The Secret To The Most Flavorful One Pot Chicken Stew

[@SipandFeast]

The secret ingredient I added at the end, increases the richness, though it's still hard to tell exactly what it is. The taste tester couldn't figure it out. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, if you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast KZbin channel: www.youtube.com/@sipandfeastpodcast

[@matthewlawton9241]

Hey man, use that secret ingredient in chili too! I use dutch process cocoa powder personally, but I'm certain the cocoa butter would be welcome.

[@SipandFeast]

@matthewlawton9241 I do use it in chili! Check out the chili episode if you want to see.

[@anthonylosego]

Mole I see....

[@anthonylosego]

You can't get a mole too salty... chicken and tomato is mole as soon as you add chocolate, but you don't need it. It's a 10 either way.

[@maverickman6486]

I use it in my taco meat.@@SipandFeast

[@RagoonX]

My guy is cosplaying his chair

[@BHS289]

I kept thinking it was an extra shirt hanging over the side; dude knows what he likes

[@peaceandlove713]

Eagled-eyed!! Well done, mate.

[@bryangraeb5766]

I just caught it😂😂

[@364carrollst]

😂😂😂😂

[@barrymalkin9679]

That's for when VP-Elect Vance comes to visit. I'm sure that Jim isn't going to throw him out like the Pittsburgh pizzeria.

[@renae9365]

I love that you just get into the recipe. I get so tired of people talking about their grandmas, uncles, brothers, sister in laws, their laundry, what they did last Columbus Day….. gonna try this recipe, again thanks for getting into the recipe!!!

[@RubyW7944]

I am grateful for the folks that have all their ingredients pre-chopped and ready to go. NOTHING is more boring than watching someone chop veggies while some soundtrack is on in the background.

[@barrymalkin9679]

I know what you mean. I used to enjoy Lydia Bastianich's show on PBS when it was chiefly about cooking. Now with her always showing off her family on Facebook, it's like watching an Italian-American Hyacinth Bucket haranguing everyone about Sheridan. Her KZbin cooking sessions are still enjoyable.

[@josephmarous2467]

My wife and I are vacationing in Tuscany. Couldn’t miss my Thursday not so guilty pleasure. And to my surprise, a classic French dish. Life is more than good. Keep up the amazing work Jim and Tara. Bravo🇭🇺

[@JerryB507]

The Italian version is called Gadduzzu ‘Mbriacu (Drunken rooster). Cheers from California, USA and wishing I were in Tuscany.

[@SeedSuikoden]

I just came here to tell you that your channel became my favorite Channel on youtube for making recipes and recreating them at home. Not only do you make it doable for people at home, the explanation of how and why's is really what helps homecooks get better at cooking. This dish is one that i would really want to make. So my sunday is basically gone now, thank you 😂

[@barnie321]

if you find its a little to salty when you reduce it add half a peeled large potato in, and take it out once reduced. It will absorb some of the salt

[@youruiz]

A rooster is used because it's pesant food. A rooster is only kept for breading and protecting the flock, otherwise all males are killed when identified as such. Fryer hens are only ~3 months old when "harvested". A rooster would average 5 years old when it was "replaced". The age makes the bird quite tough so it has to be cooked like this in order to even be edible.

[@milan1992es]

Made this recipe tonight for my wife and kid. Everyone enjoyed it very much and had a wonderful evening at the dinnertable with a glass of wine. Thanks for the inspiration! Greetings from the Netherlands.

[@maym6085]

I made this today. Dear Lord, amazing! I saw this video randomly yesterday and tomorrow I have a friendly dinner and according to the written recipe, is better to prepare the day before so it has time to develop flavor to the fullest! I trusted the process and added a little chocolate and turned out AMAZING. The only difference is that I did not use fresh thyme, i had only dried, and that I had to add extra olive oil after the bacon, because my bacon did not had much fat to give..perhaps that is because of the percentage of fat on each brand. And I live in Greece so maybe is really different. Other than that, i highly suggest you follow exactly the steps, and the result will not dissapoint you. Greetings from Greece!

[@lucindadewaal9511]

James is such a lovely kid, honestly you did a great job raising him. Always enjoy him doing the taste test at the end of your videos 😊

[@billgreen1861]

Lucinda, You just gave me an idea, I'm going to pretend to be making a video and have my grandson " taste test " for vegetables. He won't eat them otherwise but, if I tell him it's for a video I think he will . 😊

[@deniseheins2133]

Big yes to the food processor! We pulse until the veg are so small, they melt into our Bolognese sauce. I'm going to make this soon, it's been on my "to do" list for years and yours looks amazing.

[@sydmoir]

the father & son interaction is the best part of the video

[@blueRosesforme]

Your version is rich and delicious looking. I've made this dish for 42 years and I love it every time I make it.

[@jeanniebrooks]

Me too! 42 years! A reliable delicious 1 pan meal.

[@nilabakery]

I'm blown away by the level of skill and expertise you bring to the kitchen. You make it look easy, but I know it takes a lot of hard work and dedication. 👌🙏🤩

[@SipandFeast]

Thanks so much.

[@leborhal7450]

You really shouldn't be. Skimming the fat is silly and accomplishes nothing, "power" reducing the sauce the way he did is foolish considering how worried he is about burning things; especially considering he could have just thickened it with a corn starch or a roux which would have produced a greater yield and a much thicker sauce. He burns his pearl onions and then cooks the mushrooms in the same pot then adds the onions back in, when he could have saved himself a bunch of hassle by just doing the mushrooms first, then dropping the thawed pearl onions in. He did the same thing with his stock and deglazing the pan... just unnecessary work.

[@aneececolt]

@@leborhal7450 jeez

[@natbarron]

@@leborhal7450the expert is clearly this person. Follow their recipes and videos for how to be the expert….. oh wait!

[@timc7543]

I made a really good version of coq au vin this week but with white wine (sauv blanc), dijon mustard. Leeks & onions. Finish up with some tarragon. It was amazing. Future episode idea.

[@babyjenks4607]

Yum can I have the recipe please 😋

[@MrsPamB]

I usually make mine with white wine too! I made it with red wine just once, and the dish turned out purple!!! 🤷‍♀️

[@godlygamer911]

Gross, hard pass... This is like some bastardized wannabe chef, SAHM version.

[@ren2704]

French here!! Congrats for using chocolate!! In my family we use to eat coq au vin with tagliatelle pasta or boiled potatoes ! You can cut the garlic to half the portion here.

[@ceciledeloyer4017]

Le chocolat sert à donner uniquement de la brillance à la sauce 😊

[@ren2704]

@@ceciledeloyer4017 Pas seulement, je trouve que cela donne aussi un plus grande richesse à la sauce en mariant le vin au chocolat. Après il ne faut pas en mettre beaucoup non plus.

[@vulgarprophet2689]

I have a question for you, Frenchman. I've heard about your hot chocolate over there being absolutely wonderful, do you actually just melt chocolate, how is it done?

[@ren2704]

@@vulgarprophet2689 Hello. It depends if you use cacao powder or real chocolate. If you use cacao powder you can start to heat your milk up and when it starting to be hot (not boiling) you can mix the powder (if it's too cold you will get chunks). If you use real chocolate, cut it into small pieces as much as you like and then you put them in a cup and you add hot milk and then you mix it with a spoon until you reach a smooth texture. You can do it in the pot of milk as well but off heat of course. Using real dark chocolate is way better then the powder of course. Please note that if you use plant based milks, the flavour will be different but mixing a third of your (oat or cow) milk with hazelnut milk will give a very nice nutella style flavour without it being too overwhelming.

[@vulgarprophet2689]

@@ren2704 I will try this during the holidays, thank you.

[@devorahstree671]

Look how much our boy James is growing and maturing! I know there is a daughter too because I saw her once on an earlier video or the website. ❤ I'm making this ASAP. It would be nice to know what sides you pair your dishes with when you cook these recipes. Thanks

[@jc13781]

Coq au vin is my favorite chicken recipe of all time! I have tried 8-9 recipes that I have found and my favorite is the tried and true food wishes w chef John with his 3x fond technique which I love love love. I need to try this recipe now! Especially since you said the word fond 😅

[@Notturnoir]

Looking forward to your experience! Love Food Wishes as well

[@Mochi-sn3ud]

Love, love Chef John on Food Wishes:)

[@oxey_]

in all fairness, french cooking without fond would barely be cooking :)

[@len9483]

In all fairness, fond is in all styles of cooking.

[@randychadwick3776]

Great show! Gonna do the recipe. I first heard of that recipe from the movie "Donnie Brosco". James is THE MAN. This kid loves food and loves workin with his Dad. The whole family is great together! Y'all make me want to cook!! Keep it up!!

[@BayShore2001]

Fellow Long Islander here who just found your Channel. That looks great, thanks for the video!

[@wnyray]

OMG!!! I made this yesterday for dinner. It was fantastic. I have wanted to make this for years. I have all the cookbooks including Julia's. When you READ the recipes it can be so overpowering I kept putting it off. Then as usual you come along and take the scare out of cooking. So easy to follow and presented with options that allow us to decide some ingredients. I followed your recipe exactly. Thank you again!!!

[@gracelandone]

I love the juxtaposition of the French recipe with the plaid shirt and the plaid chair in the background. This is one of the things that makes your channel special.

[@cjdw198]

I see Julia Child instructs to cut bacon in lardons and simmer in 2quarts of water for 10 mins, rinse in cold water, pat dry. Sauté the bacon in hot butter until very lightly brown…. Ensuring less salt in the dish - “Mastering the art of French cooking”

[@UndertheNeedle282]

Julia Child's recipes also weren't tested

[@joeyhardin1288]

Thank you. I agree Tara, he said it three times! God Bless and stay safe.

[@Salmomlox]

James is growing into a wonderful young man. What a wonderful rich recipe. I would never think of placing a 1/2 ounce of chocolate into the sauce. Thank you for the recipe and look forward to making it. Have an awesome day.

[@guguigugu]

its a good trick for any stew

[@wnyray]

I simply ask ahead of time, before I even cook a meal, if anyone has any food allergies. I am allergic to shellfish so I always mention that when I get invited to dinner. @@mikeking822

[@zfoxfire]

i add a little cocoa powder to my chilli and it tastes amazing

[@ChefMac1025]

This dude just made a classical French meal with French words but made it so American and easy. This is the only video I had to watch and subscribed immediately. Makes a tough dish for the un trained very easy

[@dee_dee_place]

Jim & Tara, this recipe looks fabulous. Thanks.

[@rbettsx]

Love it.. so practical, such good sense, HOME cooking. Never tried chocolate in this... My personal tricks.. a few skin on cloves of garlic in the braise, squeezed out into the sauce, for warmth and roundness. If you keep a bottle of dry sherry or Chinese cooking wine around the kitchen, seasoning with a teaspoon or two can sometimes shift a recipe like this in a really good direction.

[@palaceofwisdom9448]

This dish is much more than the sum of its modest parts. It's one of those cases where someone with limited culinary skill can seem like a gourmet and really impress people.

[@thomasnewland7740]

Very well made and captivating videos, thank you. Several years ago I was introduced to a solution to the skin or no skin conundrum. Braised skin, including gumbos, are gooey and usually pulled off in the plate. Instead, I fry the skin in the bacon grease, which renders the fat and flavor. Everyone hangs around while I’m making a gumbo to snack on the fried skin. I then use the combination bacon grease and chicken fat to make the roux. I chop vegetables and prep while the skin is frying, so no real extra effort. Thanks again, I enjoy your channel

[@doctajuice]

Absolutely love your scattershot approach to the recipes. You understand and unapologetically acknowledge that this is home cooking and you can sort of flavor it as you please as long as you get the base technique right

[@kklipp6688]

Loved your tips on de-fatting with a paper towel and using a wooden spoon to measure your sauce quantity before reducing!!

[@christopherwillard2040]

a tip for marinating, if you add a paper towel to the top of the bowl then there won’t be any unexposed parts of the chicken when you take it out that same technique is used with eggs in ramen to make sure the entire is coated fabulous recipe, am going to make this week!

[@davidf8749]

James is a no-nonsense reviewer. He keeps you on your toes. Fantastic. Maybe we could have a "James' score" for future recipes. :)

[@justaguy9496]

I am trying this today. I just got all my food prepped and the chicken sitting in wine. We will see.👍🏻

[@Otherside2020]

Most common reason for burning fond is impatience. Lower the heat and sear slower taking your time Or deglaze in between batches pouring the liquid gold into a cup for later. Then repeat. Pay as much attention to the pan as you do the chicken.

[@averagemamil4523]

Many years ago, as a student, I worked in a kitchen - the chefs had a saying - ‘Mise en place - saves my a*s’ - always adhered to that 😃 - great video as always 🎉

[@albinowolf8556]

Deglazing in between sears/saute isn't horrible, especially if u use too high a heat. Great cook and recipe! One pot is mostly for ease but if u want a better garnish and more flavor then use multiple pans.

[@dzarz23]

Prepared this evening. The most delicious chicken dish I remember having. Best 5$ on a supermarket drum pack ever spent. Great tips on working up fond away from the main event. I added a little jarred duck fat to the bacon to keep those batches moving along. My wife and I have been doing recipes back to back since discovering your channel. Thank you.

[@jayebyrd9953]

I use low sodium bacon cause of heart conditions with a couple of us in the household. Never had a problem with too salty using maximum bacon.

[@jordanshana208]

My Mom is from Belgium and she always makes the mushrooms and pearl onions separately. Yummy recipe!

[@TheRayfield77]

I love your attention to details. You're very good at breaking specific steps down for "amature" cooks that come here.

[@robertrauter8459]

you are good.....35 years in the kitchen and I still have something to learn...thanks for that..

[@bradg.5253]

I made this dish tonight for my family. It was amazing. I did let the chicken rest in the wine overnight in the refrigerator. Everyone was very impressed. Thank you.

[@teamint8213]

I love your videos. I followed the one for beef bourguignon and it turned out -perfect-. I used alcohol free wine (alcohol sensitivity so can't take risks) and it was a big hit for a friend who thought she couldn't enjoy such dishes. Your tips are excellent and you make these kinds of recipes accessible to home cooks! I will try this one. Thank you!

[@billystpaul8907]

My mom taught me how to cook when I was a teenager. You have taught how to be a better cook and try new things to cook. Thanks for another good video..

[@sumoneelse3011]

chocolate in savory dishes is a killer secret ingredient. I always had a little unsweetened cocoa powder to my chili and my wife loves it!

[@PatriciaPeeler]

I enjoy your videos and have learned so much from you. I have made several of your dishes and have loved each one…I love the interaction between you and James and always wait for his review on your dishes and must admit I miss him when he is not there…I appreciate his comments and your family as a whole…

[@kizhax]

I love how your chair matches most of your shirts. And your recipes, those are good too.

[@brianmcguire979]

Videos are always done professionally. I like that you always give options to add or reduce ingredients. Nice Job.

[@MouZ245]

I realised how important it is for me to hear the reasoning for basically anything in a recipe. Why is the thyme bundled up? How much flour do I need? Not always are there exact numbers needed. Thanks again for this realy down to earth cooking video. =)

[@staceymckinnon695]

take a shot every time Jim says fond

[@Jakubkolo2000]

I like to throw the celery and carrot mix first before adding that onion. It slightly caramelises them giving it more depth.

[@rileymosman2808]

I agree, you should add the mushrooms and pearl onions in at different times so they don't get obliterated when they're cooking. The ingredients cook at different speeds so it makes sense to add them at different times.

[@DaveOriginallyfromBrooklyn]

I’m from Northport. Know all stores you mention. You’re a breath of fresh air.

[@michaelhealy1590]

It's interesting you have branched out from New York Italian 'chef' to French cuisine! Good for you. Most enjoyable to see how the you tube is expanding. James is your best critic. Always an enjoyable class in cooking.

[@docwillis1443]

This is one of the best dishes in the history of food.

[@TopherTino]

I think the additional salt probably came from the mushrooms. If I cook mushrooms on the side and add them to a braise I usually underseason one because mushrooms can give and take liquid and change the seasoning.

[@angelmartin7310]

I always save the fond from browning to put it in the slow cooker if using one. Really makes a difference.

[@angelmartin7310]

@donamici You deglaze the fond off the pan, making it liquid and thus able to be transferred to another vessel. I always called it "gremines" but I thought he went over transferring (deglazed) fond in this very video.

[@victoriabernuth9728]

Jim, you take all the anxiety out of French recipes. I’ll fix this tomorrow! Merci bien, monsieur!

[@jennifergriffiths3941]

I’ve loved coq au vin since I was a little girl … my Dad would take us into LA across from Chinatown where there used to be the French Quarter … to an old French restaurant … PAX’s… They served everything family style in large steaming bowls & platters … baskets of fresh French Bread😋… oh my gosh… The memories !!! We always had coq au vin with green salad & potatoes with green beans or sometimes broccoli … nothing like it !!! I learned to make it when I wanted to share such a tasty delight with my own family … and have made it for decades … But today … I have learned some wonderful tips to make mine even better !!! THANK YOU JAMES😉

[@Widderic]

The color on that sauce is beautiful. I gotta make this for sure. I prefer my thighs to have crispier skin, but it's hard to crisp up the drum skin so I'll probably take it off completely for those.

[@WaitAMinute1989]

I've cut up some potatoes while it's braising and remove before serving to mine to remove some of the salt. IMO, it helps

[@CraigCruden]

I think you could soak the bacon to reduce the saltiness beforehand - it is a balancing act though because if there is a smoky flavour to it - you don't want to soak it too much.... (done that when making bacon to reduce the saltiness).

[@ragetobe]

I’m old now but when I was young I worked in a kitchen, a French chef taught me to use unsalted bacon. Or you could do what Julia Childs suggests and boil the bacon to remove some of the salt. Both work, I prefer the latter.

[@JimBax-e6y]

wonderful recipe and your teaching is superb!

[@nathaliedebraekeleer4359]

Hi, I'm from Belgium, neighbour off France :)) and i have to say.... i tried your recipe and i really like it. I had this in France, Belgium and now your way... I find you to be a great teacher :)

[@Philokalia12]

Love your channel and your recipes! We dipped into the high twenties last night……perfect time for this dish! Plus, I learned a new “F” word. 😊

[@RPGpro22]

To help reduce the salty flavour of the bacon/reduce the overpowering flavour you can lightly blanch the bacon, dry it, then fry it.

[@graceygrumble]

My mother used to make this when we were young. That is exactly how she used to make it (sans chocolate). She made it with chicken portions and I always wanted a leg. The memory made me almost smell it, again. I salivated. I have never made it myself - too much faff! But, this reminded me so much of a 'lost taste experience', I will have to try it.

[@finleykim]

Every time I make one of your recipes it becomes the new family favourite.

[@rodritchison1995]

Brilliant. I used your beef bourguignon method on Friday and was delighted with the result.

[@Pirike74]

Thanks fo making a mistery dish as such to an easy to follow step by step process. This makes it so easy to create, and this note goes to all of your videos with the signature dishes.

[@vault9263]

Made this last night. Absolutely amazing.

[@BlooDMF]

Very nice recipe, you went step by step which is really helpful. Thanks for sharing.

[@selitanamwinga7149]

I’m a fan of this channel. Simple tasty recipes. This is my second recipe on your channel I’m making.

[@barbr100]

I love to see James’s reaction every time.

[@leemcclements8889]

Adding the chocolate takes this to whole new level!

[@xmas4203]

Looks great! I'm always looking for recipes for cooler weather and this will go into my rotation. Thanks, S&F team.

[@justint4049]

I must have hit my head during this because I could swear you said fond!

[@SuAndFox]

The chicken staining with spots reminds me of how salt reacts to alcohol inks on my artwork. The salt creates a resist where it was on the alcohol stained chicken. This looks so delicious!!!

[@christinenewman7838]

Loved this recipe! Definitely going to try it. Winter is on its way and your dishes have been hearty, rustic and perfect for the cold days ahead! Thank you again!

[@mnordman2007]

My favorite cooking channel by far! The "taste tester" going for the chocolate is awesome :)

[@andybroer651]

Coq Au Vin! Excellent! Nice choice Jim, James and Tara! Next try making a Tourtière 🥰

[@shotsfired2188]

Not sure who got upset about you cooking the pearl onions and mushrooms separate. But that’s so common 😂 actually keeps those veggies nice and crunchy while still being tender.

[@ravenwing263x]

I had the same thought, you GOTTA seperate the pearl onions especially.

[@jpdemer5]

That's how I do it when making Boeuf Bourguignon. There's a reason French chefs do this: the onions and mushrooms lose all of their texture if they get cooked for as long as these dishes take. (Onions - especially after being frozen - will disintegrate, while the mushrooms turn to leather.)

[@shotsfired2188]

@@jpdemer5 🎯

[@raymondford9240]

Mise en place and FOND! Yea!

[@Soup4fam]

I love that you’re matching the chair

[@TheGreatestJuJu]

You’re a perfectionist and I love that. I just don’t understand going through all the steps to ‘protect’ the fond instead of just deglazing the pan multiple times in between some of the steps. Why don’t you do this? It seems like a no brainer and would be a great tip for less experienced cooks. Great dish. Definitely making this one myself. Thx

[@kristineoickle281]

You could use reduced salt bacon, rather than cutting back the bacon amount(because who wants to do that? Lol) This looks amazing. Can't wait to try it. Nice to see you back to doing a chicken recipe again as we don't eat a lot of red meat. Would love to see some seafood recipes from you. And thanks for the tip on freezing pearl onions...hadn't thought of that. They're typically only available here this time of year for pickling season. Now I can stock up! 👍

[@lisabishop6266]

I stock up on Birdseye pearl onions whenever I get lucky enough to find them in the freezer section of my store. So good for so many dishes!!!

[@zynthio]

just got my first enameled cast iron dutch oven, the same lodge as yours I think. Looks like a great recipe to get cooking in it

[@wolfman011000]

We like to make this without the skins but do not discard them, line a sheet pan with parchment spread out the skins flat season to your liking, add another sheet of parchment over the skins and another sheet pan to weight them down to keep them flat. Then into an oven at 350F/180C/Gas mark 4 for about 10 -15 minutes depending on your oven. Be careful not to let them colour too much or they will taste bitter, take them out early and allow carryover cooking to finish it. you can save the chicken fat to add to othere dishes or make a compound butter.

[@Henroll-]

Absolutely going to try adding chocolate next time. Also ive found more people are willing to try mushrooms if they are sliced thin and roasted hard before braising the sauce

[@robertpeterson1137]

It’s always cute when you bring in the taste tester

[@SDguy3030]

I have to admit, i only tried this because i saw donnie brasco last night, but seeing this video made me really want to try this. First time i made a meal liie this, very tasty and something worth trying, thanks for the awesome video.

[@carmendanner4013]

I love your show. Very informative and your family is delightful.

[@2Wheels_NYC]

One of my favorites, and we do it very similar! You gotta use the "F" word (sorry Tara) but, that's what it is. I'm digging the French cooks, and this looks excellent as always! I think a cool idea, with your skill, is to do a knife skills & mise en place video. Maybe just a basic mirepoix, cook it simple for whatever, but focus on the prep. It would be perfect for beginners!

[@notsoelusive]

The texture difference from cooking the mushrooms and onions sepertately in the beef burgundy was a must

[@nickk8416]

This looks delicious! I can't wait to try it. All of your cooking videos are terrific Jim. Your Beef Stroganoff recipe was amazing too. Regards.

[@frecklydharma]

My goodness, everything you cook looks delicious. Your son is a straight shooter, 9/10. Keep ‘‘em coming

[@jonathanziegler8126]

I did my pearl onions and mushrooms and separately last time I cooked Beef Burgundy. As I watched it here. It was a good approach, I plan to do it again.