I've been watching your channel since you first started , and I loved it so much ,I am not a professional cook, but I've been cooking for 40 yrs, at home I am from Europe too live in USA ,kept my family receipts that go back 4 generations, Croatia and Bosnia have not so much of French influence by history, but me and my husband are both home cooks that love French cuisine that go back for hundreds of years and it's just THE BEST . Thank you for this channel, each video is an experience and a new lesson ❤. THE ESCOFFIER is The One and your channel
@Getpojke8 ай бұрын
Thank you for differentiating between "Sucs" & "Fond". It's something that very few food channels/writers do. Sucs only become fond once they are deglazed from the bottom of the pan. Love this dish, simple yet so tasty. Brilliant served with petits pois à la française. Your mention of arrowroot sent my mind reeling back to childhood. If we had been ill as children our first food to aid recovery would be a light soup & if we kept that down some arrowroot pudding for afters. Though I keep arrowroot in the kitchen as a thickener I haven't made the pudding in decades; may treat myself when I get out of hospital tomorrow. Merci.
@stephensano91567 ай бұрын
From the fine diced shallots to the beautiful brown stock, this is a gorgeous execution and presentation!
@ritarodrigues99467 ай бұрын
Dear Chef Stephane. Blessings from Houston. Ty for teaching and sharing your talents - ♥️
@Mo_Ketchups7 ай бұрын
I love the knock of butter at the end of the sauce. I’ve done that for years just on instinct (which began by balancing the acidity of tomato paste/sauces). And, I love the way you babied the shallots & explained their different temperament from onions. Nice! 👌
@GloriaHoffmann-v5b5 ай бұрын
I made the chicken with Dijon mustard sauce yesterday, it was delicious, thank you. 😊
@Simplycomfortfood8 ай бұрын
Stephen, this is something I definitely want to make. I love the flavor of shallots. Chicken thighs are my favorites. So rich and moist. Love your channel.
@lisaboban8 ай бұрын
And that's my Valentine's Day dinner!
@malthus1018 ай бұрын
What time are you expecting me? 😸
@lisaboban8 ай бұрын
@@malthus101 I'll have to check with my husband!
@cristsan41718 ай бұрын
Asians prefer only Rice.
@nancybyrd22218 ай бұрын
Such a simple preparation but oh, so elegant! I am LOVING your new book! It's practical, filled with excellent recipes!
@johnreynolds54078 ай бұрын
Bravo. Excellent narration, execution and presentation.
@yahoo84858 ай бұрын
how could you not like this!!!!
@MrRufusjax5 ай бұрын
Wow, looks great! Probably tastes even better.
@emagrdovic79777 ай бұрын
Dear Stephane, I adore your recipes and your book. Every single recipe is so delicious 😋 and simple to make! Thank you for sharing ❤
@FrenchCookingAcademy7 ай бұрын
thanks and glad you like the book 🙂🙂
@dpicard62716 ай бұрын
Ahh Chef Stephane is amazing, he guided me through covid teaching his cooking methods without bullshit editorial instead going straight to what I came there for. There is not one wasted minute in his vids. He introduces us to Auguste Escoffier, from there the sky is the limit. Thank you Chef Stephane you are amazing!
@janetgerney20948 ай бұрын
Perfection! Thank you for sharing this easy and simple classic!
@coolerkin8 ай бұрын
WOW!!! this is what I've been missing... What a fantastic looking recipe
@TheMrTomkennedy8 ай бұрын
Thanks
@lissanne97698 ай бұрын
I love this sauce. I've made a version of this chicken, and it is sooo good. Every smackarel of it go into tummies, no leftover, ever. (I think I like this version better). Thank you fore the recipe and the 🐔🤎
@hiromikami8 ай бұрын
I love all the history and sometimes mythology that comes along with these recipes.
@kronamadness71198 ай бұрын
Cette recette ne pouvait pas mieux tomber :D J'adore le concept avec un peu d'histoire mais encore plus l'attention particulière sur le coté éducationnel et le plaisir de le faire, j'ai vraiment cette vibe des vieilles recettes traditionnelles qu'on avaient à la TV pour ravir toute la famille mais refaite avec des moyens actuels 😄
@chili15938 ай бұрын
Looks wonderful.
@krizzg625Ай бұрын
Thank you for this recipe.
@946brandon8 ай бұрын
As usual, super informative! Now I understand what I have been doing wrong for so long. Thank you for it's all in the technique for perfection which you teach so well.
@andyshacks78128 ай бұрын
I’m definitely going to make that sauce - looks delicious!
@markbeck83848 ай бұрын
I'm a simple cook; I go to restaurants if I want something complex. This is just perfect. One thing: you have convinced me to make homemade stock and have it around, which I never thought I would bother with.
@TDT01888 ай бұрын
homemade stock + silicone ice cube tray = easy grab and go portioning for single portions
@lissanne97698 ай бұрын
@@TDT0188 I do that. Best way to keep stock.
@sallycastillo21634 ай бұрын
Why does my stock taste like beef water no matter what I do?
@johnsmith-gk4td3 ай бұрын
@@sallycastillo2163 Just guessing, either not reduced enough, more stock material needed, or low sodium ?
@owenmccord50782 ай бұрын
We always buy whole chickens. Raw bones go in one freezer bag; cooked in another until ready to boil.
@ericcutler54638 ай бұрын
Thank you very much! I can’t wait to try this. When will you be getting 1 million subscribers?
@ginangan88923 ай бұрын
Well done and simple thanks
@chili15938 ай бұрын
Thanks!
@mariannenielsen4258 ай бұрын
Hi I just bougt your cookbook for my birthday. I cant wait to get it. Thank you
@catherinefreure70838 ай бұрын
Thanks for the lesson/recipe!!❤
@nicoles58528 ай бұрын
Will try this!
@mimoochodom26848 ай бұрын
Now I know what to cook myself for Valentine's. 👍
@maricacullingham47858 ай бұрын
Superb!
@amethyssimplelivinginphi8 ай бұрын
Deliciously prepared meal, nutritiously healthy too. Going to try it this Vday!!!
@sarahhortkorn19867 ай бұрын
That looks so delicious! I'll be in Paris next month and I hope that I'll have the chance to taste this one there the original way like you did 😍
@JonniePolyester4 ай бұрын
Superb thanks for more wonderful tips
@Williegillan6 ай бұрын
Loving these videos. Just came across your page . Keep them coming thank you
@colinhathaway94938 ай бұрын
Looks a great sauce. Wanna give it a try
@cyberpisces3698 ай бұрын
Looks delicious 😋
@Marrio497 ай бұрын
Excellent cooking video and channel. I love fine cooking made by fine chefs like this young man. So many cooking videos out there that are produced by amateur home cooks that cook what I call sophisticated garbage at best and not worth the time watching. Many people don’t know what fine food is to begin with anyway and it is those very people who watch such videos. I have always admired professionals in all fields and trades. I also choose the highest quality of whatever I buy whether it’s cookware or tools for my shop within my budget. I am an Italian cook and woodworker that appreciates the finer things in life. Bon Appetit
@jimdavidson33458 ай бұрын
Pretty fancy stuff. I will be able to impress my guests without a lot of effort or time. Merci!
@JusticeReigns8 ай бұрын
merci ça a l’air délicieux! (I hope that's right!)
@kronamadness71198 ай бұрын
Perfect :)
@haanimely9818 ай бұрын
Looks great!❤
@owenmccord50782 ай бұрын
This is how I cook for the young nephews who aren’t ready for more complex dishes. Relatively quick and delicious for all ages, though.
@sandi42158 ай бұрын
I love this channel ❤
@terryhughes73494 ай бұрын
Looks tasty
@visionandvoice28198 ай бұрын
Excellent
@robb2biago8 ай бұрын
Well that’s exciting. I always have those ingredients. Except white wine, but that’s easy enough to buy. Thanks! I wonder if you can keep the extra sauce in the fridge for a few days, in a jar?
@pequeuxdarleux14808 ай бұрын
You're right: "Bercy" is in the "quartier des vins de France" (south/east of Paris) "French wines district". Bon appétit à toutes et à tous.
@giselo668 ай бұрын
I love it!!!!!!!!
@barrytopp48438 ай бұрын
Recently watched a Jacques Pepin video on cooking large chicken thigh joints,he lifted the knuckle end bone out of the thigh meat prior to pan braising reckons they cook better…..any thoughts
@Mo_Ketchups7 ай бұрын
Stephane, have you created a free-trial window for your Academy? I _strongly_ believe this will help membership growth (& count ME in as one likely to sample and stay). Perhaps you could advertise a short trial package with a discount-code incentive (the old “for a limited time” chestnut). 🤔🤷♂️ 😄 I’m betting many here are very tempted! 🤟✌️
@magicworldbyjorg8 ай бұрын
,,a cool video keep up the great content.. Thank you…
@dimphinapereira15028 ай бұрын
Lovely
@BillSikes.8 ай бұрын
Impeccable 😋
@annunacky44638 ай бұрын
Thanks for the shallot advice. I’ve burned them a few times…this looks great. I’ll be doing this one very soon. I may have to debone and clean up one of those thighs for the wife. She doesn’t know chicken has bones haha.
@gregorytoddsmith97448 ай бұрын
Oui
@BobTheBoss18 ай бұрын
Fantastic
@petedivine5 ай бұрын
This is my favorite way to cook chicken...at least for the moment.
@coldsteel7658 ай бұрын
I want that Mauviel pan 🥺
@aaryesdee8 ай бұрын
Can we use vermouth instead of white wine?
@sallycastillo21633 ай бұрын
What pan do you use that browns so evenly?
@heavenlymilano8 ай бұрын
What can I use instead of wine?
@avisitorhere8 ай бұрын
I add apple cider vinegar towards the end. It has a great flavor with chicken and pork.
@doctor782128 ай бұрын
Excellent idea. Have you tried calvados instead?
@avisitorhere8 ай бұрын
I have not but I see the appeal of it. I just use white wine, apple cider vinegar, roasted garlic, salt and pepper. Thanks for the tip. @@doctor78212
@sherrysnyder41954 ай бұрын
Do you have a link to your chicken stock?
@ydhorowitz8 ай бұрын
can this wonderful recipe be made without the butter (not exactly kosher) ?
@aaaaaaxaaaaaa23 күн бұрын
shmaltz or vegan butter (miyokos brand)
@brianeaton37346 ай бұрын
I love sautéed calves liver a La Bercy…
@TheJackeeeo7 ай бұрын
Is there a recipe of this online?
@frandoyle56088 ай бұрын
Where is the print recepie on your new website?
@sallycastillo21633 ай бұрын
Where can we get veal stock?
@rheffner38 ай бұрын
The stock you use is not available to most of us. I hope that using a store bought stock still works.
@TDT01888 ай бұрын
technique baby!
@Nightsever19888 ай бұрын
Arrowroot as a thickener? I never knew
@chongseitmooi25934 ай бұрын
Ooo gosh please don't make me go hungry
@bonitas.71068 ай бұрын
Maybe a touch of heavy cream and cognac!❤
@22304abc8 ай бұрын
Saturday dinner
@lawrencetaylor41017 ай бұрын
I will wear a bib the next time I watch one of your videos so I don't have to change my shirt.
@pandoraeeris78608 ай бұрын
Have mercy, it's chicken a la bercy!
@Raul281538 ай бұрын
the white color of tapioca is a disadvantage? Then why not dry fry some flour to a dark color and use that or use some of the chicken fat to make a roux and darken that? Why the tapioca flour when those other inhere? "Le suks de cuisson" Am I correct: it's not "fonds de cuisine" but rather fonds de cuisine is made from le suks de cuisson??
@djm902108 ай бұрын
French people lurrrrrrrve chicken!
@acaciomadeira51472 ай бұрын
You need to cook out the starch for 10 minutes or your sauce will still have starch flavour
@lovechangesus6 ай бұрын
That looks similar to Gordon Ramsey's kitchen
@coldsteel7658 ай бұрын
🫡🍽️
@evelynsoriano45715 ай бұрын
Why did you not cover your chicken while cooking?
@mrsnulch3 ай бұрын
2 reasons I would guess. 1 it can trap moisture inside which can soften the browning of the chicken and make it less “crisp”. And 2, it prevents the sauce from reducing and you need to the water to evaporate to make the brown bits on the pan to make the sauce.
@davidh38332 ай бұрын
Maybe it'll get too hot n possibly overcook the chicken, n it'll b rubbery?
@Mumbamumba8 ай бұрын
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@Billyjoe_Patriot8 ай бұрын
Epaissir une sauce avec de la farine est de la triche, Bocuse pour n'en nommer qu'un, a toujours utilisé les sucs et/ou les légumes pour lier la sauce, voir de la crème ou du beurre. La farine ainsi que la fécule donne une consistance dégoûtante.