The perfect easy chicken recipe to tackle your first French pan sauce.

[@stephensano9156]

From the fine diced shallots to the beautiful brown stock, this is a gorgeous execution and presentation!

[@Getpojke]

Thank you for differentiating between "Sucs" & "Fond". It's something that very few food channels/writers do. Sucs only become fond once they are deglazed from the bottom of the pan. Love this dish, simple yet so tasty. Brilliant served with petits pois à la française. Your mention of arrowroot sent my mind reeling back to childhood. If we had been ill as children our first food to aid recovery would be a light soup & if we kept that down some arrowroot pudding for afters. Though I keep arrowroot in the kitchen as a thickener I haven't made the pudding in decades; may treat myself when I get out of hospital tomorrow. Merci.

[@irenakrnetic1105]

I've been watching your channel since you first started , and I loved it so much ,I am not a professional cook, but I've been cooking for 40 yrs, at home I am from Europe too live in USA ,kept my family receipts that go back 4 generations, Croatia and Bosnia have not so much of French influence by history, but me and my husband are both home cooks that love French cuisine that go back for hundreds of years and it's just THE BEST . Thank you for this channel, each video is an experience and a new lesson ❤. THE ESCOFFIER is The One and your channel

[@ritarodrigues9946]

Dear Chef Stephane. Blessings from Houston. Ty for teaching and sharing your talents - ♥️

[@Mo_Ketchups]

I love the knock of butter at the end of the sauce. I’ve done that for years just on instinct (which began by balancing the acidity of tomato paste/sauces). And, I love the way you babied the shallots & explained their different temperament from onions. Nice! 👌

[@yahoo8485]

how could you not like this!!!!

[@dpicard6271]

Ahh Chef Stephane is amazing, he guided me through covid teaching his cooking methods without bullshit editorial instead going straight to what I came there for. There is not one wasted minute in his vids. He introduces us to Auguste Escoffier, from there the sky is the limit. Thank you Chef Stephane you are amazing!

[@Simplycomfortfood]

Stephen, this is something I definitely want to make. I love the flavor of shallots. Chicken thighs are my favorites. So rich and moist. Love your channel.

[@GloriaHoffmann-v5b]

I made the chicken with Dijon mustard sauce yesterday, it was delicious, thank you. 😊

[@lisaboban]

And that's my Valentine's Day dinner!

[@malthus101]

What time are you expecting me? 😸

[@lisaboban]

@@malthus101 I'll have to check with my husband!

[@cristsan4171]

Asians prefer only Rice.

[@nancybyrd2221]

Such a simple preparation but oh, so elegant! I am LOVING your new book! It's practical, filled with excellent recipes!

[@emagrdovic7977]

Dear Stephane, I adore your recipes and your book. Every single recipe is so delicious 😋 and simple to make! Thank you for sharing ❤

[@FrenchCookingAcademy]

thanks and glad you like the book 🙂🙂

[@MrRufusjax]

Wow, looks great! Probably tastes even better.

[@johnreynolds5407]

Bravo. Excellent narration, execution and presentation.

[@Marrio49]

Excellent cooking video and channel. I love fine cooking made by fine chefs like this young man. So many cooking videos out there that are produced by amateur home cooks that cook what I call sophisticated garbage at best and not worth the time watching. Many people don’t know what fine food is to begin with anyway and it is those very people who watch such videos. I have always admired professionals in all fields and trades. I also choose the highest quality of whatever I buy whether it’s cookware or tools for my shop within my budget. I am an Italian cook and woodworker that appreciates the finer things in life. Bon Appetit

[@owenmccord5078]

This is how I cook for the young nephews who aren’t ready for more complex dishes. Relatively quick and delicious for all ages, though.

[@coolerkin]

WOW!!! this is what I've been missing... What a fantastic looking recipe

[@markbeck8384]

I'm a simple cook; I go to restaurants if I want something complex. This is just perfect. One thing: you have convinced me to make homemade stock and have it around, which I never thought I would bother with.

[@TDT0188]

homemade stock + silicone ice cube tray = easy grab and go portioning for single portions

[@lissanne9769]

​@@TDT0188 I do that. Best way to keep stock.

[@sallycastillo2163]

Why does my stock taste like beef water no matter what I do?

[@johnsmith-gk4td]

​@@sallycastillo2163 Just guessing, either not reduced enough, more stock material needed, or low sodium ?

[@owenmccord5078]

We always buy whole chickens. Raw bones go in one freezer bag; cooked in another until ready to boil.

[@kronamadness7119]

Cette recette ne pouvait pas mieux tomber :D J'adore le concept avec un peu d'histoire mais encore plus l'attention particulière sur le coté éducationnel et le plaisir de le faire, j'ai vraiment cette vibe des vieilles recettes traditionnelles qu'on avaient à la TV pour ravir toute la famille mais refaite avec des moyens actuels 😄

[@hiromikami]

I love all the history and sometimes mythology that comes along with these recipes.

[@andyshacks7812]

I’m definitely going to make that sauce - looks delicious!

[@janetgerney2094]

Perfection! Thank you for sharing this easy and simple classic!

[@lissanne9769]

I love this sauce. I've made a version of this chicken, and it is sooo good. Every smackarel of it go into tummies, no leftover, ever. (I think I like this version better). Thank you fore the recipe and the 🐔🤎

[@jimdavidson3345]

Pretty fancy stuff. I will be able to impress my guests without a lot of effort or time. Merci!

[@ericcutler5463]

Thank you very much! I can’t wait to try this. When will you be getting 1 million subscribers?

[@amethyssimplelivinginphi]

Deliciously prepared meal, nutritiously healthy too. Going to try it this Vday!!!

[@mimoochodom2684]

Now I know what to cook myself for Valentine's. 👍

[@946brandon]

As usual, super informative! Now I understand what I have been doing wrong for so long. Thank you for it's all in the technique for perfection which you teach so well.

[@chili1593]

Looks wonderful.

[@JusticeReigns]

merci ça a l’air délicieux! (I hope that's right!)

[@kronamadness7119]

Perfect :)

[@krizzg625]

Thank you for this recipe.

[@catherinefreure7083]

Thanks for the lesson/recipe!!❤

[@sarahhortkorn1986]

That looks so delicious! I'll be in Paris next month and I hope that I'll have the chance to taste this one there the original way like you did 😍

[@pequeuxdarleux1480]

You're right: "Bercy" is in the "quartier des vins de France" (south/east of Paris) "French wines district". Bon appétit à toutes et à tous.

[@mariannenielsen425]

Hi I just bougt your cookbook for my birthday. I cant wait to get it. Thank you

[@ginangan8892]

Well done and simple thanks

[@nicoles5852]

Will try this!

[@Mo_Ketchups]

Stephane, have you created a free-trial window for your Academy? I _strongly_ believe this will help membership growth (& count ME in as one likely to sample and stay). Perhaps you could advertise a short trial package with a discount-code incentive (the old “for a limited time” chestnut). 🤔🤷‍♂️ 😄 I’m betting many here are very tempted! 🤟✌️

[@Williegillan]

Loving these videos. Just came across your page . Keep them coming thank you

[@maricacullingham4785]

Superb!

[@JonniePolyester]

Superb thanks for more wonderful tips

[@colinhathaway9493]

Looks a great sauce. Wanna give it a try

[@avisitorhere]

I add apple cider vinegar towards the end. It has a great flavor with chicken and pork.

[@doctor78212]

Excellent idea. Have you tried calvados instead?

[@avisitorhere]

I have not but I see the appeal of it. I just use white wine, apple cider vinegar, roasted garlic, salt and pepper. Thanks for the tip. @@doctor78212

[@TheMrTomkennedy]

Thanks

[@ians9390]

welcone

[@FrenchCookingAcademy]

thanks again 🙂

[@chili1593]

Thanks!

[@FrenchCookingAcademy]

wow thanks heaps it motivates me to do more cooking videos 🙂🙂

[@robb2biago]

Well that’s exciting. I always have those ingredients. Except white wine, but that’s easy enough to buy. Thanks! I wonder if you can keep the extra sauce in the fridge for a few days, in a jar?

[@cyberpisces369]

Looks delicious 😋

[@barrytopp4843]

Recently watched a Jacques Pepin video on cooking large chicken thigh joints,he lifted the knuckle end bone out of the thigh meat prior to pan braising reckons they cook better…..any thoughts

[@petedivine]

This is my favorite way to cook chicken...at least for the moment.

[@visionandvoice2819]

Excellent

[@terryhughes7349]

Looks tasty

[@haanimely981]

Looks great!❤

[@gregorytoddsmith9744]

Oui

[@sandi4215]

I love this channel ❤

[@magicworldbyjorg]

,,a cool video keep up the great content.. Thank you…

[@giselo66]

I love it!!!!!!!!

[@annunacky4463]

Thanks for the shallot advice. I’ve burned them a few times…this looks great. I’ll be doing this one very soon. I may have to debone and clean up one of those thighs for the wife. She doesn’t know chicken has bones haha.

[@Ronin_765]

I want that Mauviel pan 🥺

[@ryand141]

Hi Stéphane, where can I buy that sautoir?

[@brianeaton3734]

I love sautéed calves liver a La Bercy…

[@dimphinapereira1502]

Lovely

[@BillSikes.]

Impeccable 😋

[@rheffner3]

The stock you use is not available to most of us. I hope that using a store bought stock still works.

[@sallycastillo2163]

What pan do you use that browns so evenly?

[@aaryesdee]

Can we use vermouth instead of white wine?

[@ydhorowitz]

can this wonderful recipe be made without the butter (not exactly kosher) ?

[@aaaaaaxaaaaaa]

shmaltz or vegan butter (miyokos brand)

[@heavenlymilano]

What can I use instead of wine?

[@BobTheBoss1]

Fantastic

[@sherrysnyder4195]

Do you have a link to your chicken stock?

[@frandoyle5608]

Where is the print recepie on your new website?

[@sallycastillo2163]

Where can we get veal stock?

[@TheJackeeeo]

Is there a recipe of this online?

[@TDT0188]

technique baby!

[@Nightsever1988]

Arrowroot as a thickener? I never knew

[@chongseitmooi2593]

Ooo gosh please don't make me go hungry

[@bonitas.7106]

Maybe a touch of heavy cream and cognac!❤

[@22304abc]

Saturday dinner

[@pandoraeeris7860]

Have mercy, it's chicken a la bercy!

[@acaciomadeira5147]

You need to cook out the starch for 10 minutes or your sauce will still have starch flavour

[@lawrencetaylor4101]

I will wear a bib the next time I watch one of your videos so I don't have to change my shirt.

[@Raul28153]

the white color of tapioca is a disadvantage? Then why not dry fry some flour to a dark color and use that or use some of the chicken fat to make a roux and darken that? Why the tapioca flour when those other inhere? "Le suks de cuisson" Am I correct: it's not "fonds de cuisine" but rather fonds de cuisine is made from le suks de cuisson??

[@djm90210]

French people lurrrrrrrve chicken!

[@lovechangesus]

That looks similar to Gordon Ramsey's kitchen

[@Mumbamumba]

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[@jamesa7506]

🤌👍😊

[@evelynsoriano4571]

Why did you not cover your chicken while cooking?

[@mrsnulch]

2 reasons I would guess. 1 it can trap moisture inside which can soften the browning of the chicken and make it less “crisp”. And 2, it prevents the sauce from reducing and you need to the water to evaporate to make the brown bits on the pan to make the sauce.

[@davidh3833]

Maybe it'll get too hot n possibly overcook the chicken, n it'll b rubbery?

[@Billyjoe_Patriot]

Epaissir une sauce avec de la farine est de la triche, Bocuse pour n'en nommer qu'un, a toujours utilisé les sucs et/ou les légumes pour lier la sauce, voir de la crème ou du beurre. La farine ainsi que la fécule donne une consistance dégoûtante.

[@michaelserviss9278]

You talk too much.

[@jimwilliams-wb9um]

Too, too much talking. Just get to the recipe.

[@Ronin_765]

🫡🍽️

[@teridacktaljones4553]

🦝