Ich liebe das kochen mit Dir Jean Pierre ❤habe schon sehr viele Rezepte von Dir nach gekocht und meine Familie damit begeistert 🤗ganz liebe Grüße aus Wilhelmshaven, Nordseeküste! Frank 🥰
There is something magical that happens to chicken when cooked in tomato. So tender the meat practically falls off the bone. My wife makes a similar dish but adds some peppers. So tender and delicious. We will be trying this recipe soon. Thank you for sharing, this Boston Family loves Jean-Pierre! ❤️
That’s how I make chicken cacciatore in a pan like that with garlic onions peppers. Then I basically cover it with the sauce put wine in there and let it cook. Really slow for hours adding more wine balancing out the sauce. Oh, and if there’s a couple pork chops in there that’s good to. When it’s done, the meat should be falling off the bone.!!!
I love to cook! I dont see any recipe complicated. I enjoy cooking. I understand your catering to every day people. Many of us retired chefs love watching you too. 🙂
Just your passion alone is what made me want to start watching more of your videos. You're so happy when you're cooking and that's what inspires me to watch your videos more and more.
This is my third or so times watching this 😊 this is a good way to use up you canned beans. Mine are organic and adds extra flavor. I agree with Jack the Kalamata olives.
Thank You Chef Jean-Pierre... It's not just the amazing recipes. It is some of the little things, techniques and the great humor. Down to earth and super fun. Wish I could have attended your school! Bet is was a great time! many chefs on TV and RUclips are so pretentious but you break it down for us home cooks. Again thank you making cooking what it should be for us home cooks. fun and tasty
love that he's doing something affordable with food prices on the rise. In the last month I have learned so much I now do my scrambled eggs, omelettes, Macaroni and cheese and mashed potato's the Jean-Pierre way!!! Very excited to get the stocks made and frozen for 17 years (haha!!) I hope everyone has been listening to enough Peter Schiff or Gerald Cenente to understand the level of financial meltdown facing the Western countries and particularly America, this is just the beginning.
It was my Chef's birthday yesterday. We gave him candy, chips, coke and cupcakes. He just returned from covid. He was so happy. Kitchens make families, and families need kitchens. Food brings us together. And you bring us together. Grazie a mille, merci beaucoup and thank you very much.
I agree. Went to a friends birthday the other day, lots of people showed up to his house and most of us ended up hanging out in the tiny kitchen, lol! The kitchen is the heart of the home. :-)
I appreciate this guy and his production team! My meals have improved because of his videos. I've watched all of them. Please stop rushing the chef. I wouldn't care if your videos went over an hour.
Chef Jean-Pierre, my wife and I appreciate your good recipes and cooking, We also appreciate your cleanliness, which is so important when handling perishable foods.
I am 75 years young and all my life just put onions in the pan with the garlic, or just put raw onions in my meatloaf or whatever I’m making until I started watching you chef. Now I caramelize for everything! Makes my food taste so much better. Thank you for all the lessons I’ve learned from you.❤️❤️
@@heresjohnny602 Wwwwhhhaaaa? I am not set in my ways at all, always willing to learn new ways to do things. Hence my comment. You show the ignorance of the “younger generation”.
@@barbd9887 Oh barb I literally said "respect to you" that means I wasn't insulting you....and I said "the older generation"....your name is barb which I didn't use so unless you're arrogant enough to think you represent all old people....🙄🙄🙄 Bloody hell try and be nice and this is how you react....😬
From the most sophisticated and elegant dishes to the seemingly most simplistic ones ….. this brilliant funny adorable man makes them ALL seem very do- able. He brings joy and a smile everytime I watch him ❤️❤️ Merci Beaucoup JP xx
Helen Riley Music, same here. Jean-Pierre ideas have helped me during the years to improve my cooking skills to a degree that I even get compliments for the dishes I've learned how to prepare via this channel. We need more joy in this world of ours. Good healthy food, fresh air, loyal friends, and some good music, all these are meant to feel energized and full of joy. Here are some musical tones for you and those who might enjoy it. ruclips.net/video/suq2HW4wdUA/видео.html
Just as Picaso can create a masterpiece with just a few basic lines…. So can chef Jean-Pierre create a wondrous meal… with but a few basic ingredients. Bravo…!!!
I've been trying to decide what to make for a family dinner this weekend with my children and grand children looks like it might be this. Love watching your videos Chef.
Hi Sunny, great minds think alike because that’s exactly what I am going to do for my family!! They are going to love it and I’m sure your children and grands will too!
Thank you Chef! My Cajun grandmother taught me this recipe back in the 1970's when I was a young boy around 10 years old. I could remember the smell and taste from around 50 years ago when you pulled it out of the oven! Thanks for reminding me of this delicious dish. With inflation as it is, the other day my grocery store offered bone in legs for .59 cents a pound and I had totally forgotten some of my childhood recipes. I can't wait to taste this again in loving memory. She called it a cassoulet. Sincerely, your loyal New Orleans Coullion!!!🤣😂🤣😂
Great presentation! I do the deboned chicken legs. It is a technique that a butcher taught me long time ago and it is quite seldom that this is taught on TV. Thats a suggestion for you to show how this is done. Perhaps it will encourage people to eat more chicken legs. I never braised the legs, but I will next time. I serve the chicken as "Crispy chicken" and my folks like it a lot. I serve it with some sauteed veggies like spinach or broccoli.
Agreed - the cost of living crisis is making both food AND the energy to cook it, rocket in price! For many of us, the oven will become a luxury we can no longer afford. I would love to see more recipes that can be cooked quickly on the hob and by other, lower cost energy methods like microwave and air fryer. I recently read a Tweet by a British lady whose electricity is supplied on a meter. She reported she had just roasted a medium sized chicken in her oven, and that the electricity used just for that had cost a staggering £11 - which is more than twice what she had paid for the chicken!
@@glamdolly30 That's why you use gas and not electric cookers plus airfryers use a ridiculous amount of electricity to both heat and circulate the air and the microwave is an appliance that is more expensive than you think....if you flatten or slice thinly any of your food it will cook in seconds....a chicken thigh pounded flat cooks in under 5 mins. Thin sliced vegetables can be oiled and lightly grilled...pasta takes no time. Endless options.
I know everything you pick up in the store is at least five dollars! We were given a cost-of-living raise a few months ago, but it’s not nearly enough. Here in Philadelphia, we were told that our electric, gas and water are all going up between 15 and 25%.!!! And the price of food has gone up so much!!!
Ich liebe das kochen mit Dir Jean Pierre ❤habe schon sehr viele Rezepte von Dir nach gekocht und meine Familie begeistert 😀 ich gucke deine Videos regelmäßig 👌ganz liebe Grüße aus Wilhelmshaven, Nordseeküste. Frank 🥰
Thanks for sharing this fantastic budget friendly delicious chicken dish. I’m going to make it tonight. Have a wonderful day and stay safe and healthy. Love your channel.❤️😍👍
He's the best teacher! This dish was easy. But even the really hard ones, he takes all the pressure off of you. You'll see it in action every week. He's my teacher, even though I've been cooking for a while. But I'm glad he's your teacher too. When he breaks down the science that is happening to the food, to develope flavors, or for specific purposes. It's just so easy to understand things when he's the one telling it to us. Personality for days too. Very funny. God Bless you and your family. Hope its a wonderful weekend. 💪😎🇺🇲
I recently read that by the end of 2022, chicken will be as expensive to buy as beef! The cost of living crisis is making all food - and the fuel to cook it - outrageously expensive. I hope TV chefs like Jean-Pierre will help their viewers by bearing this in mind, and using reasonably priced ingredients and cooking methods that don't involve the main oven - which can be prohibitively expensive to use.
@@madwheelsgaming2360 Elimination diet for GI issues. So none of that for a while, I made plenty of chef John Pierce recipes in the past so I’m good for a little bit.
As soon as you mentioned about adding sausage to the remaining sauce near the end of the video, I totally geeked out...that is something I would do with leftovers.
Best words heard all week “well, hello there, friends!!” Just bought some lovely chicken on sale yesterday and thrilled to have a new delicious recipe to use!! Thanks, Chef Jean-Pierre!! LOVE to watch your videos and learn.
@@Mickey3731 Yes, we do! In fact a whole T-shirt line with quotes like: Measure carefully, / Even a child can do this / More budder / Onio First! / Water is the enemy! / Tik-tak-tok! / Watch out for the RUclips Police / Caramelize! / etc.. anyone? ;-))
I don't know why folks would like chicken breast better than the thighs, the thighs have soooo much more flavor and moistness to them!!! I love a good chicken braise, and this one looks a cinch to do, thanks for another great video Chef!
Jean Pierre you really are wonderful so much diversity in your cooking and understanding that not everybody can afford expensive cooks of meat from a fan in the UK
Chef Jean Pierre I must say you are an inspiration and have been an inspiration to me since I wanted to become a chef. Many many many years ago. It's a good thing our mentors and heroes are usually a lot older than we are and that's ok. Experience is invaluable. Now after 32 years in the business I'm the mentor. Thank you for your inspiration!
Chef, chef chef! You're are making it impossible for me to cook anything twice! Yesterday Chicken Cordon Bleu, today Seafood Risotto, this weekend The Perfect Steak, well that I'm willing to make over and over. Lol! We love all of your recipes and of course I'll be making this. :-) Thanks chef!
Agree about Goya...thanks for this video..simple make ahead dinner. Every Monday and Thursday I look forward to your classes. In between I think I've watched all your videos... so much to learn and enjoy. And thanks to Jack for his clever comments! Stay well, Chef.
Hello Chef JP, this is the best way to serve chicken. The thigh and leg is wonderful for wholehearted cooking. The serving looks amazing nothing else required. Thank you for showing and sharing this family recipe. Kind regards.
Chef thank you so much for putting a budget meal up under these difficult times it is great to put a great meal on your dinner table. Being retired I have a lot of time to cook now and I love cooking and your channel is awesome I have made your tomato base beef stew several times and everybody just loves it thank you so much for a budget meal I hope to do more please
Hey Chef Jean-Pierre . . . Thanks for mentioning Mississippi and the Viking Company . . . That is a great company that makes great ovens and stoves. I just learned earlier this week that Goya is a company there in Florida . . . I've said it before, not meaning to sound like a broken record, but I really appreciate your videos and I learn something every time I watch . . . Thanks for explaining the "why" so well . . . and I like the stories that go along with your videos . . . Blessings . . .
I always learn something new with your lessons. Garlic smells good then add liquid to bring down temperature. Thank you. The principles are there no matter what I’m cooking.
I was interested in cooking for years, then after watching your videos, everything connected and came together! Your videos made cooking easy for me. Like playing a musical instrument without needing to think all the time. I use your budget recipes that use common ingredients on a near-daily basis. Let me suggest some classic dishes for special occasions I wondered about: Crown Roast, Lobster Thermidor, Croissant, Baked Alaska, Leg of Lamb, and scalloped potatoes, quiche, EDIT: French style Birthday Cake.
I remember the moment cooking clicked for me. It's when I finally realized that all ingredients in a recipe is listed in the order in which its cooked and not to be scared of words like "flambe", "deglaze", "reduce" etc. Also the importance of mis en place.
@@WilliamsElaine Whenever ever I have someone over I usually make steak au poivre with green peppecorn sauce, potatoes gratin, seasoned greenbeans and burnt Basque cheesecake. All (except for the cheesecake)are chefs recipes. I get tons of compliments.
Thank you for all the delicious videos! Very inspiring recipes. I just made this recipe. Instead of beans i used canned chickpeas and i cooked in a pressure cooker.
Chef, Love the recipe I get so tired of BBQing my chicken . How about some fresh Baked Beans ???? Not from the can but really do it up from the Navy Bean ?? Thank You Chef Jean!!!
Thank you for sharing this recipe! Please do more "Cooking on a budget".... recipes! The way meat prices have gone up here to in Canada, is crazy too....😕
I love your channel, and I love to cook. Unfortunately, there is just my wife and I. So I find it hard to cook small versions of meals, so we end up eating the same thing for days. Also keeping all the vegetables fresh for a week or 2 is hard. But i will persevere, we have chickens now so they get fed well.... Maybe a video on how to keep, capsicum, celery, cabbage etc fresh for long periods would be handy.. Thanks again for your channel, very easy to follow recipes.
Love your work chef! I learned more about the how and why of cooking principles from you than all other sources combined! (Including Nigella and Gordon XD)
I just made this dish as Chicken legs were on sale for 79 cents a pound and used San Marzano tomatoes. I cooked dry cannellini beans to keep the sodium down and it came out great. I'll be making this with boneless thighs for my mom. Thanks, Chef!
Wow chef! 680k followers! You definitely could not fit that many into your old classroom! Thanks for being on you tube and for the great and easy recipe! You still make me laugh with that sense of humor
Simple dishes are often the best. As you’ve often taught, carmelization, the maillard reaction, with quality ingredients, and proper seasoning, is magic! Simply delicious. I think I’ll try this recipe this weekend. Bravo Chef JP
Exactly for this purpose...as means of last resort...my blowtorch never made it back from the kitchen top the workshop... Damn lockdowns changed everything - restaurant budget went into appliances & ingredients...and ist not to change back. Nice weekend to all from Germany
I use Goya stuff all the time....we have a large Portuguese population here and local Market Basket (MA) has several aisles loaded with Goya stuff....this is one meal I will be making soon....trying to entice a lady❤ to share it with me 🙂.......and as always, CJP 👍👍👍
Wonderful! And at this stage in our nation, we're fortunate to be able to afford chicken! Thank you so much for this marvelous recipe, Chef Jean Pierre! God bless!🙏💗
Mate this dish is a winner. So delicious and I can’t believe how easy and cheap it is to make. Made it was some rice aswell and it was beautiful. One of my favourites of yours!
Started watching this channel recently. I must say Chef Jean is very entertaining to watch and now my wife is also hooked. Cooked this dish yesterday and the family loves it. Easy to cook and taste great. Will be looking out for more videos. Keep them coming! Love it !!!
I eat so much chicken I'm expecting to wake up and find AN egg in my bed...this dish needs some apache fry bread with it!!...thank you chef! Another recipe for chicken can't go wrong...
You don't need sponsor, chef! You have your emotional support bowl of butter and this is absolutely best sponsor ever!
😂
@@donaldgoodnight7853
don’t be such a boor.
Ich liebe das kochen mit Dir Jean Pierre ❤habe schon sehr viele Rezepte von Dir nach gekocht und meine Familie damit begeistert 🤗ganz liebe Grüße aus Wilhelmshaven, Nordseeküste! Frank 🥰
His videos are soo addictive... Love his accent... Love his cooking.... Love his attitude. Thank you Chef 🙏🙏👍🏿🙏🙏
Thank you it is our pleasure!👍😊
So addictive!!
He is so funny, too.
I love his humor.
Beautifully done. I am a retired lawyer, but just by watching Chef Jean-Pierre I feel like I am a chef.
Dear Mr. JP, you are the best Chef on YT.
Love when you say " a child can do it " .
There is something magical that happens to chicken when cooked in tomato. So tender the meat practically falls off the bone. My wife makes a similar dish but adds some peppers. So tender and delicious. We will be trying this recipe soon. Thank you for sharing, this Boston Family loves Jean-Pierre! ❤️
That’s how I make chicken cacciatore in a pan like that with garlic onions peppers. Then I basically cover it with the sauce put wine in there and let it cook. Really slow for hours adding more wine balancing out the sauce. Oh, and if there’s a couple pork chops in there that’s good to. When it’s done, the meat should be falling off the bone.!!!
I love to cook! I dont see any recipe complicated. I enjoy cooking. I understand your catering to every day people. Many of us retired chefs love watching you too. 🙂
Just your passion alone is what made me want to start watching more of your videos. You're so happy when you're cooking and that's what inspires me to watch your videos more and more.
Merci, Chef Jean-Pierre.
This is my third or so times watching this 😊 this is a good way to use up you canned beans. Mine are organic and adds extra flavor. I agree with Jack the Kalamata olives.
This is without a doubt my favorite channel on RUclips. Thank you JP for sharing your years of knowledge with us.
Thank You Chef Jean-Pierre... It's not just the amazing recipes. It is some of the little things, techniques and the great humor. Down to earth and super fun. Wish I could have attended your school! Bet is was a great time! many chefs on TV and RUclips are so pretentious but you break it down for us home cooks.
Again thank you making cooking what it should be for us home cooks. fun and tasty
love that he's doing something affordable with food prices on the rise. In the last month I have learned so much I now do my scrambled eggs, omelettes, Macaroni and cheese and mashed potato's the Jean-Pierre way!!! Very excited to get the stocks made and frozen for 17 years (haha!!)
I hope everyone has been listening to enough Peter Schiff or Gerald Cenente to understand the level of financial meltdown facing the Western countries and particularly America, this is just the beginning.
It was my Chef's birthday yesterday. We gave him candy, chips, coke and cupcakes. He just returned from covid. He was so happy. Kitchens make families, and families need kitchens. Food brings us together. And you bring us together. Grazie a mille, merci beaucoup and thank you very much.
I agree. Went to a friends birthday the other day, lots of people showed up to his house and most of us ended up hanging out in the tiny kitchen, lol! The kitchen is the heart of the home. :-)
I appreciate this guy and his production team! My meals have improved because of his videos. I've watched all of them. Please stop rushing the chef. I wouldn't care if your videos went over an hour.
Chef Jean-Pierre, my wife and I appreciate your good recipes and cooking, We also appreciate your cleanliness, which is so important when handling perishable foods.
It will be my supper for friday!
Thank you Chef Jean-Pierre!
I am 75 years young and all my life just put onions in the pan with the garlic, or just put raw onions in my meatloaf or whatever I’m making until I started watching you chef. Now I caramelize for everything! Makes my food taste so much better. Thank you for all the lessons I’ve learned from you.❤️❤️
Thank you 🙏
Respect to you barb, it's very common for the older generation to become arrogant and set In their ways....
@@heresjohnny602 Wwwwhhhaaaa? I am not set in my ways at all, always willing to learn new ways to do things. Hence my comment. You show the ignorance of the “younger generation”.
@@barbd9887 Oh barb I literally said "respect to you" that means I wasn't insulting you....and I said "the older generation"....your name is barb which I didn't use so unless you're arrogant enough to think you represent all old people....🙄🙄🙄 Bloody hell try and be nice and this is how you react....😬
@@heresjohnny602 Forget you, us “older gens” are not arrogant . Done with you.
From the most sophisticated and elegant dishes to the seemingly most simplistic ones ….. this brilliant funny adorable man makes them ALL seem very do- able. He brings joy and a smile everytime I watch him ❤️❤️ Merci Beaucoup JP xx
Helen Riley Music, same here. Jean-Pierre ideas have helped me during the years to improve my cooking skills to a degree that I even get compliments for the dishes I've learned how to prepare via this channel. We need more joy in this world of ours. Good healthy food, fresh air, loyal friends, and some good music, all these are meant to feel energized and full of joy. Here are some musical tones for you and those who might enjoy it. ruclips.net/video/suq2HW4wdUA/видео.html
Chef Jean-Pierre, I absolutely adore your channel, you are a national treasure Sir! Much love from Hungary! :)
Just as Picaso can create a masterpiece with just a few basic lines…. So can chef Jean-Pierre create a wondrous meal… with but a few basic ingredients. Bravo…!!!
I love your videos. You seem so genuine and excited. What an inspiration to get people into the kitchen.
That’s what I like about JP, he’s genuine
I've been trying to decide what to make for a family dinner this weekend with my children and grand children looks like it might be this. Love watching your videos Chef.
Maybe 2-nite.
If you do exactly what the chef says I promise you it will taste delicious 🤤
Hi Sunny, great minds think alike because that’s exactly what I am going to do for my family!! They are going to love it and I’m sure your children and grands will too!
Thank you Chef! My Cajun grandmother taught me this recipe back in the 1970's when I was a young boy around 10 years old. I could remember the smell and taste from around 50 years ago when you pulled it out of the oven! Thanks for reminding me of this delicious dish. With inflation as it is, the other day my grocery store offered bone in legs for .59 cents a pound and I had totally forgotten some of my childhood recipes. I can't wait to taste this again in loving memory. She called it a cassoulet.
Sincerely, your loyal New Orleans Coullion!!!🤣😂🤣😂
Skin on chicken quarters are completely underrated...when done right they are amazing...plus, they are pretty hard to overcook...
Great presentation!
I do the deboned chicken legs. It is a technique that a butcher taught me long time ago and it is quite seldom that this is taught on TV. Thats a suggestion for you to show how this is done. Perhaps it will encourage people to eat more chicken legs.
I never braised the legs, but I will next time. I serve the chicken as "Crispy chicken" and my folks like it a lot. I serve it with some sauteed veggies like spinach or broccoli.
Love the budget friendly recipe and would like to see more. My budget stays the same but everything costs 20-50% more.
And that’s the truth and nothing but the truth, so help us God. Amen.
Agreed - the cost of living crisis is making both food AND the energy to cook it, rocket in price! For many of us, the oven will become a luxury we can no longer afford. I would love to see more recipes that can be cooked quickly on the hob and by other, lower cost energy methods like microwave and air fryer.
I recently read a Tweet by a British lady whose electricity is supplied on a meter. She reported she had just roasted a medium sized chicken in her oven, and that the electricity used just for that had cost a staggering £11 - which is more than twice what she had paid for the chicken!
@@glamdolly30 That's why you use gas and not electric cookers plus airfryers use a ridiculous amount of electricity to both heat and circulate the air and the microwave is an appliance that is more expensive than you think....if you flatten or slice thinly any of your food it will cook in seconds....a chicken thigh pounded flat cooks in under 5 mins. Thin sliced vegetables can be oiled and lightly grilled...pasta takes no time. Endless options.
Purdue is still around $4 but wo bells and whistles which I like actually
I know everything you pick up in the store is at least five dollars! We were given a cost-of-living raise a few months ago, but it’s not nearly enough. Here in Philadelphia, we were told that our electric, gas and water are all going up between 15 and 25%.!!! And the price of food has gone up so much!!!
Ich liebe das kochen mit Dir Jean Pierre ❤habe schon sehr viele Rezepte von Dir nach gekocht und meine Familie begeistert 😀 ich gucke deine Videos regelmäßig 👌ganz liebe Grüße aus Wilhelmshaven, Nordseeküste. Frank 🥰
Thanks for sharing this fantastic budget friendly delicious chicken dish. I’m going to make it tonight. Have a wonderful day and stay safe and healthy. Love your channel.❤️😍👍
Thank you 🙏
He's the best teacher! This dish was easy. But even the really hard ones, he takes all the pressure off of you. You'll see it in action every week.
He's my teacher, even though I've been cooking for a while.
But I'm glad he's your teacher too.
When he breaks down the science that is happening to the food, to develope flavors, or for specific purposes. It's just so easy to understand things when he's the one telling it to us.
Personality for days too. Very funny.
God Bless you and your family. Hope its a wonderful weekend.
💪😎🇺🇲
I recently read that by the end of 2022, chicken will be as expensive to buy as beef! The cost of living crisis is making all food - and the fuel to cook it - outrageously expensive.
I hope TV chefs like Jean-Pierre will help their viewers by bearing this in mind, and using reasonably priced ingredients and cooking methods that don't involve the main oven - which can be prohibitively expensive to use.
Chef, you can dunk some bread in the sauce!! A meal in itself. Thank you!😊
Even though I’m on a diet right now, just looking at your delicious food is enough to satisfy me. I love your videos chef, keep it up.
It’s chicken and tomatoes what kind of diet are you on that you can’t eat that?
@@madwheelsgaming2360 Elimination diet for GI issues. So none of that for a while, I made plenty of chef John Pierce recipes in the past so I’m good for a little bit.
@@metalman0405ify oh ok that makes sense.
Same here Gabriel...just watching for the sheer pleasure of the show...but will catch up soon and eat it...miam!
Made this chicken today!!! Omg...never fails...Delicious!!! 😋😋😋
Looks delicious! And I do appreciate budget friendly meals!
As soon as you mentioned about adding sausage to the remaining sauce near the end of the video, I totally geeked out...that is something I would do with leftovers.
Best words heard all week “well, hello there, friends!!” Just bought some lovely chicken on sale yesterday and thrilled to have a new delicious recipe to use!! Thanks, Chef Jean-Pierre!! LOVE to watch your videos and learn.
I think the best word heard all week is the way he says "onion!!"
@@elsemorris906 No... the way he says 'budder'... ;-)))
We need a “Hello there Friends” Chef JP t-shirt!
@@Mickey3731 Yes, we do! In fact a whole T-shirt line with quotes like: Measure carefully, / Even a child can do this / More budder / Onio First! / Water is the enemy! / Tik-tak-tok! / Watch out for the RUclips Police / Caramelize! / etc.. anyone? ;-))
Thank you Chef !!! The Grandkids will be eating this on Sunday... always a joy, J.P. ....greetings from Detroit.
I don't know why folks would like chicken breast better than the thighs, the thighs have soooo much more flavor and moistness to them!!! I love a good chicken braise, and this one looks a cinch to do, thanks for another great video Chef!
Leg quarters tend to be a more affordable cut of chicken. Plus thighs are the best part! I appreciate recipes that use them!
Chef JP, you are la crème de la crème of all the chefs on RUclips, your dishes are delicious and simple.
I love it! I'm not a bean guy, so I would substitute with cubed zucchini. I love that you teach the method, ingredients can always be adjusted.
Small dice! 👍👍👍😊
Always enjoy your videos, 30+ years as a chef myself, your passion for cooking still shines, be well my friend
As soon as I open it I hit the thumbs up. I know I'm going to love it! Thanks CJP!
Jean Pierre you really are wonderful so much diversity in your cooking and understanding that not everybody can afford expensive cooks of meat from a fan in the UK
Thank you Chef. I have some beautiful Andouille sausage, and chicken quarters and going to make this on Saturday.
Thanks for being a great Teacher.
I look forward to your videos every week and being inspired.
Keep up the great work, from Alberta, Canada 🇨🇦
Chef Jean Pierre I must say you are an inspiration and have been an inspiration to me since I wanted to become a chef. Many many many years ago. It's a good thing our mentors and heroes are usually a lot older than we are and that's ok. Experience is invaluable. Now after 32 years in the business I'm the mentor. Thank you for your inspiration!
Chef, chef chef! You're are making it impossible for me to cook anything twice! Yesterday Chicken Cordon Bleu, today Seafood Risotto, this weekend The Perfect Steak, well that I'm willing to make over and over. Lol! We love all of your recipes and of course I'll be making this. :-) Thanks chef!
Excellent meal for the Fall and Winter seasons coming. 👍
I would love to hang with this guy for a day…he’s a character. Great spirit!
Such a great channel and recipes!
Back to basics, thanks for keeping things current, yet still has flavor. Great food can still be inexpensive if you are creative.😋
Jack has the best job ever. He gets to work with the chef himself.
I am gonna make this next Sunday.
Agree about Goya...thanks for this video..simple make ahead dinner. Every Monday and Thursday I look forward to your classes. In between I think I've watched all your videos... so much to learn and enjoy. And thanks to Jack for his clever comments! Stay well, Chef.
Hello Chef JP, this is the best way to serve chicken. The thigh and leg is wonderful for wholehearted cooking. The serving looks amazing nothing else required. Thank you for showing and sharing this family recipe. Kind regards.
Chef thank you so much for putting a budget meal up under these difficult times it is great to put a great meal on your dinner table. Being retired I have a lot of time to cook now and I love cooking and your channel is awesome I have made your tomato base beef stew several times and everybody just loves it thank you so much for a budget meal I hope to do more please
Can never go wrong with chicken.
Looks delicious!
Hey Chef Jean-Pierre . . . Thanks for mentioning Mississippi and the Viking Company . . . That is a great company that makes great ovens and stoves. I just learned earlier this week that Goya is a company there in Florida . . . I've said it before, not meaning to sound like a broken record, but I really appreciate your videos and I learn something every time I watch . . . Thanks for explaining the "why" so well . . . and I like the stories that go along with your videos . . . Blessings . . .
I always learn something new with your lessons. Garlic smells good then add liquid to bring down temperature. Thank you.
The principles are there no matter what I’m cooking.
I was interested in cooking for years, then after watching your videos, everything connected and came together! Your videos made cooking easy for me. Like playing a musical instrument without needing to think all the time. I use your budget recipes that use common ingredients on a near-daily basis. Let me suggest some classic dishes for special occasions I wondered about: Crown Roast, Lobster Thermidor, Croissant, Baked Alaska, Leg of Lamb, and scalloped potatoes, quiche, EDIT: French style Birthday Cake.
I remember the moment cooking clicked for me. It's when I finally realized that all ingredients in a recipe is listed in the order in which its cooked and not to be scared of words like "flambe", "deglaze", "reduce" etc. Also the importance of mis en place.
I want to learn about these special occasion meals too! I love to have dinner parties. Reminds me of my childhood.
@@WilliamsElaine Whenever ever I have someone over I usually make steak au poivre with green peppecorn sauce, potatoes gratin, seasoned greenbeans and burnt Basque cheesecake. All (except for the cheesecake)are chefs recipes. I get tons of compliments.
Chef posted a video for his scalloped potatoes. I made them and they are phenomal.
@@jonhandel8159 Even his mashed potatoes are fantastic. A potatoe ricer makes all the difference in the taste.
I love Chef's videos...literally changed the way I cook!!
Thank you for all the delicious videos! Very inspiring recipes. I just made this recipe. Instead of beans i used canned chickpeas and i cooked in a pressure cooker.
Chick peas is great idea. I was thinking pine nuts
You had me at both Chef Jean Pierre and budget! :)
Chef, Love the recipe I get so tired of BBQing my chicken . How about some fresh Baked Beans ???? Not from the can but really do it up from the Navy Bean ?? Thank You Chef Jean!!!
Thank you for the budget meals. Would love to see more old fashioned budget French cooking too!
Thank you for sharing this recipe! Please do more "Cooking on a budget".... recipes! The way meat prices have gone up here to in Canada, is crazy too....😕
Making this tonight Chef, thank you as always, my family really appreciates you!!!
Another amazing but simple dish! Voila! Chef, do you have any Mexican recipes you can demonstrate?
Yes, you are right….Goya products are excellent!!!! And you are exceptional cook! 👵😳😲🙄🧐😘
Chef Jean-Pierre I just love watching your videos and making your recipes. You are the best!!!
I love your channel, and I love to cook. Unfortunately, there is just my wife and I. So I find it hard to cook small versions of meals, so we end up eating the same thing for days. Also keeping all the vegetables fresh for a week or 2 is hard. But i will persevere, we have chickens now so they get fed well.... Maybe a video on how to keep, capsicum, celery, cabbage etc fresh for long periods would be handy.. Thanks again for your channel, very easy to follow recipes.
Again chef Pierre my hats off to you simple is the key so many people can enjoy good simple food god bless chef!!!!
Delectable Delicious Scrumptious Savory chicken 🍗🐔!
Excellent for family lunch, easy, quick and reasonable cost. Thanks chef
Love your work chef! I learned more about the how and why of cooking principles from you than all other sources combined! (Including Nigella and Gordon XD)
Same here!
Me too!
So great to watch! I started cooking much more after watching Chef Jean-Pierre. Very inspiring!
I just made this dish as Chicken legs were on sale for 79 cents a pound and used San Marzano tomatoes. I cooked dry cannellini beans to keep the sodium down and it came out great. I'll be making this with boneless thighs for my mom. Thanks, Chef!
My wife just adores me when I make one of your fantastic recipes! Thank you, chef! Always uh’mazing!
Best chef on RUclips. Cooking this tonight for dinner
The dark meat is awesome - lots of flavor, very moist and rich
I’m all in Sunday Sir!!! I don’t need you in the kitchen with me on this one,. Thanks Teacher!!!!
Thanks, I love it!
Thank you 🙏
Wow chef! 680k followers! You definitely could not fit that many into your old classroom! Thanks for being on you tube and for the great and easy recipe! You still make me laugh with that sense of humor
You are not kidding!!! That would have been a very large class 🤣🤣🤣
I bought that woll
12in skillet last week excellent cookware' chicken looked fantastic
You are the best chef
Goya makes an amazing product. They are
A wonderful company.
Simple dishes are often the best. As you’ve often taught, carmelization, the maillard reaction, with quality ingredients, and proper seasoning, is magic! Simply delicious. I think I’ll try this recipe this weekend. Bravo Chef JP
Exactly for this purpose...as means of last resort...my blowtorch never made it back from the kitchen top the workshop...
Damn lockdowns changed everything - restaurant budget went into appliances & ingredients...and ist not to change back.
Nice weekend to all from Germany
So glad I found your channel. Love your recipies.
Discovered Goya as I had to up my “home cook” game in the last 2 years. Awesome food products. Love your videos! Thank you! 🙏❤️😎
I use Goya stuff all the time....we have a large Portuguese population here and local Market Basket (MA) has several aisles loaded with Goya stuff....this is one meal I will be making soon....trying to entice a lady❤ to share it with me 🙂.......and as always, CJP 👍👍👍
Again another great dish for the family. Love from across the waves Tenerife Canary Islands 😍👍🥰
AWESOME! You've helped so many people with an easy flavorful dish!
Thank you, CHEF JEAN PIERRE 💞
One of the best cooking channels I've discovered recently... Thank you for sharing your amazing knowledge with us ! Cheers from Switzerland ! 😊😊
Chef, I made this tonight using fresh basil from my garden and fresh zucchini. Delicious! One of my new go to recipes. Thank you.
Will make this dish with the olives and perhaps freshen with a little lemon zest to finish. Hope the fam enjoys. Thanks JP
love your recipes!!
I love your show chief keep it coming I am learning a lot thanks
In these times, with yt and people like our beloved Chef, there is no excuse to cook bad.
I swear I could spend all day cooking with Chef. I learn good from him and his good is always awesome
Wonderful! And at this stage in our nation, we're fortunate to be able to afford chicken! Thank you so much for this marvelous recipe, Chef Jean Pierre! God bless!🙏💗
I can only afford chicken beak.
@@oyotundookubegwa520 Feet and beaks?
Mate this dish is a winner. So delicious and I can’t believe how easy and cheap it is to make. Made it was some rice aswell and it was beautiful. One of my favourites of yours!
Started watching this channel recently. I must say Chef Jean is very entertaining to watch and now my wife is also hooked. Cooked this dish yesterday and the family loves it. Easy to cook and taste great. Will be looking out for more videos. Keep them coming! Love it !!!
I eat so much chicken I'm expecting to wake up and find AN egg in my bed...this dish needs some apache fry bread with it!!...thank you chef! Another recipe for chicken can't go wrong...
Hahaha.... just one?