This cooking channel is so unbelievable. 8 years of 'evergreen' material is the best you will get on RUclips and better than a reference book. Very much appreciated.
Hello from Japan, on last weekend I have prepared this dish following your demonstration. Although that was the first time I have tried french cooking my friends said it came out delicious. Everyone has enjoyed the layers of flavors. I wish I could upload a picture of the dish here to show you. But anyway thanks a lot for teaching all the recipes step by step and for the detailed explanation. Your channel name is completely justified. I always watch your channel and will make all others recipes. Thank you.
Yeah totemo oishii desu. Actually I am from India but living in Japan for almost 10 years. I love French food. And I watch your channel always. Thank you for teaching French cooking. Meanwhile I have tried many other dishes and based on my skill the results were good. French restaurants are very expensive so I wish I will learn from your channel and enjoy French food by myself. Thank you so much.
@@FrenchCookingAcademy salut une fois que tu as mis le demie litre de stock combien de temps il faut que ca cuise et à quel feu avant de reduire le feu..et une nouvelle fois apres combien de temps il faut cuire a feu doux merci !!
Took me some 3 hours to cook. Will probably take 3 more to clean everything up. But the rustic taste of chicken and vegetables was so rich that I got a golden tan, grew a beard and was talking French with thick Spanish accent for the next hour after eating it.
Well done, Stephane. I love your recipes, your videos and your emphasis on traditional regional dishes of France. As I'm sure you know, here in the United States, most Americans are under the mistaken impression that French cooking is "fancy," inaccessible and too complicated for the typical cook, when, in fact, French regional dishes are usually wonderfully hearty and often relatively simple to produce -- more like traditional Italian dishes than the haute cuisine of Paris. Thank you for your videos -- you are a hero to those of us who are fans of French regional cuisine.
Where I grew up we had a Basque restaurant. My best friend was Basque and his Mom used to take us there to eat. The food was incredible and I'm pretty sure I have had this dish. I had forgotten about it until now. I think I will make this for my wife.
Hello from Minnesota! What a spectacular dish! I made this for my wife last night and we were blown away by the flavor. I paired it with your paprika rice pilaf as a side and the two complimented each other very well. Thank you for all the great content and for making French cooking simple and easy to follow!
We have the same chicken and bell peppers in Romania, it's called "ostropel" , cooked with roasted peppers , tomatoes and lot of garlic and onions. I love your channel, France is the best in everything: cheese, wine, food, fashion, etc.
Dude (frenchman) there is a homey quality about your food....reminds me of home back in the 50s in the mountains of NW Spain....No pun intended.....thanks!
I love your videos Monsieur. They are full of information on cooking basics: don't put salt in stock, how less is more in bayleaves, how to flavour a stock if one doesn't have bouquet garni and so much more! Gonna include them all in my book, one by one and you'll be in acknowledgement section. 👍
So I cooked the Chicken Basque dish. Involved I would say, having said that, I was pleased with the outcome so was the family. Of course, practice makes perfect. I will cook it again and again,.... Merci beaucoup Stéphane SP
I made this dish yesterday out of 4 chicken upper thighs. From the outset I doubted that they would be fully cooked. I therefore decided to follow your recipe rigorously: et voila - perfectly cooked pieces of meet. The pork, pepper and onion element is so great. I tried to taste it cold today so I will make it again as a side dish to go with pork or beef roast (hot or cold). Thank you for this flavory and easy to make dish.
There are spanish Basque and French Basque. Basque country is right in the middle of spain and france so of course they mix, thats why some are french basque and some are Spanish Basque. I am Spanish Basquea and love it.
Success!! In fact, resounding success. We even found Jambon Iberica in a local deli and it was good. Our guests are already lining up for next Friday night's dinner. Thank you so very much Stephan, I love your channel and am cooking my way through many of your recipes. Pissaladiere for this weeks Pizza Tuesday in our house.
Thsnk you for showing delicious cooking you are making me hungry always with your beautiful French cooking recipes. Please have you any beef or lamb stew/casserole recipes. Thank you so much Annie
I love your t-shirt - French Bulldogs are adorable! And I'm gonna make that chicken when I'm done with my wisdom teeth extraction recovery. I LOVE braised chicken thighs.
My mouth is watering, this look SO GOOD! Trying it out this week!! Thanks for a great video, love your channel, so happy to support you on Patreon....you're the best!
Thanks, there will be more... I am thoroughly loving you channel - great details of everything to do with cooking - tools, history... Thank you for sharing your Savoir Faire!
Lovey looking recipe, great/useful instruction and energetic presentation. Who needs the Food or Cooking channels; they've morphed, sadly, into something other than basic cooking instruction, which was their draw for me a few decades ago. Now we have so many good cooks on the You tube. I'll try this recipe, looks like how I usually do a stewed/braised chicken dish anyway, but with the addition of the ham, looks like a winner from you,...…... again!! : )
Chef's snack.... after the wings are cooked, don't throw them away. Mix them in a big bowl with some salt, pepper, honey and paprika or ground dry Espelette red pepper, and broil them quickly until browned. Yummy snack.
Bonjour Stephane! I am your new subscriber. I love your Poulet Basquaise, it looks delicious! I will make it for this coming Easter. Is that possible for me to request certain recipe that when I was young I used to eat? My Mom used to cook for us. That was "Chicken Sauce Piquant with Cornichons". I love to have your recipe. Thank you so much! I'm a pure Vietnamese and went to French school in Vietnam. Then, I moved to the US and now live in Santa Monica, California for a long time. I also went to Paris, Versailles, Nice, Cannes, Bordeaux many times because my Uncles, Aunts, and cousins are there. And, my best friend also lives in Paris. I can tell that you are a great Teacher and an excellent Chef! I'm so excited to learn more French cooking from you!
@@FrenchCookingAcademy -- Awe... how sweet ... bless your heart, thank you sooo much! It looks so delicious! I will try it and I promise to let you know. Joyeuse Paque and merci bien Stephane!
Very interesting approach. Much different than the one I am used to in Paula Wolfert's Cooking of South West France. I may try it out. Wouldn't the store bought stock already add a lot of salt to the stock? Seems to me it would be better to add water instead of "off the shelf stock" spend a bit more time to create your own stock. People should also look for dried Espelette pepper to add to the sauce. You can find it in many gourmet shops. Not intending to be critical....love your channel! Nice to share different approaches to the same recipe.
Hi there not a problem . That is what I was mentioning in the beginning I could not find the actual espelette pepper fresh or in powder Here in Australia unfortunately. so I had to use the bell peppers instead. But you are right for the authentic recipe you have to use fresh espelette pepper and Bayonne cured ham. So I am just giving some alternative as many people always asked me what to use for replacement 🙂👨🍳if they cannot fi d some produce. And for the stock it's off the shelf but best quality bough from the butcher so it's real stock there is no salt in it . I think I should explained a bit more what I mean by off the shelve. it's not supermarket product full off additives .it is organic stock made by stock merchants. Hope it helps clarify the whole thing 🙂
This was absolutely delicious, thanks for sharing! I can't get the basque ham either but I think it's fun to try different kinds of ham each time to see what kind of flavour it imparts :)
This reminds me a little bit of Hungarian Chicken Paprikash. It's not all that different. The cooking is slightly different, and the ingredients look like it adds ham and subtracts paprika :)
Thin-sliced prosciutto tends to shrivel up and become too chewy when it is cooked. I've made that mistake. Once. If you must use thin-sliced prosciutto, try adding it to your dish after it is already fully cooked.
You can have the deli cut it up to about 7-8 mm thick for you, saves some time on the dicing step. Just don't try a free sample of it. It is delicious... until only the fat is left, then it is like chewing bacon flavored gum.
I’m new to your channel and have watched a few videos. Everything looks AMAZING! I’m gonna try some of the recipes this weekend. Keep up the great work!
Great video. I'm going to make this! Reminds me a lot of creole cooking, Jambalaya in particular (which is very similar, but adding rice in the stew). Seeing as creole cooking has a strong french heritage perhaps the immigrants in Louisianna came from Basque country?
Very nice. You're raising the game with this one. The last time I made this the method that I used was a fricasee. Your dish is definitely not a fricasee, it is chicken with sauce and what a great looking sauce. Question, you couldn't find the basque peppers, do they have any spice? Should we be adding a little cayenne or chilli flakes?
The only thing's I would add would be a Quarter Cup of diced Chorizo and a teaspoon or 2 of good Smoked Spanish Paprika. American of Partly Basque(French and Spanish sides)Heritage here.Also for anyone else watching the in the US, I would recommend using Chicken Quarter's instead of Wings for the Stock as it is around $7 in some places for 10 Pounds of Chicken Quarters to that same amount for a Pound in a half of Chicken Wings.
With your basque heritage, you may know the French idiom "parler français comme une vache espagnole" (to speak French like a Spanish cow, i.e to speak broken French) which originated there. I love that saying 😂❤️
We don't guillotine anyone for that "offense" anymore 😋 In the basque region they always use Espelette pepper (which is basque) but jalapeño must be delicious.
I think what I would do is to make the stock/sauce mixture in a big batch and freeze them. This way I can cook two or three more batches of the chicken quickly the next two times.
Great dish and great presentation. I just love your videos. Thank you very much. Just a little thing i always wonder when watching making you dishes like this: You almost never add some additional sweetness and/or sourness. I would almost automatically add a pinch of sugar and a tiny splash of lemon juice. What's your thought on this?
About the gorgeous ham Stephane is using: Jambon de Bayonne, or Bayonne Ham (en.wikipedia.org/wiki/Bayonne_ham). It's cured with salt and other spiced (like Gorria, en.wikipedia.org/wiki/Espelette_pepper) and dry aged for at least seven, better nine months.
is this prosciutto salty or not? in italy there many kinds (toscano, san daniele (salty) and parma (less salty) and i was wondering which would be the right one for this recipe.
There is a demonstration in this video on how to make a chicken stock but I need to post them separately I also have an existing playlist on the channel for stock making including fish stock
I’m Making this right now. Will sign up to Patrone today. Please dbl check spelling in recipe: “off the shelf”. Thighs, parsley stalks. I’m Hopelessly stuck in the Imperial System of measurements. Why won’t my chicken pieces brown as dark as yours?
It's important that you use a heavy pan, oil that can take the heat (try half ghee + half olive oil). When you see small bubbles coming up from the chopstick, the temperature is good to go. Put the chicken in one piece at a time: if you dump it all in you'll lower the temperature of the oil.
Auguste Escoffier had a spanish chicken recipe in his famous culinary guide. Is this dish different from that one? Or are both recipes essentially the same thing? Anyways, this basque chicken recipe looks delicious.
This cooking channel is so unbelievable. 8 years of 'evergreen' material is the best you will get on RUclips and better than a reference book. Very much appreciated.
Hello from Japan, on last weekend I have prepared this dish following your demonstration. Although that was the first time I have tried french cooking my friends said it came out delicious. Everyone has enjoyed the layers of flavors. I wish I could upload a picture of the dish here to show you. But anyway thanks a lot for teaching all the recipes step by step and for the detailed explanation. Your channel name is completely justified. I always watch your channel and will make all others recipes. Thank you.
i am glad some people in japan are watching the channel and still like french cooking oishii desuka 😋😋
Hello from New Zealand! I love the channel but I also have a concern about the time, taken and also about the processed food.
Yeah totemo oishii desu. Actually I am from India but living in Japan for almost 10 years. I love French food. And I watch your channel always. Thank you for teaching French cooking. Meanwhile I have tried many other dishes and based on my skill the results were good. French restaurants are very expensive so I wish I will learn from your channel and enjoy French food by myself. Thank you so much.
@@FrenchCookingAcademy salut une fois que tu as mis le demie litre de stock combien de temps il faut que ca cuise et à quel feu avant de reduire le feu..et une nouvelle fois apres combien de temps il faut cuire a feu doux merci !!
I am a chicken
Took me some 3 hours to cook. Will probably take 3 more to clean everything up. But the rustic taste of chicken and vegetables was so rich that I got a golden tan, grew a beard and was talking French with thick Spanish accent for the next hour after eating it.
Well done, Stephane. I love your recipes, your videos and your emphasis on traditional regional dishes of France. As I'm sure you know, here in the United States, most Americans are under the mistaken impression that French cooking is "fancy," inaccessible and too complicated for the typical cook, when, in fact, French regional dishes are usually wonderfully hearty and often relatively simple to produce -- more like traditional Italian dishes than the haute cuisine of Paris. Thank you for your videos -- you are a hero to those of us who are fans of French regional cuisine.
Where I grew up we had a Basque restaurant. My best friend was Basque and his Mom used to take us there to eat. The food was incredible and I'm pretty sure I have had this dish. I had forgotten about it until now. I think I will make this for my wife.
Hello from Minnesota! What a spectacular dish! I made this for my wife last night and we were blown away by the flavor. I paired it with your paprika rice pilaf as a side and the two complimented each other very well. Thank you for all the great content and for making French cooking simple and easy to follow!
I don't understand how you don't have 5 times the subs, this channel is really great.
We have the same chicken and bell peppers in Romania, it's called "ostropel" , cooked with roasted peppers , tomatoes and lot of garlic and onions. I love your channel, France is the best in everything: cheese, wine, food, fashion, etc.
Dude (frenchman) there is a homey quality about your food....reminds me of home back in the 50s in the mountains of NW Spain....No pun intended.....thanks!
I love your videos Monsieur. They are full of information on cooking basics: don't put salt in stock, how less is more in bayleaves, how to flavour a stock if one doesn't have bouquet garni and so much more! Gonna include them all in my book, one by one and you'll be in acknowledgement section. 👍
So I cooked the Chicken Basque dish. Involved I would say, having said that, I was pleased with the outcome so was the family. Of course, practice makes perfect. I will cook it again and again,....
Merci beaucoup Stéphane SP
Thanks for the feedback and yes it's not the dish you make everyday 🙂 well done at giving it a go 👍👨🍳
What memories. My warmest regards to everyone.
i LOVEEEE how you structure your videos with how to plate the dish at the end. please don't change that ever
I made this dish yesterday out of 4 chicken upper thighs. From the outset I doubted that they would be fully cooked. I therefore decided to follow your recipe rigorously: et voila - perfectly cooked pieces of meet. The pork, pepper and onion element is so great. I tried to taste it cold today so I will make it again as a side dish to go with pork or beef roast (hot or cold). Thank you for this flavory and easy to make dish.
Nice looking recipe! I'm also really glad you included how to serve the dish at the end of the video.
Masterclasses I haven't tried it yet but you have a winner!! Also a double salute because a lot of chef's would not shear such wonderful work
Thanks a lot
This will be my Sunday lunch. Thank you again for an excellent recipe!
I admire your dedication, I wouldn't have that much patience but I appreciate the ones who have ❤️
Looks amazing as all your delish dishes
Stefan you are the best,many regards from Montenegro!!!
As a Basque (from the spanish side) I approve!
You are a Basque. Not Spanish :P
There are spanish Basque and French Basque. Basque country is right in the middle of spain and france so of course they mix, thats why some are french basque and some are Spanish Basque. I am Spanish Basquea and love it.
@@milagrorivera6138 Haven't paid attention in a while. Got a feeling I am more the French side of Basque.
So, you are a Basque? Interesting. French?
We have to stop meeting like this.....but the food is....Ohhhhh soooo good.....
making this Brit hungry - love good 'peasant' food. Full of favour, simple to cook and filling
Success!! In fact, resounding success. We even found Jambon Iberica in a local deli and it was good. Our guests are already lining up for next Friday night's dinner. Thank you so very much Stephan, I love your channel and am cooking my way through many of your recipes. Pissaladiere for this weeks Pizza Tuesday in our house.
I love to hear those success cooking stories . It's great to hear you organising dinner parties with french food with your friends 🙂🙂😋👨🍳
Thsnk you for showing delicious cooking you are making me hungry always with your beautiful French cooking recipes. Please have you any beef or lamb stew/casserole recipes. Thank you so much Annie
You are amazing, I've learned so much from you, and this recipe is fantastic. Thank you.
thanks for the compliment
Am so glad and excited for this dish .. I love chicken and it's so nice to try it in a new way 😄
I love your t-shirt - French Bulldogs are adorable! And I'm gonna make that chicken when I'm done with my wisdom teeth extraction recovery. I LOVE braised chicken thighs.
Is "Let's Cook!" your new tag line? I like it! This looks delicious. Very springy for here.
*Brilliant!!!* This recipe is now on my "to make" list.
Let me know how it goes
Thank you Chef! This was our Thanksgiving meal today! I’m going to add this to my rotation of recipes! Cheers!
You inspire me. Thank you.
Another great video, no wonder your channel is growing so fast. Keep up the good work.
I've learned a lot from you sir.
Cynthia Wangi: Me too!
Looks beautiful!!! YUM!!
I'm cooking this, this comming sunday for lunch.Looks nice
👍🙂
Mmmm... Smells great!! That taste so delicious and sweet recipe!! Thats amazing!! Great combination!! See U anytime!!
My mouth is watering, this look SO GOOD! Trying it out this week!! Thanks for a great video, love your channel, so happy to support you on Patreon....you're the best!
Radar DiMaria thanks for your support😀😀
Just made this, and while it took a bit effort, it was so so worth it! Thank you so much, and I can't wait to make something else you posted
Very good Chef! I love the combination with the bell pepers, tomatoes and stock!!
Hi, love your recipes. Could you give us a recipe for bake chicken pieces , potatoes and vegetables.? Thanks.
there is another chicken recipe coming friday 😋😋👨🏻🍳
You are great chef
As a spaniard fm the Spanish side.....I approve too!!
Absolutely loving these recipes! Demystifying french cooking 😊👍
Great recipe. Very tasty. Took a while to make it, but result was outstanding! Thank you very much.
thanks for taking the time trying it
Thanks, there will be more... I am thoroughly loving you channel - great details of everything to do with cooking - tools, history... Thank you for sharing your Savoir Faire!
Lovey looking recipe, great/useful instruction and energetic presentation. Who needs the Food or Cooking channels; they've morphed, sadly, into something other than basic cooking instruction, which was their draw for me a few decades ago. Now we have so many good cooks on the You tube. I'll try this recipe, looks like how I usually do a stewed/braised chicken dish anyway, but with the addition of the ham, looks like a winner from you,...…... again!! : )
A perfect casual dinner dish...I occasionally use Spanish chorizo instead of jamon serrano or jamon Iberico...it's spectacular...🙂
Comme toujours delicieuse ta cuisine ..y a -t-il un video sur la bouillabaise?..merci stephan
So happy to find you , love French food 👏👏👏👏👏👌👍🌎🙏✌️
thanks and welcome 🙂🙂👨🏻🍳
Fantastic tasty looking dish chef , well done , thanks Ivan
I make a very similar dish and it's absolutely delicious. Great video!
This is some proper cooking :)
Je viens de faire des foies de poulet avec ta recette, tres bon merci ^^ je vais essayer cette bonne sauce pour dimanche :)
content de voir que ça plaise 🙂
Chef's snack.... after the wings are cooked, don't throw them away.
Mix them in a big bowl with some salt, pepper, honey and paprika or ground dry Espelette red pepper, and broil them quickly until browned.
Yummy snack.
Looks amazingly tasty. Xx
I totally could see some cannelini beans in a dish of this type.
But why tho
Bonjour Stephane! I am your new subscriber. I love your Poulet Basquaise, it looks delicious! I will make it for this coming Easter. Is that possible for me to request certain recipe that when I was young I used to eat? My Mom used to cook for us. That was "Chicken Sauce Piquant with Cornichons". I love to have your recipe. Thank you so much! I'm a pure Vietnamese and went to French school in Vietnam. Then, I moved to the US and now live in Santa Monica, California for a long time. I also went to Paris, Versailles, Nice, Cannes, Bordeaux many times because my Uncles, Aunts, and cousins are there. And, my best friend also lives in Paris. I can tell that you are a great Teacher and an excellent Chef! I'm so excited to learn more French cooking from you!
thanks a lot for joining the channel i will check what i can do for that recipe
It look like a recipe I already made here ruclips.net/video/O7oQZFyoC7U/видео.html
Perhaps you can try it and tell me what you think
@@FrenchCookingAcademy -- Awe... how sweet ... bless your heart, thank you sooo much! It looks so delicious! I will try it and I promise to let you know. Joyeuse Paque and merci bien Stephane!
thank you as always looks so good!! and you thank you for being so informative about the recipes origins :)
my pleasure
Very interesting approach. Much different than the one I am used to in Paula Wolfert's Cooking of South West France. I may try it out. Wouldn't the store bought stock already add a lot of salt to the stock? Seems to me it would be better to add water instead of "off the shelf stock" spend a bit more time to create your own stock. People should also look for dried Espelette pepper to add to the sauce. You can find it in many gourmet shops. Not intending to be critical....love your channel! Nice to share different approaches to the same recipe.
Hi there not a problem . That is what I was mentioning in the beginning I could not find the actual espelette pepper fresh or in powder Here in Australia unfortunately. so I had to use the bell peppers instead. But you are right for the authentic recipe you have to use fresh espelette pepper and Bayonne cured ham. So I am just giving some alternative as many people always asked me what to use for replacement 🙂👨🍳if they cannot fi d some produce. And for the stock it's off the shelf but best quality bough from the butcher so it's real stock there is no salt in it . I think I should explained a bit more what I mean by off the shelve. it's not supermarket product full off additives .it is organic stock made by stock merchants. Hope it helps clarify the whole thing 🙂
You should watch his video before this one where he talks a lot about stock.
This was absolutely delicious, thanks for sharing! I can't get the basque ham either but I think it's fun to try different kinds of ham each time to see what kind of flavour it imparts :)
Looks really good! I have to try this one.
I might even try this one.
This reminds me a little bit of Hungarian Chicken Paprikash. It's not all that different. The cooking is slightly different, and the ingredients look like it adds ham and subtracts paprika :)
I've tried this with thin sliced proscuito from the deli and I would not recommend it. Gonna try again with the thicker cut stuff.
Thin-sliced prosciutto tends to shrivel up and become too chewy when it is cooked. I've made that mistake. Once. If you must use thin-sliced prosciutto, try adding it to your dish after it is already fully cooked.
You can have the deli cut it up to about 7-8 mm thick for you, saves some time on the dicing step. Just don't try a free sample of it. It is delicious... until only the fat is left, then it is like chewing bacon flavored gum.
I’m new to your channel and have watched a few videos. Everything looks AMAZING! I’m gonna try some of the recipes this weekend. Keep up the great work!
thanks Emma and welcome to the channel. you can reach out anytime if you have questions
Can’t wait to try this. Thank you.
Great channel
Stephen, is there a French Cooking Academy book? I would really like to buy it!
Great video. I'm going to make this! Reminds me a lot of creole cooking, Jambalaya in particular (which is very similar, but adding rice in the stew). Seeing as creole cooking has a strong french heritage perhaps the immigrants in Louisianna came from Basque country?
yeah creole food has a french influence mixed spanish too and more ...
wow. just WOW!
Merci beaucoup . 💕
Very nice. You're raising the game with this one. The last time I made this the method that I used was a fricasee. Your dish is definitely not a fricasee, it is chicken with sauce and what a great looking sauce. Question, you couldn't find the basque peppers, do they have any spice? Should we be adding a little cayenne or chilli flakes?
I am cooking this today 👍🙏👏💌
Looks so delicious 😋
That looks really delicious.
The only thing's I would add would be a Quarter Cup of diced Chorizo and a teaspoon or 2 of good Smoked Spanish Paprika. American of Partly Basque(French and Spanish sides)Heritage here.Also for anyone else watching the in the US, I would recommend using Chicken Quarter's instead of Wings for the Stock as it is around $7 in some places for 10 Pounds of Chicken Quarters to that same amount for a Pound in a half of Chicken Wings.
With your basque heritage, you may know the French idiom "parler français comme une vache espagnole" (to speak French like a Spanish cow, i.e to speak broken French) which originated there. I love that saying 😂❤️
Love this
hello une fois que tu as mis le demie litre combien de temps ca cuit et à feu doux ou fort merci !
You did well grasshopper!! Great dish !! BUT as we now live in Texas added a Jalapeno pepper Do I get shot for doing that??
We don't guillotine anyone for that "offense" anymore 😋 In the basque region they always use Espelette pepper (which is basque) but jalapeño must be delicious.
I think what I would do is to make the stock/sauce mixture in a big batch and freeze them. This way I can cook two or three more batches of the chicken quickly the next two times.
Can you show the next video how to prepare Vichy carrots which is in the region of Vichy in France ????
Yes why not coming then 🙂
Great dish and great presentation. I just love your videos. Thank you very much.
Just a little thing i always wonder when watching making you dishes like this: You almost never add some additional sweetness and/or sourness. I would almost automatically add a pinch of sugar and a tiny splash of lemon juice. What's your thought on this?
Looks delicious!
thanks 👍
Anyone know the reason you blanch the prosciutto? What does that do to it? Just curious, thanks!
Great job!
I would like to know what I can use thats non-alcoholic in place of the white wine but still would have the same taste!
A must like cassoulet and boeuf bourguignon
Do you cook whitout the lid or is this for visual aspects?
About the gorgeous ham Stephane is using: Jambon de Bayonne, or Bayonne Ham (en.wikipedia.org/wiki/Bayonne_ham). It's cured with salt and other spiced (like Gorria, en.wikipedia.org/wiki/Espelette_pepper) and dry aged for at least seven, better nine months.
Is it possible to make this with skinless chicken and have it turn out well? Not the wings for the stock, but the chicken that is eaten (thighs.)
I'm going to try this! What do you do with the leftover chicken from the brown chicken stock?
Great Channel you deserve more subs^^ Keep it up and best regards from Germany^^
I have to try making Boeuf Bourguignon at some point... >.
thanks a lot 🙂
Do people use hard (cured) Spanish Chorizo instead of the prosciutto ?
Браво!
is this prosciutto salty or not? in italy there many kinds (toscano, san daniele (salty) and parma (less salty) and i was wondering which would be the right one for this recipe.
Plz make a video on how to make chicken stock at home. Also make a video on how to make fish stock if possible
There is a demonstration in this video on how to make a chicken stock but I need to post them separately I also have an existing playlist on the channel for stock making including fish stock
Thanks
I’m Making this right now. Will sign up to Patrone today.
Please dbl check spelling in recipe: “off the shelf”.
Thighs, parsley stalks.
I’m Hopelessly stuck in the Imperial System of measurements.
Why won’t my chicken pieces brown as dark as yours?
thanks for the spelling i always make mistakes i will correct today
French Cooking Academy 😘the sauce was very good, but my lardons were very chewy and rubbery. Why would that be?
depends on the ham you used and also that you have not boiled them to much
It's important that you use a heavy pan, oil that can take the heat (try half ghee + half olive oil). When you see small bubbles coming up from the chopstick, the temperature is good to go.
Put the chicken in one piece at a time: if you dump it all in you'll lower the temperature of the oil.
Question. If you already have homemade brown chicken stock, do you still have to do the double stock thing?
No, of course.
@@delphzouzou4520 no. Ofcourse. ... ???? What...?
@@erfho8y You don't need to prepare another stock if you already have some.
It's said in the video.
What would be the point ?
Auguste Escoffier had a spanish chicken recipe in his famous culinary guide. Is this dish different from that one? Or are both recipes essentially the same thing?
Anyways, this basque chicken recipe looks delicious.
Lovely! Only one question: why white and not red wine? :)
Merci monsieur! Some idea for side dishes???Mashed potato? Polenta?
that is typically served with rice
Good idea! Polenta would be so good! Rice too.
Yes!! It is a rustic dish, some polenta and a bold red. With some snow outside is just perfect.