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 Жыл бұрын
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 Жыл бұрын
@matthewlawton9241 I do use it in chili! Check out the chili episode if you want to see.
@anthonylosego Жыл бұрын
Mole I see....
@anthonylosego Жыл бұрын
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 Жыл бұрын
I use it in my taco meat.@@SipandFeast
@RagoonX11 ай бұрын
My guy is cosplaying his chair
@BHS2898 ай бұрын
I kept thinking it was an extra shirt hanging over the side; dude knows what he likes
@peaceandlove7137 ай бұрын
Eagled-eyed!! Well done, mate.
@bryangraeb57666 ай бұрын
I just caught it😂😂
@364carrollst2 ай бұрын
😂😂😂😂
@barrymalkin9679Ай бұрын
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 Жыл бұрын
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!!!
@RubyW79449 ай бұрын
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.
@barrymalkin9679Ай бұрын
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 Жыл бұрын
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 Жыл бұрын
The Italian version is called Gadduzzu ‘Mbriacu (Drunken rooster). Cheers from California, USA and wishing I were in Tuscany.
@SeedSuikoden Жыл бұрын
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 😂
@milan1992es Жыл бұрын
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.
@gracelandone Жыл бұрын
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.
@sydmoir Жыл бұрын
the father & son interaction is the best part of the video
@maym6085 Жыл бұрын
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!
@davidf874911 ай бұрын
James is a no-nonsense reviewer. He keeps you on your toes. Fantastic. Maybe we could have a "James' score" for future recipes. :)
@ChefMac1025 Жыл бұрын
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
@lucindadewaal9511 Жыл бұрын
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 Жыл бұрын
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 . 😊
@BayShore2001 Жыл бұрын
Fellow Long Islander here who just found your Channel. That looks great, thanks for the video!
@ren2704 Жыл бұрын
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 Жыл бұрын
Le chocolat sert à donner uniquement de la brillance à la sauce 😊
@ren2704 Жыл бұрын
@@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 Жыл бұрын
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 Жыл бұрын
@@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 Жыл бұрын
@@ren2704 I will try this during the holidays, thank you.
@barnie321 Жыл бұрын
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
@Salmomlox Жыл бұрын
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 Жыл бұрын
its a good trick for any stew
@wnyray Жыл бұрын
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
@zfoxfire11 ай бұрын
i add a little cocoa powder to my chilli and it tastes amazing
@blueRosesforme Жыл бұрын
Your version is rich and delicious looking. I've made this dish for 42 years and I love it every time I make it.
@jeanniebrooks9 ай бұрын
Me too! 42 years! A reliable delicious 1 pan meal.
@jc13781 Жыл бұрын
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 Жыл бұрын
Looking forward to your experience! Love Food Wishes as well
@Mochi-sn3ud Жыл бұрын
Love, love Chef John on Food Wishes:)
@oxey_ Жыл бұрын
in all fairness, french cooking without fond would barely be cooking :)
@len94839 ай бұрын
In all fairness, fond is in all styles of cooking.
@randychadwick3776 Жыл бұрын
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!!
@nilabakery Жыл бұрын
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 Жыл бұрын
Thanks so much.
@leborhal745011 ай бұрын
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.
@aneececolt11 ай бұрын
@@leborhal7450 jeez
@natbarron3 ай бұрын
@@leborhal7450the expert is clearly this person. Follow their recipes and videos for how to be the expert….. oh wait!
@cjdw19811 ай бұрын
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”
@UndertheNeedle2826 ай бұрын
Julia Child's recipes also weren't tested
@deniseheins2133 Жыл бұрын
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.
@timc7543 Жыл бұрын
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 Жыл бұрын
Yum can I have the recipe please 😋
@MrsPamB Жыл бұрын
I usually make mine with white wine too! I made it with red wine just once, and the dish turned out purple!!! 🤷♀️
@godlygamer911 Жыл бұрын
Gross, hard pass... This is like some bastardized wannabe chef, SAHM version.
@averagemamil4523 Жыл бұрын
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 🎉
@doctajuice Жыл бұрын
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
@palaceofwisdom9448 Жыл бұрын
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.
@dee_dee_place Жыл бұрын
Jim & Tara, this recipe looks fabulous. Thanks.
@devorahstree671 Жыл бұрын
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
@TheRayfield77 Жыл бұрын
I love your attention to details. You're very good at breaking specific steps down for "amature" cooks that come here.
@wnyray Жыл бұрын
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!!!
@kklipp6688 Жыл бұрын
Loved your tips on de-fatting with a paper towel and using a wooden spoon to measure your sauce quantity before reducing!!
@brianmcguire97911 ай бұрын
Videos are always done professionally. I like that you always give options to add or reduce ingredients. Nice Job.
@PatriciaPeeler Жыл бұрын
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…
@danyeomans9642 Жыл бұрын
Thanks
@SipandFeast Жыл бұрын
Thanks so much!
@michaelhealy1590 Жыл бұрын
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.
@kizhax Жыл бұрын
I love how your chair matches most of your shirts. And your recipes, those are good too.
@dzarz23 Жыл бұрын
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.
@sumoneelse3011 Жыл бұрын
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!
@youruiz2 ай бұрын
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.
@PaulWright-o2t22 күн бұрын
I agree with your comment but having made this many times over the years, with rooster and hens, Ì think roosters have a more gamey taste. I personally prefer roosters, but almost impossible to get nowadays for the reasons you said.
@sheilahorn89139 ай бұрын
I am looking forward to making this. I feel like I was in a rut with chicken. We don't like breasts,but like legs and thighs. Thanks for the great channel!
@SipandFeast9 ай бұрын
Thanks so much! I'm pretty confident that you will enjoy this one. Enjoy!
@sheilahorn89139 ай бұрын
@SipandFeast,it was delicious! You ought to get a book deal!
@DaveOriginallyfromBrooklyn Жыл бұрын
I’m from Northport. Know all stores you mention. You’re a breath of fresh air.
@Pirike74 Жыл бұрын
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.
@billystpaul8907 Жыл бұрын
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..
@rbettsx Жыл бұрын
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.
@BlooDMF Жыл бұрын
Very nice recipe, you went step by step which is really helpful. Thanks for sharing.
@nathaliedebraekeleer4359 Жыл бұрын
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 Жыл бұрын
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. 😊
@robertrauter8459 Жыл бұрын
you are good.....35 years in the kitchen and I still have something to learn...thanks for that..
@justaguy94967 ай бұрын
I am trying this today. I just got all my food prepped and the chicken sitting in wine. We will see.👍🏻
@joeyhardin1288 Жыл бұрын
Thank you. I agree Tara, he said it three times! God Bless and stay safe.
@selitanamwinga714910 ай бұрын
I’m a fan of this channel. Simple tasty recipes. This is my second recipe on your channel I’m making.
@jordanshana2083 ай бұрын
My Mom is from Belgium and she always makes the mushrooms and pearl onions separately. Yummy recipe!
@mnordman2007 Жыл бұрын
My favorite cooking channel by far! The "taste tester" going for the chocolate is awesome :)
@Kryptomatiic Жыл бұрын
First video of your channel I've come across. Great content! From the video quality to the simple direction easy to follow. Subscribed
@xmas4203 Жыл бұрын
Looks great! I'm always looking for recipes for cooler weather and this will go into my rotation. Thanks, S&F team.
@victoriabernuth9728 Жыл бұрын
Jim, you take all the anxiety out of French recipes. I’ll fix this tomorrow! Merci bien, monsieur!
@christinenewman7838 Жыл бұрын
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!
@rodritchison19959 ай бұрын
Brilliant. I used your beef bourguignon method on Friday and was delighted with the result.
@thomasnewland77408 ай бұрын
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
@docwillis1443 Жыл бұрын
This is one of the best dishes in the history of food.
@MarieByrne-ci8lh Жыл бұрын
Just watching in Ireland. Love this channel and your recipes. The "fond" is hilarious! Really enjoy your videos and your family interactions too. Of course your recipes are delicious and you make thsm so easy to follow
@teamint8213 Жыл бұрын
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!
@finleykim Жыл бұрын
Every time I make one of your recipes it becomes the new family favourite.
@JimBax-e6y3 ай бұрын
wonderful recipe and your teaching is superb!
@carmendanner4013 Жыл бұрын
I love your show. Very informative and your family is delightful.
@jennifergriffiths394110 ай бұрын
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😉
@bradg.5253 Жыл бұрын
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.
@MouZ245 Жыл бұрын
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. =)
@barbr100 Жыл бұрын
I love to see James’s reaction every time.
@danielwade7664 Жыл бұрын
This looks perfect for this time of year here in the UK. That’s for the great content as always!
@hungsu9204 Жыл бұрын
I love your videos. You and your family are so helpful. Thank you.
@EdelweisSusie Жыл бұрын
In my book this man can do no wrong. How he hasn't got his own TV series or cookbook deal is beyond me! Every recipe is delicious.
@vanessaalbuquerque9365 Жыл бұрын
ikr!!! He deservers soo much more!! But maybe (maaaaaybe) he's a bit more reserved (kinda looks like it).
@zynthio Жыл бұрын
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
@nickk8416 Жыл бұрын
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.
@leemcclements8889 Жыл бұрын
Adding the chocolate takes this to whole new level!
@badbiker666 Жыл бұрын
My wife and I watched this video together. I don't do any French cooking to speak of, and she spent time in France in high school (exchange program), so she was interested to see what French (or French style) cooking was like. We both had the same same comment at the end; "I thought the title said one-pot." There's more than one pot/pan being used here. Isn't that cheating? LOL We were both interested to see the reaction of your teenager. Our kids are grown and gone, but I remember trying to cook for them when they were your son's age. It didn't matter how complicated or expensive were the recipes, my dinners were almost never "just right." I never got a 9 from them! Their favorite dinner? Macaroni and Cheese. Out of a box. They loved it so much they would invite friends over and I would have to make three boxes at once. So coq au vin would be completely wasted on them! Great video, great recipe. Thanks for posting it.
@yw2274 Жыл бұрын
I just discovered this channel. Love it! Classic recipes.
@manong4328 Жыл бұрын
Chocolate? WHAT? 😍. Have to try this. Always such a pleasure to watch you cook and wait for the (honest) appreciation of your son. 👏
@neuvocastezero1838 Жыл бұрын
I'd try it with baking chocolate at a touch of honey.
@frecklydharma Жыл бұрын
My goodness, everything you cook looks delicious. Your son is a straight shooter, 9/10. Keep ‘‘em coming
@graceygrumble Жыл бұрын
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.
@Soup4fam Жыл бұрын
I love that you’re matching the chair
@albinowolf85563 ай бұрын
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.
@christopherwillard2040 Жыл бұрын
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!
@andybroer651 Жыл бұрын
Coq Au Vin! Excellent! Nice choice Jim, James and Tara! Next try making a Tourtière 🥰
@Mojomofo Жыл бұрын
ok, lets get james cooking some of his favorite dishes. the kids ready!! get after it James.
@kristineoickle281 Жыл бұрын
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 Жыл бұрын
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!!!
@staceymckinnon695 Жыл бұрын
take a shot every time Jim says fond
@cypha4695 Жыл бұрын
Looks great. I make chicken stew similar with the exception of the red wine and chocolate. Will definitely try those steps next time I do CS or coq at vin.
@r.tistry6631 Жыл бұрын
Love it! And as the great Al Pachino says..."A punch of salt" (Donnie Brasco, Coq Au Vin scene)
@MilehighCLE216 Жыл бұрын
Just wish I had a hot wife like Annette
@jpdemer5 Жыл бұрын
@@MilehighCLE216 Hope your wife doesn't read that...
@2Wheels_NYC Жыл бұрын
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!
@vault926311 ай бұрын
Made this last night. Absolutely amazing.
@chrism4948 Жыл бұрын
Your video editing and presentational skills are terrific. Great recipe. Thanks
@Robert_Sparkman_066 ай бұрын
Where have you been all my life? Such great recipes and videos.
@jayebyrd99532 ай бұрын
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.
@wendyw4487 Жыл бұрын
James is definitely the coolest kid on KZbin!!!!
@Otherside2020 Жыл бұрын
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.
@angelmartin73106 ай бұрын
I always save the fond from browning to put it in the slow cooker if using one. Really makes a difference.
@angelmartin73106 ай бұрын
@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.
@SuAndFox10 ай бұрын
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!!!
@Widderic Жыл бұрын
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.
@justint4049 Жыл бұрын
I must have hit my head during this because I could swear you said fond!