Chicken Alfredo - Bruno Albouze
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- Опубліковано 22 січ 2024
- A deliciously creamy chicken Alfredo recipe. If you've always wanted to replicate the flavors of a restaurant-quality Chicken Alfredo at home, you're in the right place.
Throughout the video, I will share tips and tricks to ensure your Chicken Alfredo turns out perfectly every time. From how to properly cook the chicken breast which ends up dry too often, to achieve that juicy and tender texture, to the best technique for achieving a silky smooth sauce with a French touch.
To get the full recipe go to brunoalbouze.com
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#food #cooking #recipe #chef #italianfood #bistro #skills #restaurant #video # - Розваги
The point is that, regardless of the origin of the dish, the name and personal tastes, Bruno gives you, every single time, a technical cooking lesson and you should thank rather than criticize. There is no need to explain how mediocre or non-existent the culinary standard is on the internet.
Thanks a lot mon amis 🌝
Out of 60 million Italian souls on planet earth, not even one believes that chicken Alfredo is Italian.
Bruno said "my way". Why stick to a recipe when you are a chef. Just try to bring your plus to make the world progress, even the Italian world
Like Spaghetti Bolognaise isn't Italian.
Chicken Alfredo is not Italian. It’s an American thing. FETTUCCINE Alfredo (Al burro e parmigiano) is Italian.
This recipe is a French take on an American recipe. So of course put to a much higher lever than the original one.
@@baidaan1894@baidaan1894 Sp, a French take on an American 'take' of an Italian classic?
OK, Gotcha.
I had a feeling you were back in France. You know. All the yummy produce and a very impressive kitchen.
Lovely! When a chef says “drizzle” of wine, it means more than a drizzle you know. The vin jaun is the king of the wines.
I can't do it without pasta, it's so easy to make from scratch! If you have to buy pasta, try it with bucatini.
Genius idea adding the vin jaune to the sauce. Always putting out gorgeous food and recipes!
Excellent Bruno, this recipe looks sooooo tasty !
What about adding couple of morilles to make it full Jura style.
Thx a lot for all your amazing ideas !
Gare aux morilles!
😂
As always very good. I’m not passionate of Comte cheese but bc you use it I’ll give it another try.
Mouth-watering, as always... especially that sauce!
Yet another outstanding main course.
Let's be crazy, lol. Looks amazing and I'm surprised the cream didn't break after that cooking and re-heating.
wow! this looks incredible!
Loving Alfredo Chicken
The "little drizzle" of wine was good way of framing about 3oz.
Soyons fou!
En tant que jurassien avec des origines italiennes j'ai l'impression que c'est une recette faite juste pour moi.
For the record, Italians never use cream in pasta. This is an American and Filipino idea. Real Italian Alfredo is a concept for people that have stomach flu and it's made with butter and pramigiano.
Stomach flu?
I love Bruno and think he's the best on YT but this chicken dish, fabulous as it looks, it bears little resemblance to anything 'Alfredo' created.
Indeed, this is a recipe inspired from his sista: Alfreda 😋
@@BrunoAlbouze LOL, good one!
Love the channel.
All the best from the UK.
Amazing video, thank you Chef!
Those are some interesting looking tongs. Are they tongs where the nylon or silicone were taken off?
Yup.. these silicone ends suck as they come off all the time.. so, they are gone.
@@BrunoAlbouze I was wondering, as this tongs look kind of streamlined and nimble. Do you find them to be more useful for some tasks, as opposed to standard scalloped tongs?
bravisimo
Thank you for sharing 👏👍
I'd rather have an aged Comté than Parm any day of the week!
Lovely video shared by you.They are so easy and good to make.Will definitely give it a try. Stay connected V fly by Astha
Super Duper chef
Thanks for sharing
I think you made a chicken Albouze. No offending the purists, while putting your name on a dish.
Happy you are back in the homeland. I wondered where the new kitchen was.
I quite like this dish, especially the way you presented carots. Not so fond of chicken breasts
Love you Chef
was it a kohlrabi? or was it a kosher turnip? 😁😁👍👍
❤
Just here for the comments from all the Italian food purists, I'm setting the over/under at 171.5 comments
Why do you find it funny? Whoever knows Italian cuisine would never believe this dish is Italian! Too complicated, too many ingredients, too much cream, this clearly is an American cacatone. Italian cuisine is GENUINE AND SIMPLE. That’s why we feed the world.
If I served you chicken with a tomato sauce no truffle ,a slice of lobster and a slug of whiskey and a ladle of cream then called it Chicken Waleska 'Ma Facon'. What would you say?
@@ruttolomeo1987 We all know that and appreciate true Italian cuisine. Still, who gives a fuck?
@@ruttolomeo1987 How is this American? It is cooked by a Frenchman in France. Maybe it would be more accurate to call it a French cacatone, though I fail to see why a dish that deviates from the original should be described a shit.
😊😘👍
Chef vs ns régalez avec ces recettes simples et vite faites.
Votre bonjour est adorable.
On attend avec impatience la prochaine recette.
On aimerez une recette avec poisson et crustacés.
Que diriez vous.
Encore merci pour votre gentillesse.
it;s almost like gerard gaston chicken ?
Im sure its delicious but its not alfredo in anyway(i know he was going off of the italian american version when he said Chicke Alfredo).
I will make it just without the wine
Chicken Alfredo is just an American transformation of the Rome moust famous Fettuccicine Alfredo which are just made of butter and Parmigiano …i believe your chicken is delicious ..for sure …but have nothing to do with Alfredo!!
You've left the States , Bruno?
@jacobcohen - I wondered that too! Thought he lived in California.
Oui 🌝
@@user-eo9ke4nl6w San Diego, I think.
Great loss to the area but great for France.
I rate him very highly. He has no weak spots as far as I can see from a professional point of view. Pastry is usually most chefs' weak spot but Bruno is great at that too.
Ciao.
@@jacobcohen9205 agree!
@@BrunoAlbouze permanently???
❤👨🍳🔪🐓
Hey!
my brain cant comprehend how tasty that sauce must be
This is not Alfredo sauce, this is just Americanized version that has nothing to do with original recipe. Original recipe is made of melted butter. For some reason people canibalized this recipe by replacing it with cream
Thank you for your valuable inputs. Well, melted butter wont work.
@@BrunoAlbouze I really like your videos. This is just not Alfredo sauce. It's made of butter and parmesan cheese. I agree with you, original Alfredo is a pasta dish. Cream goes better with your dish, but it's not Alfredo sauce
French people like cream too !
@@BrunoAlbouze Hi, Bruno, an emulsion of butter, cooking liquid and Parmesan Reggiano cheese works great. Love the channel. All the best from the UK.
@@princesse523 Cream is great and an essential component of many classical French dishes. However, if we're to preserve the integrity of great classical dishes from any nation, we have to stick to at least the basics of the original.
Bruno is an amazingly gifted chef and I know he understands where I'm coming from. I am going to make this and call it Supreme d vollaile, Bruno