I like Souped Up Recipes which is Chinese food. I am looking for a good Indian food channel. I love cooking. For French food and to get fantastic new ideas, this is one of my favorite channels.
I LOVED this recipe! I'm not one to make changes to a recipe before I've tried it as-is but since I needed to feed 5 people I increased the volume of the vegetables. I used 5-6 smallish bunch carrots, 12 white mushrooms, and 1 large Vidalia onion. I also increased the liquid to compensate by using 200ml of wine. Lastly, I added an additional egg yolk because there was more liquid. This dish, despite being termed country or rustic, is rather sophisticated because it doesn't overwhelm with garlic and punch-you-in-the-face spices but instead is delicate and nuanced. Thank you, Stephane!! By the way, I just bought your book and I can't wait to cook through it.
I'm a bit fan of one-pot recipes. Everything I've tried from your channel so far has been great (Boeuf Bourguignon, Chicken Chasseur, etc) so I will definitely give this a try next weekend.
Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.
Thanks for really simplifying a recipe. It's really hard to cook something complex after a long day of work. Loved that you explain why you make your adjustments all the while staying true to the recipe. No care for insragram worthy pics just making good simple food.👍 Gonna make this tonight when I visit my family.
This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!
American chicken fricassee as my mother did it was always one pot in this style (floured chicken instead of making a roux) but the addition of wine and the egg yolk adds levels of flavor and texture that I simply must try out next time I make it.
I have made this recipe with the addition of nutmeg and let me tell you; my friends (even their 8 year old little girl) devoured the dish. Your way of explaining the techniques inspired me to do some of the little details my way :) Thank you.
Looking forward to the one pot wonders. Coming from a French family that has lived outside France for a couple of generations, when my family 'cooked French' it either involved searing a piece of meat in a pan then making a sauce out of whatever meat pieces were stuck to the bottom of the pan, or else simmering something in a cocotte over low heat for a whole day and throwing more things into the pot at strategic moments to make a rich sauce. I was always told that French grandmas 200 years ago kept an iron pot of hot water over the kitchen fire at all times, and threw whatever vegetables or pieces of meat they came up with into the pot to simmer forever. The result was what they fed their families. Cooking things in one pot for hours over low heat is the REAL 'French Cooking.' My family, and most French families I think, don't give the slightest crap about whatever book Escoffier wrote.
Interesting comment, Kimdelo. Here in the US, I find some people who think France = Paris and French Cooking = Multistar Michelin. I had an Aunt from small-town France, many miles from Paris and she was such a wonderful cook that I dream about her food to this day. So many of my friends/neighbors/coworkers have said, "I don't like French food," and I say (or think) "You've never had it!"
I echo your sentiments and also think that French cooking gets accused too frequently of being high brow and snobby. Which is ultimately a turn off to a lot of people. In my opinion quintessential French cooking is that of the country side. Rustic yet full of flavor and of course made with love for the whole family to enjoy.
That is why I liked Jacque Pepin. He always told stories of what his mom and grandma were cooking which helped me learn what the common person would eat versus the fancy restaurants.
@@josephmclaughlin9865that's because we don't capitalise on our food (the sweet ones maybe but not really the simplest dishes). It's easier for them to know food like italian one because a lot of italians immigrated to the US 1 century ago , meanwhile our restaurants with complicated techniques was what the tourists known (back then a plane ticket costed a lot the 50's/60's etc..) so I'm not surprised that now no one knows our simple food unique of the romance countries. And that's for the better 😂 I'm scared of your fellow countrymen discovering fondue/raclette/tartiflette/quiche/croque monsieur and etc...because they will do 83929293 videos where they ad tons of cheddar or weird sprinkles 😂. Please keep your attention on Italy with their pizzas 😭😭
This is a deceivingly simple treatment of this classic dish. There is flavor added at every turn and the final reduction perfect to ensure a dish suited for friends and family. It also is very affordable. I figured this is a meal for 4-5 people at about $4-5.00 per serving.
I made this tonight - bar a few ingredients... no carrots, different mushrooms, no egg and barely any cream (ended up being thick enough). Amazing. Thank you so much!
Another great recipe! Cooked it for the family last night and boy did they got for it! I love those moments in your videos where you taste your food 12:17
Made this with my son for supper. Absolutely delicious 👍🏻 and directions were spot on. Only issue we had was after the 30 minute braise some of the sauce stuck to bottom Of pan. Perhaps our simmer was too hot
Loved this! Thanks so much for your wonderful tutorials. I've been cooking many years, but I love to keep learning new approaches to old favorites. Much success to you my friend.
I've ordered the new book and am eagerly awaiting its arrival! Love this channel. I did this recipe tonight and my girlfriend and I just loved it! Thanks so much for introducing me to a new way of cooking. I was always intimidated by French cooking, but you have opened my eyes (and my mouth). Bravo! Bon Appétit. 😛
I find video recipes far easier to follow; they save me time and add visual entertainment to the experience. Not only can you rewind and pause but you are getting some of the best culinary instruction from a group of highly acclaimed professionals on RUclips. Thank you to The French Academy, Stephane and Kate - absolutely fabulous contributors!! Auguri!
This was delicious!!!! 5 stars!!!! Thank you so much for making these simplified French recipes. I LOVE French cooking but hardly ever make it because it takes all day. This was easy and delicious! Thank you thank you thank you!
Really admire French cookery and it’s great to watch your video and learn about where these dishes come from and how they are supposed to be cooked. All the best from uk 🇬🇧🇫🇷
Entertaining video that resolved a question that has occurred to me when looking at different receipes for blanquette de dinde and fricassee, i.e. why some insist on browning the poultry while others don't. Also, as I'm a bit of a lazy cook, pleased to see there's a way to avoid making the roux separately.
As someone who always toss random stuff in one pot, heat it up enough by any means so I don’t get sick from food poisoning, then eat straight out of the pot to minimize the amount of cleaning up required, I applaud your initiative 😂 Thanks for sharing the way to more efficiency without having to sacrifice enjoyment 🎉
In American Diners this is just chicken with creamy chicken gravy. Just fry everything in the pan then just make the pan sauce gravy with chicken bouillon and add cream at end. Thicken with cornstarch slurry
Incroyable! We made a few minor adjustments. I had planned to make a coq au vin, but pivoted after we watched this. We only used dark meat and no chicken breast because I was worried about it overcooking. It worked beautifully. Merci Stephan!
If you don’t want the fricasse to have the carrots pop of color why not use parsnips instead? Slightly different flavor profile, but still should work well. I’ll let you know if it’s a failure when I try this next week!
Dear Stephane, I hate mushrooms but I want to make this recipe, I love roux-based sauces with egg yolk added. What is your suggestion for replacement? Maybe some eggplant or zucchini?
Merci Chef ! I tried the Michelin chef fricassee video you posted (very good,)but think this seems a little less rich. Can you reheat the sauce next day after adding the egg?
This looks great! My only problem with it is I can’t find a source of the small onions. What’s the best substitute version? Shallots? Quartered regular onions? Help!
my standard fricasse is made from old soup chicken (breast and legs mixed as it is; the legs are tasting better...) cooked for some hours if cook some larger amount of fonds. If you reduce it much enough, there is no need for any flour... I do not add mushrooms, rather peas and some white onion...
I’ve watched hundreds of recipes and videos on RUclips and nothing compares to The French Cooking Academy.
Bruno albouze
My favorite cooking channel
I like Souped Up Recipes which is Chinese food. I am looking for a good Indian food channel. I love cooking. For French food and to get fantastic new ideas, this is one of my favorite channels.
@@mikeneidlinger8857 Turkish Food Travel is worth a look.
Yes! I've learned so much from Stephane. How to build real flavour.
Absolutely brilliant. You could imagine this dish being created in a French Farmhouse 100 years ago. The 'purest' of French cooking and at its best.
I LOVED this recipe! I'm not one to make changes to a recipe before I've tried it as-is but since I needed to feed 5 people I increased the volume of the vegetables. I used 5-6 smallish bunch carrots, 12 white mushrooms, and 1 large Vidalia onion. I also increased the liquid to compensate by using 200ml of wine. Lastly, I added an additional egg yolk because there was more liquid.
This dish, despite being termed country or rustic, is rather sophisticated because it doesn't overwhelm with garlic and punch-you-in-the-face spices but instead is delicate and nuanced. Thank you, Stephane!! By the way, I just bought your book and I can't wait to cook through it.
Love how you explain why you do this or that. It opens up a whole level of learning and demystifying the art of cooking. I can do this!
I'm a bit fan of one-pot recipes. Everything I've tried from your channel so far has been great (Boeuf Bourguignon, Chicken Chasseur, etc) so I will definitely give this a try next weekend.
It reminds me of my childhood. My grandma used to make this dish (without mushrooms), and I still do it for my husband and I.
Thanks Steph 😋😋
Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.
Thanks for really simplifying a recipe. It's really hard to cook something complex after a long day of work.
Loved that you explain why you make your adjustments all the while staying true to the recipe.
No care for insragram worthy pics just making good simple food.👍
Gonna make this tonight when I visit my family.
That sauce looks spectacular. Thanks for showing the technique! 👍👍
glad you liked it 🙂🙂
@French Cooking Academy I made it for lunch. Verdict: 3 very happy campers here! 😋
This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!
American chicken fricassee as my mother did it was always one pot in this style (floured chicken instead of making a roux) but the addition of wine and the egg yolk adds levels of flavor and texture that I simply must try out next time I make it.
the egg yolks are great for thickening the sauce at the end 👍
I like the addition of the egg yoke at the end, the sauce looks wonderful. Thanks Stephane.
my pleasure good to be back
I have made this recipe with the addition of nutmeg and let me tell you; my friends (even their 8 year old little girl) devoured the dish. Your way of explaining the techniques inspired me to do some of the little details my way :) Thank you.
Just cooked it, very tasty! That sauce is addictive 👌
Looking forward to the one pot wonders. Coming from a French family that has lived outside France for a couple of generations, when my family 'cooked French' it either involved searing a piece of meat in a pan then making a sauce out of whatever meat pieces were stuck to the bottom of the pan, or else simmering something in a cocotte over low heat for a whole day and throwing more things into the pot at strategic moments to make a rich sauce. I was always told that French grandmas 200 years ago kept an iron pot of hot water over the kitchen fire at all times, and threw whatever vegetables or pieces of meat they came up with into the pot to simmer forever. The result was what they fed their families. Cooking things in one pot for hours over low heat is the REAL 'French Cooking.' My family, and most French families I think, don't give the slightest crap about whatever book Escoffier wrote.
Interesting comment, Kimdelo. Here in the US, I find some people who think France = Paris and French Cooking = Multistar Michelin. I had an Aunt from small-town France, many miles from Paris and she was such a wonderful cook that I dream about her food to this day. So many of my friends/neighbors/coworkers have said, "I don't like French food," and I say (or think) "You've never had it!"
I echo your sentiments and also think that French cooking gets accused too frequently of being high brow and snobby. Which is ultimately a turn off to a lot of people. In my opinion quintessential French cooking is that of the country side. Rustic yet full of flavor and of course made with love for the whole family to enjoy.
That is why I liked Jacque Pepin. He always told stories of what his mom and grandma were cooking which helped me learn what the common person would eat versus the fancy restaurants.
@@josephmclaughlin9865that's because we don't capitalise on our food (the sweet ones maybe but not really the simplest dishes). It's easier for them to know food like italian one because a lot of italians immigrated to the US 1 century ago , meanwhile our restaurants with complicated techniques was what the tourists known (back then a plane ticket costed a lot the 50's/60's etc..) so I'm not surprised that now no one knows our simple food unique of the romance countries. And that's for the better 😂 I'm scared of your fellow countrymen discovering fondue/raclette/tartiflette/quiche/croque monsieur and etc...because they will do 83929293 videos where they ad tons of cheddar or weird sprinkles 😂.
Please keep your attention on Italy with their pizzas 😭😭
Thanks. Yes, we are all low class idiots here in the US. Every one of us. @@Lostouille
This is a deceivingly simple treatment of this classic dish. There is flavor added at every turn and the final reduction perfect to ensure a dish suited for friends and family. It also is very affordable. I figured this is a meal for 4-5 people at about $4-5.00 per serving.
I made this tonight - bar a few ingredients... no carrots, different mushrooms, no egg and barely any cream (ended up being thick enough). Amazing. Thank you so much!
I finally made this and it was a wonderful pleaser. Thank you for such a fantastic recipe.
Another great recipe! Cooked it for the family last night and boy did they got for it! I love those moments in your videos where you taste your food 12:17
Amazing series with one pot recipes. I'm cooking this dish right now and it tastes so good. Lovely recipe. Simple and amazing taste.
Made this with my son for supper. Absolutely delicious 👍🏻 and directions were spot on.
Only issue we had was after the 30 minute braise some of the sauce stuck to bottom
Of pan. Perhaps our simmer was too hot
Loved this! Thanks so much for your wonderful tutorials. I've been cooking many years, but I love to keep learning new approaches to old favorites. Much success to you my friend.
I admire his honesty. He said the chicken was tough.
You've got new fans in us! You are a super talented teacher! Watching from Woodbridge, NJ.
We are making the puff pastry now.This is next.
Thank you for this quick recipe 👍 I absolutely enjoy explanations that can be used in other recipes as well. Thank you again.
"One Pot Wonders" - great idea! I am really happy I stumbled into this.
I've made many of his recipes. He's a great instructor.
I've ordered the new book and am eagerly awaiting its arrival! Love this channel. I did this recipe tonight and my girlfriend and I just loved it! Thanks so much for introducing me to a new way of cooking. I was always intimidated by French cooking, but you have opened my eyes (and my mouth). Bravo! Bon Appétit. 😛
I find video recipes far easier to follow; they save me time and add visual entertainment to the experience. Not only can you rewind and pause but you are getting some of the best culinary instruction from a group of highly acclaimed professionals on RUclips. Thank you to The French Academy, Stephane and Kate - absolutely fabulous contributors!! Auguri!
So glad you are back. Look forward to trying this for Sunday luncheon.
thanks and welcome back
I am so happy you are back! I guessed you were staying busy and I can't wait until your cookbook is out, of course I am buying one!
thanks a lot and yes we are so busy plenty of things to come this year 👍🙂
If I dont know what to cook, I always come here, great content and delicious recipes, keep up great work Stefan, cheers!
I'm in love. With the recipes of course, but with Chef. I haven't enjoyed delving into video recipes since Julia Child. THANK YOU!!
I love these rural shortcut recipes that still create an awesome meal. More of this please.
I'm going to try this recipe tomorrow. I can't wait for the new boeuf bourguignon...I've been making Julia Child's version for decades!
great looking forward to hear what you think 😋😋
I love to make the stock in the pot with the dish. It saves time and also tastes great!
yes it’s really good 👍
@@FrenchCookingAcademy its good you show that it's ok to make adjustments to traditional dishes while respecting their essence and original taste.
This was delicious!!!! 5 stars!!!! Thank you so much for making these simplified French recipes. I LOVE French cooking but hardly ever make it because it takes all day. This was easy and delicious! Thank you thank you thank you!
wow great to hear you took the time to make the recipe and liked it 🙂🙂 well done 👏👏
Very much appreciate your channel and efforts. Thank you!
🙂👍
Really admire French cookery and it’s great to watch your video and learn about where these dishes come from and how they are supposed to be cooked. All the best from uk 🇬🇧🇫🇷
That's a great looking chicken dish. Cheers, Stephane! 👍👍✌️
Entertaining video that resolved a question that has occurred to me when looking at different receipes for blanquette de dinde and fricassee, i.e. why some insist on browning the poultry while others don't. Also, as I'm a bit of a lazy cook, pleased to see there's a way to avoid making the roux separately.
OMG made this again tonight it is SOOOOOO delicious. Good, honest, rustic French cooking. Magnifique!
And I've been using chicken marylands instead of thigh/breast - works a treat and you have bones to make stock with at the end.
thanks for the feedback
Thank you Chef for this recipe. I love the original recipes, fun to make. Best Regards. Merci Beaucoup.💛
you re welcome 🙂
I am loving!!! Your new series!! Thank you
White wine, cream and chicken is such a great combo. Tarragon works especially well with those ingredients.
indeed 🙂🙂
Mmmm looks delicious the chicken fricasse that you made! Like a lot friend 🦇
Made it Last week. Its just wonderful. My Family loves it.
This brings me back to being a kid. A nice crusty loaf of bread was needed to dip into that heavenly sauce!
This looks great. I cannot wait to make this dish. Thank you
Really appreciate fast dishes for the work week. Thanks!
Great recipe. Your show makes me so hungry!
In my family we usually do veal fricassée, but without cream and with lemon. A staple of ours for these cold florentine winter nights!
I made it and it's delicious! Thank you chef!
A nice meal for Christmas with family gatherings.
yes... beautiful! my fave recipe... tysmfs
Fantastical, as always
You're the best 🐓
As someone who always toss random stuff in one pot, heat it up enough by any means so I don’t get sick from food poisoning, then eat straight out of the pot to minimize the amount of cleaning up required, I applaud your initiative 😂
Thanks for sharing the way to more efficiency without having to sacrifice enjoyment 🎉
I'm American, French trained in culinary school, this is superb 🎉😂❤
Amazing recipe. Love the taste.
The white sauce KING.
Yum
😋😋🙂
Yummy and simple! Merci !
outstanding...thanks steve...
Going to try this for sure! Love your videos!!
lovely recipe
Just the recipe that I was looking !!.
great 👍👍
Bu adama aşığım. Aksanına bayılıyorum.
Great job love this video !❤
Looks so yummy 😋 need to cook this for my friends
Looks so good - thank you for sharing your recipe and for teaching us how to make it
my pleasure 🙂🙂
Thank you!
my pleasure
Childhood memories for me
Good of you to point how the Maillard has become such an obsession among cooking bros.
true i think no. seared dishes have to make a come back
Thanks!
Grâce à toi, je vais essayer ça. Merci.
Merci pour cette recette.❤
awesome! thanks!
In American Diners this is just chicken with creamy chicken gravy. Just fry everything in the pan then just make the pan sauce gravy with chicken bouillon and add cream at end. Thicken with cornstarch slurry
This is a great dish and 1 pot wonder!
🙂🙂👍
On va l’essayer ce week-end !
d’accord et dites moi ce que vous en pensez après 🙂👍
@@FrenchCookingAcademy Avec plaisir
Incroyable! We made a few minor adjustments. I had planned to make a coq au vin, but pivoted after we watched this. We only used dark meat and no chicken breast because I was worried about it overcooking. It worked beautifully. Merci Stephan!
Delicious
If you don’t want the fricasse to have the carrots pop of color why not use parsnips instead? Slightly different flavor profile, but still should work well. I’ll let you know if it’s a failure when I try this next week!
👍
Classic small macedoine medley of carrot, turnip and potato would be a lovely substitution
Guess it wasn't a failure 😊
Why not use white carrots. I like the color contrast though.
Good Stuff! Thank you
I like the honest assessments of the chicken breast portion. What can we do to fix that?
thank you
Delicious.
Thanks !wow!
wow thanks a lot
Very good. I did add a sprig of tarragon though.
SUPER STEPHANE!!!!😋😋😋😋😋
👍👍
Man you are amazing!
Welcome back sir love your videos ❤️
thanks a lot 🙂
Every one wants one pot wonders seperated by a nice BBQ or grill /salad then back to One pots love em ...
yes true that can’t just have that all the time 🙂🙂
@@FrenchCookingAcademy Making this dish tonight :D With some nice mashed /creamed potatoe . Keep em coming .
I like this recipe more
I will try this. Thank you, Stéphane. 🍗 🥕 🧅 🥛 💓
Sorry, I have to sear mine. Flavor!
Dear Stephane, I hate mushrooms but I want to make this recipe, I love roux-based sauces with egg yolk added. What is your suggestion for replacement? Maybe some eggplant or zucchini?
Merci Chef ! I tried the Michelin chef fricassee video you posted (very good,)but think this seems a little less rich.
Can you reheat the sauce next day after adding the egg?
This looks great! My only problem with it is I can’t find a source of the small onions. What’s the best substitute version? Shallots? Quartered regular onions? Help!
Qué rica receta, esta si la haré.
De casualidad se comen las patitas de pollo? Y si es sí cómo?
Tres bon appétit
my standard fricasse is made from old soup chicken (breast and legs mixed as it is; the legs are tasting better...) cooked for some hours if cook some larger amount of fonds. If you reduce it much enough, there is no need for any flour... I do not add mushrooms, rather peas and some white onion...