I absolutely love you ,I have terminal cancer and can not really eat much anymore but I watch you every day with my four French bulldogs.You are just the greatest chef ,the sweetest man and your mother did a wonderful job in raising you.Thank you so much for making these videos you bring such joy to my life God Bless you and keep you safe,love and respect from England.
Go to the monastery of Tsambika on the Greek Island of Rhodes. We have had a miracle happen not once but twice after going there. I've sent friends there and a miracle also happened to them. All you need to do is BELIEVE and pray once there. Find info on Internet. You will be healed ❤
Apart from Chef Jean-Pierre's humour, authenticity, and skill; he goes the extra mile. It's the subtle details. I don't remember another chef telling us that you don't want too much 'dust' [AKA flour]! No wonder I've always burnt the pan!
"I forgot the salt" "it's always nice to put some flour in your salt " (touches hot pot handle)"ooh, mama-mia"... You are truly a chef for regular people like us who are definitely not perfect in the kitchen, showing us how to prepare beautiful, elegant dishes in our home kitchens with limited skills. You are my hero. I'm so happy to see you slowing down a bit again and taking time to explain things, not trying to fit everything in under ten minutes- glad your speed-racer videos were just a phase !
I'm not big into cooking but I have attempted a few of Jp's recipes and they turned out great. I mostly watch the channel for the entertainment, like how could you not. Another great video guys.
@@ChefJeanPierre I have two boys.I wish they understood how deep my love for them is.I hope you know how much she loved you.Congratulations on your success
This is the best cooking channel on RUclips, hands down. I made this recipe for my family and everyone liked it. This is no small feat, We have 5 kids and 2 are very, very picky. Thanks, Chef for your passion, good humor, and both the willingness and ability to teach well.
Chef J.P. I made this dish last night for my wife and myself and all I can say is "THANK YOU"!!! I stayed true to your instructions and techniques and this meal came out to perfection!. Definitely being added to our home menu selections. Thank you for such comprehensive and entertaining directions and for sharing this incredible chicken with our home!
Chef Jean-Pierre, you have become a member of our family! We so enjoy your recipes, I can't wait to try this one! We watched your channel for almost 3 hours today while prepping for our lunch...(we made your pork chops & sweet potatoes, grand slam!) This looks like another winner, thank you. I am Sharing you with my friends & family, because you're a GEM. I seem to comment everyday, since I watch and try something new everyday! By the way, for the first time in 43 years, my husband ate, AND ENJOYED sweet potatoes; your recipe cooked with garlic cloves & ginger. You accomplished what I have not been able to do...get him to try sweet potatoes. Bless you, its because he trusts your recipes! 😋😋😋 yeah baby!
Once again Chef, you hit it out of the park with this simple family meal. Your use of inexpensive chicken dishes is having a positive impact on the everyday families. I sing your praises and offer your dishes all the time to my neighborhood and they love it.
Wow! I just made this and it is incredible! The prep is a bit of work, but as we all know by now, we must be scrupulous about our mise en place. But it's the kind of work that feels good. After that it all flows effortlessly. I did it with one hand on the wooden spoon and the other gripping a glass of wine. I mean I've never been to culinary school and I'm working in a 10 x 10 foot kitchen so if I can do it, anybody can. Proud onyo-head here.
I love your channel. I appreciate so much when you explain "why" you do something. I have watched cooking shows for years and years, both on television and youtube and never have I learned so much than by watching you. I have made several of your recipes and they are wonderful! Thank you, Chef.
It's true! I told him the same thing. When one explains why, one learns a skill that can be used across almost any dish, but most of them just say "do this".
😄....(wine) measure carefully...........use a little of the beans....awe put 'em all in......put a little bit of the (bean sauce 😎)....awe, put the whole thing in there folks 👍👍❤ another PRICELESS cooking video from CJP ! ! !
Chef JP is God's gift to those of us that yearn to learn.....and be entertained at the same time, too! My favorite part of the videos is when he finally tastes his creation! I love his reactions! I sure wish I had some "magic" that would make stuff just appear when I don't have my third hand available!
Jean, my wife followed your recipe, it came out great. The second was even better, she sliced the chicken and then reheated it. It was fabulous. Thank you
I adapted the sequence a little bit : I browned the chicken only after adding the wine to the sauce, then popped the chicken into the oven. Sauce and chicken were done at about the same time, so chicken was nice and hot (and juicy !). Love this recipe !
Also you are the only chef that I have seen that checks the temp of butter/oil in the pan Before introducing the vegetables/meat. So important that I bought a laser tester from your online store to do that too. A real game changer for cooking it correctly. 🥘
The method and commentary are so important to me. I'm old so I started "studying" French cooking by watching Julia and later, Jaques Pepin. But I didn't grasp that it was learning the methods and techniques that was the key to understanding how to handle food. Your videos are wonderfully instructive with luscious food at the end of the lesson. I thank you very much.
You’re one of my favorite chefs by far. You’re a great teacher! You always throw in extra tips like reminding people that onion always goes in first or how to cut things or the reason you’re doing things. I love this channel.
I just finished dinner, and this recipe is STUPENDOUS! This is about the fifth or sixth of Chef's recipes that I have made, and the only thing more fun than creating them is watching Chef teach me how! Next up: Roasted Chicken Stock and Cooked Roux!
Chef Pierre your recipes are fantastic and easy to accomplish thanks to your detailed instructions. Remember always measure carefully. Your channel is my favorite and I watch religiously.
You really scored with this one. My poor old, skinny husband said he never wants to eat again, but he really enjoyed this fabulous dish. I hope I can reheat the leftovers. It was so delicious. Thank you, my friend.
So, the next day I cut up some of the leftover chicken, put it in sauce and warmed it up over a low flame. It was every bit as good as the first day...maybe better.
I'm new to using the thermal gun so appreciate adding the optimal cooking temp. A short video about their use would be great. The dish looks very good!
I am not crazy about cooking but I do like to eat! Chef makes it so enjoyable to watch and learn. The recipes are so very delicious! An added benefit from watching his videos, he makes me laugh ... brightens my day. Thank you, Chef, for all that you bring to the table!
For the first time in my life I made my own chicken stock. Some dashing chef on YT kept insisting it would make all the difference. Turns out he was absolutely right 😉 This is a great weeknight recipe, JP. Straight forward, fairly quick and healthy, and it looks delicious.
Herb de Provence is seriously one of my favorites and totally underrated. Lavender gives something extra and unique. I was skeptical the first time I tried it, but honestly now I love it with multiple different meat dishes!
☀️Good morning, Chef, and happy Thursday! Thank you for sharing another of your precious Mom’s delicious recipes; we are all grateful to her for passing on her gifts to you so we also might enjoy. I know she would be so proud of her boy!💕 (And I totally agree with your philosophy of organization!)
Chef, you are the BEST. Informative, humorous and you make it easy for the every cook to prepare a great meal for their family, or themselves. THANK you.
I made this recipe today and it was Amaaazing. I didn't have most of the ingredients, so I spent an hour at the local grocery store and I came home with what seemed to be an overwhelming amount of stuff, but the sauce alone was worth the effort. Thank you, chef, for sharing.
I didn't make the sauce exactly as instructed but close. I had leftover sauce so the following night we made porkchops (as per the chef's instructions) with smashed potatoes. Small potatoes (Costco) baked, cut, flattened with a large spoon, sprinkled with oil (your choice) and spices again your choice. I broil the potatoes to finish them. Yummy I love Chef JP
Thank you Chef. This seems like the perfect dinner to serve with egg noodles (allowing them to finish cooking in the sauce). I wholeheartedly agree with your thoughts on being organized and clean. My mother taught me as a teenager to try and have all of your dishes washed before the last pan comes out of the oven. A rule I stick with to this very day. Thank you Jack for the close ups, filming, and editing.
Even when you have explained it before, I love hearing you explain something again! I don't get tired of hearing you teach and explain things!!! Looks yummy, Chef Jean Pierre!!! Thank you 😊❤️💕
Love watching the chef! Love his way of making cooking fun and versatile with simple and available ingredients. I do worry about him burning his mouth with hot food! Thank you for your variety of dishes.
I started watching when there were less than 400 subscribers. Now he has more than 780K. Chef ages like fine wine. He’s more entertaining as time passes!!!
The other trick is: If the supermarket has chicken breast on offer, you make a lot of them. Most stores have these snap on lid plastic containers, that will take one chicken breast or pork chop and the bean sauce. And these little plastic containers you can stack in the freezer. If you don't have time to cook, take the plastic containers out and heat defrost them in the microwave. And warm them up. One plastic container pr. serving.
Chef another morning watching your excellent show. Every day watching you makes my day start with a smile and good humour. Being an Aussie any advice you can give on providers of that salt would be appreciated. Thanks Aussie John
This is the best tasting recipe we have made in years. The sauce is soft, creamy and filled with flavors. Cooking with wine is new to me, I used a white Port per the recipe. I am never going back. Thank you so much for sharing.
Awesome! Over the last 2 years I have cooked/tried almost all of your excellent recipes. The family loves it but also ask "any other new chicken recipes?" And then this popped up today! THANK YOU!
Chef, I studied culinary arts over 20 twenty years ago you remind me of my instructors. I fried the chicken in extra virgin olive oil instead of clarified butter (I didn’t prepare any) and used organic whole wheat flour for the coat. But I must say this dish was delicious. I love how you add all the flavours. I can feel your passion for culinary arts. Hats off to you, I’m looking forward to your new videos coming up.
It's been a very sad day here in the UK with the death of our Queen so it's a joy to see your happy, smiling face! Cooked your ratatouille yesterday - yummy scrum! Thank you.
the best chef in the world
I'm not going to argue with that!!!
Yup and the most humble also
pretty much
Gordon Ramsey
Agreed! Nobody measures as “carefully”
Most admirable thing about Chef JP is that he always remembers his mum. His mother must be looking down on him all proud.
Chef , your mom was a special woman I can tell.. She raised a great man.. and taught to cook w such heart., ❤️❤️❤️❤️
I absolutely love you ,I have terminal cancer and can not really eat much anymore but I watch you every day with my four French bulldogs.You are just the greatest chef ,the sweetest man and your mother did a wonderful job in raising you.Thank you so much for making these videos you bring such joy to my life God Bless you and keep you safe,love and respect from England.
Stay strong ..you got this ..much love to you from my family
Go to the monastery of Tsambika on the Greek Island of Rhodes. We have had a miracle happen not once but twice after going there. I've sent friends there and a miracle also happened to them. All you need to do is BELIEVE and pray once there. Find info on Internet. You will be healed ❤
Apart from Chef Jean-Pierre's humour, authenticity, and skill; he goes the extra mile. It's the subtle details. I don't remember another chef telling us that you don't want too much 'dust' [AKA flour]! No wonder I've always burnt the pan!
50 years plus of culinary excellence and still has so much fun doing what he loves. You are a blessing to us all, thank you.
"I forgot the salt" "it's always nice to put some flour in your salt " (touches hot pot handle)"ooh, mama-mia"...
You are truly a chef for regular people like us who are definitely not perfect in the kitchen, showing us how to prepare beautiful, elegant dishes in our home kitchens with limited skills. You are my hero.
I'm so happy to see you slowing down a bit again and taking time to explain things, not trying to fit everything in under ten minutes- glad your speed-racer videos were just a phase !
😁
Measure carefully
*proceeds to pour a metric ton of wine into the pot*
I love this man
Don`t vorget ze buttier
I'm not big into cooking but I have attempted a few of Jp's recipes and they turned out great. I mostly watch the channel for the entertainment, like how could you not. Another great video guys.
He is very entertaining and I love seeing just how old school his presentation is. Takes me mentally back to fine dinning circa 1970. Born in '87
i totally watch for entertainment but i also learn some interesting and useful tips.
I agree !!!!! He is so entertaining !
@@milesnapue
Yesssssss ❤❤❤
Make sure you try his Beef Stroganoff, it is divine! A little bit of work but all good recipes need some time.
Meeting you in person, Chef Jean Pierre, is on this cancer survivors bucket list!! I LOVE THIS CHANNEL!!
That's what's up ..glad you are a fighter ..much love stay strong
You are a good son, Chef .You are a testament to how your mother raised you.❤
She was the best teacher a chef could ask for. 👍🙂🙏❤️
@@ChefJeanPierre I have two boys.I wish they understood how deep my love for them is.I hope you know how much she loved you.Congratulations on your success
This is the best cooking channel on RUclips, hands down. I made this recipe for my family and everyone liked it. This is no small feat, We have 5 kids and 2 are very, very picky. Thanks, Chef for your passion, good humor, and both the willingness and ability to teach well.
Dear Chef Jean Pierre, you have become a very important part of my family meals!!! I can’t wait to try this one! 💕💕💕💕
Well, he really makes it clear, that the sauce is everything.
@@thomasborgsmidt9801 Thomas, & C JP coined a term: "chickenless"; it IS less chicken=No bone & no skin. I think it's divine!
Yummy!
Same here
What pots/pans/knives do you use?
I made this tonight, swapped beans for pasta, and grilled the chicken. Amazing Chef, Thank you for all your education!
Chef J.P. I made this dish last night for my wife and myself and all I can say is "THANK YOU"!!! I stayed true to your instructions and techniques and this meal came out to perfection!. Definitely being added to our home menu selections. Thank you for such comprehensive and entertaining directions and for sharing this incredible chicken with our home!
Chef JP is the greatest! Absolute best cooking channel on RUclips!!
Chef Jean-Pierre, you have become a member of our family! We so enjoy your recipes, I can't wait to try this one! We watched your channel for almost 3 hours today while prepping for our lunch...(we made your pork chops & sweet potatoes, grand slam!) This looks like another winner, thank you. I am Sharing you with my friends & family, because you're a GEM. I seem to comment everyday, since I watch and try something new everyday! By the way, for the first time in 43 years, my husband ate, AND ENJOYED sweet potatoes; your recipe cooked with garlic cloves & ginger. You accomplished what I have not been able to do...get him to try sweet potatoes. Bless you, its because he trusts your recipes! 😋😋😋 yeah baby!
Thank you! 😊
Once again Chef, you hit it out of the park with this simple family meal. Your use of inexpensive chicken dishes is having a positive impact on the everyday families. I sing your praises and offer your dishes all the time to my neighborhood and they love it.
Chicken at present is less inexpensive every day!
Simple?
Chef, leaving your mistakes in just makes me respect you even more. Keep it real, friend.
Mom's is always the best.
👍👍👍😊
Wow! I just made this and it is incredible! The prep is a bit of work, but as we all know by now, we must be scrupulous about our mise en place. But it's the kind of work that feels good. After that it all flows effortlessly. I did it with one hand on the wooden spoon and the other gripping a glass of wine. I mean I've never been to culinary school and I'm working in a 10 x 10 foot kitchen so if I can do it, anybody can. Proud onyo-head here.
👏👏👏🙏❤️
I love your channel. I appreciate so much when you explain "why" you do something. I have watched cooking shows for years and years, both on television and youtube and never have I learned so much than by watching you. I have made several of your recipes and they are wonderful! Thank you, Chef.
It's true! I told him the same thing. When one explains why, one learns a skill that can be used across almost any dish, but most of them just say "do this".
Same here
Love you chef the way you explain yes I agree with you organized person saves time too
😄....(wine) measure carefully...........use a little of the beans....awe put 'em all in......put a little bit of the (bean sauce 😎)....awe, put the whole thing in there folks 👍👍❤ another PRICELESS cooking video from CJP ! ! !
Another beautiful dish from your Mom. It's important that we keep the family recipes and share them with others.
You are so in tune with home cooks. You understand what we have and don't have. "And that's alright.!"
Reminds me of cookingvwith my dad! He'd talk a mile a minute, cooking and cleaning all the way!!! Thanks for a great recipie and memories!!!
Chef JP is God's gift to those of us that yearn to learn.....and be entertained at the same time, too! My favorite part of the videos is when he finally tastes his creation! I love his reactions! I sure wish I had some "magic" that would make stuff just appear when I don't have my third hand available!
Nope, that would be Chef John over at Food Wishes. JP has a colourful personality but I find him lacking as a teacher.
Jean, my wife followed your recipe, it came out great. The second was even better, she sliced the chicken and then reheated it. It was fabulous. Thank you
I adapted the sequence a little bit : I browned the chicken only after adding the wine to the sauce, then popped the chicken into the oven. Sauce and chicken were done at about the same time, so chicken was nice and hot (and juicy !). Love this recipe !
Chef, it's always a delight to watch you.
Also you are the only chef that I have seen that checks the temp of butter/oil in the pan Before introducing the vegetables/meat. So important that I bought a laser tester from your online store to do that too. A real game changer for cooking it correctly. 🥘
P.S., Chef JPs cooked roux is once of the greatest things he's taught us. We use it all the time now. Very convenient and works and tastes awesome.
Coocroo 🐔
What ever your mom made for you is good enough for me. Love this recipe 😋
Love your work, Jean Pierre, all the way from outback Australia
This is very quickly becoming my very favorite RUclips channel! From one chef to another, thank you!
A great hommage to your mother's fine cooking. That sauce that is actually an elevated vegetable stew looks so tasty and nutritious.
Jean-Pierre can brighten up anyones day, the guy can cook and his personality is fabulous!
Thank you 🙏
Not alone the best but without doubt the most humble & the nicest.
You remind me of a great teacher I had in college. It brings me good memories. You two have the same teaching style. Thanks a lot
The method and commentary are so important to me. I'm old so I started "studying" French cooking by watching Julia and later, Jaques Pepin. But I didn't grasp that it was learning the methods and techniques that was the key to understanding how to handle food. Your videos are wonderfully instructive with luscious food at the end of the lesson. I thank you very much.
As always, I hit the thumbs up first because I already know it's going to be amazing. Can't wait to make this. Thanks
All of JPs dishes are great - but especially those of his mum are the best, because at mums it tastes always the best.
You’re one of my favorite chefs by far. You’re a great teacher! You always throw in extra tips like reminding people that onion always goes in first or how to cut things or the reason you’re doing things. I love this channel.
I just finished dinner, and this recipe is STUPENDOUS! This is about the fifth or sixth of Chef's recipes that I have made, and the only thing more fun than creating them is watching Chef teach me how! Next up: Roasted Chicken Stock and Cooked Roux!
Thank you sop much! So glad you like the recipe ! 😊
Chef Pierre your recipes are fantastic and easy to accomplish thanks to your detailed instructions. Remember always measure carefully. Your channel is my favorite and I watch religiously.
Thank you 🙏
You really scored with this one. My poor old, skinny husband said he never wants to eat again, but he really enjoyed this fabulous dish. I hope I can reheat the leftovers. It was so delicious. Thank you, my friend.
So, the next day I cut up some of the leftover chicken, put it in sauce and warmed it up over a low flame. It was every bit as good as the first day...maybe better.
I'm new to using the thermal gun so appreciate adding the optimal cooking temp. A short video about their use would be great. The dish looks very good!
I am not crazy about cooking but I do like to eat! Chef makes it so enjoyable to watch and learn. The recipes are so very delicious! An added benefit from watching his videos, he makes me laugh ... brightens my day. Thank you, Chef, for all that you bring to the table!
Thank you 🙏
A little bit really means the whole thing! That's why you are the best Chef!
For the first time in my life I made my own chicken stock. Some dashing chef on YT kept insisting it would make all the difference. Turns out he was absolutely right 😉 This is a great weeknight recipe, JP. Straight forward, fairly quick and healthy, and it looks delicious.
100% dashing.
I love his humor. Not only you're learning a lot but also getting some laughs while you're at it 😄
Herb de Provence is seriously one of my favorites and totally underrated. Lavender gives something extra and unique. I was skeptical the first time I tried it, but honestly now I love it with multiple different meat dishes!
Chef.... i could cry right now.... Italy makes amazing dishes with chicken... thank you so much :)
Master Chef, Mr. Jean Pierre,
again I am so excited and thank you
sir, for another Amazing recipe.
☀️Good morning, Chef, and happy Thursday! Thank you for sharing another of your precious Mom’s delicious recipes; we are all grateful to her for passing on her gifts to you so we also might enjoy. I know she would be so proud of her boy!💕 (And I totally agree with your philosophy of organization!)
You're explanation of what wine to cook with was ingenious! It's so obvious but it never occurred to me. Thank you Chef!
Jean-Pierre, I do enjoy how do you present and your mouth watering dishes. Highly respected.
EVERYTHING he does is great. Very funny and entertaining. Makes me laugh.
This looks delicious. Uou just couldnt grow wrong with this.
God bless all here.
I love chicken, I love Italian and I love chef Jean Pierre.
This is super, Sir!!
You inspiring me to spend more time in the kitchen, and that’s good.
Thank you!!!
Chef Pierre is a rockstar at cooking...His videos' recipes are entertaining, easy to follow, and fantastic. Thank you, Chef
Chef, you are the BEST. Informative, humorous and you make it easy for the every cook to prepare a great meal for their family, or themselves. THANK you.
I made this recipe today and it was Amaaazing. I didn't have most of the ingredients, so I spent an hour at the local grocery store and I came home with what seemed to be an overwhelming amount of stuff, but the sauce alone was worth the effort. Thank you, chef, for sharing.
Superb! Thanks to Chef J-P and your team!! xoxo
Thank you for finally explaining WHY wine needs to be reduced! Good job! Excellent dish!
I didn't make the sauce exactly as instructed but close. I had leftover sauce so the following night we made porkchops (as per the chef's instructions) with smashed potatoes. Small potatoes (Costco) baked, cut, flattened with a large spoon, sprinkled with oil (your choice) and spices again your choice. I broil the potatoes to finish them. Yummy
I love Chef JP
I love like the way ,I love mi Mum❤❤❤❤
JP I always enjoy your vids with a cold dry white, It's always dinner and a show with you, Brings a smile every time. Kudos :))
Thank you Chef. This seems like the perfect dinner to serve with egg noodles (allowing them to finish cooking in the sauce). I wholeheartedly agree with your thoughts on being organized and clean. My mother taught me as a teenager to try and have all of your dishes washed before the last pan comes out of the oven. A rule I stick with to this very day. Thank you Jack for the close ups, filming, and editing.
I want to hang out with the chef!
Always entertaining
I want to drink with the chef….
Great educational video, this lesson explained the use of fortified wines. Excellent!
I love you chef. It makes me happy to watch you cook
Love this!!!!! Am going to make this for my friends this weekend!!!!!! Thank you!!! AGAIN!
Thanks for explaining the details. As a home chef, I never went to cooking school, so these details are SO helpful. Thanks :)
Even when you have explained it before, I love hearing you explain something again! I don't get tired of hearing you teach and explain things!!! Looks yummy, Chef Jean Pierre!!! Thank you 😊❤️💕
Chef Butter Pierre! Love your cooking and your happiness and smiles! Love butter too in my cooking!
My favorite chef. Always energetic and positive. Thank you
Love watching the chef! Love his way of making cooking fun and versatile with simple and available ingredients. I do worry about him burning his mouth with hot food! Thank you for your variety of dishes.
Feels like new videos are dropping every day! Love it! 🙏😊
Happy to see you Chef Jean. Love your recipes!! God bless you always.
I love it when you make old recipes ❤️ gonna make this one the weekend. All the best wishes for you JP. Ciao. ❤️
Mama Mia that looks delightful & delish! Thanks to you Mom & to you, Chief JP for sharing!🤩
Chef I love your expression when you taste your dishes. That moment of Delight and then it says "Mama Mia that is Deliscious!"
Thanks so much😊
I started watching when there were less than 400 subscribers. Now he has more than 780K. Chef ages like fine wine. He’s more entertaining as time passes!!!
Thank you! 😊
You are a happy chef and always encourage everyone to make a recipe their own.
Just came across your videos, absolutely brilliant could listen to you all day, brilliant chef 👌
Love his food and he’s so entertaining too!❤️❤️🌹🇨🇦
Hi Jean, im Dave from Australia. Great looking chicken dish mate, love your mum's recipe. Keep it going son, your an inspiration.
Cheers 🍻
I love the look of this dish another one for me to try, and if anyones in doubt I’ve tried many and they all work beautifully. Thank you Chef 🥰
He’s made me a Sooo much better cook!!!
The other trick is: If the supermarket has chicken breast on offer, you make a lot of them. Most stores have these snap on lid plastic containers, that will take one chicken breast or pork chop and the bean sauce. And these little plastic containers you can stack in the freezer. If you don't have time to cook, take the plastic containers out and heat defrost them in the microwave. And warm them up. One plastic container pr. serving.
Made this for dinner again tonight; we had it about 10 days ago and loved it so much I made it again! Delish! My family raved about it. 🤩
Chef another morning watching your excellent show. Every day watching you makes my day start with a smile and good humour. Being an Aussie any advice you can give on providers of that salt would be appreciated. Thanks Aussie John
Thank you Chef and thank you to your Mom too!
Delicious recipe and easy!!
Mise en place = get yourself set up. It's the key to cooking without stress. 👍
Mana Mia … my husband and I made those tonight and it is out of this world. Thank you so much for sharing this.❤❤❤
My French Mom used to make this. My Italian Dad liked it over mostacciolli. She liked to add some fresh basilico too
This is the best tasting recipe we have made in years. The sauce is soft, creamy and filled with flavors. Cooking with wine is new to me, I used a white Port per the recipe. I am never going back. Thank you so much for sharing.
Super delicious! We have paired with a French Chardonnay - Blason de Bourgogne. Best dinner we had so far. Thank you!
Awesome! Over the last 2 years I have cooked/tried almost all of your excellent recipes. The family loves it but also ask "any other new chicken recipes?" And then this popped up today! THANK YOU!
I’ve been making a variation of this by roasting and dicing the peppers before putting them in the pot. Amazing either way!
Chef, I studied culinary arts over 20 twenty years ago you remind me of my instructors. I fried the chicken in extra virgin olive oil instead of clarified butter (I didn’t prepare any) and used organic whole wheat flour for the coat. But I must say this dish was delicious. I love how you add all the flavours. I can feel your passion for culinary arts. Hats off to you, I’m looking forward to your new videos coming up.
It's been a very sad day here in the UK with the death of our Queen so it's a joy to see your happy, smiling face! Cooked your ratatouille yesterday - yummy scrum! Thank you.