I’m sure it’s tossed after due to contamination. I can’t believe Justin Wilson lived as long as he did, his cross contamination was mind blowing. Then you have Jean Pierre with his bleach water for sanitation. So it’s confusing. I like many have learned a lot from chefs from that generation. Chef Pepin is a class act through and through, the admiration for Gloria alone shows that.
I have met this gem of a man, as have my parents. Once was in a random restaurant years ago (I'm Canadian and speak French so I had to try quebecois French on him) and my parents took a special cruise where he was the star chef. He made a lobster souflee , tenderloin and a baked alaska. Most down to earth celebrity. My family has been touched by addiction and incarceration so I have nothing but respect for his charity which helps marginalized individuals' reintegration into society. Class act all the way. à tu santé
Yes, one of the pleasures of my life was spending the afternoon with this amazing man. He is obviously so knowledgeable, charming, funny and again one of my greatest memories. Thank you, Jacques from Southern California with love always, Debbie Zullo.
Phenomenal book - would recommend to anyone. Learned so much about him, his mom, France, and the post-war booming America he moved to. I’m a fan of his for life after reading it.
I love how his cooking looks so rustic and simple, like something anyone can do at home, and then somehow in the last few seconds it turns into this amazing, world-class looking masterpiece when he presents it!
It also makes me sad when he frequently mentions (not in this clip) “this is how my wife likes it or prefers it.” I’m the cook in my home and often relate back to that comment when in the kitchen. Point being, be grateful and present for the time with your family. And yes, of course, Jacques is the man.
@@degueloface he posted for public consumption and comment is part of the back and forth of public discourse. you have with it then it's your problem. one of many I would surmise
One of the best chefs ever, and he's unpretentious enough to use ketchup in a sauce like this. Of course it's good, but a lesser chef would never admit it.
I love Chef’s Pépin’s style. No fuss, delicious, simple, elegant. It’s accessible and gives me confidence to cook at home. Not many chefs do that nowadays and they tend to over complicate things.
Have met Jacques through the Tv. Coming as an immigrant child to the US, my mom couldn’t afford cable, but we had PBS, and fell in love with the way he showed love through the teaching of cooking. I hope to one day meet you and say thank you.
I meet Jacque Pepin in 1986 , during the Expo 86 in Vancouver. He came to our high end restaurant and came in the kitchen to say hello. His knowledge and technic is amazing , I wish I knew half of it. I come from Lyon his region. Love his humility , and intelligence. Merci Monsieur Pepin , pour tout ce que vous avez fait pour le monde culinaire.
Honestly I’m so humbled and thank for for Monsieur Jacques. I start to ask ‘why’ and he so cleverly explains and shows how much I have to learn. Must try this one
I'm the cook at my house and love to watch Chef Pepin do his magic. I learn so much just watching. He is so real and down to earth. He has mastered demonstrating the many steps to an entire menu in front of a camera. Only two thiings I wish I could duplicate ... the way he turns an onion into mince in seconds is one. The other is how to stir food in boiling water or bubbling oil with my fingers. Just kidding on this second one ... I suspect the Chef has long ago burned away the nerve endings in those fingers! Thank you so much Chef Pepin. You are a blessing to amature cooks everywhere.
This is one of my favorite videos of Chef Pepin's for the technique to cook the chicken. If you have kids or otherwise need to make dinner while doing other things, this is a great method. Just leave it and come back 20-30 min later, and make whatever quick pan sauce you want.
So quick and easy! I’ll make those additional cuts in my thighs when I try this recipe this weekend. (I always learn something new when watching Chef’ I like how crispy these are. Thanks Chef Jacques!
Chef, I madre this tonight for dinner. What can I say but Thank You. This came out restaurant quality. I made it with garlic mashed potatoes and put the sauce over the perfectly cooked chicken and mashed potatoes. The olives gave it a nice briney flavor. Absolutely fabulous sir thank you for sharing.
I am Asian and knew this guy knows his stuff from the way he processed the garlic (if it wasnt evident enough in the deftness that he cooked with, a mark of someone who cooked professionally for a long time). The food style is down to earth, my kind of food. Going to follow!!
You know you are watching JP at work when excellent sauteeing technique is accompanied with--truffle oil? an herbal blend that must be ordered by clicking on the link?--no, a touch of ketchup "as a thickening agent." Well done.
Thanks, as ever, Jacques & team. Thinking of Lyon, one might substitute a tablespoon and a half of proper mustard (with a pinch of sugar) in place of the ketchup. Cheers.
@@kqed It's good ... but dispense with the olives in that case. Both ketchup and mustard are handy thickeners, shelf-stable, just different unami/flavour.
I’ve made poulet aux vinaigres in the past. The last time wasn’t too long ago and I used tarragon(great with poultry) infused white wine vinegar, tomato paste instead of the ketchup(I don’t like the double dose of vinegar…but I like it ok with some Heinz😉), and a dollop of cold butter right at the end for silkiness. Pretty yummy….
Thankyou for all the wonderfull simple recipies and your tips as we go along xxx from a cook in uk ..we cook a meal every evening and enjoy french and also indian meals etc xxx
Salt and pepper are magic every time. I'm hungry! We need to have french cooking classes for all humans. It would evolve us away from cheetos and frozen dinners.
Chef, after watching one of your videos on cooking bone-in chicken thighs with skin, I started cooking it the same way ever since and it comes out perfect every time!! You are an awesome teacher!! Thank you! ❤❤
At 1:30, his temperature instruction to "start on high" shows the burner control at 50%. This is also confirmed at 1:49. At 2:00, "Very low" is shown as the control at the lowest setting. For those control settings, that pan must be holding the heat well for the behavior of the contents of the pan. Also the gas burner as a heat source may be contributing. As an electric burner user and relatively thin Revere ware pan user, "Start on high" would produce a burnt offering.
What a legend! Every time a new video with Jacque comes out, it’s always a special occasion for me. Thank you chef Jacque, and the whole production team!
I love the "no muss, no fuss" approach and appreciate that little trick on trimming the thigh to make it lie flat. Others would make us feel we have to debone the thigh or we just ain't into fine cooking--and they'd faint at the sight of catsup. It would be fun to experiment with other vinegars besides the classic red wine. Thanks very much for this--food for thought, as it were.
I used to used the recipes of this Master Chef 😊 from his series Fast Food My Way.....to impressed people 😂...I must add successfully 👍...Simple, yet brilliant recipes....Mr. Pepin is still my favourite chef. I love his recipe.
How am I just now finding your channel?!?! I have been looking for a really good garlic chicken thigh recipe. Guess what we are having for dinner tonight! 🤤
Jacque’s dishes and techniques are simple and quick. Why in the world would anyone go out for American fast food when you can cook a meal like this at home? Healthier and cheaper than going out! Thank you Jacque!
What he showed here can be made under $3 max and 30 minutes, only 10 min of active cooking. If you add a salad or some pasta say total $5. Any fast food is at least $7-$10 now and cannot be compared.
I learn something every single time I watch him❤❤
This one has a lot of those "why didn't I think of that?" tricks.
@kqed Can I use apple cider vinegar?
I’m sure it’s tossed after due to contamination. I can’t believe Justin Wilson lived as long as he did, his cross contamination was mind blowing. Then you have Jean Pierre with his bleach water for sanitation. So it’s confusing. I like many have learned a lot from chefs from that generation. Chef Pepin is a class act through and through, the admiration for Gloria alone shows that.
Yeah, like how to destroy a non-stick pan 😅
@@Sapphirering147yes you can. Professional Chef
I have met this gem of a man, as have my parents. Once was in a random restaurant years ago (I'm Canadian and speak French so I had to try quebecois French on him) and my parents took a special cruise where he was the star chef. He made a lobster souflee , tenderloin and a baked alaska. Most down to earth celebrity. My family has been touched by addiction and incarceration so I have nothing but respect for his charity which helps marginalized individuals' reintegration into society. Class act all the way. à tu santé
He's the man!
Lobster souflee has us drooling. I wonder if we can get him to make that video... Thanks for sharing.
Yawn
Yes, one of the pleasures of my life was spending the afternoon with this amazing man. He is obviously so knowledgeable, charming, funny and again one of my greatest memories. Thank you, Jacques from Southern California with love always, Debbie Zullo.
Strange to hear your ‘woke’ way of speaking. ‘Touched’ by addiction, how does that work exactly ? I mean, what do you ‘mean’?
Chef Pépin uses a minimal amount of ingredients with little preparation & ends up with a beautiful, flavorful meal.
Extraordinary!
Anyone who appreciates and admires Jacques Pepin would do well to read his book, The Apprentice. Such a modest, endearing and admirable man.
Phenomenal book - would recommend to anyone. Learned so much about him, his mom, France, and the post-war booming America he moved to. I’m a fan of his for life after reading it.
@woco THANK YOU, FOR TELLING US ABOUT HIS BOOK. HE IS AWESOME!
I love how his cooking looks so rustic and simple, like something anyone can do at home, and then somehow in the last few seconds it turns into this amazing, world-class looking masterpiece when he presents it!
It also makes me sad when he frequently mentions (not in this clip) “this is how my wife likes it or prefers it.” I’m the cook in my home and often relate back to that comment when in the kitchen. Point being, be grateful and present for the time with your family. And yes, of course, Jacques is the man.
don't have a clue what you're talking about.
@@108doublestitchesHis wife died a few years ago, and he still talks about her as if she is still alive and waiting in the next room
@@108doublestitches why is your ignorance their problem or issue
@@degueloface he posted for public consumption and comment is part of the back and forth of public discourse. you have with it then it's your problem. one of many I would surmise
@@108doublestitches surmise this a
One of the best chefs ever, and he's unpretentious enough to use ketchup in a sauce like this. Of course it's good, but a lesser chef would never admit it.
Marco uses that Khorr product on everything
@@TimEdmonds-h8jMarco who?!
@@montymonto6430 From a bit of Google...Marco Pierre-White.
I love Chef’s Pépin’s style. No fuss, delicious, simple, elegant. It’s accessible and gives me confidence to cook at home. Not many chefs do that nowadays and they tend to over complicate things.
I love to go to his house drink some wine and watch him cook talk and eat. bucket list
Connecticut is beautiful this time of year 😊.
If you get there
hug him for me ❤
@@joannaedwards6325 Thats a good idea i will get two bottles of wine and just go knock of his door you want to go ?
@@peped9458
Wow would I love that
but if I came on to that dear man he'd have a heart attack 😜😊💝
Or not. Hope he is still cooking in his hundreds.
@@peped9458take me with!!
Don’t eat the food. You might get food poisoning and die.
Thank you for preparing simple yet elegant meals that are proportioned just right for us retirees!
Have met Jacques through the Tv. Coming as an immigrant child to the US, my mom couldn’t afford cable, but we had PBS, and fell in love with the way he showed love through the teaching of cooking. I hope to one day meet you and say thank you.
Thank you Claudine for continuing your father's legacy by allowing him to cook at home! This series is invaluable.
I'm pretty sure he does what he wants . I doubt Claudine is letting him do anything .
I always found the shows he did with her were kind of awkward. I much prefer him on his own.
I don't think Claudia has any control over his decision to cook it's probably totally up too him.
I meet Jacque Pepin in 1986 , during the Expo 86 in Vancouver.
He came to our high end restaurant and came in the kitchen to say hello.
His knowledge and technic is amazing , I wish I knew half of it.
I come from Lyon his region.
Love his humility , and intelligence.
Merci Monsieur Pepin , pour tout ce que vous avez fait pour le monde culinaire.
I made this dish the other day. Best thing I've ever cooked in my life. Arguably the best chicken I have had. Merci JdP.
I don't like a strong vinegar taste but I tried this and of course you are right, it mellowed and added a great flavor. Thank you Chef!
We love hearing how these recipes panned out for people.
I need MORE than ONE vid posting per week of Jacques. I can't wait till smellevision is invented.
Just cook it….then you won’t have to wait for ‘smellivision’.😉
What an effective way to cook chicken thighs!
So much fun to watch this man cook. Thank you, Chef.
He touched raw chicken, then everything else.
Mr. Pepin is a world treasure.
Honor, honor and maximum respect for Chef Pepin! Going stronger than 2Billion+. God Almighty bless him and his family.
If only the world had more like him…
The Crust is Amazing!!! Thank you for the recipe Jacques
Honestly I’m so humbled and thank for for Monsieur Jacques. I start to ask ‘why’ and he so cleverly explains and shows how much I have to learn. Must try this one
I'm the cook at my house and love to watch Chef Pepin do his magic. I learn so much just watching. He is so real and down to earth. He has mastered demonstrating the many steps to an entire menu in front of a camera. Only two thiings I wish I could duplicate ... the way he turns an onion into mince in seconds is one. The other is how to stir food in boiling water or bubbling oil with my fingers. Just kidding on this second one ... I suspect the Chef has long ago burned away the nerve endings in those fingers! Thank you so much Chef Pepin. You are a blessing to amature cooks everywhere.
Jacques, you're my cooking hero..! 👍🏻 🎉
I made this for my family tonight and it turned out amazing. I don’t cook that often either. Definitely saving this to make it again!
This is one of my favorite videos of Chef Pepin's for the technique to cook the chicken. If you have kids or otherwise need to make dinner while doing other things, this is a great method. Just leave it and come back 20-30 min later, and make whatever quick pan sauce you want.
He's the most humble man with a born talent and love of food ❤❤❤❤❤❤
Again Thank you chef Pepin for sharing this quick and simple, yet delicious, chicken recipe. Merci, et a la prochaine !
I add diced apple to the sauce and serve over a bed of arugula. Thank you Jacques for reaching me how to cook!
I tried this recipe before, it is so delicious! So much fun, never get tired of watching Chef Pepin cook. 😄
I made this several times. My wife LOVES it. I haven't told her the secret ingredient is ketchup!! Haha!
It's just a "thickening agent" 😉
Rushing to the market for chicken thighs.
Thank you Chef for showing a new way to cook them.
Love my chkn thighs!
So quick and easy! I’ll make those additional cuts in my thighs when I try this recipe this weekend. (I always learn something new when watching Chef’ I like how crispy these are. Thanks Chef Jacques!
Chef, I madre this tonight for dinner. What can I say but Thank You. This came out restaurant quality. I made it with garlic mashed potatoes and put the sauce over the perfectly cooked chicken and mashed potatoes. The olives gave it a nice briney flavor. Absolutely fabulous sir thank you for sharing.
One hundred clove garlic -- skin chicken thighs. Will try this version!
A true master at work. You are able to explain easily not just the what but the why of cooking. Thank you.
It’s an absolute treat to watch Jacques Pépin cook.. he’s so chill. Thank you for this recipe, will try it ❤
I am Asian and knew this guy knows his stuff from the way he processed the garlic (if it wasnt evident enough in the deftness that he cooked with, a mark of someone who cooked professionally for a long time). The food style is down to earth, my kind of food. Going to follow!!
You know you are watching JP at work when excellent sauteeing technique is accompanied with--truffle oil? an herbal blend that must be ordered by clicking on the link?--no, a touch of ketchup "as a thickening agent." Well done.
Love it. It’s about making good food at home with the ingredients you have.
One of my favorite Mr pepen
Who's your favorite chef? Jacques Pepin is the immediate name that comes to mind, a true legend in the kitchen and humble as they come.
Thanks, as ever, Jacques & team. Thinking of Lyon, one might substitute a tablespoon and a half of proper mustard (with a pinch of sugar) in place of the ketchup. Cheers.
Let us know how it turns out!
@@kqed It's good ... but dispense with the olives in that case. Both ketchup and mustard are handy thickeners, shelf-stable, just different unami/flavour.
Can’t believe Jacques Pépin used ketchup for a sauce…
Red vinegar?
@@patriciafry8634 I wish I knew more about the vinegar, too. I assume red wine vinegar will work fine here.
I’ve made poulet aux vinaigres in the past. The last time wasn’t too long ago and I used tarragon(great with poultry) infused white wine vinegar, tomato paste instead of the ketchup(I don’t like the double dose of vinegar…but I like it ok with some Heinz😉), and a dollop of cold butter right at the end for silkiness. Pretty yummy….
We like these additions.
THANKS JACQUES!, FOR THE BEST RECIPES. I'M GOING FOR IT.
Let us know how it turns out!
Jacques the master does it again
Thankyou for all the wonderfull simple recipies and your tips as we go along xxx from a cook in uk ..we cook a meal every evening and enjoy french and also indian meals etc xxx
Seems like a very Provençal preparation, I'm sure Lyon has some of that influence. I love all of Chef Pépin's quick, easy delicious meals!
What a wonderful soul! God must love Jacques Pepin very much.
Garlic Chicken a la Jacques!
So quick & simple.
Master piece by a legend. 😊😊😊😊
Salt and pepper are magic every time. I'm hungry! We need to have french cooking classes for all humans. It would evolve us away from cheetos and frozen dinners.
Vraiment?
N@@June-x4hno pun intendent
I Love Jacques Pépin ❤❤❤
Chef, after watching one of your videos on cooking bone-in chicken thighs with skin, I started cooking it the same way ever since and it comes out perfect every time!! You are an awesome teacher!! Thank you! ❤❤
this is worth a try ! looks delish !
Monsieur Pepin.......u are extraordinaire!!!!1
Cooked this today, was superb
Love you Jacques
I admire your humble disposition i learn a lot from you
God bless you
On se régale a la Lyonnaise! Merci Chef!
I'll bet delicious. Yum. Will try. ❤
Just made this. It's amazing.
Thank you, Jacques!
I haven’t seen you for awhile I enjoy watching you cook.
Thank you, thank you, thank you! God bless you
At 1:30, his temperature instruction to "start on high" shows the burner control at 50%. This is also confirmed at 1:49. At 2:00, "Very low" is shown as the control at the lowest setting. For those control settings, that pan must be holding the heat well for the behavior of the contents of the pan. Also the gas burner as a heat source may be contributing. As an electric burner user and relatively thin Revere ware pan user, "Start on high" would produce a burnt offering.
Chicken thighs are my favorite.
D'accord, cheaper cut and more nutritious. Grand Chef Pepin shows us the way, the wise will follow.
master of chefs Jaques Pepin 👍👍🇺🇸 yummy 2024
Spell his name correctly. Show a little respect.
A very good dish, I will regularly do it from now. Delicious sauce. Thank you Chef Jacques Pepin
Time to thaw out some chicken.
I absolutely love and respect you sir. I love your videos.
Jacques Pepin is the greatest!
gonna be my dinner tomorrow. thansk chef!
One and only true master!
What a legend! Every time a new video with Jacque comes out, it’s always a special occasion for me. Thank you chef Jacque, and the whole production team!
I love the "no muss, no fuss" approach and appreciate that little trick on trimming the thigh to make it lie flat. Others would make us feel we have to debone the thigh or we just ain't into fine cooking--and they'd faint at the sight of catsup. It would be fun to experiment with other vinegars besides the classic red wine. Thanks very much for this--food for thought, as it were.
Another great recipe from one of fhe world's best loved franchise chsfx merci chef 😅😅😅😅😅
Yum. Thanks Chef!
Recently joined this channel,we love your style and cusine !
❤❤❤Thank You!
This man's still going! I'll be making this tomorrow.
Simple easy recipes with things most people have in their kitchen
Love this Man...
A Chef of Excellence...❤❤❤
Amazing. This is almost like my grandmother's recipe for adobo.
I used to used the recipes of this Master Chef 😊 from his series Fast Food My Way.....to impressed people 😂...I must add successfully 👍...Simple, yet brilliant recipes....Mr. Pepin is still my favourite chef. I love his recipe.
A Spanish sweet onion would be so lovely here. And a thin slice of a nice sharp cheddar.
simple and delicious
Cannot believe he came in to dine at Marea Restaurant with us it was so beautiful and the energy was amazing
incredible recipe...
How am I just now finding your channel?!?! I have been looking for a really good garlic chicken thigh recipe. Guess what we are having for dinner tonight! 🤤
Looks so good
Wow! Oh boy. Tremendous!
I’m on it! He is one of my faves.
Awesome. As usual. 👍👍
That bottle of vinegar with the holes in the cork is genius!!!
So easy and so delicious!
How awesome is he ❤
I am always amused by his 70's era JennAir cooktop. My dad had one in his brand new house he built in 1975.
Jacque’s dishes and techniques are simple and quick. Why in the world would anyone go out for American fast food when you can cook a meal like this at home? Healthier and cheaper than going out! Thank you Jacque!
I agree, I love cooking so much and I used to love to watch Pepin when I was a kid
What he showed here can be made under $3 max and 30 minutes, only 10 min of active cooking. If you add a salad or some pasta say total $5. Any fast food is at least $7-$10 now and cannot be compared.
Making this tonight
nice, thanking you good sir