Chef Jacques gently shows that ANY of us can cook like a French chef! I especially appreciate his recipes are lovely yet simple and use readily available ingredients. No need to spend excessive time prepping, cooking, cleaning for excellent results.
He’s showing us food that anyone can make and enjoy. That’s the real trick, isn’t it - making food that is both enjoyable and easily duplicated by anyone.
My notes on what to buy for this recipe: - 2 chicken breasts (cut into 1.5-inch/3-4 cm pieces) - Salt (to taste) - Pepper (to taste) - Tabasco sauce (a few drops) - 1 tablespoon Wondra flour (or regular flour) - 2 tablespoons olive oil - 1 teaspoon garlic (finely chopped) - 1 small tomato (diced) - A handful of mushrooms (e.g., Hen of the Woods or any type, optional) Herbes de Provence (or another mix of French herbs, to taste) - 1-2 tablespoons ketchup (just enough to lightly coat the chicken) - Fresh chives (chopped, for garnish) Optional sides: + Steamed rice + Sautéed potatoes
I made this recently for dinner. I made a few substitutions - I didn’t have the kind of flour Jacques used, so I used cornstarch instead. I didn’t have chives, so I used scallions. Also added a bit of white wine since I had leftover white wine in the fridge. It came out great! I took Jacques’s advice and served it with some plain white rice. At first, I was a bit skeptical at adding ketchup but it turned out great - the ketchup helped thicken the sauce and added some nice sweetness. With the addition of the Italian seasoning herbs, the finished dish kind of tasted like a chicken cacciatore. Thanks, Jacques!
@@danielfic9927the chicken is slightly discoloured, it's not brined, cooking in bits drys it out faster than keeping whole. The tomatoes are only good for a literal two months a year window for optimal fresh flavour, ketchup is sugar ladened tomatoes of poor quality and chives should be in ice water then sliced and added last minute.
Folks, he's literally adding ketchup. It's heinz. 😂 As an ingredient, ketchup carries a lot of acidity and a hefty bit of sweetness. Paired with tabasco, which is acidic and a little bit spicy, it creates a balance in the dish without a lot of fuss. The thing that really pleasantly surprised me was absence of butter👍
@@broshmosh Heinz is not acidic at all it's just sugar ladened with cheap spices. French cooking does permit pre bottled sauces but there's brands and home preparation methods that offer superior taste and respect for the natural flavour of good produce. Tabasco is fine as it's high quality peppers from Mexico aged in oak barrels.
@@Johnnystammy I'm sure he wouldn't use it in his restaurant cooking, but he's showing recipes for home cooks with ingredients they would most likely have on hand and will do the job. Love his easy, accessible recipes.
@@lisamoore5552 I know he wouldn't but even so it's better to encourage the commitment at home, I'm lucky that I'm not home cook but the home cooks still interest me for what they can teach me because they often find ways to compensate for the difference in equipment and techniques that fascinates me but indeed I can certainly learn something from softening my approach in certain areas. Food for thought if you pardon the pun? 😂
there are so many things you can do with chicken breast....in my freezer they are in pieces for a stir fry, in tenders, in thin slices and whole piece -- I use them right out of the freezer.....and by the way you are the master teacher who always conducts himself with class and knowledge
I love that I found your channel recently, as my final kid is away to college leaving just my wife and me at home. These quick and easy dishes for two are just perfect for us.
My Mother who immigrated from Italy in 1950s , was an outstanding cook and taut me many Northern Italian recipes handed down from our ancestors .. Having said that ,, If she ever saw my use Ketchup in a chicken tomato dish like this one, Im pretty sure she would have disowned me 😂
The man! I have nearly all of his books and have watched and rewatched most of his TV programing... and all of it is excellent. Together, more of an education than recipes. Not a day goes by in my kitchen that I don't apply something I have learned from this great. man.
Loved good and simple foods. Loved your sincerelity on the v clear information. Loved your channel. Thank you v much for sharing your knowledge/ experiences. I'm grateful for. Wish you good health. A happiness.
This would fit with a ketogenic diet, minus the flour that could be replaced with coconut flour, and minus the ketchup that could be replaced with watered down puree. Nice simple dish.
Mais oui, bien sur! A splash of white wine or dry sherry added in with the ketchup would be a nice addition, as long as it isn't too acidic. - CC from JPF
I did just now! I'm hoping someone swooped in and sanitized the cutting board between the cutting of the chicken and vegetables. 😮 Still, I love Jaques.
I just tried it this evening and it was great. I did add some smoked bacon lardons as well as the chicken which have a nice taste. I will try again without
Before you might turn your nose up at the prospect of using ketchup, give it a try. In another of his recipes with chicken, Chef Pépin used some ketchup in a piquant sauce that I thought sounded terrible. Not so! It’s become a family favorite and, as I learned more about French sauces, another terrific example of his stellar ability to simplify complex preparations for home cooks. I have such admiration for this man, truly a National Treasure.
It's not the use of it but more of the use of a specific brand of it which is simply sugar ladened as opposed to organic brands or certain ones which don't use those ingredients.
@@rdr9999 Well that's exactly my point. Have you ever tried seasonal tomatoes from Italy fresh and pulpy and lightly smoked? It's utterly delicious and very nice. Or if you're into it making a homemade sauce using fresh and dried tomatoes really gives an amazing dimension.
@@JacquesPepinFoundationOh please chef can you do a video wearing giant sunglasses like weekend at Bernie's but pretend like they're not even there? 😂
One question Chef, you said you don't want to put the flour on the chicken too soon but it in other recipes I've seen, especially when chicken is being breaded with flour eggs and bread crumbs, we are told to do it in advance and stick it in the refrigerator for a few hours and then fry it. Why shouldn't you do that with your pieces of chicken and then stick your pieces of chicken in the refrigerator with the flour and then cook them a few hours later also? It just so happened I took out a chicken breast to cook today so that I'm going to make chicken Milanese with romaine and/or arugula and plum tomatoes on top, some mozzarella cheese and balsamic vinegar. That is, if the chicken defrosts soon enough. It's actually getting there and maybe I should cut the slices now at 12:30 PM to get better slices and it will defrost faster. Always, thanks for all your help and suggestions, as you make us all better home cooks.
For 2 or 3 people? I'd eat the whole thing! Update. I make this dish at about twice a week. I don't flour the chicken at all, I think it is healthier not to. But the rest is about the same. With rice this is a great dish and so simple.
thats the idea. to simplify potent recipes to inspire us homefolks with the spirit of "oh, heres a good one, YOU try!". hell, i´m a vegan and even i can figure out what i could use after the obvious switches etc.
Jacques Pepin kept touching the raw chicken but never washed his hands. Kept touching everything in that kitchen of his with that contaminated hands. Shape on you Jacques Pepin.
Love watching all your videos, but seems you are touching raw chicken, then cutting things right on top of your wooden board without cleaning and this can spread bacteria. Do you wash your hands between mixing the items?
You’re kidding, right? He’s been in a kitchen as a professional for over 70 years, trained with the best chefs in France (including his mother), considered one of the greatest teachers ever, & pushing 90. I’d say he likely knows what he’s doing. He hasn’t poisoned any guests yet. And there’s no skin on those breasts, which, as you might not know, are the areas of more concern.
Chef Jacques gently shows that ANY of us can cook like a French chef! I especially appreciate his recipes are lovely yet simple and use readily available ingredients. No need to spend excessive time prepping, cooking, cleaning for excellent results.
Jacques Pepin is my Bob Ross.
well said, brother.
I've been watching and learning from you Mr. Pepin for the past 45 years. No drama, no narcissism, always about the food. Thank you and God bless!
He’s showing us food that anyone can make and enjoy.
That’s the real trick, isn’t it - making food that is both enjoyable and easily duplicated by anyone.
And he shows us in a 4 minute video rather than 10-15.
I love how this could have been some college dorm Bro's recipe, but it's Jacques so I am in awe. Not pompous, not pretentious, just awesome.
Yeah when he squirts some Heinz in there I can't help but laugh. Completely agree about the importance of not being pretentious.
My notes on what to buy for this recipe:
- 2 chicken breasts (cut into 1.5-inch/3-4 cm pieces)
- Salt (to taste)
- Pepper (to taste)
- Tabasco sauce (a few drops)
- 1 tablespoon Wondra flour (or regular flour)
- 2 tablespoons olive oil
- 1 teaspoon garlic (finely chopped)
- 1 small tomato (diced)
- A handful of mushrooms (e.g., Hen of the Woods or any type, optional)
Herbes de Provence (or another mix of French herbs, to taste)
- 1-2 tablespoons ketchup (just enough to lightly coat the chicken)
- Fresh chives (chopped, for garnish)
Optional sides:
+ Steamed rice
+ Sautéed potatoes
Thanks for making a shopping list to share! - CC from JPF
I’ve always loved when he said … it’s enough for 2-3 people when you know in your heart you would eat every bite yourself
I made this recently for dinner. I made a few substitutions - I didn’t have the kind of flour Jacques used, so I used cornstarch instead. I didn’t have chives, so I used scallions. Also added a bit of white wine since I had leftover white wine in the fridge. It came out great! I took Jacques’s advice and served it with some plain white rice. At first, I was a bit skeptical at adding ketchup but it turned out great - the ketchup helped thicken the sauce and added some nice sweetness. With the addition of the Italian seasoning herbs, the finished dish kind of tasted like a chicken cacciatore. Thanks, Jacques!
Those all sounds like perfect substitutions. Great job! - CC fro JPF
"Leftover wine" what's that?
I love all chicken recipes with all kinds of fresh vegetables thanks somuch chef Jacques 😮😮😮😅😅😅😅
Reminds you that cooking can be fun, quick and easy
mushroom, garlic, chicken, tomato... what's not to love? Perfect easy meal.
this is the kind of cooking that sustains me, i could eat this for dinner all the time and never get tired of it with rice or potatoes
So simple. So good. Remember my grandmother watching when you first started on PBS. She loved your work. It’s still timeless
This guy has been cooking longer than most of us have been alive , I’m sure he knows exactly what he’s doing.
I love how he prepares easy meals that are still high quality.
It’s not high quality, can guarantee this will be very bland.
@@JohnSmith-cs7jg how do you know? Are you a food critic?
@@danielfic9927 yes, anyone can be a food critic 👍🏼
@@JohnSmith-cs7jg ok, then please explain how you think this dish would be bland?
@@danielfic9927the chicken is slightly discoloured, it's not brined, cooking in bits drys it out faster than keeping whole. The tomatoes are only good for a literal two months a year window for optimal fresh flavour, ketchup is sugar ladened tomatoes of poor quality and chives should be in ice water then sliced and added last minute.
Catsup from a French chef, I love it.
It's slightly different from ketchup that's more true to the Asian sauce ketchup was inspired by.
Folks, he's literally adding ketchup. It's heinz. 😂
As an ingredient, ketchup carries a lot of acidity and a hefty bit of sweetness. Paired with tabasco, which is acidic and a little bit spicy, it creates a balance in the dish without a lot of fuss.
The thing that really pleasantly surprised me was absence of butter👍
@@broshmosh Heinz is not acidic at all it's just sugar ladened with cheap spices. French cooking does permit pre bottled sauces but there's brands and home preparation methods that offer superior taste and respect for the natural flavour of good produce. Tabasco is fine as it's high quality peppers from Mexico aged in oak barrels.
@@Johnnystammy I'm sure he wouldn't use it in his restaurant cooking, but he's showing recipes for home cooks with ingredients they would most likely have on hand and will do the job. Love his easy, accessible recipes.
@@lisamoore5552 I know he wouldn't but even so it's better to encourage the commitment at home, I'm lucky that I'm not home cook but the home cooks still interest me for what they can teach me because they often find ways to compensate for the difference in equipment and techniques that fascinates me but indeed I can certainly learn something from softening my approach in certain areas. Food for thought if you pardon the pun? 😂
During these days of high meat prices, chicken is a good alternative.
Damn Jacque out here making food more basic than I make on the daily. Thanks for the confidence boost.
Congratulations for launching the official UA-cam Channel! I can't wait to see new contents in this channel!
there are so many things you can do with chicken breast....in my freezer they are in pieces for a stir fry, in tenders, in thin slices and whole piece -- I use them right out of the freezer.....and by the way you are the master teacher who always conducts himself with class and knowledge
Looks yummy and simple. Going to have to try that.
I love that I found your channel recently, as my final kid is away to college leaving just my wife and me at home. These quick and easy dishes for two are just perfect for us.
Jacques, you're the best!!
@@MichaelMoher Then let us refer to him as Monsieur pepin.
Just love this man and his shows. Thank you for your knowledge
Knowledge? Lol
Jacques is the man!
This man is an artist and thank you for sharing your artistry.
Nice. Jacque lived through the woods from my uncle in CT. Nice dish.
Made this following the video; It came out perrrrrfect! Thank you Mr Pepin, I’ll add this to my repertoire!
Wonderful! So glad you've found something new for the rotation. - CC from JPF
Fantastic. I'm looking forward to what's to come on the JPF UA-cam channel!
We loved this apron, too! Unfortunately, we're not making this exact one any longer, but there's a new model available here: bit.ly/JacquesPepinApron
My Mother who immigrated from Italy in 1950s , was an outstanding cook and taut me many Northern Italian recipes handed down from our ancestors .. Having said that ,, If she ever saw my use Ketchup in a chicken tomato dish like this one, Im pretty sure she would have disowned me 😂
Now dinner for tomorrow is sorted! Love the simplicity and freshness.
Perfect! Thank You!!
Wonderful! Going to love this new endeavor. Thanks so much
Amazing
Looks great!! Can’t wait to try it.
The man! I have nearly all of his books and have watched and rewatched most of his TV programing... and all of it is excellent. Together, more of an education than recipes. Not a day goes by in my kitchen that I don't apply something I have learned from this great. man.
So excited that jpf has its own channel. 👍😊
There's no one better!!!
I must be simple..........his instructs are so simple and easy, and I learn from each video I watch. Thank you for the lessons.
Mauser Pepin is one of my culinary heroes ….. a National Treasure ❤ Thank you sir for inspiring me for 35 years! Merci !
Looks delicious!😊
The Master, once again.
‘The master’ as you call him doesn’t even know where herbs de Provence comes from. Lol
I truly think these recipes are his best
Keep doing what you what you love CHEF. Keep cooking ❤
Always a pleasure to watch and hear you cooking, thank you for sharing all you do.
This looks so tasty and not hard to make. Thank you! ❤
Jacques, you are definitely the elder statesman of the kitchen.
you are awesome.. go ahead brother
So awesome he doesn’t know where herbs de Provence comes from lol
So simple and easy! Poulet aux tomates et champignons. 😃🍷💯
Love it , quick and simple, and moreover very good ! I do it with tomatoes fresh from my garden , yum !
Loved good and simple foods. Loved your sincerelity on the v clear information. Loved your channel.
Thank you v much for sharing your knowledge/ experiences. I'm grateful for.
Wish you good health. A happiness.
You should have worked in a five-star restaurant, or at least teach us old folks how to cook! bless you. Love your videos.❤
Looks wonderful! Thank you Chef.
Great 👍thank you
Perfect. My kind of easy...
I made this for lunch today and it was super tasty. As I was eating I thought it might be just as good, or better, with shrimp. Thanks!
Even better on a JP plate.
I would pay to have this man make me a piece of toast
So would I when he took a bunch of sliced pieces of them and made bread flapjacks.
Might have to rinse the raw chicken juices off of the toast first
The master!
Inspiring little recipe here. You could use this as a basis for a lot of recipes.
Good point! These techniques could definitely be applied to whatever protein and vegetables are at hand. - CC from JPF
Looks delicious ❤
Soon on our menu. Thank you.
Real French cooking! Even got the Heinz ketchup!
This would fit with a ketogenic diet, minus the flour that could be replaced with coconut flour, and minus the ketchup that could be replaced with watered down puree. Nice simple dish.
Love it! Ketchup.WOw.
Mr Pepin could I add some dry sherry to your dish? A Spanish Fino perhaps? Merci beaucoup
Mais oui, bien sur! A splash of white wine or dry sherry added in with the ketchup would be a nice addition, as long as it isn't too acidic. - CC from JPF
@@JacquesPepinFoundationthanks for your reply Mr Pepin. I will try it 😁. Merci beaucoup
This is great, indeed! tnx!!
No offense to my Asian friends but to me this is like high-end chop suey and it is a relatively simple recipe. Thank you chef.
John Taffer would be losing his mind watching this. He's got raw chicken everywhere!
I did just now! I'm hoping someone swooped in and sanitized the cutting board between the cutting of the chicken and vegetables. 😮 Still, I love Jaques.
His philosophy is any germ that survives 300* heat degrees deserves to live. The vegetable are going to be cooked not to be eating raw.
GOOD VIDEO. TY
Great !!
Looks fantastic. I was taken aback by the addition of ketchup, but if it works it works.
So was I but the vinegar probably helps and the sugar cuts the acidity of the tomato
Delightful
I just tried it this evening and it was great. I did add some smoked bacon lardons as well as the chicken which have a nice taste. I will try again without
And remember: always dip your fingers in the salt right after you handled raw chicken.
I can do this!
Before you might turn your nose up at the prospect of using ketchup, give it a try. In another of his recipes with chicken, Chef Pépin used some ketchup in a piquant sauce that I thought sounded terrible. Not so! It’s become a family favorite and, as I learned more about French sauces, another terrific example of his stellar ability to simplify complex preparations for home cooks. I have such admiration for this man, truly a National Treasure.
He uses ketchup all the time. Marco, too, is fond of using bottled sauces. not a thing wrong with it!
Jacques loves his ketchup... And Tabasco!
It's not the use of it but more of the use of a specific brand of it which is simply sugar ladened as opposed to organic brands or certain ones which don't use those ingredients.
@@Johnnystammy Fair enough. Choose whatever brand makes sense to you, or make your own.
@@rdr9999 Well that's exactly my point. Have you ever tried seasonal tomatoes from Italy fresh and pulpy and lightly smoked? It's utterly delicious and very nice. Or if you're into it making a homemade sauce using fresh and dried tomatoes really gives an amazing dimension.
CC, if you want to break the internet, film a video of Jacques responding to the chicken folks. It would be hilarious
😆 😎
@@JacquesPepinFoundationOh please chef can you do a video wearing giant sunglasses like weekend at Bernie's but pretend like they're not even there? 😂
Delicious❤
I miss his banter with Julia!
What can I use instead of mushrooms?
I think I will do this with some lemon pasta.
Pepin using ketchup. The world is ending
Updated Escoffier sauce uses ketchup, Michel Roux
One question Chef, you said you don't want to put the flour on the chicken too soon but it in other recipes I've seen, especially when chicken is being breaded with flour eggs and bread crumbs, we are told to do it in advance and stick it in the refrigerator for a few hours and then fry it. Why shouldn't you do that with your pieces of chicken and then stick your pieces of chicken in the refrigerator with the flour and then cook them a few hours later also?
It just so happened I took out a chicken breast to cook today so that I'm going to make chicken Milanese with romaine and/or arugula and plum tomatoes on top, some mozzarella cheese and balsamic vinegar. That is, if the chicken defrosts soon enough. It's actually getting there and maybe I should cut the slices now at 12:30 PM to get better slices and it will defrost faster. Always, thanks for all your help and suggestions, as you make us all better home cooks.
I would love to see Jacques do a video on sharpening knives.
Great idea! Here's one on the JPF website that might help: jp.foundation/video/choosing-and-sharpening-knives - CC from JPF
He has. Track down his original four volume Technique videos, circa 90s. Mine are vintage vhs, but hope to digetize them soon.
I'm sure the sanitizing was done during the cut.
It literally took minutes for him to put that dish together. That would be great on some rice!
I think sometimes Jacques just makes dishes up.
I tend to look in fridge and try to pull things together
For 2 or 3 people? I'd eat the whole thing!
Update. I make this dish at about twice a week. I don't flour the chicken at all, I think it is healthier not to. But the rest is about the same. With rice this is a great dish and so simple.
I like that he is not a ketsup snob
David Leibovitz mentions in a few of his cookbooks that the French love ketchup and are not all snobbish about using it in recipes.
@@FitzTheMariner comes from the Roux Brothers, who cooked a famous ketchup based sauce for the Rothchilds
This is a very simple iteration of poulet chassuer
Came here to post the same thing
thats the idea. to simplify potent recipes to inspire us homefolks with the spirit of "oh, heres a good one, YOU try!". hell, i´m a vegan and even i can figure out what i could use after the obvious switches etc.
Dinner in fifteen minutes. Healthy and delicious and fast. Who says it has to be complicated?
Chef is always using chives,the chives in our garden have no chance keeping up with the best Chef ever!
You're absolutely right! None of Jacques' dishes seem done until they get that little sprinkle of green. 💚 - CC from JPF
Jacques Pepin kept touching the raw chicken but never washed his hands. Kept touching everything in that kitchen of his with that contaminated hands. Shape on you Jacques Pepin.
Does he have guests for dinner?😊
Never saw Jacques use a Japanese high end custom knife before.. saw the makers stamp on the blade when it was laying on the board..
Who's knife is it, I've been trying to search it. Thanks
❤❤❤
One should always have a mushroom in the fridge somewhere!
😋😋❤❤
Love watching all your videos, but seems you are touching raw chicken, then cutting things right on top of your wooden board without cleaning and this can spread bacteria. Do you wash your hands between mixing the items?
You’re kidding, right? He’s been in a kitchen as a professional for over 70 years, trained with the best chefs in France (including his mother), considered one of the greatest teachers ever, & pushing 90. I’d say he likely knows what he’s doing. He hasn’t poisoned any guests yet. And there’s no skin on those breasts, which, as you might not know, are the areas of more concern.
@@rogerbergez So you are a fabulous chef? LOL
Never thought I would see him dumping ketchup in anything.