Chicken Forestière | Rustic French Recipe.

[@Kodakcompactdisc]

Nice 👍🏾

[@foodfrommarz]

Wow that looks incredible . Ive filmed a version of your recipe for my channel (didn't think it was called forestier) but never thought about adding taragon. I'll test that one out

[@bentereekers9808]

I subscribed because I love the way you show the video. No talking, easy music, very relaxed 😊👌 And the recipe in the description box 🫶

[@ThreeFriendsCook]

Thanks for the lovely feedback and subscribing!

[@bentereekers9808]

@ThreeFriendsCook greeting from the Netherlands 👋

[@ThreeFriendsCook]

@@bentereekers9808 G'day from Australia

[@Jackyjohn149]

Love this vlog., my birthday is on the 21st, would to get a shout out ..

[@EdelweisSusie]

Can’t really see the point of frying the chicken pieces first - would be just as easy to put a bit of oil on the skin and roast them on the oven tray whilst you’re making the sauce. Looks lovely though.

[@ThreeFriendsCook]

you could roast in the oven while doing the sauce. I fry the chicken pieces first for two reasons 1. It helps to crisp the skin 2. It helps to layer the chicken flavour into the sauce, creating a greater depth of flavour. Traditional recipes call for an initial fry, then to put the chicken into the sauce cover and cook for about half an hour. I don't like soggy chicken skin though so I prefer to fry then bake. By all means do what make sense to you though! That's the beauty about recipes they change and adjust as different people cook them! Thanks for following xx