The ORIGINAL “Marry Me Chicken” Recipe | Kitchen Serious
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- Опубликовано: 16 окт 2024
- Prepare to lick the sauce off the plate when finished. Yes, it's that good. This is my twist on a very popular chicken dish I served many years ago. This is hands-down the winner when compared to your ordinary Marry Me Chicken recipe. I hope you enjoy!
made this 3 times so far, first time it needed at pinch of salt, second time i used too much lemon juice but the third time, perfect! this is good! VERY GOOD! thank you for posting this!
This was one is one of the best chicken recipes I ever made! Really good!
The recipe is amazing! Easy to make and the result exceeded all expectations.
Wow can’t wait to make this. Gave a t👍and saved🙏❤️🇨🇦
I’ve made this twice in two days and will be making it tomorrow when I visit my parents. One of the best dishes I have ever had. Thank you for this awesome recipe. Earned yourself another sub.
Mhmm, this chicken looks great. Really good 💕💕💕
I made this once before and it was easily one of the most delicious dishes I've cooked. Making it again tonight. Yum
This looks soooooo good!!!
damn, i love the editing and the chicken looks delicious 🤯🤯🤯
My name is Bill.
My name is Bill,
I live in Youngstown Ohio. I
I love the way u fixed the chicken.
Can't Waite to fix it for our
family..May God bless
Yummo ❤ going to definitely make this Ty !
If any has watched Ann Reardon's channel she debunked this. Adding oil to butter does not raise the cooking temperature of butter stopping it from burning.
It would depend on the ratio - respectfully disagree based on my experience doing this a “few” times. 😉
There’s a reason chefs swear by clarified butter
When I put butter in with oil the butter doesn’t brown or burn nearly as quick IME.
Whether it’s just butter or butter and oil I assume the solids should burn at the same temp. Why would adding oil increase that temp number? It would dilute their quantity but it would still burn at the same temp.
You're right, it doesn't raise the smoking temp, but it does make it harder to notice, and a bit slower to burn.
Question: I notice you cook the onions and garlic first, whereas most guys ive been watching with any pan sauce cook the meat first then the onions. Also why not toss your onions back in and then add your brandy, stock and cream? Is there a reason you do it in this order? looking forward to trying this ive cooked the modern version of "Marry Me" and its phenominal. Eager to work with the brandy too im shure it gives it quite a unique flavor!
Hey Daniel, thx for the question! Your observation is 100% on point. That is a typical approach to making any pan sauce for sure. I changed it up due to some editing issues versus any culinary technique. So by all means sear that protein and deglaze just as you would any other time! 😁👍 I really enjoy the brandy - hope you find it delicious as well!
@@KitchenSeriousjust cooked it up now and it was terriffic, thanks so much for the recipe!
Trying this one soon 😋
let me know how it is 😊
Nice!
Interesting! No parmesan cheese, no spinach. So this would be, like, the original? If there is something that is original, considering how famous and variable this recipe seems to be. I must try this.
I forgot about this dish and maybe I tried once a long time ago. Thank you!🫡✌🏼🤌🏼🌹
You need to level your oven my dude
I’m need to put my oven in a dumpster. 😬