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Braised Chicken with tomato and chorizo | Mediterranean foods
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- Опубликовано: 14 авг 2024
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Cous Cous. Would be fantastic with this. Oh thank you ! I have followed your beautiful recipes for years and never have I been let down.
I agree
I really appreciate your emphasis on preparing everything before starting. This has been a huge help to me in the kitchen. Thanks for all the videos, your teaching has brought my cooking to a whole new level! Merci!
That’s the kind of food people cook and love, no fancy food you can eat out! Lovely rustic hearty food for friends and family ❤
Absolutely love your videos! Watching you cook is indeed a pleasure ~ though I have not yet attempted to prepare French dish, your preparation and tips certainly have given me many ideas and have improved my cooking!
A most brilliant idea - chicken, chorizo & tomato sauce!
It's simple preparation with intense flavors~
Love the history you give of the
dishes-
I made this tonight and it was fabulous. I added a bit of Aleppo pepper to the flour/paprika mix. I can't say I could taste it at the end, but I love it's warmth so use it often. Also, I didn't have any rice, but had a bit of mashed potato. The chorizo was nice and spicy, but what a marriage with the chicken and tomato. Delicious.
I cooked this yesterday, and it is delicious! The Madeira adds such a great flavor to the dish. Thank you!
What a wonderful combination of flavors, not over the top but that chorizo will give the dish that
extra boost! !! !!!
yeah it really does 🙂
Thank you for sharing this with us. I can't wait to try this one.
it really works well 🙂
I’ve made some more of your recipes but got the highest level of praise. Wonderfully flavoursome! Merci!
I just found this channel right now, it’s so creative, from Iraq 🇮🇶
I do really like watching your recipe for my french husband
Your tips are always great.
Another banger from Stephane. Made it tonight and just finished eating. Delicious.
Most American grocery stores have Latin American chorizo. It’s a lot spicier than Spanish chorizo, which appears to be what was used in the recipe (and which is delicious). Spanish chorizo can be found at some larger grocery stores, like Wegmans, or online from La Tienda and others. The dish looks great, and I’m eager to try it.
i am site even the american chorizo will work fine
Yes, my supermarket did have the Mexican chorizo but it was ground and my thought was that the texture of the dish wouldn’t have been as nice as with sausage rounds.
No. Unless you mean raw American breakfast sausage or any other sausage on this planet would also be great - which is probably true, since it’s hard to mess up sausage. But for people in the western hemisphere ‘chorizo’ is a very specific kind of raw Central American sausage they can find in the refrigerated bins at Walmart that has literally NOTHING to do with Spanish chorizo except that it is made of pork. Well, Spanish chorizo is usually mostly pork with some horse meat thrown in. I love Spanish chorizo, but ‘chorizo’ in the americas is a very different thing.
A US supermarket that has a European imports section might have the type of dry shelf-stable chorizo he is talking about, you can def. easily order it online and a World Market will always have it unless it is sold out. It is delicious.
I see two main kinds of chorizo: one that is like a hard sausage that keeps it’s shape (you can slice it and sauté it), the other which melts into a puddle of fat reddened from the paprika and maybe hot pepper which I don’t know how it is used, but I don’t buy that kind.
living in france and this is perfect for the moment. I think that we are going to make this dish in the coming week
merci bien pour la recette!
I like your style! And plenty of useful tips!
I love the combination of chorizo, paprika and tomatoes and I’ve made a few dishes like this. It’s nice if you can add a few different types of paprika for greater complexity, like some smoked, some hot, some sweet. I’ve made soups, bean stews, and pasta dishes, some include bell peppers as well.
Glad to have a new one! Thank you Stephan!
Really good, looks yummy. Excellent recipe. I am sure it will test out of this world.
Trying this this weekend. Yummmm.
Made this last night family love it.
Wow love this!!
This looks amazing, can't wait to try it!
I made this dish, today. It was delicious. Thank you.
Americans please note: the CHORIZO he is talking about here is NOT the Central American uncooked chorizo in a light raw casing that you will find refrigerated at your local Safeway (which is also delicious by the way, it is just absolutely NOT what he is talking about here in any way whatsoever.) When you buy ‘chorizo’ in France it is a cured Spanish kind of sausage that does NOT need to be refrigerated.
You can’t always find the chorizo he is talking about in a US supermarket - maybe if it’s a posh one with a European imports section - but it’s easy to find online or at a specialty foods store. World Market carries decent enough versions of it.
Looks fabulous. Don’t forget to add the juices from the rested chicken breasts into the pot for extra flavor before returning to the oven. I look forward to trying this recipe. Take care❤
Definitely trying it!
Ooooo delicious!!!!!👋👋
Looks beautiful! I may try this tonight!
it’s a good one 👍👍
you said rice... I was thinking mashed potatoes... I think either would be a winner pair with that chicken pot! BRILLIANT!
I like this recipe. I'm going to give it a try. I even have all of the ingredients.😊
Looks good!
Why not scrape the accumulated juices from the Chicken into the Pot?
Thanks for sharing. Merci!
Oh look, my next meal!
Looks really good. I love a braise. My thought after seeing the ingredients was Low Carb Paella.
I would love to see your take on cajun red beans and rice (with chicken and sausage)
I really like chorizo, and I'm sure it flavors the chicken here as well. I've done the combo of chicken and sausage before, and it works really well.
Mate this is one of my dishes and it’s great! I love to sear the thigh cutlet skin and that goes on top of the liquid to stay crisp 🤤
Stephane this looks absolutely incredible! I have everything to make this except for the Spanish chorizo, so that will be on my grocery list. I'm eager to get started with this dish. Thank you!
I made this last night, came out great. I ordered some Spanish chorizo. Not sure if I like it or not, very different flavor.
I love Chorizo and need every excuse to eat it.
Love your Chantal. Mouth watering.
I will try to make it with Merguez and it will still be Mediterranean!
yes 🙂
Are you using cooked or uncooked chorizo? Love your recipes and videos sir.
Chorizo really is recipe magic. This looks great.
no
The supermarket did not have chorizo; my choices were andouille or linguica. I opted for the andouille because I thought it was spicier than the linguica but maybe add a little extra paprika. We’ll see…your recipe sounded so good I thought I’d try to adapt a bit to what I could get.
How did it go??
It was good but didn’t have the “kick” that I suspect the chorizo would have given it.
I’m going yo make this with more sauce and serve it with rice Gumbo style.
Rice? Nah, give me a massive chunk of break to soak it all up!
C'est parfait! It's sort of an altered paella dish, lacking the saffron. Otherwise, pretty much most of the ingredients are there; chicken, Spanish chorizo, onion, tomato, smoked paprika, garlic, tomato and a wine of some sort. Very interesting, and I think I'll do this for dinner tomorrow. Spanish chorizo, by the way, is NOT the chorizo sold in most Hispanic groceries-completely different spice profile. You want to shop for this item with stores that sell paella supplies.
Found it!!!
🙂👍
Can anyone help me? I have the problem that the flour dredge is burning the bottom of my top. - I use the same pot as Stephane (Creuset). If the temperature is too high, the excess flower will burn and the fond is basically ashes (not usable after frying); if the temperature is lower, the chicken won't brown properly. - Any tips?
Sounds pretty interesting. How would you modify the recipe if you were to make it with just the breast? Lower amount of braising liquid and lower overall cooktime? Or just cooking the braising liquid for 30min and then adding the fried breast in for 15min?
Chicky chizo, it's a breeze-o!
You need to provide a disclaimer for your North American audiences, as chorizo is of the Mexican variety, spicier and a higher fat level. The meat is ground finer and has a different consistency than the Basque/Spanish chorizo variety which is firmer and not as spicy. Anybody that’s cooked Mexican chorizo knows of the overwhelming amount of grease that’s contained; if using that for this dish, you’ll need to spend time skimming the fat layer.
You can fry it first and cook the onions in the fat without using oil at all.
This reminds me of jambalaya
👍👍
Where can I find a printed recipe, please?
What kind of chorizo did you use? Beef chorizo? Pork? Mexican? Spanish?
Spanish
Crunchy onions have never destroyed any dish I've used them in
Too much mucking around with a whole chicken. I'd just go breast or thighs. Looks yum.
Oh, it's good to see splatter on your cooktop...for years I thought it was only me, and a few others, maybe.
I would probably add carrots when the sausage goes in, because my husband won’t eat rice.
My grandmother told me, "Make the recipe your own."
Mash potatoes will do 😂
Most of chorizo around here would be Mexican chorizo. I'm not sure if one would be spicier than the other.
worth trying 🙂
Just order dry cured Spanish chorizo online, the Mexican chorizo is totally different and way more spicy.
@@FrenchCookingAcademy I am certainly going to make this. But, the chorizo around here a little on the greasy side. I'm not sure if it's the same for Spanish chorizo.
@@toddstropicals Thanks for the info.
chick. stock NO water always,chef!!!!!!!!!
Please don't add water to the pot. Water has no flavour. Add a little stock if you need more liquid, or wine, but please, no water.
you must have put extra paprika on, off camera. why?
Subscribed. But do *_not_* commit blasphemy against salt!
Yes, I was deeply offended against the salt blasphemy 😂 but he could have said, 'salt is your worst enemy and your best friend's - salt is like that friend you have but have to keep a close eye on all the time ❤
Not sure what's so special about Chorizo. It's just a sausage. I usually think of it as a chef short cut and rarely improves a dish.
Sausages are very different unless you lost your taste mate 👍👍
@@givemeabreak8784 Chorizo is just another type of sausage made with paprika and other spices depending on the region. A chef could just add paprika and get the same effect. Chorizo is over-hyped.
That's not FRENCH!!!
The different parts of the country harbor different ways and products and the South of France has always been Mediterranean. The regional cuisines made the French cuisine, with also some fully adopted foreign influences. And isn't true of any country ? Hasn't the British repertoire been enriched with the Celtic Scones and the world famous Cake (Dundee Cake), and adopted very “British” imports like tea, the Orange “Marmelade” and Indian curries ? Let's be grateful for cultural influences and enjoy our food. Bon appétit, my friend !
Why not? Please explain
White rice? Yuck...
I told you guys, he is not a French chef...