@@BoredThatsWhy That's an Alclad, they tend to get very spendy, Cuisinart make something similar. It's a multi layered stainless pan, oven safe and build a fond you can use for your pan sauce.
That is one of the most interesting and delicious looking / sounding chicken breast recipes I have ever seen. You are the Richard Roundtree of elevating the lamest cut of poultry.
Another towel tip - make sure that the tea towel you use is DRY. I once used a slightly damp tea towel on a hot handle, and the heat came through so fast I might as well have been bare handed.
Spanish chorizo is not like Mexican chorizo. Mexican chorizo which is way more common here in Houston Texas will break down like hamburger when you cook even though it usually comes in a tube. It's very very good too and might work in this recipe anyway
Hey Chef John, I make so many of your recipes, but one thing I'd like to see is a basic vid of your knife skills. Watching you drop those chorizo slices of the knife,, amazing, they all stick to mine!
Oh I had chicken and chorizo on the fridge, just made it! It was great! Tks Chef John! I just lightly fried the chorizo first to bring more the flavor, I love it!
I just made this. Haven’t even tasted it tet (waiting for wife to get home), but I must say that I did exactly what Chef John said not to do: I did NOT put a towel on the handle of my pan. And yes, even though I warned myself, I grabbed the handle in kess than a minute and burned my fingers. Very mild burn, but that’s still a lesson to always listen to Chef John.
I have a personal recipe book where I write down my favourites... but if it's a Chef John recipe... I title it "Chef John's ... ". And there are many. ❤
The towel or pot holder is so important. I don't know how many times I took a skillet out of the oven, then forgot it was hot and just grabbed the handle. I don't like sherry so I used Champaign vinegar and white wine. My only problem was the only spanish chorizo I could find was not like his. His looks more like a nice moist sausage. The one I bought was incredibly dense and super smokey and just did not go well with the wine sauce but the idea is a great idea. Also, even with the fat from the sausage and the olive oil, you still have to be very careful to not overcook the chicken, it's so very easy to do so and I even didn't use as high an oven temp
I made this last night but not for 2 breasts but for 5. Had to use white wine, not sherry ( I just don’t keep that around.) I thought it had great flavor, served it with stovetop roasted carrots with honey, butter and garlic. Will do it again!
Chef John, I just said yesterday that I needed to find a good chicken/chorizo recipe as I’ve got several pounds of my own chorizo in the freezer, and here you are. I swear, it’s downright creepy sometimes.
Great video. Please make pork pies. I know you've made hot water pastry before, but hand pulled pork pies are my favourite. And hey, have I ever asked you for anything before? No. No, I haven't.
As someone who grabbed a cast iron pan from an oven one night cooking dinner, I quickly learned to always just throw on an oven glove when using a pan and just leaving it on unless I wrapped the handle in a towel... That was not a fun night.
About two years ago I finally got a stainless steel oven proof pan. First time I used in the oven and then went to finish on the stove top, very bad 2nd degree burns on my palm from FIRMLY grasping the pan handle fresh out of a 450 degree oven. Only takes once to never make that mistake again...
Someone will grab the handle and get burned. But even more important, that person will most likely drop the pan on the floor and that means no pan sauce.
After all these years he still has things I've never seen before- that actually look appetizing and amazing
Look up hasselback chicken, loads of people have done that here on youtube
@@andrewjackson9417he didn’t say no one had ever done it, he said he’d never seen it before
Do you know which type of Pan he uses? I have no stick pans but I dont think I can put those in oven
@@BoredThatsWhy That's an Alclad, they tend to get very spendy, Cuisinart make something similar. It's a multi layered stainless pan, oven safe and build a fond you can use for your pan sauce.
I usually don't complain about Chef John videos, but this looked TOO good.
that's a complaint??
@@7777Scion with a pinch of irony
@@KevinY5 ...and some cayenne to stay in shape.
@@KevinY5good one, Sir 💛😊👍
I just can't stop wondering how Chef John always intones 'enjoy' perfectly in tune with the closing notes. It's the little bits of magic I appreciate.
I sing along every time!
"Anyway, the salad was fine. Allegedly " LOL
The towel on the handle is a must. My name is not Randall but I've definitely grabbed the handle before...well once before.
This is the earliest I’ve ever been to a food wishes video!!! And what a great recipe to achieve this milestone on!
Chef John's the type of guy that doesn't mind if his sausage is poking out a little
STILL laughing!
You're a super chef that knows exactly how to entertain while you make your delicious recipes. Love watching!❤
Once again, the OG Chef John outdoes himself and outclasses the competition with inventiveness, humor, wholesomeness and creative use of language.
That is one of the most interesting and delicious looking / sounding chicken breast recipes I have ever seen. You are the Richard Roundtree of elevating the lamest cut of poultry.
You can do so much with this. Make it your own. I know I will. Thanks Chef John!
I just got Spanish Chorizo and had no clue what to do with it, thank you! 😊❤
We fry it up in slices and serve with manchego and sliced baguette. I’ll be trying this recipe next.
@@tribal2501 that sounds delicious! Will definitely try your recipe too, thanks!
I use it in soups- it’s delicious! Also cut lengthwise, have with fried eggs.
This is right up my alley! I love chorizo! I'm having chorizo and eggs for breakfast!
Chorizo is right up your alley? xD
Mmmmm.....Right up my alley too! A great old expression
and you are overweight I guess lol..😂
Chorizo and eggs is usually made with Mexican chorizo. Spanish chorizo is very different. I’m saying this for viewers in general.
yep, two totally different products.@@jdoesmath2065
I'm so happy you've created a stuffed chicken breast without cream cheese. Definitely a must try 😋!
Chef John, thank you for this. And please, we need your version of ((preserved lemons)) 🍋 🍋 🍋 recipe! With many thanks and appreciation!
It looks delicious. I like the salad
Chef I could listen to you read from the dictionary. Voice smoothe like butter and your cadence and inflection are so fresh!
looks delicious!
Chef John's suggestion of using pepperoni instead would be fantastic with some fresh mozz broiled on top and served with red sauce!
I think this was the first thing I’ve seen Chef John cook where he didn’t add any cayenne.
The cayenne is already in the chorizo, along with Spanish paprika😊
I’ve been a fan of Chef John for a long time, and he delivered again! Can’t wait to try this!
I love it when he says, “in the center” of the oven and proceeds to put it at the top 🤣.
"And we're definitely gonna have a little bit of very delicious moisture coming out of those cuts." Damn Chef John. 😂
Oh my goodness. I absolutely must make this! It looks divine!
Nice dish. Assembling the sauce with cold butter is classic French cuisine at it's best! 👍
I salute you for the idea alone Chef John!
I'm only 3.45 mins in and I'm already sold. Thanks in advance Chef John 💚
.......and as always.....I will☺
My wife thanks you sir for showing me a new way to do a Lot of dishes, that are generally not in cookbooks.
I made this tonight for dinner, it was absolutely amazing! Thank you! So good - def will try with other kinds of sausage.
and here I was, wondering if Chef John warns us about the hot pan handle - but, of course, he got us covered!
Another towel tip - make sure that the tea towel you use is DRY. I once used a slightly damp tea towel on a hot handle, and the heat came through so fast I might as well have been bare handed.
This is a full flavour chicken recipe. Great for some of us who want boneless & skinless. Thanks chef John.
Perfect as usual!! 💌
Spanish chorizo is not like Mexican chorizo. Mexican chorizo which is way more common here in Houston Texas will break down like hamburger when you cook even though it usually comes in a tube. It's very very good too and might work in this recipe anyway
Looks delicious, and those are some insanely beautiful red tomatoes on that plate!
Right? I am wondering if he grew them himself! We grow Cherokee Purples every year (a must in our garden), and I really want to know what those are!
Chef John, you are the Caliph of Cuisine, the Potentate of Puns, and the Impressario of Sly and Subtle Innuendo!😁
Every Chef John sentence sounds like the second to last sentence of a prayer
I'll be trying this ASAP! Thanks!
Chef John
I Believe You've Really Out Done Yourself here.
Wow
That Truly Looks Amazing 😊
More Stuffed Chicken Recipes Please 😊
"That could theoretically cause our sausage to pop out. And then we would have some major problems." 🤣
Hey Chef John, I make so many of your recipes, but one thing I'd like to see is a basic vid of your knife skills. Watching you drop those chorizo slices of the knife,, amazing, they all stick to mine!
Oh I had chicken and chorizo on the fridge, just made it! It was great! Tks Chef John! I just lightly fried the chorizo first to bring more the flavor, I love it!
Love chicken. Love chorizo. Best recipe ever! BTW I would take that pan sauce and have it over toast looks so good! 3 snaps up!!!
I just made this. Haven’t even tasted it tet (waiting for wife to get home), but I must say that I did exactly what Chef John said not to do: I did NOT put a towel on the handle of my pan. And yes, even though I warned myself, I grabbed the handle in kess than a minute and burned my fingers. Very mild burn, but that’s still a lesson to always listen to Chef John.
This I’m certainly gonna try!
Sliding your sausage in is one of the best parts ;-)
one of the nicest chicken presentations I have seen. I was drooling.....
That looks absolutely delicious, especially with the pan sauce👌
CHEF JOHN............ THIS LOOKS ABSOLUTELY AMAZING. I GOTTA MAKE
I am definitely enjoying the video intros, as opposed to the still frames!
I have a personal recipe book where I write down my favourites... but if it's a Chef John recipe... I title it "Chef John's ... ". And there are many. ❤
The Patatas Bravas from your recipe would be perfect with this dish.
❤❤ This looks very interesting and delicious 😋 😊
Made this last night. It was amazing, thank you chef John .
Amazing as usual. Thank you chef ❤
Made this tonight... Fantastic! Definitely going to make it regularly.
intro going right to video instead of a still image is a cool and new trick in the chef john cookbook i think!
I just made this it's so good thank you
Omg I need this now !!! Gonna make this soon!!!!
The towel or pot holder is so important. I don't know how many times I took a skillet out of the oven, then forgot it was hot and just grabbed the handle. I don't like sherry so I used Champaign vinegar and white wine. My only problem was the only spanish chorizo I could find was not like his. His looks more like a nice moist sausage. The one I bought was incredibly dense and super smokey and just did not go well with the wine sauce but the idea is a great idea. Also, even with the fat from the sausage and the olive oil, you still have to be very careful to not overcook the chicken, it's so very easy to do so and I even didn't use as high an oven temp
I made this last night but not for 2 breasts but for 5. Had to use white wine, not sherry ( I just don’t keep that around.) I thought it had great flavor, served it with stovetop roasted carrots with honey, butter and garlic. Will do it again!
Thanks for sharing your results 😊
"And we can start sliding our sausage into those cuts." 🤨 🫢😳
"That could theoretically cause our sausage to pop out. And then we would have some major problems." 🤣
No need to put the sausage all the way in!😂
"And we're definitely gonna have a little bit of very delicious moisture coming out of those cuts." 😩
Chef John knew what he was doing. 🤣🤣🤣
You guys have your minds in the gutter!😂 Chef John meant no such thing!
I've made whole chicken with mexican chorizo stuffed under the skin; tasty but a lot of fussy work. Definitely giving this one a try, thanks!
I love your recipes!
This is so cool! I've been making this for a long time!
Looks amazing, Chef. I am going to try this!
Going to have this for supper tonight. Thanks Chef John.
This looks absolutely delicious, and more importantly, something even I would feel capable of on a weeknight! Can't wait to try this!
Simply amazing and I will definitely be making this very soon!
I wasnt even hungry, but I certainly am now.
Thank you for sharing your tips and skills. 🏆
As usual, another delicious dish I need to try! That looks amazing and delicious!
Personally, I think that tomato salad makes a perfect pairing for a Summertime offering. Especially if you're planning to finish with a rich dessert.
Good morning Chef John. I tried this recipe yesterday evening and it was delicious! Thank you so much 😀
Looks great! I'll be trying this recipe.
looks so delicious thank you for sharing the recipe
Chef John, I just said yesterday that I needed to find a good chicken/chorizo recipe as I’ve got several pounds of my own chorizo in the freezer, and here you are. I swear, it’s downright creepy sometimes.
I agree, it DOES look especially tasty and special :)
When I make roasted chicken in my cast irons I like to rub an ice cube on the handle to cool it off when it's time to make the pan sauce.
I’m packing my bag and coming over for dinner..!!!
To quote Al Bundy….” Nothin’ says Lovin’ like Something from da Oven”
I actually made some crochet pan handle covers to avoid getting burnt.
I tell my wife all the time, that if she's bored I can just stuff her with sausage.
She agrees with your statement, Chef John.
Looks so good, all the best from Scotland
I have found that either Purdue or
Tyson chicken breasts are the absolute best on the market......plus they are huge
Looks marvelous Chef!
I have to try this
I'm making that!
Great video. Please make pork pies. I know you've made hot water pastry before, but hand pulled pork pies are my favourite. And hey, have I ever asked you for anything before? No. No, I haven't.
You guys are really getting good at channeling Chef John….you’ve gotten into his mindset😄
No one better than you, chef!
Definitely a must-try...😊
As someone who grabbed a cast iron pan from an oven one night cooking dinner, I quickly learned to always just throw on an oven glove when using a pan and just leaving it on unless I wrapped the handle in a towel...
That was not a fun night.
Chef always has a nice sharp knife.
I can see doing this with pepperoni or Portuguese chouriça or even kielbasa for variety.
The latter with a mustard based sauce, maybe.
Looks so delicious !
This looks *AMAZING.*
A good recpie chef
Very nice recipe.
I just made Portuguese soup this morning.. never considered stuffing it into chicken.. 🤤
About two years ago I finally got a stainless steel oven proof pan. First time I used in the oven and then went to finish on the stove top, very bad 2nd degree burns on my palm from FIRMLY grasping the pan handle fresh out of a 450 degree oven. Only takes once to never make that mistake again...
Can you please show us how to make a tornado omelette? I would appreciate your twist on it and your expertise.
Someone will grab the handle and get burned.
But even more important, that person will most likely drop the pan on the floor and that means no pan sauce.
Just an incredibly bad day for Randall all the way 'round.
Now your starting to think just like Chef John. Kinda rubs off on ya….😊
How to make chicken breast good: cover in yummy flavourful cured meat and a rich buttery pan sauce…I agree chef John, I agree lol