My signature 30 cloves garlic chicken | one pot wonders Ep. 5

[@YuriSVdovenko]

You're my lifesaver, I will prepare the dish this weekend. Chicken + garlic + white wine + cognac + cream = friendship

[@phillm156]

My friend, this is eternal love!

[@annepepita1118]

Wud be nice if u show the brand of the wine ND cognac ,to buy in France

[@MiroslawHorbal]

Shame I saw this on Sunday because I was thinking the same. This is happening next weekend for sure!

[@kuma9069]

Chef Stéphane... un grand plat, très grand... l'ail fait q vous en êtes même au point de lécher votre couteau! Respect 🤣

[@davidh9844]

For those who cringe at the thought of 2 cloves of garlic, when cooked like this, the raw "garlic" flavor completely disappears, and is replaced with a wonderful, rich, nutty flavor, with none of the familiar garlic bite. Having just done Stephane's garlic-lemon chicken last night, I'm looking forward to trying this garlic variant very soon. (And his monkfish bourride is also to die for!) Thanks for these great lessons. The man is taking Julia Child's French cooking a major step beyond, without the intricacies one would expect of classic French cooking.

[@mauracurran3270]

Wow,don't know which I love more garlic or chicken,together a marriage made in heaven.

[@oscarsoana8799]

I have made it few times and it never failed plus my wife and I both love garlic so its really out of this world and any one who doesn't like garlic don't know what they're missing and they don't know what good food is all about

[@johnbruenn8755]

“Happiness in a pot” 😂😂 Indeed!! 👏👏 This is a mouth watering recipe. I am SO doing this!

[@myxolov]

so good you started to publish videos more often. and its good that 99% of dishes is really possible to cook

[@tonistoian1480]

Stephane IL GRANDE!!! Grazie per tutto che fai per noi!!! Tanti saluti da Firenze.

[@FrenchCookingAcademy]

grazie

[@johnsmith-gk4td]

I never seen him this excited about a chicken recipe, so you know this recipe will be awesome!

[@Flowers4Everyone]

I like this recipe very much. I have found the cognac gives it that extra push it really needs to be elegant and smooth.

[@francoisefincoeur5371]

Ça a l’air franchement délicieux. Je vais essayer ce w-e. Merci pour cette belle recette. From belgian Ardennes.❤❤

[@eigrontopediax]

Stephan I love you! Thank you for these recipes. Thank you very much for existing.

[@HarryandMathilde]

Toutes mes choses préférées à manger. Merci Stéphane

[@nancygaenzle5992]

This is my husbands favorite! So easy and delicious!! Just made it again on Sunday

[@Barbara-yb6go]

Made this tonight. Didn’t have cognac so I subbed double the amount of sherry. Also didn’t have duck fat. So I used ghee for the main recipe and a good olive oil with a little butter for the pan fried bread. Paired it with a biodynamic cab franc from the Loire region. This was just fantastic. Whole family was swooning! It was heaven. You make the best recipes! Thank you!

[@jeanniebrooks]

Sherry is a very good option, in my book. It just has to be good Sherry, right?

[@edwardsimon5093]

The whole dish looks beautiful.

[@GusFogle]

This has become one of my favorite dishes to prepare. Just to go even more over the top with decadence, sometimes I'll top the chicken with pan fried mushrooms and bacon, serve a wheel of brie with the baguette, and pan sear some fresh asparagus with butter and garlic as a side.

[@Jambi4204]

The picture of the dish at the end of the video is beyond gorgeous.

[@FrenchCookingAcademy]

thanks to kate for that she is really good

[@glossblack2045]

Love this channel and the professionalism. Your chicken in vinegar sauce is one of my favorite plates of food ever

[@dkcN0va2109]

That recipe is GOLD!!!

[@Fenixx117]

Same. I love it and it's so simple. I like to add diced mushrooms to the sauce as well

[@maggie2936-q1m]

This is the most beautiful chicken I’ve ever seen. ❤

[@josephiroth89]

I'm only a minute in, and I'm already in love with the idea of this dish. Can't go wrong with duck fat, garlic, and cream.

[@Improveng1]

Fantastic Stefan, thank you sir.

[@catherinelw9365]

I have some chicken thighs and I was thinking about how to cook them and your recipe shows up! Looks delicious and easy to make, thank you! 🙏

[@gregargo1898]

Thank You Chef! Will try this immediately

[@anitaarellano8634]

Hola Chef: me gustan tus recetas , sólo he probado pocas por los ingredientes, no todos los encuentro como la grasa de pato, imposible.. Gracias por auténtica recetas francesas y tu espontaneidad y gracia. En verdad eres simpático. Te saludo de México.

[@anitaarellano8634]

​@The_frenchcookingacademy Gracias Hef: como puedo reclamar el paquete?

[@hithere7282]

Really one pot wonder. It looked delicious .mouth watering.

[@MauzyrockRC]

Super délicieux votre recette! J'en bave! Merci bien!

[@daphnepearce9411]

I love duck fat! I haven't used it in quite sometime, but know that you've showed us with duck fat croutons and garlic is enough for me to make this dish asap. Thank you!

[@dlwabbit]

I just cooked it last week, again, using the previous video you posted. It was great. Thanks.

[@mikeneidlinger8857]

Signature Genius of Master Chef!

[@FrenchCookingAcademy]

thanks 🙂

[@mikeneidlinger8857]

You've got the skills to eat the tasty and chill.

[@theubiquitusgastronaut8273]

Simple, perfect, and hits the spot. Boom 💥

[@Eranduck]

I’ve made the version you posted a while back many times, this looks great too, will have to give this a try!

[@troyboy4345]

Everything about this dish is truly superb ! ....

[@iandcrutchley3921]

Loving this, putting this on the menu and will be trying this for sure. Thank You Stephane....

[@ivonnebarrera8877]

Hola , pusiste esta reserva hace un par de años y la hice quedó exquisita . Seguí todos los pasos exactamente y si le puse los 30 dientes de ajo

[@keeptrying5962]

I love your delight in such things as cream and sauce, and love your enthusiasm and joy. It transfers to listeners, I believe. What a good, nice thing. THANK YOU, Stéphane.

[@lordralph9277]

This looks magnificent! I will be cooking it!

[@FrenchCookingAcademy]

thanks

[@paulafigueiredo1745]

I can’t wait to try out this recipe. It looks DI-VI-NE, and I just love, love garlic. When do I start my diet? With Steph recipes is very difficult. Thanks Steph for another winner dish 🙏 🤗

[@davidwalden444]

Depends what your diet is :)

[@sherrystevenson5352]

I can actually smell it😊 Merci, I will try this soon!😉❣🌹

[@floydblandston108]

I started cooking heavily garlic'd meals while working a survey crew one spring. While insects would drive my crew mates crazy, I would spend the day unbitten, with a halo of bugs around me.

[@didisinclair3605]

Oh this looks divine!!!!

[@joewinfield3276]

Nice! Can’t wait to try this. Thanks for the upload, Chef!

[@pavaruremontas6100]

The best chicken I've ever made...nice

[@apolozorb3649]

The KING of chicken pan sauce

[@frankwillet1609]

Outstanding recipe, can’t wait to try it.

[@beaerconwald6745]

Stephan, brilliant of you to bring back Jamie Oliver’s well known recipe. I remember being so shocked at the amount of garlic and yet only to add another 5 when I made this dish a second time.

[@mizmelbourne]

I think Jamie got it from elsewhere. I tried the 40 clove garlic chicken recipe decades ago at a great San Francisco garlic restaurant called The Stinking Rose 🌹

[@beaerconwald6745]

@@mizmelbourne the more important thing is that Stephan recreated it quite amazingly.

[@robinstacpoole2667]

I am hoping. Really hoping. That this is an ironic remark

[@stefanmathys3272]

Looks totally absolutely delishious!

[@FrenchCookingAcademy]

thanks 🙂🙂

[@diananovelo5657]

Facil y delicioso, grandes gracias Chef

[@mariaal8989]

Can’t wait to try! So beautiful

[@emnigmamachine]

Thanks for being such a great channel. My first outing with this recipe went pretty well. I think I ended up with too much liquid however during cooking. Probably because I was using my Dutch oven instead of a frying pan. Despite the mistake i was able to follow along with everything else and the sauce came out great. Can’t wait to refine my technique next time I make this. My wife loved it.

[@FrenchCookingAcademy]

thanks for trying it and yes using the dutch oven would explain why you had too much liquid you need to have the juices to reduce 👍

[@shooting26gaming28]

Always love to watch your videos ❤️

[@jackdorsey4850]

Dear Chef, it took me a while to locate your recipe but I did a nice job

[@messrsandersonco5985]

I'm definitely going to be making this on the weekend! I love the simplicity of these recipes, and here the idea of the French bread in duck fat instead of potatoes. Easy ingredients: I've got everything except the Cognac as it went in my pâté! 😂

[@avisitorhere]

I'm really enjoying the single pan recipe series. You might give the amount of garlic used in grams, the garlic in my store is much smaller than yours. Thanks for the series.

[@valhovanesian9747]

Looks amazing. Thank you.

[@kaa8923]

This looks délicieux!

[@Adnancorner]

I would like to see fusion of classic french recipes for people who live in tropical climate. I mean if you are in India but want to cook something similar classic french recipes. Ofcz duck fat and other things are easily be available in tropical climate too. =)

[@creativeconsci0usness]

Oh my goodness, Looks delicious inspired ! Thank you 😊

[@creativeconsci0usness]

The_frenchcookingacademy

[@grrriallen7192]

i think this recipe started with the Frugal Gourmet. Remember that show, he also put it in his cookbook

[@knbKaren]

Mmm. I remember your 40 clove chicken a few years back, but this looks delicious too. I'm so grateful that duck fat has become quite common in Canada now. It wasn't always so. I have chicken thighs, so I'll use them, but I may ask my butcher for a neck and bits. Looking forward to the weekend.

[@knbKaren]

@The_frenchcookingacademy While that sounds lovely, I'm not sure I understand what "text the telegram user" means.

[@FrenchCookingAcademy]

these are scams filtering on youtube comment sections ☹️

[@knbKaren]

@@FrenchCookingAcademy Thank you. I suspected as much. What a curse...spam, scams...they ruin everything.

[@FrenchCookingAcademy]

i know it’s terrible ☹️

[@carolesmith197]

Looks gorgeous, will try for Sunday dinner. Question though, why go to the trouble of crisping the skin to make it soggy on serving? Sauce around it surely lol. Thank you for sharing.

[@Bigscreentv23]

Great dish

[@wendyellis6402]

I love to keep duck fat on hand to fry my special potato rounds. I can’t wait to try this recipe ❤

[@budgieboy52]

Not tried this yet, but it looks divine, Stephane👍

[@Jayden-qq1ei]

Great recipe!

[@droy589]

Wao! Have to make this.

[@nonservitium]

I wonder how some tarragon and/or chervil would work...

[@MichelleLevasseur]

You had me at cognac lol!

[@Mike_Greentea]

Wow!

[@kelzuya]

Absolute garlic mania

[@docmalthus]

Of course you are a sauce lover, mon ami. You are French! And you have my non-French gratitude.

[@organicgroove23]

Bro. Make that moment when you crunch the bread as a Short. So funny

[@wendyellis6402]

I think that tarragon would be wonderful in this dish. But tarragon’s probably my favorite herb…

[@AMMOBBQ]

I love it!

[@FrenchCookingAcademy]

👍

[@UberDumpling]

Chef - what sides would you make with this most excellent recipe?

[@matthewlose9446]

I just made this. My wife said it was the best thing she’d ever eaten! What else needs to be said! Love your channel

Respect.

[@martine1452]

Ça fait envie 😋

[@WatchKek]

I'm guessing you used a milder variant of garlic no? Can't wait to try this one.

[@terryhughes7349]

Just tried this with my wife. We fell in love again...... great recipe

[@christiansculinarycreations]

Mmmmmm. Always tasty 😋

[@robertwood657]

AWESOME!

[@FrenchCookingAcademy]

👍👍

[@UniquePersianfood]

looks delicious 😋

[@freedomfighter4990]

Great recipe, I adore cooking with duck fat but most people don't have it in their fridge at home. Here in the states, it's not available in most supermarkets.

[@merseltzer]

Try Whole Foods.

[@pandoraeeris7860]

Not enough garlic 😍😍😍

[@stberchmans]

Excellent as usual! The written recipe link doesn’t seem to open for me. I’d like to make this soon!

[@pacificrules]

Mercy boh ku, Chef.

[@FrenchCookingAcademy]

🙂

[@AfterCovidthefoodchannnel]

Looks delicious the chicken thy you make! Like it friend! 🦇

[@barleyarrish]

I could not resist the garlic skins mmmmmmmmmmmmm

[@FrenchCookingAcademy]

🙂🙂

[@benjaminr6153]

This reminds me of a Georgian dish called shkmeruli

[@ah4furnishings348]

Magnificent 😋

[@maxime6843]

miam miam!

[@jeanniebrooks]

Looks delicious! Love the use of duck fat and on the crouts as well (you didn’t over toast them in the pan- I like them like that) but I would place the chicken on top of a pool of sauce rather than drown the crispy chicken skin with heavy cream & butter sauce. Also, what do you serve it with? I would probably eat less bread but appreciate roasted or mashed potatoes, (maybe mash w/celeriac) or wild & white rice , maybe a pilaf , and how about more veg? Like haricot verts or steamed asparagus (w/o the sauce please, just lemon! ) peas and mushrooms? Salad? The French aren’t as adventurous when it comes to veg, and they over-do the carrots. Too redundant!

[@tonywright560]

To make that dish for, say, 8 people, can you just do the chicken in batches, stick it in the oven and then double all the sauce ingredients? My mouth was watering as I watched that!

[@sanjasfantasykitchen6738]

Big 💗 from sanja's fantasy kitchen

[@Ronin_765]

I gotta make that 🫡

[@susnorth40]

Miam !!❤🇨🇦

[@shawnaaschmies6451]

what size is your pan that you are using?

[@gbennett58]

Is there an acceptable substitute for duck fat? Just isn't locally available for me.

[@tamaraeverett4856]

The recipe is not coming up on the website 😢