My Famous Chicken Marsala | Chef Jean-Pierre

[@brandimcwhorter9050]

I have been binge watching these videos for weeks now. I just love Jean-Pierre and his laid-back approach. "If you don't have shallots, don't worry about it." "If you don't like bacon, don't put it in!" He really makes cooking more enjoyable and less stressful for me! I've tried many recipes I was intimidated by simply because he says "If you don't like or have.....don't worry about it!"

[@prestoncheek8529]

I guess he's the only chef I've ever watched, right after I eat my supper after getting home from work, and still wanna cook whatever he's cooking. Such a joy to watch.

[@andrewgreaves6448]

I feel the same way

[@richieh2006]

I love the "17 years" quote. It never gets old.

[@GHPHGAMING]

"It's your recipe, put whatever herbs you want. If somebody doesn't like it, tell them to eat somewhere else." Such a badass advice. 😄😄😄😄😄

[@G11Marksman]

The thing I love so much about these videos is that there's no skipped detail. He cooks the entire meal in front while giving advice on soooo many things - these are things you'd normally only learn from lots of experience. How many other cooking content creators would take the time to make the point about the towel on a hot pan? Or how to store herbs to keep them fresh?

[@designthinkingwithgian]

yup. he's the real deal...cooks from the heart

[@ChefJeanPierre]

Glad you like them!😍

[@Gardis72]

Fantastic recipe, I wonder if that bacon would be overpowering. I use pancetta in mine, which I prepare myself. You can make a beautiful pancetta at home, look it up on YT.

[@kenmichael9880]

@@designthinkingwithgian L

[@randalltom9750]

Amazing! I’ve watched this video three times. I’ve made it, and marveled. The technics JP uses, quality ingredients, and the instruction, are your recipe to success! I learn more and more each time I watch JP cook. Like a Dutch Master putting paint to canvas, it all comes together full of flavor. Bravo my friend!

[@ertznay3142]

"LOOK!LOOK!LOOK!" I love this guy.

[@kevinmoor26]

"If someone doesn't like it, tell them to eat somewhere else." Chef Jean-Pierre is a champion of home cooks.

[@mistyvioletconservative.3889]

YESSSSSSS 😆🙌🏼🙌🏼🙌🏼

[@edgmp]

My father-in-law always said, " if you don't like it you can always eat at the diner".

[@tonyradmilovich3154]

Amen.

[@videosbywilliams]

Chef Jean your one of the most intertaining chefs I have watched you make cooking enjoyable and entertaining I have made several of your recipes with success and compliments from the people who have eaten it. Thank you so much and I’m glad I’m subscribed to you. Keep up the good work I’m always looking forward for what next recipe you have.

[@gregory90211]

Yes, it’s spelled Onyo and it’s also official that we couldn’t live a week without Chef JP, his sense of humor, wonderful recipes, not to mention “dry wit.” We love you dOOd!

[@toddchaddon4249]

I agree with you. I so look forward to Thurdays!

[@Guebre-t8m]

Simplifying a complex dish with a masterful execution .

[@lasexodus]

OH MY GOSH!! Dish was sooooo amazing it felt like I was eating at 5 star restaurant. This is a REAL chef. Give this recipe a try everyone! Really Delicious .

[@andrescrespo2514]

I think my favorite thing about chef(aside from his charisma and beautiful personality) is that he is trying to teach me to cook and not necessarily how to make a recipe. He doesn’t try to tell me how to cook down to the milligram of every ingredient which is so refreshing. There is no perfect way that food is meant to be cooked or seasoned. We are not professional chefs who need to produce the same product day in and day out, we cook for ourselves and as such we should taste the food and add what we like. It is like my mother always says “cooking is hard, just taste it and figure out if you think it taste good. If it does then that’s all that matters”

[@lewpal]

Onyo brought me to Chef Jean-Pierre but his wholesome, amazing cooking and personality made me stay. He’s so positive and instructive. Really really dig these free lessons that the chef is giving us all.

[@ChefJeanPierre]

Thank you very much😍

[@joelmorin4030]

@@ChefJeanPierre we love You baby.

[@kennethellison9713]

Yep, Onyo.

[@abukolt01]

Until recently, I was a huge fan of Gordon Ramsey cooking videos on KZbin. Ever since I have discovered chef Jean-Pierre, I haven't watched Gordon & don't really miss him at all. You have a new fan for life. Your videos are excellent & personable, well done.

[@kazkellyquest1792]

Jean-Pierre reminds me of my dad. Unpretentious. What a guy!!!!

[@robertcooney4139]

Onyo is his Trademark!!! He's the Ultimate Chef on KZbin ! Bob Cooney

[@ChefJeanPierre]

Thank you Bob! 😀

[@ddgyt50]

I can't wait to try this. If someone tells me they hate mushrooms (which they will) I won't tell him to go eat somewhere else, I'll strain the sauce for their portion and put the mushrooms on my plate.

[@justin555666]

This is the best cooking channel... period. Takes me back to when the Food Network was good.

[@donaldakelly9732]

There's a whole lotta teaching right here. "It's all about the sauce"; Mise en Place; onyo first unless bacon (mushroom?); shallots after onyo. Clarified butter. Garlic purée. Storing herbs for maximum freshness for maximum time. Elegant plating and presentation. A roasted potato and carrot side that deserves a recipe in itself in your repertoire. Each deserves learning and recording separately; each can be a component combined differently in some other fantastic dish. There's a whole lotta teaching right here.

[@cynthiadavis3102]

❤😊

[@ropeburns1928]

Not only a superb chef, but extremely generous when passing down his knowledge; the advice about keeping herbs fresh is priceless. I've thrown lots of them away because I didn't store them properly.

[@wrightbrent73]

You're not alone

[@Byrnzi360]

Somebody showed me a similar method for keeping large containers of spring mix lettuce for a long time. I never thought of applying it to herbs.

[@svetlana7904]

True, he is such a good teacher, sharing his knowledge and experience with others... simply the bast chef ever, no hurry, no stress whatsoever...

[@conquercorona7725]

'The camera can only be in so many places at the same time'. You're a great chef and entertainer my friend and you seem to understand quantum physics too!

[@Sniperboy5551]

Schrödinger’s chef?

[@raymond5194]

Have all your tools and ingredients ready.. Onion always first. Don't touch it. Until you smell it. Don't cook with it unless you drink it. The absolute Best dam teacher. Even a child can do it. Up to 17 years. 30 years cooking at home and still learning. Thank you JP.

[@0nd1ke]

Most important thing I have learned so far, put whatever you want in the recipe. Don't worry, if it is not good don't do that. However your basic direction is great.

[@Batvolle]

Oh yeah I love the 2 videos every thursday! I loove chicken!

[@rickythekid]

Yay! Chicken Marsala! ❤️

[@ramimidani8155]

Always good to have two episodes in once!

[@SherryWineAndCats]

Once again tonight my kids were so blown away but how much better the food I make in the kitchen is!! Thank you Chef!! My life is better with you in it!!! Love these videos I can’t wait for more!!

[@brucecampbell8814]

Hello my Friend! The girls are gonna LOVE this! I invite my wife’s friends over (almost) every Sunday for dinner, and they really enjoy my (our) cooking. I have started asking them to help me in the kitchen so that they can learn too. I love for them to get some hands on experience so that they can make these AMAZING dishes as well. Thank you very much Chef, you have elevated my cooking skills, and I enjoy passing on your pearls of wisdom!!! Is this a great country or what?!?

[@ChefJeanPierre]

Indeed it is!!! 😍

[@l.p.5259]

@@elainejefferson6093 you are the whole problem with this country, keep believing the media, sheep. Also, learn how to write and spell

[@brucecampbell8814]

@@elainejefferson6093 I don’t think it has as much to do with gun laws as it does with people that have no respect for human life. Move out of the city, and you will be fine.

[@brucecampbell8814]

My Friend! I made this on Sunday, and it turned out AMAZING! One of my guests asked for an extra ramekin of the sauce (remember, it’s all about the sauce), and proceeded to dip the veggies in it while making strange, loving sounds as she ate it 😄. My daughters, who don’t really care for mushrooms, commented that those were delicious, and that I should make this more often. Now I know why this is such a requested recipe. Thank you Chef ❤️

[@petersonxtateG]

I’m pretty sure this is the first time he shows us how he stores his herbs and I love it. Definitely will try that! We love you chef!❤️

[@cyndifoore7743]

I’m going to use his method too. Ive kept spring greens like that in zip lock bags but I have the perfect container for this.

[@m4tt74mzam3]

I like your yt name...

[@bungfai2348]

13:03

[@recordman555]

At 10:51, that's culinary academy GOLD!

[@lesliedefilippis2150]

You camera crew is FANTASTIC!!! Keep those people Chef!

[@isic1249]

I Loved the old kitchen setup, please bring it back 😭, still love your videos tho, I'm a 21 yr old clg student, never cooked once in my life but I don't know why I binge watch your videos, I'm hooked!

[@JerryB507]

Date night dinner. Date night was Friday and I'm just now getting time to post this( it's Sunday). Yeah, date night was a booming success. Thank you.

[@ChefJeanPierre]

Awesome! Remember the way to a human bean’s heart is through his stomach!!! 😍

[@HannsSchulmeister]

Dear Chef, I could kiss you for showing us the trick to store the herbs ! Thank you very much that will save me a lot of money. Excellent Recipe, I'll do this tomorrow.

[@rogertheriault2938]

Chef, you are a national treasure. And by that I mean all three nations: France, Italy, and the United States. Your channel has become one of my favorites. Never change a single thing about yourself; you're amazing.

[@ChefJeanPierre]

Thank you so much😍😍😍

[@wonderties]

Chef Jean-Pierre you are a National Treasure.

[@ChefJeanPierre]

😍😍😍

[@giovannidifelice5485]

“It’s all about the sauce”, made to perfection!

[@comiketiger]

Fantastic recipe and video! God bless all here.

[@cyndifoore7743]

I love different sauces, you can have the same meat and veggies but can transform any meal into something new.

[@ChefJeanPierre]

Correct! 😍

[@AncientThirteen]

He must be the most down to earth chef ever.

[@greg6107]

He is just naturally likeable like your best friend

[@chellewilson675]

In the kitchen now for 40 years. I am sporting a big burn on each arm from a pork roast I made last week. I still burn and cut myself in the kitchen from going too fast. But my motto is " If you don't burn or bleed, then it's not a good meal." The roast was TREMENDOUS! Chicken Marsala is one of my favorite recipes to make and eat. Thank you Chef.

[@Veritas3553]

I made this again this evening and it is absolutely amazing! The bacon fat is key... the mushrooms absorb the fat and it give them an amazing roundness and flavor. And I agree with others... the cream might be an acceptable addition, but the dish doesn't need it. I don't use it in this recipe so that the marsala, herbs, aged vinegar, and seasonings shine through. And as chef says, "Mise en place is everything!" You have to get your ingredients ready... if you do, the dish is so easy to prepare. Thank you, chef, for helping us all up our kitchen game!

[@andrewrolfe7733]

I made this tonight as a celebration dinner for my mother-in-law's birthday. The chicken, finishing in the oven, was so juicy. And the marsala sauce was amazing! (as chef would say)

[@geraldwchapman5696]

Chef you have conformed my method of many years of home cooking. I never really used the term "mise en place", when my wife would tell her friends about my love of cooking. She would always tell them about how fussy I was in preparing a meal: "He has to have every needed kitchen tool, and all of the ingredients in place before he even begins!" Marvelous!! I have found it.s the only way to work efficiently and not forget anything. Thanks again for all of your helpful ideas and tips!

[@ChefJeanPierre]

You are a natural Gerald and I bet a great cook! 😍

[@murph3001]

Indeed JP taught me the same thing and it does make a difference

[@pontevedra660]

You are a poem!!! You are so nice, you make me happy.Love you, love your delicious food. MERCI

[@georgesingleton3425]

A good explanation on when to use a sweet or dry marsala wine when preparing that sauce 👌.

[@jerryrvt]

Just woke up at 0830 PT then I remember that Chef Piere Thursday ! What a day to start with an iconic dish . You are teaching us to be good cook all this technique that maybe so simple but then important like "mise en place ", preparing ingredients (that seem complex garlic,pesto,stocks etc.)There's a lot of very good chef in you tube but your channel is in itself different in that you can see you love what you do and then recipes that were daunting make it simple . Thank you !

[@thomasmorelli9271]

Fantastic as usual, cannot wait to try this! The spinning reduction pan at the end made this complete! TY Chef!

[@isakdahl7875]

Reasons to cut your chicken thin: 22:24 so its delicate 22:29 so its delicate 22:33 so its more delicate

[@TheJorgealonso690]

It’s always about the sauce! Pure genius! And totally true!

[@lolsleepyboi8388]

Chef JP out here liking and responding to everyone’s comments you know he’s got mad love for the onyo gang

[@ChefJeanPierre]

Indeed, we would not have this channel with out the onyon gang! Much love !!! 😍😍😍

[@keith726able]

Chef, one more thing. Please continue to include the side dishes with your recipes. The carrots & potatoes were a great compliment to the chicken. I appreciate recipes that show a whole meal - the chef's selection of sides will always be better than mine. Don't forget wine suggestions also!

[@Mah_Na_Mah_Na]

You can never watch too much Chef Jean-Pierre & Jack.❤

[@thinkintime1]

"Somebody doesn't like it? TELL THEM TO GO EAT SOMEWHERE ELSE!" Good life advice right there

[@andystone6777]

yeah, go join Mickey Dee !

[@lizmalsam7528]

Send them to the Playboy Channel!! 😈😈

[@sherrishake501]

He's the best. Seriously

[@ob7124]

as soon as he said it, i scrolled down to so see how may ppl quoted him, lol

[@Warn_A_Brotha]

*Gordan Ramsey enters the chat*

[@barneycoffman6663]

Just want to say Thank You for the tip on leaving a towel on the handle. In several of your videos, you have mentioned that hand-saving tip...and many of your little tips are very much appreciated; Thanks!

[@shadowfirekarp]

Couldn't find Marsala. The wife was still impressed with my Chicken Lambrusco. Can't wait to try it with Marsala. I owe you one, Chef.

[@ChefJeanPierre]

Great idea! 😍

[@swannoir7949]

@@ChefJeanPierrennnijnnnnnjnnnn bb n nnnn n

[@slickysan]

I am 43 Yrs old and i just learned the good way of keeping herbs fresh. Very resourceful !!! Thanks for the tip Chef. Duuuuude :)

[@saulo5216]

Thank you guys for the temperature in Celsius as well. I always have to convert when you use Fahrenheit.

[@Believe30]

Thanks for the tip of putting the towel on the hot handle and leaving it there. I learned my lesson once with a cast iron skillet! 3rd degree burn on my palm.♡

[@G11Marksman]

Chicken marsala has been my favorite dish for years. So happy to have a new recipe!

[@ligiasoaresrodrigues9685]

Hello Chef Jeane Piers thank you for this recipy. I love it. I missed you.

[@kurtstrider3311]

I love these videos because they’re educational as well as entertaining. You can tell that Chef JP genuinely has a lot of enthusiasm for teaching. We also get to see his eccentric side a bit in these videos. 20:29, my favorite bit 😂

[@cecho9367]

Chef JP sure does love his butter.

[@Mary-cr3hs]

I love the traveling sauce pan.

[@vincedimi8075]

Jean-Pierre, you are the best ever chef, my friend. I've learned more from your videos and recipes than all others altogether. You have a fan for life.

[@HDskeltons]

Herb box is genius! As a kid, my mom would always keep herbs in Walmart bags knotted tight in the fridge and I specifically remember her always being upset at how they'd go bad in less than 4 days. As an immigrant, she always complained that "Herbs in America don't last as long as in the old country." I have a suspicion that she just never stored them properly and blamed it on the herbs instead of figuring out a better storage method. I'll show her the herb box idea, I think it'll blow her mind!! Thanks so much!!

[@miked2802]

There's a lot of chickens out there sweating bullets right now....

[@pittmanfh]

And tater and carrot as well.

[@internalmedicine9982]

Fantastic video with great camera work, lighting and sound. Keep it up !

[@guitarhero6584]

The best 25 minutes of my day!

[@ChefJeanPierre]

😍😍😍

[@fullforged1953]

My new favorite to watch. Glad I found this channel. I always gravitate to people that are excited to cook because that is how I am.

[@kevkeary4700]

Chef, not only everybody in America will be able to cook because of you, everybody in the World will! :-) Greetings from Ireland.

[@ChefJeanPierre]

Thank you so much! 😀

[@wandaarnt234]

Blessings from Pennsylvania 🙏🎚🇺🇸

[@ededd4158]

sir, I respectfully, love you!! You have significantly multiplied my culinary skills 100X you are my Mentor! Thank You SIR!

[@ChefJeanPierre]

🙏❤️

[@ajhabbas3574]

This is an amazing dish. I'm lazy and don't want to use the oven. I pound the chicken breast and coat with flour and saute then your recipe takes over. Thank you Chef ! God bless

[@rodschelin3470]

Chef, I love to watch you ask us how long should we cook the garlic. "Just until you can smell it." And then you talk for half a minute about adding liquid right away so the garlic flavor doesn't all disappear into the air. Then you add the liquid. I love it.

[@wormsquish]

Not only is everything you do easy, Chef Jean-Pierre, everything you do is absolutely delicious. God bless you.

[@ChefJeanPierre]

🙏🙏🙏😊

[@noreenconstantine4612]

"Easy" for us watching 🥰

[@perlitalanuza3313]

I enjoy wstching your cooking skills/talents .Youre amazing!

[@richardcorsillo9819]

Chef, thank you for sharing the prep tips, such as the herb-box. Once we can cook halfway decent, we want to MANAGE THE KITCHEN better! God bless you and your new studio

[@ChefJeanPierre]

Thank you Richard! 😍

[@11ajoseph]

WITH EACH POSTING YOU CONTINUE TO PROVE YOUR GENIUS AS A TEACHER AND SKILL AS A COOK!! BUT TODAY, FOR WHATEVER REASON, WHAT CAME THROUGH VERY CLEARLY, IS YOUR GENUINE CARE AND RESPECT FOR YOUR VIEWERS!!! THANK YOU!

[@ChefJeanPierre]

Well thank you so much Joseph! I love the opportunity to cook on KZbin more than I possibly express it! And it is people like you that make it all worthwhile! THANK YOU!!! 🙏😍😍😍

[@zayra2905]

I really enjoy watching you, so joyful, so passionate sharing your knowledge

[@matthewplevyak8428]

While growing up my Mom would never let me in the kitchen while she was cooking. I'm 70 years old and finally I have someone who will let me into the kitchen. Chef, I'm grateful for your tasty instruction. Even my wife let's me in the kitchen now.

[@alisamarhusain6341]

I love how when you ask "what else could make the sauce better", I immidiately reply "butter!"! We've gotten to know you so well Chef JP haha!

[@bulletXproductions]

I came straight from the coq au vin recipe so went for cognac 😂

[@bbowling4979]

I thought he was going to say "cream".

[@RipVDub]

I've watched and appreciated your work on Utube so much...I know that: onion is first unless you have bacon - then bacon is first. Then, the mushrooms. Add salt. Let them sweat it out. Water is the enemy. Then your herbs. Add the garlic. Wait for it...smell the garlic? Then, it's time for the wine (or, vinegar, wine...some for the pot, some for the cook). Add some salt and pepper. Stock at the ready. Add some corn starch slurry...and then...the butter. BOOM! We're eating like kings! Greatly appreciated, chef!

[@ireneposti6813]

What a good idea to make the herbs last longer. Thank you chef JP, I’m learning so much from you. 👏

[@Tothewhip57]

The smells and taste was "Amazing". I mean this dish was just awesome. Finally after searching for months.... I finally found fresh Tarragon. What a difference it made!!!! Hallelujah! Not only was it fresh it was live.... so I can plant it and it to my herb garden to grow my own....On point chef...you have increased my culinary talents beyond my wildest imagination. YES! You are the man!!!

[@castlevania1997]

maaan, this chicken is cooked to perfection, so juicy

[@lillianleigh7316]

I always keep my fresh herbs in a glass of water in the fridge like flowers. Its amazing how lo g the last. Just watch water level.

[@govardhanv6415]

Hey Chef! I absolutely love your videos, I have even seen the older ones. They are amazing. I have a request, can you make a video where you show how you can prepare things like vegetables, purees, meats, etc well in advance..like in the weekend and how to store them such that they last you the coming week? I do know that you share the tips on how to store foods such that they last for 17 years in the freezer. This video is for those who have a really busy day and spend money on take-out because they don't have enough time to prep and cook for each meal. Thanks a lot for this channel. Love the channel, love your recipes, love you.

[@rosemaryparsons5008]

Storing your herbs !!!! Beautiful tip ! Thank you. !

[@conflagrationTuesday]

I *love* this channel. You're a real teacher! When you ask what we need for the next step - we know, becuase we have all learnt what we need because you have told us, and explained why :)

[@atkimusic]

25:16 the way that pan spun right at the very end was like saying "alright, you learned the recipe, now go and make it". Great video friend! 🤍

[@ChefJeanPierre]

I love your analogy Ani Atki, thank you!!! 😍😍😍

[@jjramos46]

I like how he doesn't even spell out onion he just embraces "onyo" 😁

[@p.michaellabowicz912]

He's embraced the meme 😆

[@Mad.As.Hell.Infidel]

Go to Google translate, select english to french, enter onion then click on the french oignon pronunciation icon, then you will understand "Onyo".

[@miriambertram2448]

recent fan as in about 3 weeks. I now say 'onyon' in regular conversation in obedience to the chef. With great joy. 😊

[@calliecutiepie]

Love, love, love your cooking school!

[@SanFreeman1]

The sauce is so happy its spinning around in the pan! Another great recipe I am excited to make. Thanks, Chef!

[@alanloeper3953]

I learned how to cut carrots like that from a Chinese Chef - peel them then place on a cutting board and slice at a diagonal, rotate 90 degrees then cut again. Proceed along the length of the carrot. If you have a large, fat carrot, you end up with multiple surfaces and it looks great too. Bite size pieces for for a dish like this, but I also cut them larger when putting into a stock.

[@1958balata]

if I had had this chef as a teacher and my youth I would never have left the hospitality industry. I would have loved to work with him.

[@Fishook100]

Thank you Jean-Pierre for making me excited about cooking again!

[@PhilKoenigBrooklyn]

This man is awesome.

[@katiemcdavid4124]

Thank you !! I've tried everything . I never thought about your way ; I could have saved a fortune.

[@steveboone5480]

Oh Man!!!! Can’t wait to Amaze!!! With this one!! Heck I’d order a cup of that sauce by itself it looks so good!!! Great one Chef!!! Great one!.....

[@lealewis7509]

I really like that you don’t rush the process.. Thank you for your time & patience..❤️

[@wait...what...]

lmao "Somebody doesn't like it, tell them to go eat somewhere else." I have a feeling he's actually used that phrase a time or two.

[@TheHjkane]

Jeen-Pierre, I have to thank you. I'm a retired engineer and never really did much cooking, but I subscribed to your channel a few weeks ago and have enjoyed your recipes and extremely entertaining delivery immensely. I just tried your chicken breast with mushroom and spinach cream sauce and it was, in your words amazing. My wife is from Indiana and in the mid-west they tend to plain "meat and potatoes" with no fancy sauces or sides other than a baked potato and vegetables cooked to within an inch of their lives. While I enjoy her cooking I wanted to try some on my own and I've got to say she was impressed and complemented me on the excellent flavor and most of all she said there was no unpleasant onion aftertaste. I followed your directions that the onyo is first and apparently that makes all the difference in the world. Thanks again, although I may be doing all the cooking from now on, sigh. Anyway my next attempt will be your fabulous looking bacon wrapped meatloaf! I can't wait.

[@ChefJeanPierre]

That is just awesome to hear! That meatloaf is just as good cold on a baguette that it is hot on mashed potatoes! Good luck and be sure to let us know how it went!!! 😍

[@richarddickson7522]

Love this guy. Reminds me of how Emeril and Food Network used to be before the network "MTV'd" itself. Good recipe, but a little like barbecue sauce. I used applewood bacon in it.

[@Lou_Snuts]

Chef Jean-Pierre, In addition to this recipie itself, along with your others, the "techniques" are invaluable! It is time for Paul Boucouse, August Escoffier and Jacques Pepin to "step-aside" and make room for Jean-Pierre!!!!

[@ChefJeanPierre]

🙏🙏🙏😀