The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
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- Опубликовано: 29 сен 2024
- Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Traditional Cassoulet: • Cassoulet (The French ...
Duck Confit: • Duck Confit - The Clas...
How To Thicken Anything (Roux): • How to Thicken Stew, S...
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dc...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Garlic Olive Oil: chefjp-com.3dc...
❤️ Double Mesh Strainer: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpi...
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CHEF'S ONLINE STORE:
chefjp-com.3dc...
What a lovely surprise to find you here. We worked together when you first came to Fort Lauderdale. I remember you as young entrepreneur. Your Chanel is the best! You make cooking fun. Congratulations on your success.
Hi 😊
Channel not Chanel 😊
@@E_O_S_ Thak yal. 😂
@@E_O_S_Well Chanel smells so great..He wrote it because JP meals are so good just like expensive parfume😅😅😊😊
@@french.blackdevil1967 working together in a kitchen u would know each others Chanel or lack of 😁
OMG❣️ It is such a JOY to watch you cook and enjoy your recipes. I know you have a special place in heaven, most likely Gods chef .❤
I made this the Day the Video was Released.. I measured very Carefully.. No I didnt lol.. I went with Feeling and used all the Exact Same ingredients.. I Swear it was the Absolute Best.. Very Flavorful and Tasty.. There was No leftovers for the Next Day and we all Slept very well.. Thank you Chef.. Can't wait till Next Upload
As ever, beautiful, I can taste it while you are plating it. Bon chance from North Wales.😎
making this as we speak. my belly is a-rumblin'
The more I watch, the more I learn. My biggest question is the incorporation of spices used. From childhood watching Mother cook to old age, I’ve only used oregano, basil and cinnamon. With soo many new spices today, don’t know what goes with what, or if I would like it. Big problem. I’m Italian and only cooked Italian, but now with the internet I see what’s being cooked in other countries and I know I’d like many of them. Any suggestions?
This is a loaded question Lorraine! Too involve to give you a quick answer. However you gave me the idea to create a video on Spices. 😊
Those new viewers are here for YOU! Keep right on teaching. It's why we love you.
How else would I know that Onyo is always number first, UNLESS THERE'S BACON!
People just don't know the magic of a ham-hock! Excellent, chef! Going to be giving this a try...
@@None-685 That's tough. Some grocery stores sell it.
I get smoked ham hocks at my local butcher, but I saw them in Albertsons recently!
Yeah but after cooking for 45-60 minutes , Chef JP should add the meat from it to his stew. It’s amazingly delicious. Lol, lentils, lots of ham hocks for ham stock usually some Italian sausages, simmer 2 hours then add some marinara sauce, great Mediterranean soup
@@jeffgulla1399 Normally, I would agree, but as he was going for a cassoulet-like dish I can see why he pulled it whole. But, YES, lentils!!!
@@None-685
Publix in Florida. If I don’t see it on the shelf I ask someone in the meat department. They never disappoint.
This looks great for winter time. I LOVE that you are so accessible and responsive to your viewers. Thanks!
My grandpa was in France during and after WW2 where he had cassoulet. When he came back he tried to get my grandma to learn how to cook it but according to him "she could never get it right", so he learned how to make it himself. Other than chili it was the only thing I ever saw the man cook.
My favorite part of your videos is watching you thoroughly enjoy the recipe. All the mmmmm sounds and of course your now famous finger wiggling. Love this channel.
I found Chef Jean-Pierre's channel about two weeks ago while looking for a recipe for Key Lime Pie. I do plan on making the pie, but I found myself getting very caught up in watching more and more of his videos, learning a fantastic amount every time. I can't stop watching. I introduced his channel to my mother, and she binge watches his videos as well. Addicting stuff.
🙏🙏🙏
@@ChefJeanPierre CJP, I'll try it; then also add shrimp & rice 4 Xperiment.
he's the GOAT
Same thing happen to me!!!
I got my husband hooked too 😂
5:20 I believe the word you are looking for is "Herbal". Great video as always!
Another great recipe chef and here's another tip from the same Brasilian dish I mentioned before. Instead of using cooked roux, flour, or cornstarch diluted in water....reserve some of the beans, mash them and add it to the pot. It'll help thicken the dish. By the way, I have made a few of your dishes, some I do add a bit of my own twist to them, but they are all delicious indeed.
I'm a fan of farm raised onions, even better if they're free range!
This is a great alternative to the Ham & Bean soup we love. Looking forward to making this Sunday. Thanks Chef
That roux or starch addition with the strainer and whisk is the coolest trick I've ever seen! Thank you chef!!
I think so too, I sometimes used starch or flour,never that way(with the strainer )😮
Looks amazen! JP have you ever made elderberry syrup? Maybe you could do some videos on making such home made syrups and conserves?
that ham hock deserves a second life in a pot of dried beans or dark greens! yum! DO NOT THROW IT AWAY!
This is not just a learning experience as an at home chef. But a time where I can get my comedy in.
Love you, Chef🤩👍🇺🇸
@dm3144 That is so true; it's almost "Me time Therapy".
@@robertakerman3570 this is my new hobby, and I’m so glad that I came across Chef Pierre 🤩
@@dm3144 Thank goodness 4 Algo's that I found Him
@chefjeanpierre...-. what gift?
Chef you are always amazing and entertaining and you always make me hungry . I love your videos and recipes. P.S. Jack is an amazing camera man. You guys are the dynamic duo!
For the record- The Cassoulet looks so unbelievably delicious 🤤 and I am so happy 😀 that you showed us how to make it !!!
The cassoulet is a thing I would like to order. But I might make it by cheating. Take some pre cooked duck from ALDI, rests of a pork shoulder dinner and so on.
In Romania we use ham hock quite often, either smoked, or plain, we cook it with beans, or cabbage!
My awesome 👏 French Renound Chef 👨🍳 Made my night by making this awesome recipe 🎉, no offense you did need a bigger pot, I’m wondering why you didn’t cook rice , us Cajuns luv our rice 🍚 May Yeh Sha !!! I’d hsve put s little white wine in it , to get the chicken 🍗 drunk lol 😝, with the bloob bloob cooking , your pretty accent an saying makes me laugh 😆, i drink my wine 🍷 at night sn watch your tv videos , deciding what to buy an cook for me
God Bless 😊
New Orleans La.
Hello Jean Pierre,I have watch your show and have enjoyed every minute of the shows, I just wanted to thank you for All your hard work you put into each and every show. Your method of teaching reminds me of Julia Child. She had patience and he understanding of her audiences you too have this same flair'. andnot all people can read it out of a book , I myself is visual and this is how i learn new stuff.
jThaqnk you again and keep on cooking for us non-french peons that needs to cook better food.
I actually made your classic cassoulet, took me like a week to get all the prep done, but I absoutely loved it. So I know, that I will also love this simplified version.
we need some tour videos "chef jean-pierre goes to spain and punches restaurant owner in throat for putting onion 3rd"
Chef JP gives a culinary hug to everyone in the world. ❤
Another great and humorous video MCJP. I would like to humbly point out a fact. I used to work in a meat dept as a store clerk in the late 80s. That being said we need a sausage recipe.
Again THANK YOU and Jack for some of the best content on RUclips. Cheers!
LOL, the footage after the clip is over is the best! Please incorporate that into every episode, Jack! Thank you and Chef JP for the new content every week!
Made this for my husband and it was a big hit. Reminds me a bit of Creole cooking (not a surprise) Love your recipes. I am an enthusiastic home cook and my daughter is a successful chef in San Francusco area and in Switzerland. Much of what she is known for in restaurants I could not do at home. I love how Chef Jean Pierre makes lovely dishes that are easy at home with the equipment and appliances we have at home. Keep up the good work.
Interesting recipe, but not really for the heat of summer. Great for winter comfort food. How about some lighter summer fare? Love the channel and never miss an episode either way.
This 70 year old child will try to make this as my mouth waters 😂
Too herbacious lol. Great recipe chef, going to try this next week and can’t wait!
Jack! Love the extra after the video. 🥂🥂⭐⭐⭐⭐⭐ 😎
Hi Chef! I made this a couple nights ago and my family loved it! We ate it for two days and have a bit leftover. It was a bit difficult to find the chorizo links, but I used the Aidell’s brand chicken chorizo, which was pretty good. My family enjoyed the chorizo, but there was no more chorizo left on day 2, so I used some polish sausage links and it was delicious! The polish sausage added a nice touch of smokiness and salt, which was perfect in this dish! Thank you so much! You are quickly becoming my favorite chef on RUclips! ❤️
🙏🙏🙏
Another great episode. I love making cassoulet, but this is a great alternative. Thank you!
Another budget friendly meal Chef. Looks delicious Keep them coming 😊
Hello again Chef. With the Fourth of July around the corner I always try to bring a dessert to a friends bbq for everyone. I remember you mentioning a lemon cheesecake recipe in the past. I think that would be a perfect summertime dessert for you to share with us. Thanks and god bless
I would like to see a Ricotta Cheese Cake please
This looks REALLY good. I love the preparation of the traditional cassoulet, and I love the ease of this one too. I cannot wait to try this dish! Thank you for sharing this recipe with us.
YUMMY !!! My dinner is awaiting. Thank you sooo much.
Can you make your videos longer? At least 30 minutes.
Wow, that looks so delicious! I'm going to have to try this recipe. You are such a natural born teacher..every time I watch your videos I want to get cooking!
If I sliced the sausage before browning, would the increased surface area for Maillard reaction detract from the result?
EDIT: Ah! the shape would suffer!
Onion is always number one, unless there is beacon!😅❤ Winner, winner chicken dinner 😋🍽️😋 Yummy! 🤗❤️! Jack, don't eat it all, leave me a little bit 😅. Love you guys! Chef don't ever correct your language! You are a gem 💎❤❤
Absolutely fabulous, Chef JP. What would you recommend to serve with this? - veggies, rice, bread or something else ? Also, would you have suggestions for wine or beer to accompany this dish ? I love your cooking JP - keep it up ... 😋
Onion first, bien sur, mais BEANS BEFORE THE SALT, mec. Salt dries out the beans, so you not add it till the end! What you maman teach you? But it looks delicious anyway. I can almost smell those flavours.
The onion is first....it never hurts to remind us.
…always NUMBER first!!!
@@lorenzfrana8324 Except when there's bacon! In this show he does them separately so he can brown the chicken in the bacon fat. My cooking has improved 100% since I started following the Onyo First rule.
Hi Chef Jean-Pierre! this looks absolutely delicious and I'm adding it to my folder. I always love it when you taste what you've cooked, and the end when Jack adds more eating. Kudos Jack! Thank you both so much for sharing!
The way how he says onion 😂😂😂
Omg! cant wait to try this! Thank you chef
Another gorgeous and simple dish!! Grazie Chef!!!!
Thank you again Chef! Really good dish for a family gathering. ❤️
Don't forgetThe "Onyawn" always goes in first lol
The day chef says ‘onyx is number ONE’ not FIRST, I will give him 1 milliion;;;;;;;YEN,😅😅
Delicious thanks for sharing 👍
Chef Jean-Pierre, you would not know, but I struggled with this recipe a few weeks ago (not your French Cassoult). It took hours. It called for salt pork. Turned out way too salty for me.
Rinsed the final product in water to reduce salt. Was ok, But this recipe, I can't wait to try. Just chicken thighs and bacon, like you. Good beans.
My version included Cajun Sausage and Chef Paul Prudhomme's Cajun Seasonings 😎👍.
Look at dis, looks at ummm ummm umm I gotta have some more!!!!!
Perfect Jax
I wish you still had the restaurant, I would fly down just for a meal
Thank you chef for this channel
"When I turn the heat on it works better" 🤣🤣🤣
I can’t wait to make this chef! It looks wonderful
It is indeed!!! 😋😋😋
This is unexpectedly delicious.
America, you have no idea what you're missing.
Thank You! This is my Cassoulet. (Have dinner rolls on the side instead of bread crumb crust)
But yes Dutch Oven, Low And Slow. 2 hours slow cooking is Better, Trust Me.
You and/or Jack will most likely Never see this comment Chef Jean-Pierre- Especially with All of the comments from your over one million adoring fans/subscribers- I figured that I’d take a chance though and post my comment anyway, Just incase- But, I just wanted you to know Chef Jean-Pierre how Glad I am to have found your channel, which was just last month! I enjoy your videos SO Much and have learned SO Much from you, as you are THE Most AMAZING Chef on RUclips, Truly! No matter how bad of a day I might be having, Watching just One of your videos will Always lift my spirits!! So, I make sure to watch at least a few of them a day- Even if I’ve already seen them- Now, as a Mom of boys, who are young men now, I have Always Spent a lot of time in the kitchen, which feeding my family and anyone else who might be hungry has Always been Such a Blessings to me! But now that you’ve become a daily part of my life in the kitchen, I’ve been able to apply what I’ve learned from you- However, My Son is both glad and frustrated by this bc he has to hear me talk about you/Chef Jean-Pierre constantly! Anyways, I Sincerely Thank You and Jack So Much for all that you both do for all of us and I Wish you, Jack, and your families Many Blessings!! I Look Forward to getting to see and enjoy your next videos and Please Keep up the Great Work!
So glad I saw your wonderful comment! You are correct, I try to read them all, but some days it is difficult if not impossible! I am so glad you found the channel, YOU are the reason why I do this! So thank you for supporting the channel, I'll keep producing fun and entertaining show as long as I can! Godspeed! 🙏❤️
Saying "herby" is fine. Don't doubt your English JP!
👍👍👍
OMG, I just want dive into that pot full of beautifull ingredients!!!
One more good recipes,thank you Chef.
I am so hooked to you and your channel...in the moment you say in the intro: push the button....I immediately do it, like a well trained doggie 😅
Chef, I'm Kosher Jewish. Please Chef always suggest alternatives for those of us who eat a biblical diet. Maybe lamb or turkey or beef
Hello Chef, if its possible could you please make a video explaining the different kinds of onions, and which ones are more suited to which dishes.
I always enjoy watching your videos, and your knowledge and tips are really helpful, thanks.
Oh, boy, how many people do I need to invite for this?
Delicious but overwhelmingly big.
Can't eat beans so much anymore but I would make without beans and put over rice.
Only when you're on top of your profession as a Chef, can you get away with saying "too herby". 😁
How do you make Chimichurri sauce , just to feed 4 people ??
Can you cook a meal that doesn't contain nightshades? I don't eat murder pellets.
When you see the finger action you know it’s good!
I've been watching your channel and I decided to branch out. I took a job in a kitchen as a cook in a Rocket Science School.
Oh my this looks superb going to try this one for sure. Big fan thanks for the channel and not taking things too seriously!
Yum! Definitely making this one!🎉
you are fantasic you really are!!!!
🙏🙏🙏❤️
One pot cooking is tremendous! They’re always delicious meals 😋
Oh that dish looks incredible. Have to say I got a laugh when Jack's cartoon looked.
Chef: "I can't eat everything"
Proceeds to eat it all😄
Save some for Jack! Ha! Looks delicious! Thanks!
BRAH! I did this last week after seeing the Cassoelet. The only thing I didn't have in it was the sage. It was fantastic. Love the channel my friend.
Looks like a really nice dish. And simple too. That is a great tip with the flour/corn starch in the strainer.
I would use that if I have to, but really it's Much, MUCH BETTER to just Slow Cook It Longer!!!
Also something I reccomend is Actually getting Dried Beans and Soaking them overnight with Real Garlic and Fresh Herbs and a little flake Salt and Peppercorn Medley fresh ground. You know with the black peppercorn and the white Peppercorn and the green peppercorns and the pink Peppercorns. Especially Delicious On Asparagus with Hollandaise Sauce..
This is perfect for dinner and I'm going to make it this week!
This would be perfect over some basmati rice!
Can I replace chicken with goose or turkey?
It was delicious, and, even better the second night.
Hey Chef, smells divine!!😆I’m so making this. It looks so easy and delicious!! 😘
WOW! A pot of this would serve a family for 2-3 days and bring a smile to their faces!!! With all that deliciousness in there...chicken, bacon, chorizo sausage, vegetables, stock, tomatoes..... IT'S FABULOUS!!! 👍
I think chicken and beef stock taste great together.
Where I come from GMO stands for Garlic, Mustard, Onion........and thats in regards to weed and its smell/flavors. Man it would be awesome to see Chef use a tiny bit of cannabis just like other herbs for flavorings. So many flavoring for weed that the flavors are endless.
That would, indeed be an interesting video!!!👍😊
Ohh, and Fresh Herbs, All Of Them!!!
Your passion for cooking is unmatched my friend! Thank you for having your RUclips channel.
I watched your thickening video. I’ve never made a “cooked roux” but will try it, but I don’t understand why you would do plain flour and not a buerre manie? I keep a container in the fridge with it for just this situation. If I cook the dishe for at least 5 mins I never taste raw flour. I’m puzzled why you say this technique is no longer used.
I find that 5 minutes is really not enough to eliminate the starchiness of the flour! Plus a cooked roux brings an very delicate fragrance of a cookie dough.😊
Onio is always Nr 1 !
Thank You and good apetite (s)🧅
Thanks! Chef you put the joy back into cooking again. Your recipes are outstanding . I’ve made this twice and the LO are meals in the freezer are the best. I’ve replaced the ham hock with cottage butt ham, flavor and I can eat it as well. Still trying to get the thickness in the dish that I want, but eating all the pot is such a reward that I’ll keep trying.
I remember a spinach mold bye Julia Child with a tomato reduction sauce that was wonderful but a lot of work. Maybe you could show us some magic.
We’ll do Rick! Thank you 🙏