking the way my Mother taught me because I love my Mother. I just like cooking more then she taught me. I love my Chinese food!!! And happy I learned. Happy I am learning more things from you. Thank you.
Love the videos. Please make a Pork French rib roast. Should I use a brine over night first.
Yes!😊
You’re ‘Amazing!’ Chef, I’ve watched dozens, and dozens of your videos. I’m entertained, educated, motivated, and now hungry! Thanks for sharing your many recipes, and mastery! When are you going to cook duck? ‘Quack!?’
Thank you Tom, did you see the duck breast video? I am not sure there is an interest in a whole duck since it is not easy to find in grocery store. Plus I really like to cook the leg in duck fat (confit) and the breast medium rare. Maybe I'll make a video in that soon! ruclips.net/video/4qx0fGsA6Tc/видео.html 😊
I feel like I have struck cooking gold since I started watching your channel. The way you encourage everyone is so heartwarming. Thank you, Chef.
We all LOVE you, chef!
I would love to see you having guests to taste the dishes!
I'm a retired chef and even i learn something new all the time . This is imo THE best Chef on the planet .
i hope he does garnishes at some point check out his book on it ...unbelievable !
Chef Jean-Pierre- our family all believes you have the very best cooking channel on RUclips. We have been both entertained by your amazing passion and humor and we have been educated by your excellent instruction. You are truly inspiring our family to keep our passion for cooking alive. Thank you so much. Today we made this dish and enjoyed it thoroughly - it was AMAZING! We are always looking forward to your newest video. Bless you!
Thank you for the kind words! I already know then I like ❤️your family so I hope to be invited to the next dinner party😊
"I love my life. I love my job. I love cooking for you guys."
No, Monsieur Jean-Pierre.
We love you!!!
🙏🙏🙏👍😊
@@ChefJeanPierre J'ai cuisiné ce fricassé ce soir.
C'était délicieux!
Merci beaucoup.
My favourite chef! One and only!!
I made fricassee a few weeks ago and it is fabulous. Im also so proud of you becoming an AMERICAN and PROUD you did so. The United States is the most amazing place on the planet. People who hate this country are not very smart.
I’m an immigrant from Colombia and I appreciate your comments on been grateful for becoming an American,love you, thankyou for your teachings.
My favorite chef strikes again! Love you, Chef Jean Pierre.
Just love his videos.
Your workspace is awesome. I wish to have a kitchen like that, be creative
“I love my life” and we LOVE you Chef, thank you.
I love what you said about how thankful you are for the comments from people happy about your teaching them how to cook at home. I myself had always been a decent cook. But I have found that this channel has helped me massively improve and your simple breakdowns of cooking techniques I was always unsure about has done so much. In a time when food has been cheapened by fast food and lousy restaurants, I am glad so many Americans are returning to taking pride in what they cook, making an effort to imbue their dishes with elegance, and returning to a sense of the gourmet and the finer things in life. Thank you Chef Jean-Pierre!
My cooking skills have improved dramatically since I found your channel!
Whole chickens are even less $. Cut and freeze for 17 years. hehehe
I have grabbed onto many tips from you. Making my kitchen time easier and better results. Thank you Chef so much. Be well.
Awesome Byron! Thank you! 😊
I had forgotten all about chicken fricassee and always thought you needed a old stewing hen.
My mouth is watering!!
Chef! You can have some of my butter... My wife asks me why I have 12 pounds of unsalted butter, and 3 pounds of salted in the freezer. I tell her, it's for emotional support in a difficult time, and because of the best CHEF in the world, Chef JP!
You also provoked my curiosity with storing the Roux! Googled it and WOW! You can make it ahead of time and store it up to 6 months in the refrigerator and 12 months in the freezer. Never would have thought about that. Chef you are awesome!
I live alone, but start worrying when the supply drops below 5lbs.
“Oh Momma Mia, I love my life”
That’s as positive as it gets.
Great show my friend
Thank you
How wonderful it is, to look at old shows! Thanks so much!
I can never understand when a chef refuses to share their knowledge. To me, one of the greatest feelings is when someone comes up to me and thanks me for any tips or advise that they were able to use to prepare a wonderful meal for their family/guests. Your helping in other peoples' success is a wonderful gift. Thank you for sharing the knowledge gleaned from so many years of experience with us.
Your a true inspiration for all who do the right way of being a US citizen, I love my job too chef iv been cooking in private clubs for 20 yrs now,,
Thank you! 😊❤️
How the times have evolved. My mother spent endless hours in the kitchen when I was a young boy and I was subconsciously educated by her habits and attention to detail in a household environment. I look forward to preparing and cooking for my family everyday. Thank you Chef.
Это видео просто огонь!
Шеф, спасибо! Я смеялась до слез когда вы сказали :"Я клянусь вам, что я еще ничего не выпил сегодня!".
Очень люблю Ваши видео и Вас как шеф повара!😂❤❤❤
Thank you for improving my cooking skills. Everyone should love and respect the person cooking their food. All my lady friends thank you too, Chef Pierre. God bless you and your family, shout out to the cameraman too.
What I like the most about Chef is that he is so good at explaining things and building our confidence that when I am done cooking something he taught me that when I put the dish in front of my guests I feel sure it is as good as what he cooked. Not that I am that good of a cook it is just that he is that good a teacher.
It is refreshing to see a Chef who is not full of his own Ego. Chef JP is awesome, apart from being a fantastic Chef, he is a born entertainer. Thank you for the excellent videos.
Glad you're an American. Happy to have you.
Great video , Chef; especially with the high cost of groceries these days. That is an economical dish that is really good food. It is a dish I had forgot about cooking. My wife and I both love the way you have showed us to add the flour thickening through a strainer. Thanks again Chef for making these awesome videos!
Your adaptation of cooking channel to reflect very difficult economic situation helps me keep my dignity while taking care of the family and friends. Thank you.
Ex military here Chef Jean. Warms my heart to hear someone say they are thankful to become an American citizen. We need more of you, and less of the American hating Americans out there. Nothing can make me so sad as to hear our youth hate America. Taught to hate our country in our schools and from media sources. Really chaps my butt. I have been to places where poor, and destitute have more meaning than here. Here it seems we have poor that are actually much more well off than quite a few other peoples. Yet our citizens always find something to complain about and fight over. Always. You can still find really good Americans that get it. I think plenty of Americans are great people. Yet I see more and more everyday that want anarchy, chaos and communism. They should got to Cuba. North Korea would be a better fit.
...and your cooking is great too! *wink*
Quit your political whining) this is a cooking video. You can tell him you appreciate him without the whiny rant
@LalisasToxicHusband Go taje a walk. up a rope. You will not tell me jack Karen. Go make a sandwich and hush.
Breaks my heart to see people remove the chicken skin before sewing or casseroling it. The skin provides so much flavor, moisture and deliciousness when it’s fully cooked. If you fully brown the skin before stewing or casseroling it and after thoroughly seasoning and browning it you get so much more flavor it’s ridiculous. It’s how I make my Tuscan Chicken using either legs, thighs or Maryland’s (the leg and thigh still together) fully seasoned and browned before being put in the sauce and oven roasted. Delicious.
I made myself a fresh herbs garden inside my apartment and have fresh sage and thyme available to do this very appealing recipe, that I will try soon. Thank you Chef Jean-Pierre.
Impressive how your humor and knowledge together give us delicious dishes. Thank you Chef JP.
Chef knows why he does everything in cooking and how to explain it.
I look up chicken stew and you pop up again. Wow you didn't disappoint as always. You are truly my go to person on hearty dishes. Please keep doing what you do.
🙏❤️
Great dish Chef! Just out of curiosity, I d love to see for once, a video of a dish that is hard for us to do at home. I mean, besides professional utensils, it would be interesting to watch, what does the Chef consider as a hard dish to make. You know, something that a child couldnt do : )
We'll do it! 😊
There is nothing that's difficult to make. You just have to "measure carefully, my friends" ! :)
I just wanted to make sure you saw my stuffed duck breast recipe! This is is a bit more involved and because of it received the lower amount of views of any of our videos! If it is too complicated no one really looks at it! But if you look at the garlic bread it has 3 to 4 times more views! 😊
ruclips.net/video/aCN9dxgbS7M/видео.html
Meals like this are excellent choices for soloists , divvy the contents into tubs and freeze them for slack times. Cheers Jean-Pierre another epic kitchen storm 10/10
You are the reason many are learning how to cook. God bless you keep up the amazing work
Thank you so much 🙏❤️
What a fabulous meal. That white sauce is to die for! Chef, you're just so good at what you do! I love your style.......
In spite of the beautiful meat dishes, you have taught me to make wonderful dishes my vegetarian family love. People binge Netflix but I binge Jean-Pierre.
Thank you chef, you completely changed my understanding about fricasse
Chef Jean , you make cooking very enjoyable and very tasty. I’m glad you came to America. You make America a better place
Fantastic vid as usual. Will cook this recipe later this week. Shout out the the film crew and post production team. You guys do a professional and high quality job. Chef wouldn’t have the audience he has without your top class work. Much appreciated 📺👍❤️
Perfect, people need to know how too cook for themselves and have great food without paying 3 times the price.
Chicken Fricassée brings back so many memories of my Grandmother's kitchen, she was a great country cook and also made this dish with rabbit - both delicious. It's winter here in Australia and very cold... for us in Sydney, so a perfect dish for the weather. I was only discussing this recipe with my sister this week when we did a bulk order of chicken. Thanks for the reminder, it's definitely on the menu! 🦘
chef jean-pierre might help me be not so stressed in the kitchen! good ways to readjust on the fly!
I am from South Louisiana originally. Our Chicken Fricassee is made with a dark roux, no cream, onions, green bell peppers, garlic, and green onions (we call them onion tails). But I must admit this looks delicious. I will try it soon. Love your channel.
I lived in Iowa, LA for 12 years and that's how my my partner's mom made it. She would use teal ducks at Christmas instead of chicken. In Missouri my grandma made it just like Chef JP. Both are delicious. Thanks for sharing your memories of Louisiana!
@@serenabussell8489 When did you live in Iowa, La? I was there 1963 to 1979, I learned to cook with my Grandma and Mom. Then I lived in New Orleans for 3 years and bother many a Chef for tips.. Now that I have found Chef JP, I can quench my thirst for new things to try.
It's a pleasure to have you cook for us... Thanks, Chef.
All the pleasure is mine!!! 😊👍❤️
"We eat with the eyes too!" OMG! Sooooo true, Chef! Thanks again for elevating our game in the kitchen! You're the best! Many Blessings!
Made this great meal 2 days ago and just finished the last leftovers….now I‘m off to the farm shop to get more chicken so I can make this all over again tomorrow 🤗🤗🤗….so addictive and the perfect meal now in the fall 🍁🍄
My French Canadian Memère, used to make this dish and we loved it! She’s gone now, and I’m eager to make this recipe, as it appears to be similar to what she cooked.. Thank you for your wonderful stories and for teaching us new skills and making us laugh. Your positive outlook and generous spirit are infectious!
Every dish I have made using chef’s recipe has been spot on
👍👍👍😊
Couldn’t wait to get home to watch this video and to my surprise, my wife had this very dish ready when I walked in. She saw the video and was inspired! It was delicious and I enjoyed everything about it. Thank you Chef, keep them coming and we will enjoy! ❤
Love this guy........he is the best I cook chicken like this all the time Dont forget the OOOONION
Chef, you've helped me improve my cooking - and I'm a vegan. The basic principles you show us still apply to the foods I cook, I've learned a lot.
We're also glad you're an American, Chef.😊😊
👍👍👍👍👍😊
This guy is seriously underrated. I'm from Louisisna and most youtube cooks leave me shaking my head after I make the dish. THIS GUY! Never disappoints his mustard sauce over salmon is the best!
I just had this at a restaurant last week and was thinking I wish chef JP would make a video on this and voilaaa. Thankyou chef
I made the stuffed zucchini (from Chef's video a few days ago) yesterday. It was fantastic! I made so much filling that I added a little cooked rice and put it in peppers. They both got better in the fridge over night! Thank you Chef for educating and motivating this ol' guy to cook for his bride, like she did for me for so many years!
I did the same! Froze the leftovers. MAMA MIA 🥰
After a long day at work, these videos bring me solace ✨ 🥰
Chef JP you are the best! Thanks for inspiring home cooks everywhere. These videos get me off the couch and into the kitchen! 😊
I just subscribed to you Chef!!!
I absolutely love watching Chef Jean-Pierre...
"He loves his life"...
"He loves his job"...
'He loves his RUclips family"
Chef J.P. seems so down-to-earth & so approachable & you can tell the camera loves him...& he loves what he does!!!
Great job Chef...I will DEFINITELY be trying this soon.
Much love from Mobile Alabama.
Chef I literally made this two days ago for my flatmates. It was delicious, a real winner and everyone enjoyed it. And it made me look like a proper cook 😋
I just got done eating dinner and after watching this video, I'm hungry all over again! LOL
Great recipe chef!
what an absolute joy to watch and cook with you Chef Jean-Pierre I never get tired of hearing you repeat your methodology as it helps the newcomers and us dedicated older fans to remember!! my cooking has become even more fun as I get great results every time now!! we love you Chef for the time and effort you and your great team take to make these amazing video's. 🤩❤💯
❤️❤️❤️👍😊
Im a Dane, i love cooking! Leand alt from you! You Are a fantastic great Guy!
I found this channel by accident only about 3 months ago and I love every recipe. It's so good to see someone cook with ingredients I actually have at home. I love to cook and this helps me appreciate my love of cooking even more. Thanks for another recipe very well done.
Evening Chef! Nothing like coming home after 11 hours of tree work to watch you teach a new recipe! Thank you sir, love your videos, I never miss a single one!
Always love your videos. In fact, you're my favourite chef - even my 4.5 year old daughter requests to watch your videos, so that speaks volumes about your cooking and personality. Keep them coming, Chef! Bravo
My Kentucky grandmother called this “smothered chicken”. I loved it! Went to Paris a few years ago and ordered chicken fracassee not knowing it was just like grandma’s chicken. What a nice surprise😊
Truly wonderful recipe Chef, you never cease to amaze us with your skill
Hello and Shalom from Israel!
Love very much your cooking Chef!