Fine dining CRISPY SKIN CHICKEN recipe | Ratatouille Style

In today's video, I will show you my favorite chicken recipe with crispy skin chicken breast, zucchini, tomato puree, spinach, and red wine sauce. This is an easy but delicious fine dining recipe you can do at home for your friends and family.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
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#chickenrecipe #finedining #cookingathome

[@scottgodkin781]

Most underrated cooking channel on KZbin. Great recipe.

[@ChefMajk]

Haha, thanks for your support. I would say as well that channel is underrated but that is just a KZbin life I guess.

[@rsn9394]

Chef Majk is the most underrated and probably the most skilled chef out here. Feels like opening a gold mine. Seeing Michelin star cooking videos like this. they were always a mystery to me

[@ChefMajk]

Thanks for support ;)

[@duncanjames914]

That looks superb. Your red wine sauce is simple and elegant. Cutting the Nasturtium leaves with a cookie cutter is a great idea. Your plating is perfect. Thanks Chef.

[@Tarooo89]

Amazing channel, been searching for something like this for a long time! I like trying more advanced dishes but also eating healthy, and it's hard to find people who do both.

[@lorriflynn6525]

Looks stunning. I like that all of the ingredients are really easy to find. You are amazing!

[@MrHuntnfish]

Chef, Just made this recipe just ORESOME , "The Tomato Puree" was the greatest hit we now will use it on so many dishes.....🙂 48hrs ago cooked your "Best Asparagus Recipe" for lunch, all ingredients were from our own garden, keep doing what you do, take a top Michelin Star meal and teach us how, I will continue to try the recipes that you have dissected, many thanks to you, I still have not found the recipe content or cooking times for meals, does this mean that I have to make you richer to learn these secrets....🙂 Kindest Regards Beagles .........from New Zealand.

[@LuckyStories01]

He made a video about why there are no recipes, you should watch it and you will understand.

[@MrHuntnfish]

Yes, "I Now Understand" thank you Chef. Regards Beagles.

[@ChefVicCuisine]

Great chicken recipe Chef Majk! The skin looks incredible!

[@omarfaris5323]

Already adding the ingredients to the shopping list 👍

[@ChefMajk]

Have fun ;)

[@theresonlyone66]

Again, simple and very deliciously looking

[@Andy7050]

Onyo number first. Well done sir, amazing recipe!

[@esthernzuki7797]

Amazing, thanks for sharing your recipes

[@ChefMajk]

You are welcome ;)

[@balonius]

Thanks Chef, I will try this one for sure. Plate looks great and so simple really!

[@ChefMajk]

Good luck, have fun 🤞

[@0608jeffrey]

Looks soooo good! Gonna make this the next dish! Questions: How heat for the oven to cook the chicken and for how long? Thanks Chef!

[@surajshetty9820]

Really great recipe, tempted to know what this recipe would look like by adding roasted tomatoes and switching out the red wine with something white. P.S. Wish you all the best moving forward Chef Majk. Truly inspirational.

[@nickalasstewart1249]

Amazing cooking and you make it look super easy

[@MouchakTreasureFoods]

Super!!!! looks so mouthwatering and yummy👍❤️ . Thanks for sharing🌹.

[@AlNamrood554]

Love to see you make queneller,my dad alleays did it whit pike. I love pike,underated fish.

[@pepasbimbas9298]

Poprve vidim psa jist cuketu 😃 a krasny recept 🙂

[@welahlabs37]

Watching from philippines chef

[@billwatters4833]

Hi Chef, I once read Elizabeth David's description of how she cooked calves liver. I have tried to recreate it without a great deal of success, Thin slices of calves liver in a red wine and onion sauce. My question: what is your version of Fegato alla Venetiana?

[@jonathannagbe2226]

The recipe is great and the plating is perfect 👌 Please always watch your hands after feeding or touching your pet. Thank you my favorite Chef 🙏

[@jarodsmith9042]

Attempt 1. - mixed up a few steps added shallots to pan sauce, - Puree too runny, might be better after refrigeration - Chicken bought was skinless so it did not brown to the same level. - Zucchini chips were not crispy - over cooked zucchini quarters a tad they were a little too soft All these mistakes and it still tasted amazing. will continue to iterate on it until it's more like the one presented :D Thanks chef!

[@ChefMajk]

Good job, best is to learn from mistakes and by practice. Keep going

[@jarodsmith9042]

@@ChefMajk agreed! three attempts in each a little better. I think the part I am developing the most now is the pan sauce. I find it difficult to get it to the same level of polish as the one in your video. Im guessing it comes down to a balance of wine, stock, butter, and temperature control.

[@michaelscheffler6073]

Wow!!

[@ahsanraja690]

I think easy but looks good👌👌

[@kocurek77]

You finish the chicken in the oven. In what temperature? Thanks.

[@sugriv3405]

Thank you sir ❤️🔥🙏 Also or would love to know when you bake or cook chicken & zucchini or any other items what time does it take approximately sir .. 🙏

[@arsenalfans9353]

Looks nice well done 👍

[@myspecialchefali5024]

Chef I give you some advice before 1UR intro very good I like before intro thanks for sharing recipe

[@Patroness]

Beautiful!!

[@ChefMajk]

Thx ;)

[@ishakmokri8981]

Shrimp recipes plz

[@ChefMajk]

Good tip

[@ishakmokri8981]

@@ChefMajk 🙏

[@veronicakaur23]

It's a bit simple..lol.. maybe add some foraging with tweezers?

[@Aliyaskitchen786]

yummy

[@꼬마곰_치비쿠마]

well done chef

[@welahlabs37]

You are amazing 😍 I admire you a lot

[@ChefMajk]

Thanks for support ;)

[@sunshinesmile6409]

amazing👍👍✌✌❤❤😍😍

[@ChefMajk]

Thx ;)

[@jhovenarcebal0784]

Wow.. nice presentation.. but may i ask if what name or kind of leaf that you can place to your plating.. thank you.!

[@ChefMajk]

What do you asking for exactly? Herb on this plate is nasturtium leave

[@jhovenarcebal0784]

@@ChefMajk thank you so much Chef Majk.. i'm always watching to your channel.. more power.! Me from Philippines🇵🇭

[@jhovenarcebal0784]

@@ChefMajk thank you so much Chef Majk.. i'm always watching to your channel.. more power.! Me from Philippines🇵🇭

[@jackkilbride3983]

Last question! Do you add stock to your sauce?

[@ChefMajk]

Yes ofc

[@jackkilbride3983]

@@ChefMajk I cooked this dish earlier. I think I did ok but my puree was a little runny. Thanks for all the help!

[@gizmo9452]

What temperature is your oven, when you put your chicken?

[@ChefMajk]

180°C

[@LaurieKing0623]

Could you do a video about spices?

[@ChefMajk]

About what exactly?

[@LaurieKing0623]

@@ChefMajk like what r the best spices for chicken, pork, seafood, and beef? I use sage, thyme, and rosemary for poultry but besides pickling what can I use coriander seeds for? I want the maximum spice for my proteins.

[@LaurieKing0623]

@@ChefMajk also I have tried to bribe my pastrami but cooking in the oven has killed it when my spices r on point. So understand more about good spices is helpful since I love ur philosophy on recipes. I am navigating my own without a recipe.

[@DFL5575]

Did you serve the puree warm or cold?

[@emptybucket1988]

🐕 the quality inspector

[@ChefMajk]

☺

[@sam222232]

hello chef majk!, how to know when the chicken it's perfectly cooked?, by time, temp?

[@ChefMajk]

I just touch it

[@nimanima2662]

Is it main course or starter please chef.

[@ChefMajk]

Main

[@MrSzkukul]

Hi, what do you use to stabilize the tomato purée? Xantana?

[@ChefMajk]

Nothing, just vegetables

[@Aspect791]

Süpersiniz sosların tariflerini türkçe olarak verebilirsiniz

[@cdream4444]

Hello chef. Can you please inform me what type of salt you use? Is it ordinary iodized table salt or is it sea salt? Thank you

[@ChefMajk]

Most of the time it is a sea salt

[@cdream4444]

@@ChefMajk thank you for responding. Keep the great videos coming please 💪

[@prakashbodwade9594]

For how long did you keep Zucchini, Chicken, Zucchini in oven

[@ChefMajk]

Until they are cooked...there is never exact time

[@jackkilbride3983]

Is there anywhere that has all ingredients and amounts etc. Many thanks.

[@ChefMajk]

There is no place like that

[@jackkilbride3983]

@@ChefMajk no worries! Thank you

[@jackkilbride3983]

​@@ChefMajkwhat about on your patreon. Do you do it on there ?

[@ChefMajk]

@@jackkilbride3983 there are some bonus videos but not the measurements you looking for

[@jackkilbride3983]

@@ChefMajk thank you!

[@austinwehunt2379]

What was the flower put on top? Sorry, the accent, I can’t decipher.

[@ChefMajk]

nasturtium leaves

[@austinwehunt2379]

@@ChefMajk I asked my mom and that’s exactly what she said. She’s a bit of a botanist and knew right away when she looked at the leaves. 👍🏼 thanks! Love your content btw!

[@redbone7040]

😳😉👍💯

[@vilmasoyer877]

Very good!

[@valariotis]

Don’t feed your dog raw chicken mate

[@ChefMajk]

Why not?

[@jamesleuschner1288]

Dogs have been eating raw meat for centuries. They didn’t have canned dog food in Roman times. Bones that splinter is the issue possibly.

[@valariotis]

There is high risk of salmonella! It’s not a secret