Chicken Lazone | Food Wishes
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- Опубликовано: 8 июн 2024
- This creamy, Cajun-spiced Chicken Lazone is incredibly delicious, and seems very fancy, but is actually simple to make, and needs almost no prep at all. Adapted from a famous New Orleans dish by Chef Lazone Randolph of Brennan's, it may be one of the easiest chicken dishes we've ever posted. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/chicken-la...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Lazone, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Chef John, I just want to say, after years of watching your videos, I appreciate that you don't do sponsor spots in your videos.
I love when Chef John posts a recipe I have never heard of before. Bonus points when it's simple and has a fancy veneer.
Facts 😂😂😂😂😂
I love Chef John's recipe because I get rave reviews when I make them.
His Pecan Crumble Coffee cake is famous at my church bazaar so thank you~
His joy of food is infectious. I wish I could share my Korean home recipes with him❤❤😊
Me too. Everything I make of his always comes out great.
other cooking channels: you suck at cooking
Chef John: oh, you definitely can cook, my friend.
wholesome 100%
what channels are saying that?? the whole "foods that are good and easy to bake" genre on youtube is booming
@@Whiteboykun there is literally a channel called "you suck at coocking" :)
There's actually a very funny cooking channel which is (ironically, I think?) called "You Suck At Cooking"
“You can.” That’s the beautiful message of your channel, chef. I tell people about Food Wishes constantly.
Made this last night for dinner! I suggest cooking a half-pound or so of sliced mushrooms, removing them, then adding them back to the sauce (with any accumulated juices!) when you add the cream. Extra points if you have homemade herbed dinner rolls and a salad from your own garden!
You can't go wrong with copious amounts of cream and butter. Looks delicious!
Ask your cardiologist if he would agree, tho.
You had me at, 'No slicin'. No dicin'.'
Chef John, I made this recipe this evening! It was absolutely delicious!
I have the tastiest lunch of leftovers waiting for me tomorrow.
Thank you so much for sharing with us! 💜
The butter at the end stole my heart!
What I love about Chef John is unlike a lot of online chefs he has a sense of humor. Great recipes and easy to watch.
Nobody does it better than you Chef John. Never change
Beautiful recipe..I would serve mine over grits.
THANK YOU! People act like I’m crazy whenever I say I never put salt in my spice blends or only use seasoning blends that are low/no salt. It’s absurdly easy to over or under salt your food unless you do the salt separately
Made this earlier this week, but we serve it over Parmesan grits. My family loves it!
Last minute trick. I used the Lazone sauce as a base for an alfredo sauce, which I put over fettuccine.
Worked out very well, according to my team of somewhat surly taste testers. I told them it was a "cajun" alfredo sauce...😁
That spice blend is really great on shrimp, too.
Fell asleep with earbuds in listening to Food Wishes last night. Woke up knowing how to cook everything I’ll ever want to eat for the rest of my life and with every dad joke on the tip of my tongue like how Neo from the Matrix learned Kung Fu
I've watched recipes by Chef John knowing I'll never make them; I just wanted to hear his friendly voice. And drool a little bit.
Always love a good "put stuff in a pan with chicken and it magically becomes one of the best sauces you've ever tasted" recipe.
I want to try this recipe with fillet of pork. I am sure it would work perfectly.
Thank you Chef John! I am going through some health treatments that are affecting my taste, and this has inspired me to try something along theses lines soon. Thanks again for a lovely presentation.
I have new Easter dinner plans. Holy cow!
"The belly is an ungrateful wretch, it never remembers past favors, it always wants more tomorrow."
- Aleksandr Solzhenitsyn
Thanks Chef John, keep up the great work, we will need more tomorrow!
There's an appropriate quote from Diogenes of Sinope that would pair well with that...
@@bluequiltedness “he wished it were as easy to relieve hunger by rubbing an empty stomach” - Diogenes Laertius
Blue is this the quote? If not please post, I would like to see it.
Thanks, S.
@@septembersurprise5178Yep, you found it! :D
Im.going to do this recipe with my 9 year old; he loves to learn how to cook! Thank you Chef John!!
Teach your progeny to cook!!! Best gift you can give them. My Polish aunts taught me and I’m grateful every day!
@southfloridaarcheryguy114 absolutely! I'm a former sous chef of 28 years fine dining, and I strongly believe it is imperative to teach others how to cook, the chemistry behind it, how food reacts to different cooking methods, etc. I LOVE Polish food! You are so lucky to have learned the cooking techniques! 😇❤️👍🏻
Made this the other night and it was absolutely delicious!! Can't wait to make it again! That extra addition of butter at the end makes all the difference!!
I love this rich and buttery chicken lazone ❤ thank you chef for sharing delicious recipes every time 👍🏻
Chef John's green onions comes pre-sliced, confirmed :D
Love these low carb recipes! They keep me on my goal this spring!
This looks amazing, thank you 👍
Made this for dinner tonight. great recipe.!
The butter got a smile❤😊
Thanks for the recipe.
Looks incredible.
Wow you nailed this one. Wonderful color and simplicity.
I love all your dishes can't wait to try this one ❤
Excellent dish have had this at the restaurant and it truly is amazing.
Just made this the other night. Like you Chef John it was Outstanding. 🧑🍳
I do the same thing with the salt at the beginning. Makes sense, looks great. Basically Cajun chicken.
SAW IT, TRIED IT, LOVED IT. I'm originally from the South. Love Southern and Cajun food. It's so simple we actually had most of the ingredients handy. Had to buy a few things. But it is simple to make and delicious. Cooked some orzo with ours. Made a great combo. Thanks again Chef John! Another winner
This was so easy to make. Thank you.
Made it! SOOOOOOO delicious, my husband ate the white meat - he NEVER does. DELICIOUS!!!!!! in my #topten #chefjohn #recipes!
I'm gonna make a Chicken Lazone Calzone
I didn't know it
But you really are a poet
You were so concerned about whether or not you could, you didn't stop to think if you should. (You should most definitely)
For Sylvester Stallone?
With provolone
You are, after all, the fashionista of your inside out pizza.
Can’t wait to try it tonight!!
Nothing better than meat and a pan sauce. Beautiful.
I love this. It's everything I like, done brilliantly yet simply.
THANK YOU! Something new but I actually have all the items on hand! Thank you!!
Another Must-Make! Thank you, Chef John - you continue to inspire! ❤
@@shaunhall284 If you leave now no one will miss you troll. Your comments are unnecessary and not funny.
Looks delicious, will try a spiced down version for the kiddo.
I’m making this today
The sauce reminded me of a nigerian pepper and tomato sauce that is ooooh so splendid.
Another winner winner 🏆 chicken dinner! Something new for my dinner tonight! Thank you!
I love when you come out with low carb dishes I can make!
I love recipes which create a chicken😊 and a sauce!!
I love Chef John
WE* love chef John 😉
I m gonna make this one! Thank you Chef!
Your videos are the best! I've only been cooking in the industry about a year now and you reciepes help out A LOT!
Thanks so much. Your videos are so fun and encouraging
Looks really tasty I must say, and I can't wait to try. Thinking the addition of lemon was a great idea! Thanks John, always appreciated.
So if your chicken comes out perfect you could say you were just "in the Lazone".
You are on it Xani!
Aw, thanks! :D @@shaunhall284
You know it! XD
@@laurak7409
Not to be a party pooper, but since “La” can mean “the”, you could have just skipped to “in Lazone”
That was my suspicion but I wagered that if I did that not all would get the pun.@@ghoulish6125
Wow❤❤
Chef John, you are a treasure. Best RUclips chef period...
Love your videos! The butter that you added at the end. It was that salted or unsalted butter?
Only 4 " go ahead" well done. Great easy recipe, thanks
Wow!! Once again Chef John you amaze us !!!
I made this dish and it was delicious 😋
Watched Chef John's videos of Chicken Lazone and Pork Chops Al Pastor recipes in the same sitting: gather ingredients for both, make each once, swap the proteins and make each again with maybe some happy accidents along the way, all the while using the same pan. I typically make a batch of rice uniquely flavored from deglazing the pan which becomes easier to clean
having chicken tonight,chicken to night! 🍗 🌶️
Hope your cold cleared up! Lots of chicken soup!
I'll make this and add scallops too. I'll also swap the scallions for shallots. Thanks for sharing this fabulous and simple recipe, Chef John!
Looks bussin, Chef John!
This is like a variation on chicken fricassee, New Orleans style.
Looks delicious
All the time I’ve spent in South Louisiana, and I’ve never heard of Chicken Lazone!! ❤❤
I've spent many years with cajuns and never heard a peep about this!
@@l.m.mccormick1470sounds like it's a specific restaurant/chef's dish.
@@shaunhall284 we don't have a president, we have a mafia running things
Lived in the heart of Cajun Country my whole life...never heard of this. Lol
@@shaunhall284 not all of us "clowns" can afford a place like that, and we're going by what locals eat but figure it's a brit who would judge the natives like a proper snob lol who cares if you can speak the Cajun gibberish lol 😆 9 years ehhh? Good ..then.fix that boring English cuisine of yours, if you're so talented, hope you took some cayenne home wif ya
Looks amazing!
That looks so nice!
😋 I'm loving this recipe! I'll be making it soon.
Still pining for the podcast Chef John and Say Goodbye Andrew
I made this dish. It was easy and very, very tasty--a big hit with my peeps. I can't seem to post the photo.
Awesome recipe chef, please show lebanese chicken fatteh recipe please please
Love this recipe, Been watching you since you were an indepentent. I long ago learned that thighs are the caviar of chicken! Wish you a long and healthy life, keep 'em coming!
Another awesome rendition.
Just made it. It's a great dish but mine was a bit on the salty side. I would skip that second pinch of salt and salt the result if needed.
Thank you for another amazing recipe, looks so good!
Just made it and wow so GOOD!!
Wow, someone had chicken, butter, cream, and three of the most commonly used spices in western cuisine in their kitchen? I realize you probably only eat cheerios you've pissed in, but it's really not surprising to have this stuff on hand.
Hmmm... It's look like amazing taste....
Will try for my family
Thank u so much for this information ☺️☺️☺️
I'm drooling like you won't believe 🤤
Hello Cheif John, Could I not use the lemon? I just love your recipes 😜
This is a classic and now that I think about it, it's surprising Chef John hasn't done a video on this one until now. Better late than never, because this is actually a very good dish.
Another great meal!!!...I do chicken in a salsa/cream sauce...
what staub pan is that? looks so good
It’s the braiser.
@@julianvickers thank you.
If the chicken has come out of the fridge to be prepared then there is no need to put it back in the fridge. It will absorb the spice mix and rise in temperature which will help with cooking. Where I come from food must be returned to the fridge within two hours if it is not intended to be cooked or cooked within four hours of being removed from the fridge. Of course fridge temp should be 4degrees or less for these guidelines. I will be trying this recipe.
You do yours your way. That doesn't mean anyone else is doing it wrong.
Where everyone else comes from, they do what they want, whenever they want to.
Well, I just found out what I'm cooking for dinner my next day off. Thank you!
Mmm Cajun but the unexpected kind thank you ❤❤❤❤ plus I just love you ❤❤❤ thanks!
Thats not Cajun. Trust me. Lol
@@StarTraveler649 well I think we take it for granted it might not have been gifted by a I don’t know the historical facts but a French Indian ghost in a dream
Great quicky for weeknights
I’m doing that one. Thx
Very similar to Tuscan Chicken but without spinach, no? (at least my version) Can't wait to try this one for my all-things-chicken family!
You're using a Staub brazier! It's my favorite pan for this kind of recipe. Looks so good! Cheers!
I love chef john, because he always tastes his food. Drives me nuts watching a cooking show and they don't eat/taste what they cooked. Thanks chef john l always enjoy your videos.
Lol they aren't making recipes up on the spot and then throwing away the food afterwards
Well, I would've lost my house. If I were a batting man, I was sure it was going to be "you're the Sylvester Stallone of your chicken lazone " 😂, and apparently I've been making this for years except I use fresh seared tuna.
Nice comment❤
I have everything I need to make this tonight!
I made it, and added some mushrooms to the sauce. I served it over steamed baby potatoes. It is delicious! Thank you Chef John!
I the plastic wrap helping with anything functional to the marinade or is it a general health precaution to prevent contamination of other items in ones fridge? I often leave meet with a dry brine out in the fridge to help it dry out to catalyze more browning when its time to cook.
@@shaunhall284 just asking a cooking question bro.
@@benporter2059 he's a sad man who trolls the comment section of Food Wishes videos because his hobby is irritating people instead of using the techniques on display in a cooking channel to improve his life.
Anyway, the plastic wrap is really just for preventing contamination; I believe Chef John probably has several of these things on the go at a time in the kitchen he displays in these videos, which would make that more important than for your average home cook. If you want to avoid plastic use, could probably just put a pot lid over the bowl.
@@shaunhall284your mother. She wants to know why you never call anymore.
Thanks Chef John for this recipe. HAPPY GOOD FRIDAY.❤❤❤❤😂❤