Classic Chicken Florentine

[@mickdisco1]

Having a look back at some of Daddy Jack's recipe's 😊 he was a great chief indeed! Also a great family man as some of he's videos show! Hope his family are doing well and realise how loved he was all over the world!! ✌️🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@hoss-lk4bg]

thx chief

[@smallsmalls3889]

Never in a million years was he a Chef.

[@charger19691]

Thank you Jack and your people for making great cooking videos and teaching us so many different great recipes! God bless you all and I hope the new Daddy Jack's is a huge success in 2015 and beyond!

[@alexlogan202]

God bless all

[@krioni86sa]

RIP

[@nitinnimgaonkar5306]

I love this guy. Really embodies the visceral pleasure of cooking in the most wholesome way

[@kylemain4314]

Really miss this man!

[@Dcaloosa]

Jack, you are a REAL cook. a TRUE CREATOR. I LOVE your style, and you instincts are SPOT ON.

[@dancichy1]

Thanks Jack! I’ve got a pounded out piece of chicken in the fridge needing a home. I think I’ll pick up some spinach and provi on the way home and give this a try for lunch today. The wife and I have been enjoying your videos and cooked up your chicken tarragon on our anniversary. Was a good time together in the kitchen and easy to make. Your kitchen (cooking with friends) takes me back to days gone by coming up in the back of a small family-owned Italian Restaurant in Langhorne, PA. Thanks for the memories! All our best to you and yours in the New Year. We’ll continue to spread the word about your videos. Dan C. Denver, CO

[@braincandee4080]

need to have shirts made that say "a little more butter!"

[@shadowblue746]

Thanks Jack. Hi from Ireland I love your style of cooking.

[@garethbuckeridge6910]

Watching your various vlogs from here in the UK and they are fantastic. Thank you Jack and keep them coming.

[@NeilGastonguay]

While I am glad that Daddy Jack is home forever, I wish I had been to his restaurant. What great cooking.

[@WilsonEatsASMR]

I love to watch him cook!

[@rbubbarayp4021]

I was born and raised in RI till now in the south .. and man do I miss that New England Italian cooking .. I am a cook by prof myself but there is one chicken dish I can get close .. but not as good as the old timers back home . They were Vets from WW2 and they use to run halls called VFW Posts , they would hold weddings etc there . and also cooked for the public . they also owned soup and sauce take out places and of course Italian Restaurants , like twin Oaks and Angelo's on the Hill.. Emeril started his career at one place in this area called Venus Demiallo . We use to call the dish wedding chicken or wine chicken . If you went to a Italian Wedding this was usually one of the dishes with pasta etc with the small roasted potatoes , or family party's . And I would love to see a video of someone that can make this .It might have a actual name , but thats all I ever heard it called. It was leg quarters with the thigh.. bone in and with the skin .I think it was marinated in oils and wines etc and maybe lemon juice with all seasonings .. then baked or roasted with a butter wine garlic main flavor . and the skin would have a lite golden crisp to it , but not like floured chicken , man it was just so perfect , falling off the bone tender , packed with flavor and a nice skin color . I would really enjoy seeing a video or recipe of this .. But haven't found one on Goggle or You tube . guess the old timers is cooking in a better place now ..

[@LS-gv7pn]

Check out Lidia Bastionich sic, chicken thighs & potatoes recipe, it may be what you're looking for.

[@markigomez]

Love your cooking chef, beautiful food always

[@WonderDean]

Jack, this recipe came out really great! I also put in the basil leaves and the mushrooms. Thanks for sharing.

[@marijane8665]

I watched both of your chicken Florentine recipes and made it for dinner tonight. Delicious! So easy and so quick. I mostly used the original recipe that wilted the spinach with olive oil and garlic and topped the chicken along with cheese under the broiler. It was so good... The hardest part for me is getting the timing right for the whole dinner. I served buttered Brussels sprouts with it and have trouble keeping it all hot and plated at the same time. I love the way you handle multiple tasks at the same time!

[@rommelechauri3901]

Fantastic Recipe! Thank you!

[@jillglespen4392]

Daddy Jack ~ LOVE your Videos & your Recipes ~ can't wait to try out this Chicken Florentine ~ it looks fantastic!!!! Northern Jersey Girl relocated to Florida many years ago ~ but looking forward to grabbing my friends and coming to visit when I'm up north visiting :) God Bless You and your Family!!!!

[@jungastein3952]

Just heard about the passing of Mr Chaplin I'm sorry to hear about that. I love these videos. The directness. The real feel the kitchen. Keep these circulating.

[@TessCooks4u]

Daddy Jack, Well done recipe and well said! Merry Christmas and Happy New Year. :)

[@bighouse6120]

Nice flavor addition with that skillet harvest Jack.yep

[@fornermarc4993]

Yeahhhhhhh !!! 🤩miam miam 😋 merci pour la vidéo jack... bonjour de France 🇫🇷

[@janetbeans6472]

Awesome!

[@IFIXCASTLES]

Looks delish. Nice new place! Good luck and God Bless....

[@timivers8823]

Making this again, on rotation. My wife loves it! Miss ya Daddy Jack.

[@reg5381]

Great recipe and makes it easy to try and make.

[@JeffChapa]

RIP Daddy Jack

[@DannyPodesta]

I am making that next, looks nice Jack. Love your style.

[@merlelove1795]

You were the BEST

[@ejazqamar..]

I love your recipes big man

[@dhooter]

God damn I love when a Jack video pops up on my KZbin. Love watching that guy cut vegetables lol. It's like watching a sewing machine

[@RivetGardener]

Good Grief that looked fantastic and I am sure it tasted even better! I subbed, looking forward to watching more of your cooking, chef!

[@ayannamoore5437]

Trying this tonight!! You have all the great recipes for chicken breast!! I used to hate dry chicken breast, but now they are my favorite!! Thanks!! Just got yourself a new "Subbie" here!! 👍🏼

[@WalterHolokai]

I missed this one but I've got it now. When people ask me, "Where did you learn to cook like that?" I always say, Daddy Jack Chaplin, New London, CT.

[@MrWhatdoyaknow]

Daddy Jack try this: 3 Peppers (Red, Yellow and Orange), Mushrooms, and 2 Yellow sweet onions. Fry until fully cooked in Olive Oil. Cook up whole shrimp and add to Peppers, mushrooms and onions over rice. This was my Italian grandfathers favorite. Takes about 20 minutes from start to finish.

[@donnabrown1679]

Good Bob you are going to get to eat before he gives it all away, he is just so generous and loves to share with others.

[@JohnJohnson-bo5sv]

great technique , glad your feeding that skinny guy..

[@realestategomez]

Winner, Winner Chicken Diner 👍🏼

[@stephenroman9015]

Nice, thank you Mr. Jack

[@kornelmoleda]

Much Better watching experience, when he’s at professional kitchen, reminds me my working days when I was in hotel’s

[@NorthEastReleafLLC]

I usually make it different I add Heavy cream the spinach and a bit of stewed tomatoes and mushrooms then melt the cheese in last and put over pasta

[@gogetthegoose1]

As a heavy man ... I need a fan like him

[@jameskaplan8244]

Ur the best , thank u much for these videos !!!

[@edgonzalez4358]

i've learned a lot from you . thank you and I will keep watching. Ed Gonzalez , Blooming Grove, n.y.

[@joedugas9462]

need to see a good old fashioned gumbo!..love to see it!

[@kingjayapala]

You know what's funny. When I was in Florence two years ago, I asked a someone, "where can I find your best plate of chicken Florentine?" She asked me, "What's chicken Florentine? There's no such dish. People in this region of Italy only eat steak." I asked two more people just to be sure and they all said the same thing.

[@muffy8917]

Food safety is out the window.

[@asha_86]

Looks beautiful..

[@Steveorino123]

I bet the gas bill is pretty high there. Those big burners with the inside and outside ports and the huge high flames gotta be spinnin’ the dial on that gas meter. Throw in that gas fired pizza oven and shazaam, the gas bill might be higher than the rent. It looks more like Vulcan’s forge than a kitchen. Daddy Jack knew how to crank out some quality food. 🥳

[@kianafelix1122]

Love this video!

[@psyop6942]

Legend

[@chuckmack7966]

RIP Jack, you were the best!!

[@gladheateherfruehauf4230]

Does adding butter give you the browning or stop oil from burning or just for flavor?

[@chaplinsrestaurant]

The oil and butter combo stops it from burning so fast Glad. Good Holidays, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com

[@gladheateherfruehauf4230]

Thank you

[@williamstrob6]

Dinners in the skillet awesome idea

[@flexathillcrest1]

loved it. curious what you dipped the chicken in. I reset the video several times but could not hear it. I used a season milk bath but would love to find out what I was SUPPOSED to use. came out great

[@bksaun]

It was plain flour.

[@83devildog]

Man he uses a lot of butter in every dish he cooks

[@JimJB66]

Outstanding

[@craigjillson6050]

Love these videos

[@knine1652]

Let me introduce you to my little friends - E. Coli and Sal Monella.

[@brd400]

A little salmonella is good for your gut LOL builds up your resistance

[@marcelstevens1338]

my kids luv spinach n chicken so I'll be makin this soon....thanx bud

[@kevinpeterson6073]

Another super video....Thanks!

[@Neihdmai]

Just curious what brand skillets you use. I'm cooking with all-clad but I'd be interested to try one of those. Thanks!

[@thedrunkgriller1874]

vollrath, smart ass

[@timivers8823]

Making this tonight and thinking of you. RiP my friend.

[@JacK-qn4zh]

This looks so good! Gonna make this!!!!!!

[@scottrick90210]

glad your still living jack

[@Indianastones.]

Why use an extra pan for the spinach 🤔

[@shinew7185]

Hey there Daddy Jack.... I am absolutely lovin the recipes you share. I subbed to your channel when looking for a good/easy chicken fried steak recipe. I enjoy cooking anything from the simple to the complex.. but for every day life it's good to pull out some chicken from the fridge and be able to cook up something quickly and yet it tastes and looks like you slaved at the stove all day. I love those cooking fake outs.. LoL. This was delish! I didn't attempt the spatula chicken flip, maybe next time. ;-)

[@douglasames6495]

How many Restaurants do you own in New London? Is one a Pizzeria and the other a Restaurant?

[@chaplinsrestaurant]

Down to one now and we have a wood oven and a wood grill Douglas. I had a pizzeria back in Dallas.

[@MikeTheBarber63]

This looks amazing!

[@Landaux]

A real MASTERPIECE there Jack! Id do anything to travel 1500 miles from way down here in New Orleans to TRY IT! :D

[@jbutera6215]

I made this tonight. Thanks, Jack.

[@JerrySmith-ih9rd]

That’s it! Dinner tonight! Stay safe all.

[@ivyandroses4373]

Jacks a master at flipping food over in the pan. I try that and it ends up outside the pan

[@jzurko5772]

What temp is the broiler set at ??

[@thepolishredneck3941]

To Daddy Jack,,, R.I.P. my friend,, we'll see you around one day,,, 👍✌👍

[@alexramos622]

Cross contaminated the entire kitchen

[@mous-tef3569]

Thanks sir

[@sanjanaguha3554]

Brilliant

[@Red-Eagle]

Well at least we know the Chef eats good.

[@toddgermaine]

love the forgotcha bread comment

[@brunosbay7671]

To be the taste tester for Daddy Jack.

[@TheRealColtMaster]

Great stuff!

[@pacificorient]

Greetings from Asia! I served this to my family several days ago. It was a hit! I did add some sliced Swiss Brown mushrooms, plus some fresh Sweet basil leaves to the spinach. I’m not sure it will work, but I’ll try to post a photo from my flickr account: farm8.staticflickr.com/7504/16100198996_f91d6ace3f_o.jpg

[@chaplinsrestaurant]

pacificorient We got your photo. It's on our Daddy Jack's Facebook page. Thank you for your wonderful comment and photo.

[@tkoentertainment792]

What type of skillets do you recommend?

[@brd400]

The kind you cook in LOL

[@stephenyarnell1264]

Looks good!

[@dsciarrino3663]

Think you

[@wilfbentley6738]

Spinach begs for mushrooms. Just do it.

[@bradsmith921]

Love your work chef inspired me to the gills

[@hoss-lk4bg]

sure miss seeing that beefy little doll paula

[@drifter1dc]

As to wearing rubber gloves....they get dirty just like hands do. I see some issues but you can see that in every restaurant and every doctors office or surgical theater for that matter.

[@rojorampage9994]

Yummm

[@PatHaskell]

If my burners flames were that high everything would turn to ash in about 1 1/2 minutes.

[@ballakolbeck8196]

Maaaan, Jack for the number of chicken dishes you do, Col. Sanders might try to slap you with a lawsuit...keep em commin!!!!

[@DM-hw4cr]

BUTTER

[@mous-tef3569]

A honor of américain kitchen

[@alicesmith7913]

That's why they call you daddy Jack!

[@altmediasupervisor8185]

How does he not know about cross contamination and chicken. He is touching EVERYTHING with chicken hands

[@brd400]

Yeah it’s pretty freaking gross ..right LOL you’ll have the runs after eating there for sure.But I’m pretty sure this happens in 99% of restaurants we eat at LOL that’s why I like to cook at home anymore so I know what the fuck is going on

[@thepolishredneck3941]

Both of you are crazy,,, if you guys are worried about germs,,, you've been eating cross contamination food every time you buy groceries from any store,, you'll need to get off your ass and raise your own food if you don't want any cross contamination,,, LMAO

[@halbrenner8635]

@@thepolishredneck3941 They're not talking about germs, they're talking about salmonella. You're not supposed to touch raw chicken to everything and your hands with out disinfecting after. It can spread salmonella and give you food poisoning. Anyway though, Daddy Jack died this past year. RIP Jack. great man.

[@83devildog]

Yea he always does that. That whole kitchen is contaminated

[@Steveorino123]

So much bullshit with your pure hands. I’ll bet each one of you had all three injections of scamdemic poison shot into your arms. Chances are large that Jack passed from complications of being overweight, and not salmonella. You mean to tell me when you guys cook at home you disinfect your hands and everything you touch at each step while cooking? You must be some lousy chefs….take you 2 hours to do this for all the hand washing snd disinfecting you must do.

[@hsbrooks]

Okay, a long time past but WHAT? No garlic, no green onions?

[@brd400]

Yeah having no garlic is not one of the things I would recommend I want a ton of garlic and everything LOL

[@bluerue3200]

Poor Bob always eat last .

[@Brvnkaerv]

I had a shitty day at work. I am going to spend some money on some arm tattoos. Then I am going to trim my beard in the weird new fashion, and wear an old hat.

[@SIRROSLYNPARKS]

Turn Off The Mixer Josh .................................