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.
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!!! 👍
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!
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
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.
The strainer trick is probably my favorite Chef JP hack. I've never seen this trick anywhere else. Glad I joined over a million subscribers ago. Otherwise I'd have to binge everything.
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.
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! 🙏❤️
I’ve been cooking 55 yrs., I have learned more from your tips and tricks that make my preparation easier. Thank you for sharing. I will no longer have lumps in my gravy with that strainer tip! The bowl for garbage, ingenious.
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
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.
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!
It's good to see Chef responding to the cost of living crisis, using good quality less expensive ingredients, and suggesting substitutes if you haven't got the right stuff, even talking to the frying pan
spring is here ! I heard my first Cuckroo today ! Seriously though i think there are few that do not find little jewels like Cuckroo a way to remember this technique so much easier ! and using the sieve to add flour is something i have never seen any other chef do ! Chef Jean is the tops for handing out great tips like this ! and of course the other great tip we had tonight ! The dish will cook much better if you turn the stove on ! Gordon Ramsey never thought to tell us that one ! ... Please Jean Never change ! You are the best TV chef ever !
My wife and I have not missed a single video for years chef.. I put a lot of butter on my roll today, and I asked her if it's too much, she said "shame on you! Chef Jean pierre will judge you! No such thing as too much butter!" We love u sir!
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.
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!
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.
JP - made it tonight, no ham hock - forgot to add liquid smoke but everyone still loved it and took to-go plates. I added 8 or so mini potatoes to spread it around..you never disappoint! home run!
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.
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.
I absolutely love watching you prepare your sensational meals, being Portuguese I myself have made similar dishes we call this Portuguese festival in a bowl. Thank you so much for all the great recipes Chef Jean Pierre and you are also so much fun to watch.. bye for now..
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!
“ And if I turn the heat on, it works better “. The best saying ever. Love you Chef, keep’ em coming. Edit; Chef, your rushing yourself in this video. You have your ( sorry for the spelling) mealies in place. Pour a glass of wine and take your time. We’ll still be here. We came to watch and have you teach us.
I agree he rushes an is red in his face , he knows videos csnt be too long 😮, but we luv him sn can be patient , An yeah i agree with you he needs to hsve a glass of wine 🍷 to sip on , it’s his tv video but probably some people would complain , 🎉
You're so much more than an excellent cook, Chef Jean- Pierre...you're funny too!~ I absolutely LOVE watching your videos & have learnt so much! Thank You! :)
Hi Chef! I can’t get enough of your teaching - everybody in my family tells me they love the results so look forward to every video. One burning question I have is how you organize your kitchen. You always are popping open the right drawer and out comes exactly what you need. I need that skill. Is there a rhyme or reason to it?
That is a great question and I think I need to do a video on it! But not to avoid the question my "secret" is to be super organize! All my drawers have dividers and ALL my tools ONLY have one place to be. so if I need a spatula of a certain size, I know where it is! Thanks for watching the channel! Godspeed! 😊
I've been late in keeping up with your videos - don't like that! I missed this two days you! The other night I made chicken and sausage and had to put them in a bigger pot halfway through - after the tomatoes. I don't feel so bad, now 😂 Delicious recipe! Diverse and lovely. Thank you, Chef Jean Pierre ❤
I remember my mom making stew and soups in the summer time . She would say there were so many great veggies for great soups. We kids didn't care. She was a great cook . Thank you 👨🍳
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.
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.
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
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.
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! ❤️
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!
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 💎❤❤
With the Sausage and Bacon, you'd think this would be the perfect opportunity to use Ghee to braze the Chicken. I don't know. Maybe I'm overthinking it. Looks great! Congratulations on another fantastic show Chef Jean Pierre!
Chef Pierre… you are amazing! I didn’t even know how to cut vegetables until I started watching your show. I learned so much. You are so funny, too. Making cooking so easy, fun, and delicious. Thank you so much. 😊
You can see nothing but flavor there JP! What a spectacular looking dish! I love the way it turned out with chicken. Don’t get me wrong, I love duck confit and all, but you are “Chef Simplicity” and and a child could prepare this dish.
Hi Chef Jean-Pierre, this looks oh so good. I will try this recipe. Could you show us your recipe for Braciole. I see too many different recipes with different things used to make this. I know your recipe will surpass the ones I have seen. I watch all of your videos and can not wait till you make another one that week. Always fun and exciting to see you cook with your funny and great personality. You are my favorite You Tube chef. Buon Appetito Mangia
Let's do something PHENOMENAL for Monday in celebration of your birthday on Wednesday. Please make it something that you would like special on your "special day". Happy birthday 🎂 to an incredible man, great teacher, Master Chef, comedian and best friend to family and staff. Many more years to learn from you. You took me from a good cook to a GREAT COOK and I humbly appreciate every minute of the learning experience. Teach us something GREAT that is your all time Birthday favorite, and to celebrate... a bottle of Chardonnay.🍾😁. Again Happy and Blessed Birthday!😘
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.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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 😁
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!!! 👍
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!
Thanks!
Thank you 🙏 🙏🙏❤️
I just made this. Guys, you have to make this. It's AMAZING. 10/10. A hearty meal for the hard-working man and woman. Wow.
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.
5:20 I believe the word you are looking for is "Herbal". Great video as always!
My friend, this may be your best dish ever you have shown us
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.
The strainer trick is probably my favorite Chef JP hack. I've never seen this trick anywhere else. Glad I joined over a million subscribers ago. Otherwise I'd have to binge everything.
I'm a fan of farm raised onions, even better if they're free range!
Chef JP gives a culinary hug to everyone in the world. ❤
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.
When you see the finger action you know it’s good!
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! 🙏❤️
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 )😮
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 .❤
This channel is my refuge from the daily onslaught of really negative and depressing signals for everywhere. Thank you!
I cook like you do Chef .....Life is for living !
👍👍👍❤️
I’ve been cooking 55 yrs., I have learned more from your tips and tricks that make my preparation easier. Thank you for sharing. I will no longer have lumps in my gravy with that strainer tip! The bowl for garbage, ingenious.
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
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 😂
Oh that dish looks incredible. Have to say I got a laugh when Jack's cartoon looked.
Save some for Jack! Ha! Looks delicious! Thanks!
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!
Only 15 minutes until lunch................and I'm starving here at my desk! LOL Thanks chef!!!
It’s a rainy day here and a perfect time to make this for dinner. Can’t wait.
It's good to see Chef responding to the cost of living crisis, using good quality less expensive ingredients, and suggesting substitutes if you haven't got the right stuff, even talking to the frying pan
In Romania we use ham hock quite often, either smoked, or plain, we cook it with beans, or cabbage!
spring is here ! I heard my first Cuckroo today ! Seriously though i think there are few that do not find little jewels like Cuckroo a way to remember this technique so much easier ! and using the sieve to add flour is something i have never seen any other chef do ! Chef Jean is the tops for handing out great tips like this ! and of course the other great tip we had tonight ! The dish will cook much better if you turn the stove on ! Gordon Ramsey never thought to tell us that one ! ... Please Jean Never change ! You are the best TV chef ever !
Definitely one for the autumn!!!
@Chefjean-pierre...-. Hello?
@chefjeanpierre...-. I am not sure how to do that. I love watching, use your techniques, but rarely comment
Jack, you are a golden Sidekick!!!
I was looking through RUclips for a vegetarian bean soup. After seeing this, I changed my mind. 😂😂😂
My wife and I have not missed a single video for years chef.. I put a lot of butter on my roll today, and I asked her if it's too much, she said "shame on you! Chef Jean pierre will judge you! No such thing as too much butter!" We love u sir!
🙏🙏🙏❤️
I bow to the great master❤
Delicious thanks for sharing 👍
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.
Thank you again Chef! Really good dish for a family gathering. ❤️
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!
YUMMY !!! My dinner is awaiting. Thank you sooo much.
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?
This is perfect for dinner and I'm going to make it this week!
'tis the season for a recipe like this!
Joe from Germany
Made this and it's absolutely delicious. Gave some to a co-worker and now she's going to make it for her family.
Your passion for cooking is unmatched my friend! Thank you for having your RUclips channel.
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.
Nobdy else can properly express the pure joy of achieving a perfect maillard reaction.
JP - made it tonight, no ham hock - forgot to add liquid smoke but everyone still loved it and took to-go plates. I added 8 or so mini potatoes to spread it around..you never disappoint! home run!
👍❤️
Oh my this looks superb going to try this one for sure. Big fan thanks for the channel and not taking things too seriously!
OMG, I just want dive into that pot full of beautifull ingredients!!!
This looks great for winter time. I LOVE that you are so accessible and responsive to your viewers. Thanks!
In all Seriousness I am a Chef and I have done something like this in a Dutch Oven once at home for Myself and It Turned Out Wonderful 👍😎!!!
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 🙏
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.
Jack! Love the extra after the video. 🥂🥂⭐⭐⭐⭐⭐ 😎
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 😅
I absolutely love watching you prepare your sensational meals, being Portuguese I myself have made similar dishes we call this Portuguese festival in a bowl. Thank you so much for all the great recipes Chef Jean Pierre and you are also so much fun to watch.. bye for now..
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!
“ And if I turn the heat on, it works better “. The best saying ever. Love you Chef, keep’ em coming.
Edit; Chef, your rushing yourself in this video. You have your ( sorry for the spelling) mealies in place. Pour a glass of wine and take your time. We’ll still be here. We came to watch and have you teach us.
I agree he rushes an is red in his face , he knows videos csnt be too long 😮, but we luv him sn can be patient , An yeah i agree with you he needs to hsve a glass of wine 🍷 to sip on , it’s his tv video but probably some people would complain , 🎉
One pot cooking is tremendous! They’re always delicious meals 😋
You're so much more than an excellent cook, Chef Jean- Pierre...you're funny too!~ I absolutely LOVE watching your videos & have learnt so much! Thank You! :)
Thank You! This is my Cassoulet. (Have dinner rolls on the side instead of bread crumb crust)
Thank you paul from United Kingdom 👍
What a pivot. Can't say I'm gonna make it in the Summer, but come this Fall... Great idea, Chef.
Hi Chef! I can’t get enough of your teaching - everybody in my family tells me they love the results so look forward to every video. One burning question I have is how you organize your kitchen. You always are popping open the right drawer and out comes exactly what you need. I need that skill. Is there a rhyme or reason to it?
That is a great question and I think I need to do a video on it! But not to avoid the question my "secret" is to be super organize! All my drawers have dividers and ALL my tools ONLY have one place to be. so if I need a spatula of a certain size, I know where it is! Thanks for watching the channel! Godspeed! 😊
My husband is hooked on chef Jean Pierre 😂
I've been late in keeping up with your videos - don't like that! I missed this two days you! The other night I made chicken and sausage and had to put them in a bigger pot halfway through - after the tomatoes. I don't feel so bad, now 😂
Delicious recipe! Diverse and lovely.
Thank you, Chef Jean Pierre ❤
I remember my mom making stew and soups in the summer time . She would say there were so many great veggies for great soups. We kids didn't care. She was a great cook . Thank you 👨🍳
I am making this right now! Thank you, you are the cheffiest chef! My skill points are ticking up right over my head!
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.
This is a great alternative to the Ham & Bean soup we love. Looking forward to making this Sunday. Thanks Chef
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.
Onio is always Nr 1 !
Thank You and good apetite (s)🧅
As ever, beautiful, I can taste it while you are plating it. Bon chance from North Wales.😎
Looks délicieux . I will make it tonight for my children😊
Chef your recipes are ALWAYS on my list …. Thank you for all you do …
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
Omg! cant wait to try this! Thank you chef
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.
Thanks, Chef JP!
Another budget friendly meal Chef. Looks delicious Keep them coming 😊
Another gorgeous and simple dish!! Grazie Chef!!!!
Wow! This looks amazing!
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! ❤️
🙏🙏🙏
Yum! Definitely making this one!🎉
you are fantasic you really are!!!!
🙏🙏🙏❤️
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!
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 💎❤❤
With the Sausage and Bacon, you'd think this would be the perfect opportunity to use Ghee to braze the Chicken.
I don't know. Maybe I'm overthinking it.
Looks great!
Congratulations on another fantastic show Chef Jean Pierre!
Chef Pierre… you are amazing! I didn’t even know how to cut vegetables until I started watching your show. I learned so much. You are so funny, too. Making cooking so easy, fun, and delicious. Thank you so much. 😊
Comfort channel cooking comfort food. Just what I needed today.
❤
Géniale cette version revisitée du cassoulet. 👏🏽
Mais je préfère l'original avec le confit.. 😊
Je suis d'accord avec vous! 😊
@chefjeanpierre...-. Dm? Je me sens inculte. Qu'est-ce que c'est? 😉
It was delicious, and, even better the second night.
looks so delicious. I will try making this. send prayers.
You can see nothing but flavor there JP! What a spectacular looking dish!
I love the way it turned out with chicken. Don’t get me wrong, I love duck confit and all, but you are “Chef Simplicity” and and a child could prepare this dish.
Thank you Joe! 👍👍👍❤️
One more good recipes,thank you Chef.
Hi Chef Jean-Pierre, this looks oh so good. I will try this recipe. Could you show us your recipe for Braciole. I see too many different recipes with different things used to make this. I know your recipe will surpass the ones I have seen. I watch all of your videos and can not wait till you make another one that week. Always fun and exciting to see you cook with your funny and great personality. You are my favorite You Tube chef. Buon Appetito Mangia
that ham hock deserves a second life in a pot of dried beans or dark greens! yum! DO NOT THROW IT AWAY!
Let's do something PHENOMENAL for Monday in celebration of your birthday on Wednesday. Please make it something that you would like special on your "special day". Happy birthday 🎂 to an incredible man, great teacher, Master Chef, comedian and best friend to family and staff. Many more years to learn from you. You took me from a good cook to a GREAT COOK and I humbly appreciate every minute of the learning experience. Teach us something GREAT that is your all time Birthday favorite, and to celebrate... a bottle of Chardonnay.🍾😁. Again Happy and Blessed Birthday!😘
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.