Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal. I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself. Thank you very much for the video! Definitely gonna make this again!
Just subscribed! I made this French Onion Chicken and it was absolutely INCREDIBLE! Myself and the family loved it!!!! Thank you! The flavour was unbelievable.
Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.
@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!
Was wondering if I could make most of this on a day and then keep it for the rest of the week Mix the chicken with the marinade and fridge it, Cook off the onions and do 1 portion fresh and fridge the rest Side can be whatever you fancy on the day
Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!
When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.
This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂
Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.
Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!
where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese
'Doesn't look delicious' - what are you talking about?? 😅 First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering. Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.
Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦♀️ I should be ashamed of myself lol
Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D
Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊
Great demonstration. I plan on trying it. One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.
That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.
I would probably add a fried egg on top.. Mix that gooey stuff in between the onions. And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion
To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.
In addition to the other products you mention - I'd love to know where those light blue bowls come from. For some reason they're exactly what I've been looking for.
Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.
That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".
I give you the highest RUclips cooking awards possible:
The Not Annoying Award
The Gets To The Point Award
The Knows What He's Doing Award
And the appreciation award goes to you! Thank you 🙏
Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal.
I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself.
Thank you very much for the video! Definitely gonna make this again!
Herbes is a good spice mix, when making chicken, pasta or fish dishes..
I also use it, when making potatoes in the oven
Ugly is in the eye of the beholder😁😁and this beholder here finds it beautiful! Thank you, Jack!
I thought that looked pretty good to be honest. Every well cooked dish that tastes good had its own beauty imo.
It’s just sarcasm the dish is delicious
Hi Jack. This dish looks so delicious. Tops. Many thanks for sharing another GREAT dish. Have a great weekend
Just subscribed! I made this French Onion Chicken and it was absolutely INCREDIBLE! Myself and the family loved it!!!! Thank you! The flavour was unbelievable.
Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.
This is the best thing about onions, when cooked they last for ages, and in my experience they freeze well
@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!
Was wondering if I could make most of this on a day and then keep it for the rest of the week
Mix the chicken with the marinade and fridge it,
Cook off the onions and do 1 portion fresh and fridge the rest
Side can be whatever you fancy on the day
Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!
When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.
Made this yesterday and it turned out really delicious! Thank you for a wonderful recipe that’ll be added to my repertoire… 👏
This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂
🤢
@@shaboingboing799 you are not following the comment rules, please take it down.
i missed about 90% of the ingredients (only had chicken, butter, onions, stock and Worcestershire sauce) but it still tasted very nice
This is gold! Thank you. I never learned how to do onions properly until today. They turned out amazing.
So glad!
@@ChefJackOvens honestly thank you so much. My wife loved every mouthful of goodness.
Every dish doesn’t need to be aesthetically pleasing.. as long as it pleases your stomach 😊
That's how it works at your mums house but anywhere else....sorry mate,
No…. Tastebuds and smell… when it’s in your stomach it won’t make any difference anymore
Its also subjective.
I get damn hard when seeing the Maillard browning on food.
@@seanlambie3425 good point
Oh God, please, make it stop.🤮
That looks outrageously delicious. Yum yum 😋😋😋
Perfect presentation...great job
Hi Jack I made your butter chicken yesterday and it was delicious. I love your cooking. Plz show us how to make a mushroom alfredo thanks.
I laughed my head off at the zoom in of the onion dropping out of the pan. It's a tradition at this point to put those details in the video hahah.
Haha of course. Not everything is perfect haha
looks lovely! 🤤never tried caramelised/french onions before, will give it a try!
Absolutely fantastic! Thank you, love your channel.
Durham England
Cheers.
Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.
Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!
You can use hard cheese from the French Alps, like emmental, gruyère or comté, we usually use those for our onion soup
where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese
'Doesn't look delicious' - what are you talking about?? 😅
First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering.
Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.
It’s absolutely delicious!
T.O.P. ! ! !
👍❤👍
thanks for inspiration & recipe
I'm salivating over here. Definitely going to make it.
ill fight anyone who says that fried onions are ugly.
I thought it looked pleasing and appetising. Have to try it out. Thanks for sharing.
Thank you for sharing new recipe Chef😍
Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦♀️ I should be ashamed of myself lol
Haha awesome. I’m British too 😉
@@ChefJackOvens Oh well now I feel fooled, you had inside info lol 😂🤦♀️
oh congrats on the 1 mil, good stuff
What a great idea! Thank you.
Beauty is in the eye of the beholder. This looks AMAZING.
Do you think a pile of shit looks amazing?
Yum bro! Nice work!
Thank you 😋
Imma do this this week, had my own recipe but try yours
Love IT
I was expecting it to be something you’d have to enjoy with the lights off…been there a few times
That looks delicious
Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D
Thank you so much 😊
Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊
Another winner mate 👍👍
Beautiful!
omg that dish looks outstanding
So good!
That looks good to me. That’s gonna be on my next weeks dinner menu. Thanks.
This is a great idea
looks delicious
I cooked that last Sunday with friends - amazing and very delicious :)
Awesome! Glad you enjoyed it
It looks SOOO GOOD
(I LOOOVE onions and chicken!)
Love the no nonsense, get on with it way your vids are put together ... and scrumptious.
MORE GARLIC!!!!!
Looks delicious!!
So good!
Delicious dish
Thank you so much
looks great, thanks
That French 🧅 🍗 looks really good & delicious😋 & ❤🤍💙 all your videos 👨🍳#JACK👍
banging. You don't leave in the thyme stalks, right? Must be a bit annoying. Bay leaves are easy to find at least.
This looks perfect
Looks so good, and easy to make, thank you Chef
Banging mate! 🔥
Thanks mate
I will definitely try this; looks fantastic.
I have extra white onions, this is a good way to use them before they get wasted
Recipes looks awesome sure the taste is great bistro
I come here, not because I need new recipes, but for that "20 cracks" whisper.
Haha
Delicious 👍👍👍
Must try this.
Great demonstration. I plan on trying it.
One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.
You can definitely do that. Makes it a lot easier to get them out 🙏
Ugly????
Beauty is in the eyes of the beholder .
My eyes 👀 behold a delicious, beautiful meal !
😋😋😋😋😋😋😋😋
"Ugly/Delicious" sounds like an idea for a new series Jack
That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.
Haha fair enough
I would probably add a fried egg on top..
Mix that gooey stuff in between the onions.
And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion
looks amazing bro🇫🇷
Thank you 🙏
They look beautiful and not ugly at all! 😍
😉😉
I love the butterfly technique. My chicken breasts often end up uncooked in the middle, but this butterfly never fails.
That looks absolutely amazing.
Great dish 😊
To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.
It doesn’t look ugly, on the contrary!!
I think I'm going to try and make this!
Making this tonight!
Please enjoy it
@@ChefJackOvens My wife loved it as did I, Another winner!
Tq jack..very nice recipe
Thank you
If you love onions, it just looks beautiful anyway. I can't wait to try this one.
In addition to the other products you mention - I'd love to know where those light blue bowls come from. For some reason they're exactly what I've been looking for.
Okay, suggestion: try deglazinh a pan with mead. It adds a subtle sweetness that enhances umami flavors.
Nice one
Hi, Jack! Always find your recipes easy to follow and they're tasty! So, thank you for uploading. :) does this recipe work for chicken thighs, at all?
Wow...iam drooling 😋😋😋
🤤🤤
Jack, I make French Onion Soup, this is a great twist ❤👍🇬🇧
I'm going to have to try this for my wife, who loves French onion soup. I'm sure we're going to enjoy it.
Great dish and good taste test to seal in deliciousness.
A teaspoon of sugar adder to your onions with the salt, will help them brown
where can i get that stove here in the uk mate? love it
well done from commis chef.👍👍👍
Looks delicious.
This could also make a tasty sandwich with a french bread with a nice crust.
Love it! Keep feeding me and I'll keep feeding that algae rythym. 😎
Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.
This looks so good!!!!
Well now I know what I'm making this weekend.
That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".
People who 'eat with they eyes' should be publicly flogged.
Apologies if this has already been answered somewhere, but what is that oil container/bottle please?