Smothered Chicken Deluxe - Glen And Friends Cooking

[@pix5]

Appreciate the constant reassurances you give that people are free to experiment with ingredients, add things in, substitute or withhold as they choose. Lot of KZbin cooking channels can come off as recipe purists to the detriment of home cooks trying to develop new skills.

[@Mr2Syderguy]

I agree, and honestly, substitutions are a skill that needs to be developed in the kitchen. Knowing what you can and how much to sub for various items is important, especially for a home cook.

[@kandm2597]

@@Mr2Syderguy So true, I always astonishes me that some folks cannot make a meal from their fridge and pantry. Thankfully, my momma and grandma's did get that through my thick skull.

[@Silent002]

10:52 I guess you could say it's done its... thyme 👈😎👈

[@philiparlinghaus7201]

Glen, always love these videos. You've crafted something really special with this channel, and I'll be tuning in for as long as you're still making these. Cheers! Especially love the Old cookbook show

[@EbonRaven]

I’m one of those weirdos who does not cook with wine (or coffee). I just cannot tolerate the taste of either. I usually substitute more of the other cooking liquid (usually broth or stock) and a splash of the wine vinegar to match whatever was called for in the recipe (so white wine vinegar for a white wine dish, red wine vinegar for a red wine dish, etc.). However, I really appreciate that you mention alternatives! Too many cooking shows try to say that cooking with wine is required and anyone who doesn’t use it is a terrible person (or whatever). So, thank you!

[@LindaM2005]

Although I'm now a long-time Canadian, I was born and raised in Maryland. The defining spice for our fried or smothered chicken was Old Bay. Really good if you want to give it a try. This would also be a great recipe for pork chops.

[@evelyngrammar]

Gosh - adding that egg to the cream, brilliant!

[@michaelktm6061]

The dumping of the empty ramekins made me laugh hysterically so you could follow your list. Great show that you and Julie put out.

[@Ottawa411]

Excellent timing. I just put 2 large packs of chicken thighs that were on sale in the freezer. Thanks for another great recipe video Glen.

[@chuckismyYTname]

I wish Glen was my neighbor.

[@rabidsamfan]

I love seeing you adapting things you found in the old cookbooks to your tastes!

[@paulroueche7003]

This is something like what my wife makes. She cooks the chicken with the sauce but without the veggies. Might have to try your version. Thanks.

[@ebhendricks]

glad to see you are still doing videos and not just the tik tokish short nonsense that youtube is pushing

[@GlenAndFriendsCooking]

The #Shorts are part of the whole YT strategy. If I ignore making them, I'll get left behind and the channel will die.

[@kathyclarke6327]

@@GlenAndFriendsCooking Sad.

[@elaine8477]

Making tomorrow with your veggies you used for Labor Day after a day of hiking. Cannot wait!

[@JohnNathanShopper]

One of the most useful dishes on this channel 😋

[@jaypeeztabernac851]

great idea for another chickeny type meal, seeing as I have recently changed from purchasing boneless,skinless chicken breasts or preformed chicken patties, to buying nothing but bone in skin on chicken thigh multipacs, thanks will have try this one out

[@asilverfoxintasmania9940]

oh I like the combination of the best bits of some older recipes. And love the whole what ever veg is just hanging out in the fridge that needs using.

[@amyshimonkevitz4803]

I made the original smothered chicken recipe you shared last night for dinner, and I added mushrooms to the sauce just for a little more interest. That original smothered chicken was fantastic, and I thought about adding potatoes and other veggies as I ate last night. Sure enough I saw this video this morning, and it mimics (for the most part) what I think I will do when I make the dish again. Very versatile to accommodate individual tastes and what is on-hand. Thanks for sharing this and the other two recipes; I will definitely make this dish again.

[@clarenceyee3529]

Agree totally with Glen. Lavender is great to smell but not to use as a spice in food.

[@danielmiddleton8173]

A very tiny weensy itsy bitsy polka dotsy amount of lavender goes a loooong way.

[@mrsbrown5333]

Ah man. I just made chicken in gravy in the oven the other day. I'm gonna have to wait to make this recipe ☺️

[@TheDugbo]

only time I have been slightly disappointed.. you didn't say the Thyme has done it's time. :) looks delicious!

[@llchapman1234]

Chicken Delight! 🐔

[@sharons6290]

Looks fantastic, we have a big snow storm coming this weekend and it will be a great dish to cook to warm everyone up. Was going to do a beef stew but you changed my mind.

[@murlthomas2243]

We loved the smothered chicken from the previous video. It was great!

[@rebelcolorist]

Wonderful recipe! I am a lover of cooking lavender... I tend not to use the flowers, and only the leaves.... Makes it less like perfume, more like an herb 😏

[@asincerewoman]

That is a really good distinction I had not about!

[@lindacampbell316]

I'm with you Glen. I do not like lavender in my food. This recipe looks very do-able and quite delicious!

[@brendaknight7113]

My mouth is watering

[@christyrogers6914]

This looks wonderful! We will be trying this.

[@BosnWayne]

I'm making it right now. I am dubbing it "Freaking Chicken ala Glen". Cheers from VA Beach

[@mjkay8660]

im eating this now, soooo good. i put mine on toast.

[@kandm2597]

Wow! I don't believe I've seen the heavy cream and egg sauce before! What a great option for non flour eaters in lieu of xanthan gum for thick and smooth! Growing up in the deep south, chicken fricasee is common, I like the Royale! Thanks for another great one pot meal. I love these!

[@tcbflash4358]

This is superb, Glen. Try some sherry and nutmeg in lieu of that full array of herbs if you want a milder variation. Notwithstanding, this is one of my favorite dishes and parallels my mother's, grandmother's and great grandmother's respective versions. I always thought it was Swedish in origin, but it likely came from European or Anglo-Saxon roots.

[@solistheonegod]

The smothered chicken was a great recipe (method) can’t wait to try this one.

[@Marielm1]

The egg at the end in the cream. I bow to your knowledge!

[@collettetovee8964]

Thanks! I now know what I'm making for supper.

[@saraatppkdotpt8140]

Great recipe 👍

[@christenagervais7303]

Made this for supper tonight and it was a hit! I'm writing in my cookbook!

[@melissahoward5383]

This looks amazing.

[@happychick6318]

This is very similar to my French Country Chicken except for the egg...which I will try next time! I serve over mashed potatoes. Yum! Thank you for all that you do!

[@bradmcmahon3156]

Thanks for another recipe in the fricassee/smothered method. Looks great. Cajuns do a similar smothering dish known as etouffée.

[@donnabeard9344]

This looks yummy

[@cuppasteve]

I did something pseudo-inspired by this recipe a few days ago, but made a sauce with Mexican mole rojo flavors (still thickened with beurre manié) to cook the chicken in. It turned out awesome and I've been using the leftover sauce to make chilaquiles.

[@TheNordicfrost]

I'm lactose intolerant, and what I normally do to thicken stews and whatnot is take my stew off the eat, cool it down a little, and add egg whites. Mix it well for a minute. Works well, and hey, extra protein, no extra fats.

[@rlwalker2]

"I don't know what to call this." Loved that line.

[@HarunAlMalik]

I made it. It was fantastic!

[@carlaramunno7314]

Excellent

[@amyeagleton697]

You made this look easy!

[@williamsherman3047]

I have cooked the smothered chicken twice. It develops amazing flavor.

[@carolb9234]

I made this today and it turned out great! I had a jar of the herb de provence but it didn't have as many spices that you used. I think adding a few more spices that you mentioned would have made it tastier. It was still a great dinner. Would make it again!

[@redoorn]

Fantastic :-)

[@rickmunroe4159]

MY GAWD, THAT'S GOOD !!! We loved it. I think I need less veggies. Anxious to incorporate ideas with your other Smothered recipes. What have you got for Smothered Pork Chops? Thanks for all your great videos, Rickster

[@ronaldcovert5951]

Good show as always thank you

[@mac5er]

Made this one and it tasted so good !

[@stillhuntre55]

Gotta say, I always used Keen's but wondered why my mother in law's mustard always tasted more complex than mine (we just mix the mustard powder with water for serving with ham). Turns out she only used mustard powder and water too...but Coleman brand. I ordered some from Amazon - and what a difference! In a recipe you'd lose it, but if you're just adding water to make a mustard paste, Coleman is FAR more delicious!

[@TheFandragon]

Thank you for this recipe, I made this for dinner tonight, it turned out great!

[@floief]

This recipe looks handy for those days when we have a little of this or that left in the produce bins.

[@renanarogler1763]

This is so interesting that in Canada herbs de provence include lavender - it's a staple herb mix in Austria (my home country) and I've heard of variations, but have never seen/heard of one containing lavender. Lavender to me is a "sweet" herb, I wouldn't use it in savoury dishes, but it can be nice to "perfume" baked goods with.

[@willettmary889]

Lavender is in all, even those from France. I don't like the flavour of lavender so I also leave it out but all manufacturers include it.

[@COWELLGIRL]

Very nice

[@bierbrauer11]

Looks fantastic, and thanks for crisping the skin!

[@jayhalley2642]

Nice Glen

[@LadyCin611]

I am sooooo making this for dinner this Sunday! Yummy!

[@dianatennant4346]

I agree with you about the lavender in your to Provence and I appreciate the other things that you put in it. A lot of seasoning blends just say herbs

[@jcboom6894]

Almost the happy dance.

[@grahamrankin4725]

Chicken ala Glen. I will try this soon.

[@lellab.8179]

I use them all the time, and from different producers, but I've never had "herbes de Provence" with lavender, here in Italy. This is an interesting recipe. I love fricassée, but with more lemon juice. I should try it soon. EDIT: I just found out that lavender is often included in products in the North American market.

[@ThePyrolith]

Pretty straightforward recipe, but it looks delish!

[@YYZed]

I just broke down three chickens, guess it's time to get cooking.

[@backroadbbqgrill239]

Good stuff

[@avelord6135]

I make a somewhat similar dish but instead of potatoes i prepare some white rice as a side to mix with the main chiken sauce and I use Fungi Porccini whipping cream from Parmalat instead of regular cream. If you can find that cream on your supermarket, give it a try.

[@Jacob-Vivimord]

I'm the same when it comes to lavender. I love the smell of it in the garden, not so much in my food. Even in sweets, I find it a bit too perfumey.

[@scott4944]

Hi Glen, I have a enamel coated cast iron pot and was wondering how you go about keeping your enamel cookware in good condition?

[@GlenAndFriendsCooking]

I don't think about, I don't do anything special - I just use it. I get a lot of flack about using metal utensils in them, but as you can see, they don't do any harm, and these enamelled pots get constant use here in my kitchen. I use them for almost everything.

[@seattlebitcoinbroker6564]

@@GlenAndFriendsCooking The enamel is actually harder than the stainless steel utensils, you won't damage the enamel.

[@GlenAndFriendsCooking]

@@seattlebitcoinbroker6564 True - But the 'Don't use metal utensils in an enamel pan!' myth is pretty ingrained in a lot of peoples minds. I get constant comments about it.

[@Cmallon81]

I have the exact same green le Creuset pan and some other Le Creuset and Staub pieces. Soap and water takes care of most of the issue and if they need more than a light scrub with barkeepers friend does the rest. If you have really stuck on food, before washing heat some water and a small dollop of liquid laundry detergent in the pan and let it go for a few minutes on the stove.

[@christenagervais7303]

Another recipe for me to make!

[@yvonnerogers6429]

👍🏻

[@teddymartinii1979]

Not exactly a one-pan meal, but easy enough... and looks tasty.

[@glfarwell]

Just made this dish!!! It was wonderful. I need help when introducing the egg/ cream thickener. I must not have tempered enough.

[@fredfleming261]

👍👍👨‍🍳👨‍🍳👍👍

[@steb3536]

when i saw ...smothered chicken,i said to myself ....ah c est bon ca miam!! so gess what im a doing 😂

[@Jacob-Vivimord]

It's interesting that KZbin doesn't give you notifications when a creator makes a "short". I watch every one of your videos, but I only just now learned that you've been making shorts.

[@irian42]

We would dust the chicken with flour before browning to thicken the sauce later and i think this is the most common method in this kind of dish. Would be interest to know why this is done differently on this recipe...

[@GlenAndFriendsCooking]

The Beurre Manie allows you to fine tune the thickness of the sauce; when you are actually making the sauce. It also keeps the flour from getting too browned during the frying process, and the butter gives an extra silky texture to the sauce. This method I show here was the standard pre-1900s, but was 'simplified' into what most people do today.

[@irian42]

@@GlenAndFriendsCooking Thanks a lot!

[@bbettybutcher5]

Team Coleman here x

[@kchortu]

Smothered chicken royale is correct as you thickened it with a royale. (Royale is the term for cream and egg mix)

[@leanneekman5497]

I don't like Lavender either. Thanks for saying it can be left out of this.

[@ItsEllusive]

The thyme did it’s time 😜

[@jasonreid611]

Really wonder if adding a Sauvignon Blanc vs a Chardonnay would make any discernible difference in flavour…especially with that spice mixture?

[@clairelariviere3122]

Hi Glen and Julie. This looks good will definitely try this one. Glen I see you’re wearing a Canada flag lapel pin. Ever since the truck convoy, it’s been pretty controversial our humble flag. It’s sad that it’s been used that way.

[@torontoguys]

I am going to make this looks great and easy. Please tell me where you got the heavy pan, I love it always wanted one.

[@GlenAndFriendsCooking]

That pan is a Le Creuset Braiser

[@wjameswiggins]

I made your smothered chicken deluxe - my family absolutely loved it! So, the second time around, left out the potatoes, thickened the sauce a little more and server over french fries -- Smothered Chicken Deluxe Poutine. (Please forgive us, Canadians; we are stupid Americans. We keep trying different things on Poutine)

[@Mowgi]

ah, a fricken chickasee

[@Drukendru]

The meat that you use is always so nice looking - are you getting it from a butcher compared to chain grocery store?

[@asincerewoman]

My impression is that Glenn shops mostly at regular supermarkets, which are similar to ones found in the US, for staples. I am American but lived in Toronto for three months and I was so impressed with the quality of the chain store meat departments! Great value and great tasting. Plus, they have ketchup potato chips. It was heaven. ❤

[@brendanmorton1921]

Where did you get your red thing you have on your stove top? I need to get one for when I have no where to set my stirring spoon/tongs

[@YYZed]

I've always liked his spoon rests, but I've never found them anywhere. I find most spoon rests aren't really good for a lot of utensils.

[@joshual26802]

psssh, deluxe...I'm holding out for the Ultra Max Plus version

[@gilanagelman]

I’m trained to expect Julie to say it would go well with tea. But next time, maybe!

[@danielmiddleton8173]

Rustic French recipe base . Glen, have you ever watched Jack Chaplin?

[@Magius61]

I don’t think brand matters much with dry mustard. I definitely prefer Coleman’s in the case of prepared hot mustard though.

[@dianatennant4346]

I missed the bermondier when did it go in

[@tattooyu]

Could you use creme fraiche instead of heavy cream for the last step?

[@KidIcarus1990]

@10:52 I was really hoping you were gonna say "It's done it's time."

[@Beehashe]

Fricken Chicassee!

[@lesliemoiseauthor]

I've said it before and I will say it again: I'll be right over!

[@andrewaway]

Smothered chicken deluxe would have French fries with gravy.

[@blacktee64]

"Chevril"? Chervil! lol! Great looking recipe though :)