The butter giggle 🥰 seriously chef, my son (he’s 30, dang I’m old!) and I watch you religiously, and when we cook, we always use the “butter giggle” when we add butter! …I’ve also gotten my 80 year old mama watching you, as well as both my sisters. I’ve watched you since you were a tiny channel, but it is amazing to see you gain so many followers, it’s because you are AWESOME 🔥❤️🥧😘
I live in a small town in Germany, and I’ve told everyone to go watch Chef Jean Pierre. He’s the talk of the town & the Mayor even consider naming a street after him. Soon, there will be an amusement park called "Remember, onyo always goes number first, unless there’s bacon, unless there is mushroom" 😂
I don't watch your videos, but my wife does. She is the best cook in the world and she says that she learns from you. Thank you Chef, you are part of the family.
😊😊 Every meal I have made from your recipies are a restaurant wuality. I say to my husband " see how much money I'm saving you? this dinner would be at least $30.00 a plate!" He does agree the food is "amazing"!!!
i'm not the brightest bulb, it would seem! when i started watching this video, i was called away, so i come back to it later. and i didn't see any mustard. so i kept waiting, and waiting for the mustard. ingredient after ingredient was incorporated, but not mustard. so i thought i had missed it in the very beginning. so i went back, watched the beginning again - no mustard. but the mustard came at the very END!!! i write this in case it might make someone smile or laugh! love your channel, jp (and jack!)! thanks for another great recipe (and video)!!!
I cannot get enough of this Chef. And I love it when he talks to Jack after the camera is "off" and encourages him to "come and eat" etc. Close family you can tell.
Absolutely classic Chicken dish Chef Jean Pierre, and it's so good that you're keeping your older recipes very much alive for all to enjoy! Merci Chef ... 👍😎
Hey Chef JP, just another long time subscriber here. I was a pretty average cook before, but started trying out your recipes from Ratatouille to Butter Poached Salmon and Beef Stew. I gained enough confidence to then start cooking for other people and hosting dinners at home. A couple of people have even told me the dinners I had cooked them were among the best dishes they've ever eaten in their lives! You may not have changed my entire life, but you have changed an aspect of it to a very large extent. Thank you and cheers, I will definitely try out this recipe, I'm sure it'll be scrumptious!
I usually watch this channel on Thursday to get ideas for both Friday and Sunday dinner, so here I go again running down to Costco to get the ingredients!
As an Owl i gonna eat this mustard chicken! Je suis tombé sur votre chaîne il ya une semaine et j'adore le concept et l'humour de votre émission. Ps : Marrant de regarder un chef français avec origines italienne me présenter des bonnes recettes en anglais👌
Nice to see a new video, I was re-watching a bunch of the old ones the other day. There’s just something therapeutic about Chef JP, especially when he tries to say the word “therapeutic.” 😂
Chef Jean just keeps it fresh and real. Ive been on a mission to find another chef with so many subs and haven't found one yet ! Why because he's so Amazing.!!!
I love cooking and I watch a lot of cooking shows but never make the recipes. With Chef Jean-Pierre it's just the opposite, I'm making a lot of them. Mentally, he is in my head when I'm planning my week, in the grocery store, in the kitchen, when I'm adding garlic, pretty much all the time when I'm cooking. My family thanks him. I do too.
Chef Jean Pierre makes life more fun. His cooking creations make every meal an adventure. I ask all my friends and family to like, subscribe, and ring the bell if they want more joy in their kitchen and in their life.
Monsieur Jean-Pierre, vous me rappelez ma maman, paix à son âme, qui toujours me disait "C'est comme le Bon Dieu l'a fait!" alors qu'elle mettait comme vous plus d'une douzaine d'ingrédients sans oublier des astuces et techniques qui étaient pour elle devenues seconde nature... Grâce à vos vidéos, je concrétise sa mémoire dans ma cuisine. Merci de tout coeur.
Chef remember me? I wrote to you the other day about my Russian mother’s version of your chicken and mustard. I made YOUR recipe tonight and it was AMAZING. Not as pretty as yours but I’ll keep working on presentation. Keep them coming. Angela
I use a stupid amount of onion and garlic and my family and I loves it! That looks delicious Chef! Yum! You can send me some! Thank you Chef and Jack! Blessings! Hugs!
Thank you Chef Jean-Pierre for your continued videos. I can't wait to make this for my guys. They love all kinds of mustard sauces. BTW I'm making your Prime Rib recipe for my Hubby's birthday this weekend and it is hands down their favorite meal.
I find that everytime I watch this man's videos I feel like I am in the kitchen with him as he's cooking and explaining the steps. Chef could you do a video or a short on the fortified wines that you don't have to reduce? Also could you do a video on the dangers or hazards in the kitchen? (Grease fire, spills, burns, cuts etc.. how to avoid them or take care of them? I know it's outside of your typical cooking but I feel an educational video would be nice
Looks really good. I LOVE tarragon: use it in many beef dishes and even VEGETABLES. I find it an interesting “contrast” to yellow squash in particular. Also love ginger: pairs SO well with chicken in my “Lemon Ginger Chicken Salad”. Very “summer-y”. I know Chef understands this word (am I starting to think like him?) 😊
Thank you, Chef Jean-Pierre! I'm watching all your videos and learning how to become a better cook. I'm making my own butter, roux, and sauces. Your techniques and attention to detail are valuable lessons!
Thank you for this classic, as it happens, I just made a regular chicken stock so I have a few extra legs that I can use for this! :) By the way, I keep making roasted chicken stock, WOW! It is so amazing, I cant belive I never told you! I think it is soo amazing, I use it all the time. So wonderful
Hit "like" if you want Chef JP and Jack to make a tongue-in-cheek video listing reasons why he hates water alongside reasons why he loves water. The humor potential there is high.
Chef, I'll try not to make this comment too long but had to share how you've inspired me to take my cooking game to another level. For Thanksgiving, I made 4 of your Thanksgiving recipes and all were absolutely fabulous. I have also watched your videos sometimes and decided right there that I was going to make it that very night. Last night was one of those nights. Your tarragon mustard chicken was truly amazing, to say the least. Next time, I'll add more tarragon as I did not add enough. I look forward to every video you share with us and am thankful for what you and your staff do for all of us. Have a great day!
I am going to try this recipe. You ate so funny about the mustard. It adds such a nice undertone and flavor. I think somewhere along the lines, you must have had contact with the Scandinavian here! I am proud to see you adding cream and even more butter! Here we add butter and cream to everything! Adding a little butter to beans really makes them stand out! I like your statement So easy a child could do it! I ad my children using french knives for vegetables at about 5+. It frightened other adults. 😂 A FEW IDEAS: How do i teach my children to start working at an early age. ( With adult supervision) #2 ways to store freash food to last. Many of us rural folks get to the big stores bi- weekly. You herb tip is ingenious. #3 Tips on major spices and herbs a well stocked pantry has. Also, maybe some uses that you have for each. Great video as usual! ❤
I'll put this happy tarragon tree in this mountain of chicken surrounded by mustard sauce sky , a chef jean food painting that you can eat , yum , new york
Chef I cant begin to tell you ho much I enjoy watching you in action, I learn something every time I watch your shows and I cant thank you enough for all you do and you do it from the heart that's what makes the difference, God Bless Chef.
Bonjour Chef. Love chicken, Therefore each recipe featuring it is more than welcome- This girl is a happy camper now as she will make this recipe. Thank you for making me a good cook !
Wow Chef Jean Pierre, another great recipe. This chicken recipe looks so, so good. A must-make recipe. I love the tip on braising the mushrooms cut them in quarters after they have cooked with the bacon and onions makes so much sense. You make your dishes simple, but obviously, there is a lot of talent from the Chef. Best Regards to you and Jack. I appreciate the precise instructions you give us with every dish you make. Merci.
Almost a 30-minute video, but I was captivated the whole time. I really like how you can thicken the sauce on the go with putting in the strainer right on the sauce and adding the flour right there. I have a herb countertop, but the Tupperware used to store your herbs is a good idea. Nice video Jean.
Always a great video. I look forward to them every week. I am not a great cook, but I like chefs videos because he explains things so well that "even a child could do it!" Keep up the great work
This one is def on my menu for the future!!! Chef, would you consider showing us Lamb Daube (stew) with white beans? I've had it in the past and. LOVED it! I'd love to see your version!!! Thanks for all you do!
You never disappoint, Chef. While caring for my in-laws, I was watching this video with my father-in-law when he said "that looks good". I had groceries delivered (all ingredients in stock but the tarragon). I made garlic puree and a roux and just added some sweet paprika and extra parsley to the sauce. Everyone LOVED it and my father-in-law said, " Wow, I never had tarragon before that's really good". I'll make it again for him when I find some in stock. Thanks, Chef.
I can’t wait to make this! Every recipe I have tried from chef Jean Pierre has been delicious! I’ve been sharing every recipe I try with my friends and family.
I made this last night. Wow! One of the best things I’ve ever made. Chef, you’ll be happy to know that I forgot the mustard. I had it all plated and had to return everything back to the pot and added the mustard. No worries. Came out Amazing. The tarragon was very present bug overbearing. Delicious!
@-The_ChefJeanPierre. opps. Hit send by accident. We’ve never met. You’re the best teacher. Love the “Why”. I’m a really good cook, thanks to you. I’ve learned to invent my own recipes because I now understand how to balance sweet and acid or fat and acid. What herbs go,we’ll with different dishes. I never measure. I cook by feel. I enjoy it so much. Miss en place is the most important thing. You then can enjoy the process. You have changed my life. I know that sounds crazy, but it’s true. Can’t thank you enough. I look forward to Monday and Thursday to see what creation you have for us next. God bless!
Hello my friend! Long time viewer, long time fan… I love the food you cook, and the way you cook it! As a big fan of food, I would love to see what you would do with the “odd” cuts of the animals. Such as, liver, kidneys, tail, tongue, heart, cheek, head, etc… etc… From what I’ve heard, duck livers are amazing, kidney pies, beef tail and tongue…. Beef liver and onions…. I would love to see what you would do with these off the path parts… Again, I love your show, keep up the great work Chef! Much love.
Just did this recipe tonight, and I'm so glad I did. I like this better than coq au vin ! I decided to use 6 thighs with drumstick attached, plus a breast (cut into 2 pieces), so I needed 5 cups of broth to [almost] cover everything. The flour in strainer trick is fantastic for thickening this. We don't have that grainy/country Dijon up here, so I used 2 tbsp of regular/creamy Dijon plus 2 tsp of moutarde de Meaux (similar to moutarde à l'ancienne / old fashioned), and the sauce is absolutely delicious... Thank you chef !
Thank you Chef! Definitely going to try making it for the family for Sunday lunch. All your recipes that I’ve tried making is a hit in my home. It’s so hard to eat out at a restaurant now. Cheers 🇨🇦🍷🍷🇨🇦
Dear Chef Jean-Pierre: THANK YOU for making this recipe that requires only a small amount of butter and cream. I'm taking LOTS of OTC meds to deal with my dreaded lactose intolerance, but I seem to be OK with small amounts of dairy. I HAVE ALWAYS HATED MARGARINE, so it really isn't an option for me. Best regards. I'm giving away a secret that our family has used for generations: For chives, dill, parsley, and cilantro I chop all of them really fine, salt them and put them in freezer containers. Since they are frozen they taste as good as fresh and the salt keeps them loose. Then I just cut down on the salt with whatever dish I'm making. I'm sure this process would work with other herbs as well.
OMG 🥰😋!!! So amazing!!! Thank you chef Jean-Pier🥰🥰🥰!!! My mother and I watch this and we had to make it this evening. It turned out so wonderful!!! We used Jasmin Rice. Cheers🙂
I have Never liked onions. But you made a comment in one of your excellent past videos, to braise/carmelize sweet onions…. And I tried and yes I like those onions. Thank you for the insight. Greetings from Canada
Chef this looks so delicious. The best is it is so simple to make. This will be my dinner over the week-end. Thank you very much chef Jean-Pierre. You are a blessing for us. We enjoy cooking with you.
Jean-Pierre, you're a naughty boy crowding the pan. I'm almost as good as you measuring the ingredients but most of the time , it doesn't matter. Anyway looks amazing as always. I'm totally in love with you and your channel dear Chef. Bloop, Bloop, Bloop, can't wait for the next video.❤
I browned boneless and skinless chicken thighs then added 1/2 a can of cherry and 1/2 can apple pie filling and finished a slow braise and the sweet apple pie filling and sour cherrie pie filling and chicken came out great. Inspired by chef Jean Pierre. When I need a laugh and an education I watch chef Jean Pierre. Also, added a tough piece of cooked pork that was just waiting to go bad, into the above braise and it came out tender and delicious. Again, thank you chef.
A friend said to me "I don't like mushrooms" and I said that's because you have never tried my mushrooms,,, They now like mushrooms but only when the guarantee is that I cooked them! I took full credit.
@@garypcadogan8193I’ve had to do this with many people. My 55 year old sister now likes eggplant for the 1st time in her life for example. Some people think they know the whole of something without thinking of how complex it could actually be
I can't wait to make this! I can just taste the combination of ingredients 😊 I think Ive gained 25 pounds just watching your videos! Seriously though, I've been diagnosed withe congestive heart failure (from alcohol abuse, not from Chef Jean-Pierre abuse) and given 1 to 2 years to live. I have trouble eating from nausea and lack of appetite. Your videos really help motivate me to cook and eat real, healthy, satisfying food. Thank you ❤ I think it would be super cool to have a whole video of Jack eating what you make, clip after clip! He does such an amazing job! So thank you, too, Jack 🤗
3 questions to show you're not a scam artist. Skim artist? 1. You accidentally left a plastic spatula in a pan. What color? 2. What are all those bottles on the background countertop? 3. Who washes all your dirty dishes?
I’ve used the hot mustard packets from a certain golden arches fast food place for salmon & chicken. I just placed two thin chicken breasts in the packet of sauce that I spread out on a piece of foil. Then dredged that in Pablo bread crumbs. I pan fried them in butter & a little lemon flavored olive oil. The packet is also also good with a little vinegar to make a salad dressing. Mustard is underused.
Hello Jean Pierre. I am very grateful for your videos and lessons. Thank you so much. I made this dish for my family this evening. It was delicious, cooked from the heart. ❤️
I commented earlier on how delicious & easy this recipe was to make, but I wanted to add that last year I bought the Woll skillet and the Staub dutch oven that the chef uses (and the deli slicer knife as well). None are cheap, but I have to say that each one of those items are worth every penny, hands-down. In particular, that Woll skillet is perfection. Also I've tried several of the Chef's oils & vinegars, they are delicious.
"Measure carefully" chucks it in! Love this man.
"You don't like mustard?......Then I can't help you"- priceless, Chef!
The butter giggle 🥰 seriously chef, my son (he’s 30, dang I’m old!) and I watch you religiously, and when we cook, we always use the “butter giggle” when we add butter! …I’ve also gotten my 80 year old mama watching you, as well as both my sisters. I’ve watched you since you were a tiny channel, but it is amazing to see you gain so many followers, it’s because you are AWESOME 🔥❤️🥧😘
What a cool posting!
I live in a small town in Germany, and I’ve told everyone to go watch Chef Jean Pierre.
He’s the talk of the town & the Mayor even consider naming a street after him. Soon, there will be an amusement park called "Remember, onyo always goes number first, unless there’s bacon, unless there is mushroom" 😂
@@kamiros9739
And of course cooking classes for children titled A child could do it!
Chef JP is the Only chef who teaches and shares his knowledge and experiences. All other chefs jus show off their cooking. Chef JP is thee Best.
I don't watch your videos, but my wife does. She is the best cook in the world and she says that she learns from you. Thank you Chef, you are part of the family.
😊😊 Every meal I have made from your recipies are a restaurant wuality. I say to my husband " see how much money I'm saving you? this dinner would be at least $30.00 a plate!" He does agree the food is "amazing"!!!
The best channel on RUclips hands down.
🙏🙏🙏❤️
i'm not the brightest bulb, it would seem! when i started watching this video, i was called away, so i come back to it later. and i didn't see any mustard. so i kept waiting, and waiting for the mustard. ingredient after ingredient was incorporated, but not mustard. so i thought i had missed it in the very beginning. so i went back, watched the beginning again - no mustard. but the mustard came at the very END!!! i write this in case it might make someone smile or laugh! love your channel, jp (and jack!)! thanks for another great recipe (and video)!!!
I cannot get enough of this Chef. And I love it when he talks to Jack after the camera is "off" and encourages him to "come and eat" etc. Close family you can tell.
Have you seen the ones where Jack uses an extra long fork to 'steal' a bite 😂 comedy at its best lol 😁😁
@@AlmightyAphrodite I need a link to this!
My four favorite things in the Kitchen: Bacon, Onyo, Butter and Chef JP.
Cheers from California, USA.
Absolutely classic Chicken dish Chef Jean Pierre, and it's so good that you're keeping your older recipes very much alive for all to enjoy! Merci Chef ... 👍😎
Never, never, never watch these videos when you are hungry!😂 I am drooling all over myself.
Except when you have all the ingredients in your house.
WHAT A GOOD IDEA - a cookbook JUST about how to make chicken in different ways!❤
The aroma of tarragon reminds me of walking through a foggy prairie at dawn in the middle of the summertime! So good! 🍃💚
You know it is going to be a good day when Chef Jean Pierre post a video! 🥰🥰
Hey Chef JP, just another long time subscriber here. I was a pretty average cook before, but started trying out your recipes from Ratatouille to Butter Poached Salmon and Beef Stew. I gained enough confidence to then start cooking for other people and hosting dinners at home. A couple of people have even told me the dinners I had cooked them were among the best dishes they've ever eaten in their lives! You may not have changed my entire life, but you have changed an aspect of it to a very large extent. Thank you and cheers, I will definitely try out this recipe, I'm sure it'll be scrumptious!
I’ve been using your technique with the whisk and the flour. No lumps, It’s absolutely amazing.❤🇨🇦
I usually watch this channel on Thursday to get ideas for both Friday and Sunday dinner, so here I go again running down to Costco to get the ingredients!
Out. Of. The. Ballpark. Delicious!!!
As an Owl i gonna eat this mustard chicken!
Je suis tombé sur votre chaîne il ya une semaine et j'adore le concept et l'humour de votre émission.
Ps : Marrant de regarder un chef français avec origines italienne me présenter des bonnes recettes en anglais👌
Imagin, if you will, all of us waiting for Chef Jean-Pierre's new instructional video! All 1.63 Million eagerly, patiently, excitedly waiting! 😊❤
Nice to see a new video, I was re-watching a bunch of the old ones the other day. There’s just something therapeutic about Chef JP, especially when he tries to say the word “therapeutic.” 😂
I always get criticised for banging my ladles on my pots, but it’s totally inherent to passionate cooking and I’m so glad you do the same!😎
Chef Jean just keeps it fresh and real. Ive been on a mission to find another chef with so many subs and haven't found one yet ! Why because he's so Amazing.!!!
I love cooking and I watch a lot of cooking shows but never make the recipes. With Chef Jean-Pierre it's just the opposite, I'm making a lot of them. Mentally, he is in my head when I'm planning my week, in the grocery store, in the kitchen, when I'm adding garlic, pretty much all the time when I'm cooking. My family thanks him. I do too.
Chef Jean Pierre makes life more fun. His cooking creations make every meal an adventure. I ask all my friends and family to like, subscribe, and ring the bell if they want more joy in their kitchen and in their life.
🙏❤️
Impossible to find a better youtube channel for cooking
Monsieur Jean-Pierre, vous me rappelez ma maman, paix à son âme, qui toujours me disait "C'est comme le Bon Dieu l'a fait!" alors qu'elle mettait comme vous plus d'une douzaine d'ingrédients sans oublier des astuces et techniques qui étaient pour elle devenues seconde nature... Grâce à vos vidéos, je concrétise sa mémoire dans ma cuisine. Merci de tout coeur.
Chef remember me? I wrote to you the other day about my Russian mother’s version of your chicken and mustard. I made YOUR recipe tonight and it was AMAZING. Not as pretty as yours but I’ll keep working on presentation. Keep them coming.
Angela
Why cant our chef have so many views in a short time. This is an internet programme, not a hand phone call in.
I use a stupid amount of onion and garlic and my family and I loves it! That looks delicious Chef! Yum! You can send me some! Thank you Chef and Jack! Blessings! Hugs!
The more the merrier in my house
Yes Chef JP, we need a new cookbook from you soon. Please create a Chicken Wellington video as well.
I once had a delicious salmon Wellington, but that was a decade ago, haven't found it since.
Thank you Chef Jean-Pierre for your continued videos. I can't wait to make this for my guys. They love all kinds of mustard sauces. BTW I'm making your Prime Rib recipe for my Hubby's birthday this weekend and it is hands down their favorite meal.
I find that everytime I watch this man's videos I feel like I am in the kitchen with him as he's cooking and explaining the steps.
Chef could you do a video or a short on the fortified wines that you don't have to reduce? Also could you do a video on the dangers or hazards in the kitchen? (Grease fire, spills, burns, cuts etc.. how to avoid them or take care of them? I know it's outside of your typical cooking but I feel an educational video would be nice
Looks really good. I LOVE tarragon: use it in many beef dishes and even VEGETABLES. I find it an interesting “contrast” to yellow squash in particular. Also love ginger: pairs SO well with chicken in my “Lemon Ginger Chicken Salad”. Very “summer-y”. I know Chef understands this word (am I starting to think like him?) 😊
Thank you, Chef Jean-Pierre! I'm watching all your videos and learning how to become a better cook. I'm making my own butter, roux, and sauces. Your techniques and attention to detail are valuable lessons!
To be honest I didn't think I would want to make this dish but I love your videos. Now I want to make this.
Thank you for this classic, as it happens, I just made a regular chicken stock so I have a few extra legs that I can use for this! :)
By the way, I keep making roasted chicken stock, WOW! It is so amazing, I cant belive I never told you! I think it is soo amazing, I use it all the time. So wonderful
Every time I see a video from Chef JP, my mood is instantly elevated. I'm bummed up with a cold and this video perked me right up. ❤😊
Glad I watched this until the end. That flour/roux technique is next level. Hope I can remember it 😂
Hit "like" if you want Chef JP and Jack to make a tongue-in-cheek video listing reasons why he hates water alongside reasons why he loves water. The humor potential there is high.
Delicious Chef and I can’t believe I have all the ingredients to make this even the big cous cous. Tomorrows supper is sorted thanks to you ❤
Chef,
I'll try not to make this comment too long but had to share how you've inspired me to take my cooking game to another level. For Thanksgiving, I made 4 of your Thanksgiving recipes and all were absolutely fabulous. I have also watched your videos sometimes and decided right there that I was going to make it that very night. Last night was one of those nights. Your tarragon mustard chicken was truly amazing, to say the least. Next time, I'll add more tarragon as I did not add enough.
I look forward to every video you share with us and am thankful for what you and your staff do for all of us. Have a great day!
Thank you for the kind words!
It is people like you that make it all worthwhile!
Have an awesome day and God Bless you! 🙏❤️
Looks amazing, im making this tonight! Thank you Sir!
Update: I just made this and it was wonderful. Ty again!
I am going to try this recipe. You ate so funny about the mustard. It adds such a nice undertone and flavor.
I think somewhere along the lines, you must have had contact with the Scandinavian here! I am proud to see you adding cream and even more butter! Here we add butter and cream to everything! Adding a little butter to beans really makes them stand out!
I like your statement So easy a child could do it! I ad my children using french knives for vegetables at about 5+. It frightened other adults. 😂
A FEW IDEAS:
How do i teach my children to start working at an early age. ( With adult supervision)
#2 ways to store freash food to last. Many of us rural folks get to the big stores bi- weekly. You herb tip is ingenious.
#3 Tips on major spices and herbs a well stocked pantry has. Also, maybe some uses that you have for each.
Great video as usual! ❤
Adding the flour using the sieve is a great tip, thank you Chef Jean-Pierre.
Thank you, chef , for another fantastic video
I work as a chef, but I learn So much from you 😊
Thank you, Chef.
I'll put this happy tarragon tree in this mountain of chicken surrounded by mustard sauce sky , a chef jean food painting that you can eat , yum , new york
@ChefJeanPierre......j.p you are a f n imposter get off this channel
Jack has the best job on this planet!
Chef I cant begin to tell you ho much I enjoy watching you in action, I learn something every time I watch your shows and I cant thank you enough for all you do and you do it from the heart that's what makes the difference, God Bless Chef.
Onion, bacon and BUTTER oh my…..haha…. surpasses succulent ! Soggy skin doesn’t belong in the kitchen haha! Great recipe and editing!
Ohhh looks Delicious 😋
Have everything but spinach! Off to Publix’s 😂
Thank you Chef yet again! And Thank you for making dinner easy yet again! 🥰🙏🥰
I miss Publix, a former Floridian now living in NYC.
With this delicious dish I just travelled way back in the 50's! Thank you
@ChefJeanPierre......j.p I would be very honored indeed! Comment procéder? Vous n'avez pas une adresse e-mail?
Bonjour Chef. Love chicken, Therefore each recipe featuring it is more than welcome- This girl is a happy camper now as she will make this recipe. Thank you for making me a good cook !
Totally expected mushroom salt!❤ Amazing
Absolutely tasty recipe chef!!❤
Me too. The Porcini mushroom salt. He likes to keep us on our toes. LOL😂🤣😂
Wow Chef Jean Pierre, another great recipe. This chicken recipe looks so, so good. A must-make recipe. I love the tip on braising the mushrooms cut them in quarters after they have cooked with the bacon and onions makes so much sense. You make your dishes simple, but obviously, there is a lot of talent from the Chef. Best Regards to you and Jack. I appreciate the precise instructions you give us with every dish you make. Merci.
Almost a 30-minute video, but I was captivated the whole time. I really like how you can thicken the sauce on the go with putting in the strainer right on the sauce and adding the flour right there. I have a herb countertop, but the Tupperware used to store your herbs is a good idea.
Nice video Jean.
This is one of the most compelling food titles... Mustard Chicken. Garuntee you see that in menus in the future bc Chef has that kind of influence
Thank you Richard! 🙏
Perfect dinner on a damp, chilly day.
Always a great video. I look forward to them every week. I am not a great cook, but I like chefs videos because he explains things so well that "even a child could do it!" Keep up the great work
This one is def on my menu for the future!!! Chef, would you consider showing us Lamb Daube (stew) with white beans? I've had it in the past and. LOVED it! I'd love to see your version!!! Thanks for all you do!
You never disappoint, Chef. While caring for my in-laws, I was watching this video with my father-in-law when he said "that looks good". I had groceries delivered (all ingredients in stock but the tarragon). I made garlic puree and a roux and just added some sweet paprika and extra parsley to the sauce. Everyone LOVED it and my father-in-law said, " Wow, I never had tarragon before that's really good". I'll make it again for him when I find some in stock. Thanks, Chef.
Damn! It’s AMAZING! This was on point! Incredible taste and texture. Yes! A child could do it and me too.
Yikes! Mustard is a favorite and Grey Poupon is over the top. Good stuff Chef😊
I can’t wait to make this! Every recipe I have tried from chef Jean Pierre has been delicious! I’ve been sharing every recipe I try with my friends and family.
Thank you! ❤️
I would love to see more classic recipes
I made this last night. Wow! One of the best things I’ve ever made. Chef, you’ll be happy to know that I forgot the mustard. I had it all plated and had to return everything back to the pot and added the mustard. No worries. Came out Amazing. The tarragon was very present bug overbearing. Delicious!
@-The_ChefJeanPierre. you are my absolute favorite. I feel like you’re my friend and we e
@-The_ChefJeanPierre. opps. Hit send by accident. We’ve never met. You’re the best teacher. Love the “Why”. I’m a really good cook, thanks to you. I’ve learned to invent my own recipes because I now understand how to balance sweet and acid or fat and acid. What herbs go,we’ll with different dishes. I never measure. I cook by feel. I enjoy it so much. Miss en place is the most important thing. You then can enjoy the process. You have changed my life. I know that sounds crazy, but it’s true. Can’t thank you enough. I look forward to Monday and Thursday to see what creation you have for us next. God bless!
Love this guy. Great chef and personality!
Hello my friend!
Long time viewer, long time fan…
I love the food you cook, and the way you cook it!
As a big fan of food, I would love to see what you would do with the “odd” cuts of the animals.
Such as, liver, kidneys, tail, tongue, heart, cheek, head, etc… etc…
From what I’ve heard, duck livers are amazing, kidney pies, beef tail and tongue….
Beef liver and onions….
I would love to see what you would do with these off the path parts…
Again, I love your show, keep up the great work Chef!
Much love.
Just did this recipe tonight, and I'm so glad I did. I like this better than coq au vin ! I decided to use 6 thighs with drumstick attached, plus a breast (cut into 2 pieces), so I needed 5 cups of broth to [almost] cover everything. The flour in strainer trick is fantastic for thickening this. We don't have that grainy/country Dijon up here, so I used 2 tbsp of regular/creamy Dijon plus 2 tsp of moutarde de Meaux (similar to moutarde à l'ancienne / old fashioned), and the sauce is absolutely delicious... Thank you chef !
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I love all chicken recipes i never get enough of them especially if you cook it, chef ❤❤❤
🇵🇱 is watching you, Chef JP🍷
Thank you Chef!
God bless America.
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Looks amazing and a budget friendly meal with the dark meat. Will definitely be watching again to make it! Thanks Chef and cheers!
Thank you Chef! Definitely going to try making it for the family for Sunday lunch. All your recipes that I’ve tried making is a hit in my home. It’s so hard to eat out at a restaurant now. Cheers 🇨🇦🍷🍷🇨🇦
Finally, fresh greens😊Ann, Florida fan
I'd be happy to wash the dishes in Chef's kitchen, just to have the opportunity to learn more.
Dear Chef Jean-Pierre: THANK YOU for making this recipe that requires only a small amount of butter and cream. I'm taking LOTS of OTC meds to deal with my dreaded lactose intolerance, but I seem to be OK with small amounts of dairy. I HAVE ALWAYS HATED MARGARINE, so it really isn't an option for me. Best regards. I'm giving away a secret that our family has used for generations: For chives, dill, parsley, and cilantro I chop all of them really fine, salt them and put them in freezer containers. Since they are frozen they taste as good as fresh and the salt keeps them loose. Then I just cut down on the salt with whatever dish I'm making. I'm sure this process would work with other herbs as well.
I just really enjoy your channel. Cool recipes and fun while you cook.
Amazing flavor combination! You could even put some mustard on the chicken before coating it with the flower for an extra toasted mustard dimension.
I love your recipes because you can take them and make your own changes to make so many delicious dishes. ❤
With a few exceptions, browning meat seems to make the flavor so much better in the finished product.
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Oh my!!! I’m making this cette fin de semaine!!!!
OMG 🥰😋!!! So amazing!!! Thank you chef Jean-Pier🥰🥰🥰!!! My mother and I watch this and we had to make it this evening. It turned out so wonderful!!! We used Jasmin Rice. Cheers🙂
You guys ever think about doing a live show? I would enjoy that and Jack could be a bit more of the show.
My Lord this dish looks amazing! Absolutely amazing!!!
I have Never liked onions. But you made a comment in one of your excellent past videos, to braise/carmelize sweet onions…. And I tried and yes I like those onions. Thank you for the insight. Greetings from Canada
Chef this looks so delicious. The best is it is so simple to make. This will be my dinner over the week-end. Thank you very much chef Jean-Pierre. You are a blessing for us. We enjoy cooking with you.
Hi There Chef . I made this chicken recipe today, it was a winner! thank you
Jean-Pierre, you're a naughty boy crowding the pan. I'm almost as good as you measuring the ingredients but most of the time , it doesn't matter. Anyway looks amazing as always. I'm totally in love with you and your channel dear Chef. Bloop, Bloop, Bloop, can't wait for the next video.❤
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Because he’s incredible and you already know it’s gonna be good 🎉🎉
chef cracks me up with his opening lines about bacon, 😂😂😂😂😂😂
I browned boneless and skinless chicken thighs then added 1/2 a can of cherry and 1/2 can apple pie filling and finished a slow braise and the sweet apple pie filling and sour cherrie pie filling and chicken came out great. Inspired by chef Jean Pierre. When I need a laugh and an education I watch chef Jean Pierre. Also, added a tough piece of cooked pork that was just waiting to go bad, into the above braise and it
came out tender and delicious. Again, thank you chef.
Not a huge fan of mustard but I'm sure that Chef Jean-Pierre prepares it to perfection!
A friend said to me "I don't like mushrooms" and I said that's because you have never tried my mushrooms,,,
They now like mushrooms but only when the guarantee is that I cooked them! I took full credit.
@@garypcadogan8193I’ve had to do this with many people. My 55 year old sister now likes eggplant for the 1st time in her life for example. Some people think they know the whole of something without thinking of how complex it could actually be
I used to hate onyo! I still don't like big onyo rings, but as part of a sauce they're okay.
I can't wait to make this! I can just taste the combination of ingredients 😊 I think Ive gained 25 pounds just watching your videos! Seriously though, I've been diagnosed withe congestive heart failure (from alcohol abuse, not from Chef Jean-Pierre abuse) and given 1 to 2 years to live. I have trouble eating from nausea and lack of appetite. Your videos really help motivate me to cook and eat real, healthy, satisfying food. Thank you ❤ I think it would be super cool to have a whole video of Jack eating what you make, clip after clip! He does such an amazing job! So thank you, too, Jack 🤗
@ChefJeanPierre..-.Channels I'm paranoid of scams. Really or are you a scam?
3 questions to show you're not a scam artist. Skim artist?
1. You accidentally left a plastic spatula in a pan. What color?
2. What are all those bottles on the background countertop?
3. Who washes all your dirty dishes?
That pan more crowded than Times Square on New Year's Eve. Looks delicious Chef JP! 👌
I’ve used the hot mustard packets from a certain golden arches fast food place for salmon & chicken. I just placed two thin chicken breasts in the packet of sauce that I spread out on a piece of foil. Then dredged that in Pablo bread crumbs. I pan fried them in butter & a little lemon flavored olive oil. The packet is also also good with a little vinegar to make a salad dressing.
Mustard is underused.
Hello Jean Pierre.
I am very grateful for your videos and lessons. Thank you so much.
I made this dish for my family this evening. It was delicious, cooked from the heart. ❤️
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Absolutely fantastic! Everyone in the house said that this has be on the menu on a regular basis. Five Stars.
I commented earlier on how delicious & easy this recipe was to make, but I wanted to add that last year I bought the Woll skillet and the Staub dutch oven that the chef uses (and the deli slicer knife as well). None are cheap, but I have to say that each one of those items are worth every penny, hands-down. In particular, that Woll skillet is perfection. Also I've tried several of the Chef's oils & vinegars, they are delicious.