Chicken Gaston Gerard: Learn the history and make the dish | Famous French chicken recipe

[@LurifaxDK]

Im an old guy and never really was much of a cook. But your channel has opened my eyes to the chemestry of cooking, the use of different pots and pans and techniques that I never even thought of. I absolutely love that you not just run through the ingredients and recipe but also tells what and why you are doing something in that specific order etc. I've started to cook more since i found your channel and feel that I am getting better and more confident. Thank you for sharing your knowledge. :-)

[@LyndseyMacPherson]

He is really great at explaining processes without hubris, without airs, breaking down a recipe into achievable results for those of us who aren't French chefs. I have a wholly new passion for French recipes, now, so glad I stumbled onto this channel, too. 😋

[@shanepasha6501]

Late better than never. You seem to enjoy it, and nothing tops that. Life is good.

[@kirbyculp3449]

Are you Featureman?

[@dreadpirateroberts4052]

That’s exactly what I wanted to say!🙂

[@Ashot969]

You are marvelous! Thank you ☺️

[@phoebusapollo4677]

You are one of the very few cooks who stresses the heat/temperature at every stage. Thank you.

[@coreydelisle4342]

I made this tonight. It was devoured. It might be the best thing ever cooked in this house.

[@markgolding7556]

I have just made this. I ate a meal about 30 years ago in Wissant in the North of France and at the time I thought it was one of the best meals I had tasted. This is exactly the same. So simple to cook and the flavour is outstanding. Thank you for you channel.

[@mukaddasgopporova6360]

Im a stay at home mom and we watch ur videos every Thursday with my 1 y.o daughter. Every time I put ur video she smiles and giggles as if she knows u well and watches till the end😅 Thank u for this beautiful recipe, it's sooo delish and easy!

[@chuckz2934]

That’s so sweet. He’s like a French culinary version of Mr Rogers!

[@greg6107]

START..IN YOUNG SO ADORABLE, AND YOU PICKED A GREAT INSTRUCTOR.

[@mukaddasgopporova6360]

@La Puta Ama Im on Maternity leave now and I think thats not even your business whether Im employed or not. Keep ur advice for urself.

[@mukaddasgopporova6360]

@@greg6107 Definitely 👍

[@mukaddasgopporova6360]

@@chuckz2934 yeaaa! On point!

[@sarahcooper2115]

Do not skip this mans adds. He deserves every cent! Thank you for the lessons ❤

[@FrenchCookingAcademy]

👍🙂👨🏻‍🍳

[@sarahcooper2115]

@@FrenchCookingAcademy it's TRUE! Love from Canada. Xx

[@emanonfox1709]

My favorite Le Creuset dutch oven is over 60 years old, and I still use it 2-3 times a week. Nothing like it!

[@FrenchCookingAcademy]

yes they are great pans

[@philso7872]

@@FrenchCookingAcademy congratulations on the new home and especially the kitchen. Can this be cooked using a cast iron Dutch oven that does not have the enamel coating?

[@tombudzinski950]

These pots are so inexpensive when you consider you will use them constantly and they will outlive you. I would recommend a round one (better shape when using on a cooktop) and a white interior (easier to see what’s happening inside). Oval shape is better for roasting chicken. But any shape or color, you won’t be sorry.

[@emanonfox1709]

@@tombudzinski950 Definitely worth the investment! I do have a newer set of all white as well, which are wonderful, but nothing beats the old inherited oval flame.

[@kimdelosier4666]

Le Creuset cocottes and cockroaches are the only things that will survive the apocalypse

[@nawalaziz1740]

I like the fact that you use butter when cooking. I love butter.

[@boomchuckaboom]

I have learned so much about cooking because of your channel. Can you believe I used to sear meat, and then WASH that delcioiusness away? I've done that for years, the crime of ignorance. No more. Since I can't afford to eat out at a fancy French restaurant, I must learn these cullinarly skills and practices and sin no more!

[@RafaelFyen]

Great channel. Unpretentious, clear but not needlessly detailed, you've struck a great balance. Subscribed!

[@catheline51]

And no whiney bubblehead talking a mile a minute starting out "higuysthanksforjoiningmychannel", blah blah blah. Love this channel!

[@iammeuru624]

Thank you some much for all your recipes. So far I have made 5 of them and the flavors are harmonious balanced. Everyone wants seconds of every dish I have prepared.

[@seanmcerlean]

J'ai recenement commencer a vous suivre Stephane. Ça ma fait vraiment ouvrir les yeux au niveau du cuisine français car je suis un des milliers de ressortissants britannique installer içi en france. Merçi et je vous ai souscri.By the way your english is superb, felicitations.

[@violetaluna9525]

I love your videos I'm Mexican and I love to learn different recipes from all over the world your videos are one of my favorite. The window next to the stove is amazing it looks lovely

[@charleswise5570]

This would be perfect with a side of grilled asparagus and red potatoes! Once again, fantastic instruction!

[@samharper8293]

Yes Charles! Excellent combo.

[@johnreynolds5407]

Dijon is so beautiful.

[@Burevestnik9M730]

the wife said this is definite Plus and a keeper

[@theunicahijaph]

I just made this tonight and oh my goodness... not to toot my own horn, but it was exquisite (because of the recipe, of course). I'm so glad I rediscovered your channel! Since the pandemic started, I've been cooking for my family more and I've been pulling recipes from here the most because a lot of is surprisingly easy to make. And, literally every time I've made something from your channel, my family and I just go wide-eyed and sigh at how delicious everything is. Thank you so much! You are a godsend!

[@bobf5360]

I'm thinking of making this, but it seems like to me since you don't really give the skin a chance to be crispy, it might just be better to remove it before the last step (broiling), since it would come out somewhat soft and rubbery, which many people don't like (as opposed to nice crispy skin when its roasted or grilled). How was your experience?

[@theunicahijaph]

Looking back now, I didn't really pay much attention to texture of the skin. That being said, that detail might be something worth considering if it enhances the dish. Will pay more attention to that next time. The flavor, however, was honestly all I really cared about and I have no complaints with this dish at all 😋 Tweaks are personal too, I suppose :)

[@NC-qc7wd]

Not only is the chef good looking but I love how we can improve our cooking skills, it's a disg that you can eat alone like this, or potatoes but I would prefer rice and green peas to add more beauty! Thank you chef!

[@kristinwright6632]

I love the French concept of a "little bit" of butter. I totally agree. I love cream, paprika, and mustard. I will have to try this one soon. I agree with the need for an enameled cast iron braising pan. Mine is a Staub but as long as it is heavy, good quality with well fitting lid and the drip nibs on the inside of the lid you are good to go.

[@jasonreid611]

I like this dish...here’s why...yes, I love garlic; yes, I love onions; yes I like my herbs and bouquet garni...but sometimes moving away from those standards gets you to think about other flavour profiles and options. Will make it this weekend.

[@McLexiChannel]

What would you serve this alongside? I have a need for a side dish always, I noticed he usually eats the dish on its own.

[@jasonreid611]

Just a side salad mustard/vinaigrette...and a crisp riesling.

[@danielthomas1894]

Stephane, made this for today's Sunday dinner along with sides of steamed brussel sprouts and roasted onions and fennel with thyme. It was a huge hit, loved the flavors! Thank you for sharing your talent, cooking and recipes with us!!

[@cyn4476]

I have a few Le Creuset items, they are worth every penny. They last forever and require very little care to keep them looking great. Either stovetop or in the oven, they are wonderful to cook with. I love the new kitchen, beautifully done.

[@nickbogush9553]

My mother used to make a similar dish and her maternal grandfather was a Gerard from that area of France. I love the dish and so glad that I found your channel and subscribed. Thank you

[@willperry7173]

I made this last night - it's delicious. Thank you. It reminds me of an old British dish called Welsh rarebit. Beer, Cheddar and English mustard powder made into a sauce poured over toast and grilled. Chicken Gaston Gerard is Welsh Rarebit on steroids.

[@WhiteCleats]

Funny, I was thinking the same thing! But in truth French and English cooking have far more in common than non-cooks realize. They are channel mates after all.

[@JS-gk9et]

I think the need for a high quality chicken can’t be overstated for a braising like this. I’ll have to try more trimming as you did, for a better pan fit and appearance. Looks perfect, and I’m jealous of the stovetop (and the nice window backdrop).

[@seanbryant2848]

There is not one enameled cast iron pan that can perform anything like Le Creuset. People say "oh, it's so expensive!" ... it is, and for a reason. They last, with the right care, and as for care, it is minimal. Some of my pans are nearly sixty years old, and they are just as beautiful today as they were when new. They are heirlooms that I will pass down, and they will keep on performing.

[@magdakaniewski]

Made this dish today. Great reception by my family. Its a winner. Thank you.

[@sarahb2623]

Love cheese, love fondu, love paprika, love chicken, love wine, love mustard, so this is a lovely dish for my family and me! I was raised with onion, garlic and aromatics in almost every dish and I have recently discovered the combination of paprika and thyme, instead. It's a lovely change. Thanks so much for this recipe, I'll prepare it next week!

[@barrycarrigan5584]

Just followed this recipe and cooked it for my family , Amazing such a fantastic dish ! new family favorite . 10/10.

[@1966fernand]

Salut Chef, je sors à l'instant de table avec votre fameux poulet à la Gaston Gérard. Voici plus de 15 ans que je cherche la bonne recette en vain. Mais la vôtre et So Great. Thank you very much.

[@markthecook2894]

I found this channel by accident. Watching the carcass being used was great. In too many cooking videos the carcass is non existent. This was the way I was trained 45 years ago.

[@khaelamensha3624]

yes, nothing is wasted in cooking!

[@JonniePolyester]

That was a fantastic Christmas lunch - nephew & niece both late teens declared it best ever! ( and probably both delighted, like the chef not to have to eat turkey!) .... Dijon mustard is essential but I used Manchego and vintage cheddar... taste was perfect added chicken stock to extend the sauce then slightly thickened. A really excellent result🤗👌👍

[@MaZEEZaM]

Dijon mustard is easy for me to get, I like your inclusion of chicken stock. What did you serve it with? I was thinking various options, you could dice up the chicken and serve it with pasta as a pasta sauce, with mashed potatoes and broccoli, or with basmati rice.

[@martinsalmon8444]

Cooked this tonight. Honestly one of the best things I’ve eaten. Delicious!

[@ricado372]

Wow, it's so good. Highly recommended making this, the sauce is so good, I think there's a couple of calories in it 🤣. I served it to my French family who had never heard of it before. Served with homemade talliatelle and chanterelle mushrooms.

[@FrenchCookingAcademy]

that must have been a a surprise well done on making the recipe 👍👨🏻‍🍳

[@emmgeevideo]

Congratulations on your new kitchen studio! I just upgraded my kitchen appliances and it has made so much difference. I totally agree that enameled cast iron is a must. You can spend a little or a lot, but nothing replaces the dense quality of cast iron to create an excellent result.

[@jimdavidson3345]

This looks like a spectacular dish! I am so looking forward to preparing for my family. Stephane, you are the best at you do for many reasons- your joyful presence is foremost! Patricia.

[@clairjunior5291]

I love your open and bright kitchen.

[@EllieCDGTLV]

Fabuleux. Authentic. The real deal. J'adore. Good job!

[@25cloud]

Thank you for sharing! You are a delight! I’ve recently wanted to step out of the usual cooking styles (American,Mexican,Italian) because I just got bored and wanted new flavors! I look forward to seeing you and your recipes, and trying them out! Thank you!

[@tombudzinski950]

Great recipe. (Always grate the cheese yourself. Packaged grated cheese usually has been treated not to clump so it doesn’t melt when making a sauce. I learned that the hard way.)

[@richardhall398]

Smiled all the way through this. Thank you, excellent in all ways.

[@chuckz2934]

Great new kitchen Stephan, well deserved and congratulations. toutes nos félicitations

[@karl1949]

Can't wait to try, I love the simplicity! ...rapidement sur le marché

[@MT-kb8df]

The sauce was fantastic. We love the crispy chicken that came out of the oven with the Dijon mustard cream sauce.

[@nadezdanadezdovna9652]

I cooked this for tea tonight, very simple and comforting dish ideal withi crusty bread and salad. In the beginning I worried about process, how I manage it but it was easy than in the video.... nothing left in the plate 😄😉 Thank you very much for recipe.

[@khaelamensha3624]

Iron cast pot is not optional if you want to do french cooking, it is so usefull !

[@charliesimpson2974]

Glad for the new mic. I always had to crank up the volume with your older vids, but not anymore.

[@FrenchCookingAcademy]

someone says it lack a bit of clarity I may to play around with the microphone settings

[@cyn4476]

@@FrenchCookingAcademy I think the sound is perfect. I used to have to turn your sound way up too. This is so much better! No complaints here.

[@katrinnappe3233]

Love cheese!!! This looks so so good. Tks for this delicious recipe. Beautiful stove and kitchen.

[@FrenchCookingAcademy]

Thanks so much! its great to have more space

[@wekiloo]

I Love your channel!! Your explanations and recipes are so wonderful (and yummy) and it’s easy to follow you because what you are saying makes sense. Plus, I’m in love with your kitchen. It’s magnificent! Congratulations!

[@steveee2511]

just made these for second time today so yummi i used a mix of gruyere and raclette shreded chesse

[@Justme77400]

This looks so delicious. I want to make it ASAP.

[@TheMusashisan]

sir, your videos make me seem like a professional. thank you!

[@dhyanmukta]

I've made this several times. It's another level

[@filmaadin]

This was easy to prepare and astonishing delicious. Thanks for sharing 🙏

[@rosselliot8971]

Stephane, I'd like to see a regular series where you discuss various French cooking terms which will give us good pronunciation.

[@rogertrinity]

Made this dish and my family love it. Thank you very much

[@dwaynehendricks7842]

I always want to hear about the history of a dish. That gives it a starting point.

[@holbrook134]

Beautiful dish and the sauce with bread Wanted to cry

[@chrisspencer5042]

An enameled cast iron Dutch or French oven is an essential kitchen implement.

[@the_good_citizen]

Is enamel okay to eat?

[@jon-snow-GOT]

@@the_good_citizen yes it's strengthens your teeth

[@JBugz777]

This is really french.. J'adore!

[@cyn4476]

I made this tonight and omg, it was so delicious! We are only able to find gruyere here. It did not melt as easily as I know that comte would have. But the flavor was so good! We put the sauce over rice and cauliflower. Excellent! 👍

[@OneEyeGoating]

OMG, that looks so good, and not to difficult to make. Great instructions 👍

[@DavidAbraham504]

Your reaction when you try your dishes by the end makes at least 50% of the video. A good chef most try the dishes they cook on camera so we the viewers can see and ear the reaction. A perfectly executed dish will show in that reaction. Needles to say, your dishes look and I’m sure they taste increíble all the time.

[@annbrown4110]

Wonderful recipe, thank you! I have a 7 qt. Le Creuset dutch oven, and a 5 qt. knock-off that I got on Amazon for $59. Love them both, do not see any difference.

[@kimdelosier4666]

I have a huge old Staub and a 3 qt knock-off from Cost Plus World Market. I use the smaller one 90% of the time w/no perceptible difference... the 80 yr old Staub sure looks impressive sitting on my counter though...

[@marcvillet7543]

Très amusant de suivre un cours de recette française en anglais. Dès que le confinement est terminé je vais faire cette délicieuse recette à mes invités ! Merci !

[@IndigoHazelnut]

Made this.. it’s so so delicious. Highly recommended. Thank you for sharing this recipe

[@scottmeidell4662]

Stephane... thank you very much for featuring this recipe. I was immediately intrigued and, within hours, acquired the ingredients and followed your guidance. The process was easy and the results were fantastic. I could only find gruyere, but I could not have imagined the complex but balanced combination of the paprika, funky cheese and wine without aromatics. This is an amazing dish of accidental origin that is a gift to us all. Thanks for making it accessible and easy!

[@macanoodough]

You can buy a Lodge for a lot cheaper than a Le Creuset. I've been beating the crap out of mine for a year now and it is every bit as good.

[@Marcburg21]

Much prefer my lodge pans to le Creuset & Staub. Last forever.

[@vilmarecek578]

I love your show! I also love cooking, and must say, you would inspire even the most uninterested person to cook!!!❤

[@farcyde8057]

Super Video! Ich habe für 5,00 € Applaus gesendet. 👏👏

[@notslickgaming6015]

I made this. It came out absolutely succulent and delicious. Thank you for your inspiration and guidance.

[@belabotum876]

I make the boef ragout all the time too and it’s divine!!

[@aretools]

I made this tonight and it was fabulous. Thankyou.

[@neliborba101]

I think that European chickens taste better. Once, in Azores, I bought this chicken and cooked it, used a little of salt and red pepper, but the result was excellent. I noticed that the Azorean potatoes had a different taste too, more earthy. Thank you for the good recipes and culinary knowledge. That is a beautiful meaty bird.

[@olintaft3917]

Just made this for the family. A pleasure to cook and eat. Thanks so much!

[@charlesotieno4120]

Wow!!! The dish looks tantalizing and appealing,,,I really love channel.

[@ianpfremont]

Excellent. J'ai regardé hier, je l'ai préparé cet après-midi. Belle surprise !

[@davexstuntman]

That looks absolutely delicious, thanks for the video. 👍👍

[@homemaderecipesfromjuna2982]

I learning very interesting receptions from you. Thank you so much ☺️

[@Nandini2]

What a fantastic dish! Thank you for the recipe.

[@greg6107]

Such beautiful colors this is a great video.

[@hansstromberg5330]

Dspite being rather ancient - at 75 - I oftentimes have a go at cooking. The other day I came across a nice chicken, so I thougt I had better try. A cooking pan at 200 euros seemed a bit steep, so I used my old one (20 euros ten years ago). Comté cheese at 35 euros per kilo, seemed a bit on the expensive side, so I used a local, Swedish cheese instead, costing me eight euros per kilogram. I was not entirely satisfied by the result, but my guest said that what she was served was among the tastiest dinner she had ever eaten (flattering of course). But for a first try!!! Hans Strömberg, Stockholm, Sweden

[@franksound6922]

Your links in the description are great. Makes it so easy to improve ones kitchen set and cooking skills 👌🏻🙂

[@gatamadriz]

Will be trying this. I am a fan of fondue and chicken in wine sauce.

[@petersmailes9865]

Tried this today, it was superb. Merci!

[@robertsearles9837]

Congratulations on the upgrades in your kitchen and channel. Much better for everyone. I made this recipe tonight. Only 2.5 hours and delicious. Ran out of sauce for the leftovers (just 2 of us) but will try a stock reduction with some paprika tomorrow. Thank you!

[@IslenoGutierrez]

I love this channel. I’m addicted to French food now... C’est si bon!

[@mondoenterprises6710]

Less may be more with mustard. I overdid the mustard in a different mustard cream sauce and it was too much, overpowers everything. Great vid. I will try this dish. Looks delish.

[@Schecter1989]

I find chicken to be quite boring (unless it's smoked over charcoal), so I swapped it for a rabbit, and it was delicious; definitely keeping this recipe in my back pocket. Stéphane, I would love to see you tackle the Paté Pantin next!

[@scattcat]

Whaou Bonhomme, tu as vraiment la classe ! J'avais repéré une recette plus simple mais c'est la tienne que je vais essayer... Dés demain midi !... 😉 Gaston n'a qu'à bien se tenir !...

[@jerrybot3000]

I like how he said "a nudge of butter" and then put 1/5 of a brick of butter. :D

[@godloveskaren]

I lived in France for a year and that's just what they say, "noix de beurre". "Noix" translates to 'nut' or 'walnut'. This is the typical amount used, about the size of a nut, or walnut. We can choose to use more or less if we want to. 😉

[@aecreus_1791]

@@godloveskaren As Marco Pierre White says..."It is your choice really..."

[@marcuscicero9587]

I really might want to try this sauce. looks quite flavorful

[@rupertpisspins]

Thanks so much for this recipe, it was absolutely delicious

[@knoxx187]

I only had thighs so I used onion on the bottom and omg this was the best chicken I've ever had! I'd salt the chicken overnight and use more cheese

[@natiaturashvili4786]

Love your cooking and your French accent ❤️

[@JahnkeML]

Hello, Stephane. I was thinking about the process of making the sauce. The cheese hardens and melts several times due to the addition of room temperature liquids. I wonder if this process of melting/hardening adds something to the dish or is just incidental. Have you ever tried adding cheese at the end only, avoiding eventual risk of it scorching to the bottom and making the construction of the sauce less prone to error and attention demanding? Congrats for always keeping good quality content!

[@originalhgc]

This is what I was thinking about. I was very nervous watching the cheese clumping and unclumping again. What if it just breaks and stays clumpy? How does that not happen? There is no starch in the dish to help keep it intact.

[@amsb4dafunk406]

He can get away with it Because That Le Creuset retains heat very well But You are right, it is best practice to add the cheese last.

[@khaelamensha3624]

This is why the iron cast pot is not an option, at the bottom of the lid, there are little bumps that make the water vapor go back liquid and it pours on the meat during the cooking. So when you chicken is done, it is very tender. When you broil it, the chicken is in the sauce so apart the crusty part above, the rest is still in liquid and so stay tender!

[@briantaulbee5744]

The general consensus in the cooking world is that cheese should NOT be melted over high heat; this tends to make it clump up. It should be added at the end over no or low heat, in small batches, stirred constantly. I've also read that adding the cheese after you add the cream helps it dissolve into the sauce more easily.

[@nadezdanadezdovna9652]

This what I will cook for tonight. Thank you for sharing this amazing recipe.

[@shirley0151]

This looks amazing ! Thank you for sharing .

[@martiningram2373]

Love your new stove..........your cooking is absolutely fantastic. I have cooked lots of your recipes and they were all a success ❤️❤️

[@johnjperricone7856]

You are a star. Love finding this channel.