Chicken Persillade | Jacques Pepin Cooking at Home | KQED

[@alanchanmusic]

Love the garlic tips. (why did I remove the green shoot all these years?!)

[@melchizedekful]

because it makes your stomach heavy and makes your belch terribly stinking... This is te reason you suppose to remove the green shoot not because it is not soft enough...

[@melchizedekful]

@@MikehMike01 wow what a comprehensive opinion my dear... :-)

[@marcopolo9146]

@@melchizedekful exactly like yours, honey

[@melchizedekful]

@@marcopolo9146 no sweetheart, mine is based on knowledge and experience while yours is just a misunderstanding.

[@crowwing]

@@melchizedekful if Pepin says its cool, its cool

[@michaelhagglund7136]

Cooking relaxes me, is enjoyable, is very creative (which speaks to me as a musician), and it centers me. Watching and listening to M. Pepin here I consider a privilege. And a joy.

[@1her3ma]

My wife makes fun of me for watching this and Cowboy Kent Rollins,.... But I not only love the food, but the life lessons and nuggets of wisdom. His "okay" is the most relaxing sound on planet Earth.

[@Dave-lr2wo]

Don't know how anyone could make fun of JP. He's one of the true greats. It would be like making fun of wanting a better quality of life. BTW, I also really enjoy Rollins. His way of doing a pork chop on the grill is the only way I do it now, never fails and is absolutely delicious. In fact I use that general method now for a lot of proteins on the grill. (Foil to cook/steam through, then remove foil and sear fast).

[@zezmerelda240]

like it really feels o. k. when he says it

[@jeanmanofficial]

Man I've been thinking the same way about the "okay" sound omg crazy that you that too! Happy cooking ✌🏻

[@robfreeman5783]

CKR watcher here also.

[@mazzarouni5608]

His 'okay' is fantastique

[@umami0247]

I would have washed dishes for him just to be able to watch him cook. Julia and Jacques together was magical. He is by far one of the greatest chefs of our time.

[@ScottALanter]

5 minutes with zero effort and Jacques is done. 60 minutes and two bandages later, I'm done. What a class act Jacques is. Love that guy!

[@PanPolishBird]

🤣

[@Fudge1706]

I love Chef Jacques because he breaks down technique to a very understandable way that both professional or home cooks can understand.True story...when I was a young cook one time I was promoted to the sauté station at my workplace and one of the signature dishes of the restaurant was an omelette with a herb salad thing.i was so afraid because at that point I couldn’t make a nice looking omelette to save my life.I was looking through KZbin the night before on how to make an omelette and I came across Chef Jacques omelette tutorial.It completely saved my life (and probably my job 😂).Not saying that I make an omelette as perfect as him...but i managed to conquer my fear of making an omelette.Thank you Chef.

[@ashsqx3246]

You got a job as cook and couldn't make an omelette??? Lmfaooo

[@Fudge1706]

Unfortunately that was kinda true I am embarrassed to say 😂.i mean I knew the basics of an omelette but I Guess I was worried by the burden of the dish being the signature dish of the restaurant.at that time I pretty much just started out in my career and didn’t have much confidence in myself

[@ellliottter]

Awesome story, thanks for writing it

[@brianyoung3]

Fajrin, I'd be willing to bet that your job wasn't at Denny's

[@cheshirecat7132]

My favorite Julia Child episode is the one with her making omelettes as if for a supper buffet. It wonderful as she rapidly makes one after another. I’ve recently seen a new upload.

[@xiangyuliu1582]

This was the first dish I made for my parents. Still remember myself in 10th grade back in 2005 trying to make a dinner to impress them. Has remained on the menu ever since and lots of good memories. Thank you Chef JP.

[@zer00rdie]

oof

[@Trajan32]

This is one of of those kitchen lessons that everyone should learn, and the master even mentions his mother using it often. Thank you chef Pepin,

[@robbeason]

Been making this dish with my wife since 2004 when we bought Fast Food My Way. Love this dish so much. So many good memories associated with it. Thank you, JP!

[@kqed]

Thanks for watching!

[@robbeason]

@@kqed Thanks for remaining on team JP - He's a National Treasure.

[@elih9700]

What do you eat it with, sald, new potato?

[@KHomfg]

@@elih9700 new potatoes and salad are indeed a winner! I love it with dark whole grain rice and a tomato and onion salad 🤑

[@elih9700]

@@KHomfg Tasty.

[@chrisg2779]

I can’t get enough of these videos. Love watching Jacques cook.

[@acs197]

Same here!

[@timeforturtles]

How can anyone give JACQUES a thumbs down?? Love ❤️ Jacques Pepin

[@transamgal9]

Maybe because he did not exhibit proper chicken hygiene. He used the same knife that he cut the raw chicken in the butter. I l♡ve his cooking so no negativity here. Just thinking thats why he got the thumbs down We don't see behind the scenes so some hand and knife washing might have gotten done.

[@timeforturtles]

@@transamgal9 haha true. I recall Jacques responded to some criticism before by stating something like, ‘’it’s my kitchen.” I wd love to see more of these short clips. I hope he’s doing well.

[@transamgal9]

@@timeforturtles me too!!!♡♡♡

[@geldofpunk32]

​@transamgal9 nah you can see him cut the chicken then go straight to the butter with no edit. Huge no no

[@algini12]

Just made this. Had it over buttered noodles It was excellent as usual. No surprise as Jacques was the best before the internet and still the best afterward.

[@immortanjoe9362]

Love this guy. His recipes are simple and delicious. Also, he uses readily available ingredients.

[@zekelucente9702]

This is on the menu tonight with a yellow rice with turmeric and haricots verts.

[@Frost8488]

I understand that Mr. Pepin is very famous and loved but I live under a rock so this is the first time I'm watching a video of him. What a sweet, sweet person. What a sweet and wholesome video! Also what a delicious looking meal! Definitely going to try it. Thank you

[@brianmccarthy6544]

All Jacques needs is a cape. He is a super hero of cuisine , style & a pinch of heart. Seems like an awesome way of life.

[@gutspillage]

I add a drizzle of white wine to the pan with the chicken, it's amazing.

[@WilliamTurneresq]

Wine always helps. 😅

[@cyfkilla]

Gotta love Jacques Pepin for respecting the Chinese.

[@ChuckMarteau]

French and Chinese cuisine are the most influential cuisines globally.

[@a.leehilliard4716]

Stop reading into everything.

[@DSmith-gs4tr]

What a legend. I could watch him all day. This type of dish proves great food doesn't have to be complicated.

[@SagnikSaha-cj6nl]

Amen to that.

[@TonyTheTerrible]

lol i love that claudine is still so involved with her father, what a good thing to see in the credits.

[@jbt6007]

This man is a treasure.

[@adamshufan3644]

My Iraqi Jewish grandmother had a very similar recipe, that she learnt since before she immigrated to Israel, but she put mushrooms with the chicken at the first step. The taste of the garlic and parsley is very simple and great, and many cultures caught on to this.

[@DazDc]

God of cooking. Every video goes to favourites even before is finished.

[@chrisr.7476]

my man over here in his late 80's, remember how his mom would cook when he was a kid. such a stud.

[@marthawho7577]

I'm reading his autobiography. His mother was remarkable - self taught, very hard working, and opened a series of small restaurants one at a time. She served food the locals loved, and the sons were given duties to make it all work.

[@charlescabana7849]

Always thank you.

[@CTRSteve]

Tired this for the first time today and it proves yet again that tasty meals need not require a ton of ingredients or time. Persillade just became a staple ingredient in our home. Thank you Chef!

[@m.-fp8rd]

So easy. I love watching Jaques cook. There is always some tip, something new to learn. Thank you Chef!

[@kristabuzzell4441]

Thank you chef for cooking this delicious chicken for all of us ❤

[@michaeldimartino5389]

Chef Pepin an absolute American Treasure.

[@exactlyvague]

Are you sure he’s American bud?

[@RickO-pu6my]

Super easy (but never as easy as he makes it look), but delicious. Definitely looks "fancy" on the plate...a great staple to have. Jacques is such a great watch, especially for the classics...I'm still trying to master that damn omelet he makes.

[@lcflngn]

Made this tonight, family was in awe. Easiest recipe I’ve made in a while, putting prep & quick cooking together. Butter & garlic, cannot go wrong. Now, if it were frogs legs….

[@philbertuglia2203]

Have try this recipe, looks, delicious...Merci, Jacques!!

[@romybath318]

Made it and couldn't believe something that simple could be so absolutely delicious. Dear me we were bowled over. Will add this to the "cook forever" list.

[@bristolfashion4421]

I love watching this master - he has the knack of stripping the recipe down to basics - thank you sir 😊

[@Azjudo]

Love Jacques recipes! I have watched dozens of his videos, own his books etc…but I truly believe he would add chives to a bowl of cheerios:)

[@stevefowler3398]

Could anything be simpler? Or tastier? This one is now locked into the memory forever.

[@rolytnz]

Simplicity at its finest.

[@mayonnaiseeee]

This guy has been a master through the ages, thank you Jacques

[@frankraffaele]

This guy is a rockstar!!!!!

[@coolabah-blue]

Such a simple, easy dinner. I doubled the recipe because my husband has a healthy appetite…so delicious. Have followed you for decades Chef Pepin, you never disappoint.🙏🏻🥰

[@kqed]

Thanks for watching!

[@discokitty3375]

Been watching KQED since when I graduated hs in 1971 Julia child The Jacque and Julia Onto when I got married in 1975 So happy to see it on again. I truly am! What memories I thought I knew how to cook eggs until Jacques did a segment just on eggs Boy was I way off. Haha 😂.thank you Julia for showing me something as simple as potato salad her favorite. What a difference when I made it her way. Delicious I'm still working on souffle and quiche lorraine now. Thanks for the memories !👨‍🍳👩‍🍳

[@Koertvis]

Jacques always has a very satisfying 'Okay' 0:48 and 1:03.

[@avw160]

I used this as the base of an alfredo dinner. Boiled the pasta in salted water while the chicken was cooking, then deglazed the chicken with a bit of cream, finishing with a spot of parmesan and mozzarella. Stir in the pasta and it's done. Tasty af. Pepin always delivers!

[@philbertuglia2203]

This dish looks absolutely delicious. Have to try this one. Thanks, Jacques!! merci..!!!

[@markcollins457]

Been watching you for years, you have opened my eyes to simple fresh basic cooking and at my age when I see that overhead shot of the fry pan and your voice all I want is a glass of wine and $12.00 worth of ingredients and life is good. Thank you!

[@stephanied7080]

So funny to read this comment, as I was thinking how unfair it is that even simple ingredients are now so expensive. Inflation has me leaving fresh herbs out of the cart! I guess I will need go start an herb garden.

[@mir2689]

I made this last night for dinner, it was really tasty! Very rustic flavours, it felt like I was in a farmhouse eating a really fresh meal.

[@Eugeniadella]

I love this gentleman! Fast, to the point & delicious!!!! 👏👏👏👏💕

[@Onlybadtakes2589]

My mouth is just as watery as the cook wow!

[@W.Vanderbilt]

I loved the part when he cut the raw chicken, butter, and touched everything without never washing his hands. Happy Cooking!

[@peterjensen6844]

glad I'm not the only one to notice this. Even if we just didn't see him wash up, the knife from raw chicken to the butter was a problem

[@Ghost80203]

and yet he's 89 and still going strong

[@gloriacharles9245]

Thank you this french chef is good at everything he cook or bake. He is my number one chef. Thank you youtube.

[@amerigo3000]

making this dish once per week. my family totally loves it. Pepin the best 😉

[@michaelparkin6974]

What do you serve it with ?

[@amerigo3000]

​@@michaelparkin6974iceberg salad usually

[@samratroychowdhury8503]

The recipes he says "are fit for a king", I am sure he served them to a King

[@lissette3949]

My favorite recipe. Thank you! :)

[@albertson4513]

Wow! So simple and easy to make. Definitely this will be a regular dish for me. Thanks jacques.

[@theirine17]

2:50 - He is a Master Chef and shares with us that he is still learning things. Role model.

[@christopherokeefe7783]

Merci beaucoup Chef! Just a simple french dish prepared by a master ❤️

[@Feelgoo49]

Love that receipe from Grandma!

[@mtoscano343]

This is delicious & easy to prepare…I add sliced mushrooms to sauté…and serve over cheese raviolis. Yum!

[@daphnepearce9411]

Chef Pepin has done it again! He takes simple ingredients and turns it into a mouth watering feast. I love it when he explains about how his mother cooked. I'll pass on the frog legs though lol! Thanks Chef!

[@dale4853]

Frog legs are yum yum.

[@Snauzers]

Thank you 🌹 .. Mr. J. Pepin your quick concise demos r .. refreshing .. pls NEVER CHANGE .. 💋

[@chuckneedham1584]

It is amazing how delicious simple and fresh can be. I made this tonight and my taste buds are still glowing! Thank for the recipe and tutorial.

[@cronistamundano8189]

Frog Legs persillade are a favorite of mine. It's not easy to find fresh frogs in my country, or in my hometown. So I always tried to made it with chicken... now i learned from a master!!

[@GeordiLaForgery]

Thanks Jacques look forward to eating this someday soon.

[@r.m.d1409]

I simply love Jacque Pepin cooking! Love all his recipes!!! Not difficult!

[@marclegarreta]

Jacques, my culinary hero

[@zekelucente9702]

Wondra works great for this application. It’s super fine and there’s no waste.

[@alescerha3519]

I love Mr. Jacques !!!!

[@theribbletherebel4380]

Absolutely love this style of cooking. Delicious, healthy, simply just perfect 👍

[@edithharmer1326]

Delicious! Thank you for sharing your Amazing Talent! Greetings from Kuala Lumpur, Malaysia 🌹 Edith

[@carterefoster]

You are the BEST M. Pepin. Thank you!!!

[@georgeneckrock7575]

Simple and looks so delicious!!!! Thank you Jaques!

[@emagee7864]

Huge fan of Jacques. He makes it look so simple and easy to make. It has enhanced my cooking to the next level. Thank you so much.

[@davidk2158]

Jacques Pepin and Daddy Jacks Cookin with the Blues are both such great cooking teachers because they make cooking approachable for anyone with a basic kitchen. Love watching these videos as encouragement to try new things and just to enjoy people making good food with normal ingredients.

[@michelleharkness7549]

This dish is positively fabulous! To me, serving chicken as a main course is always a pleasant idea as well as being delicious! What a wonderful recipe that you are so kind , generous and considerate to share with all of us! Thank you, Master Chef Pépin. Again, thank you.

[@fellspoint9364]

I love this man.

[@EricsonHerbas]

I've tried chef Pepn's Chicken Persillade. Delicious homecooked recipe everytime. Also great with just potatoes or other veggies (without meat)

[@maciej1547]

Hello Jack, I have been watching you for 20 years, when I am in Florida for half a year and in Poland for the second half of the year, I am very happy that you are always in great shape and I have repeated your recipes many times, they have always been great greetings to you and your family very warmly Maciej in US Matt

[@PanPolishBird]

Hi, Maciej I’m Polish-By-Marriage, myself, and have lived in Krakow since 2000. Love Jacques!

[@McCulleyJr]

Once again a interesting recipe.

[@markust8904]

After making Potato persillade from his book many years past. It just dawned on my that why cant you do this with Chicken, (slap the forehead) Brilliant!

[@ABWEndon]

That is a marvellous dish. Thank you for sharing it JP.

[@mtoscano343]

Made thus tonite for dinner. It was easy & delicious served over cheese ravioli

[@1bonnierussell]

Great. I added a sliced mushroom, too. So glad these clips are running!

[@denniscarroll3164]

Super Chef said he did something for years until, in China he learned something new. We all do when we learn from the masters. I'm a master in my trade, and thinking you know everything is becoming an apprentice again.

[@peasoup2980]

A true pro. Tell me when I can follow Jacques. Lovely

[@GaryBoyd02]

Good ol' Jacques he never lets you down. I do alot of his stuff some of the older dishes are coming back into Vogue again.

[@spicerack4397]

I want Clams Casino, Steak Diane and Chocolate Profiteroles to make a comeback. I used to eat these dishes back in NYC in the '70's. Think I want these three things as my last meal. It's hard to make a last request, so many choices. In reality, they'll give me dry toast. I will miss cooking and eating when I die. Heh.

[@gcvrsa]

Persillade is one of those things that really should be on the tip of everyone's tongue, in every basic cookbook, in every cook's repertoire for those nights when you just cannot be bothered to get too complicated in the kitchen, but you still want to eat good, fresh food.

[@anderander5662]

This guy is a National Treasure

[@woodrabbitworkshop]

just made this with a side of steamed gai lan.. fast, easy, and delicious

[@BillTrevino_Texan]

Very tasty!!! Made this last night for the 1st time…sooooo yummy!!! 😋😋😋

[@therebis]

For people on the good who like it simple and delicious!

[@amythompson7700]

I like that the garlic isn’t overcooked.

[@GrotrianSeiler]

What a legend. He has so many great ideas.

[@AGoodVibe]

Wow. So simple, but elegant and delicious. JP is a treasure.

[@ImAnEmergency]

Jacques is such a treasure

[@MrOccyc]

Shows this to everyone at home. We’re looking forward to trying it tonight. 😁

[@onedaynoreason2572]

Was it good? Looks delicious

[@MrOccyc]

@@onedaynoreason2572 ……yes, it was very good. Easy to prepare also. We had it with Alfredo noodles, but next week we are going to have a nice salad instead.

[@sgiovanniello1]

It is the best comfort dish

[@AaronBegley]

Very nice! Thank you, Jacques!

[@FlyingSnoopy]

Beautiful, Tasty and Simple that’s why I love Jacques recipes.❤️❤️❤️

[@pskully57]

I like that he cooks small amounts, since I live alone.

[@HBrooks]

so simple and quick for a main dish to go with almost anything.