I made this tonight. I listened to some of the comments and then incorporated them into this recipe. I sautéed the onions, par cooked the potatoes, and lightly browned the chicken (tenders). I added a little of the Gruyere cheese to the liquid mix, and then topped the casserole with more cheese. I used a corningware dish.. I did add some red pepper flakes, because we like spicy. The great part of the dish is the tomatoes. I added bite size slices, then added more cheese on top and broiled it for 5 minutes. Oh man! Delicious. Definitely add more curry, paprika...added more salt to the final presentation. Cooking time was about 35 at 390° and 5 minutes under broil.
My husband watches them and then sends them to me to make. He has no idea how much modifying has to be done to prevent salmonella poisoning on a nightly basis.
I love the structure of your videos. It is a smart way to overcome the language barrier, but it is also a way for the viewers to truly focus on the recipe, and not a voice in our heads. I’ve cooked several of your recipes and they are great. Danke!
I am 71 yrs. old. Always hated to cook. But I just started watching you and now I am loving the way you show and explain every thing. And now I am finally getting excited to try new things and they actually turn out. My husband thanks you.
I make this probably every two weeks. But I add some thing to really take it to the next level. I add Parmesan cheese along with the tomatoes and do not use Gruyere and then add pistachios for the added crunch. It just blends so well with the curry taste. Thanks for this recipe because it's been a tried and true one for me!
@@estiiim - Actually I usually put them on whole, but crushed would really add that flavor in every bite. I also make sure they're roasted to bring out the great flavor.
@@lanalane5856 - no. But I don't use potatoes. I use cauliflower and cook all at the same time. With the potatoes, I would par cook them. Don't cook them to a soft boil, but maybe boil them a few minutes.
I used to watch your channel in Savannah, GA USA. I moved to Taunusstein, Germany at the end of March 2024. I love living in the same country you share your videos from! I made this for my family tonight and they loved it!!!!
Esta receta está deliciosa!!! La acabo de preparar y me encantó!! Vi muchos comentarios diciendo que las papas no se cocinaron en 40 minutos entonces lo que hice fue que corte todo más fino de lo que muestran en el video. Lo cocine en un sarten de hierro fundido a 400°f por 40 minutos y todo estaba perfectamente cocinado!!! No tenía hierbas de provence ni pimienta roja entonces utilice sazón italiana y azafrán para darle un poco de color al pollo y quedó delicioso!!!!! Lo recomiendo 👍
Get some color on everything first. Pan sear the chicken in your choice of fat/oil then remove the chicken and pan sear the potatoes and onions as well. Deglaze the pan with a little chicken stock, scrape up the fond and re-add the chicken. Add the rest of the ingredients and cook as shown. Color = flavor.
@@Mycrosss Spices are also an option. No reason to limit the flavor potential out of an irrational fear. Also, spices cost money while browning costs next to nothing.
@@Lol-rx7sx could be, but if meat is cooked in sauce it should stay tender, the sear is only for color and flavor, the meat would still be raw if you sear at a very high temperature, for a short amount of time... thank you Google Translate 😊
My fiancé cooked this but added something called accent and paprika. It was delicioso! She cooks an flavors food so different from my moms bland cooking. 🤫 Dont tell my mom lol
Jesus Christ is the way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin, believe on Him and you will be saved. You will be set free and have everlasting life. Seek Him with all of your heart and you shall find.
i love watching your cooking shows. i live in the united states in the state of Texas. watching your show has given me more incentive to try different spices like curry , and cook different meals with chickens. thank you . 😊
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Chicken and potato a la Pang. 👍 I was thinking it needed something other than a teaspoon of curry? 🌶 Thighs are always tastier than chicken breast, I’m with you on that one too ✅ in fact my local supermarket has caught on, thighs used to be cheaper, now they are more expensive than chicken breast….bummer!
I'm going to try this tonight, but I'm going to replace the egg and cream mixture with some Cream of Mushroom soup that I have handy. I'll report back after I see how it goes.
I chanced upon this recipe. While watching my baby fell asleep listening to the background music. Thank you for putting my baby to sleep 😆 I’ll be watching your video again, and will definitely try this recipe.
Yeah, I wonder if the chicken gets really cooked the way she did it? Whenever I add sauce before the chicken is cooked, it always seems raw. I always have to cooked it first and then add the sauce.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I loved this recipe, The first Time I made it, at 40 minutes the potatos were not done, the next time I cooked the Onion and Potato in the Olive oil for 30 minutes, then I added the Chicken and Sauce and cooked for 30 more minutes, then added the Cheese and Tomato for 10 more it came out perfect, Thanks
I made this recipe tonight and it came out great. I added some garlic, tumeric, and a bit more curry ( and some garam marsala) to bring out the flavors more and we loved it. No leftovers! Thank you for posting. 😊
Great suggestions! I will try this out and I love garlic, turmeric and garam masala. Question though: can you enlighten me as to what ‘Provençal’ herbs are? She lost me there.
@@leticiaguerra3861 até dá pra usar o de caixinha ou de lata, mas eles não aguentam altas temperaturas como o fresco aguenta, então na prática o risco de ficar um pouco talhado é maior. Mas, na minha opinião, o sabor não altera tanto assim.
your mom cooked and it was edible, wow what a treat. Mine try hard but the harder she tried the harder the meat was!! It is a very good easy to do meal. I also added some fresh peas at the end with the cheese and used fresh cherry tomato.
I am doing that right now as well. I had already added another twenty instead of ten after the tomatoes and cheese were added, but the potatoes were far from ready. I put it in again for another 30 mins at 250 degrees. Let’s see.
Fun fact: Ever wonder why tomatoes salted taste so good? Because tomatoes contain glutamic acid, which reacts with sodium chloride to produce... MSG! Monosodium glutemate. It doesn't cause headaches, and you've been eating it all your life :D
@@tracy361361 Correction: Kyle is a murderer and is proud to have beat the system. The two victims he killed left families behind who will grieve until they take their last breath. Not fun at all.
@@acricucci9760 they were trying to be the hero’s of a situation they created. If the skateboard swing would have connected Kyle would be dead and no one would’ve known about the freak accident. The irony in trying to be the hero is baffling
Made this last night. Wonderful dish and pretty easy. Here are my notes; as an American, measures are not metric. For chicken I was using a package of breast tenders (strips) I had, so I wasn't sure how much that was in "whole breasts", but the package was 1 lb. Next time I will use about 1.25 lbs. Since potato sizes vary, I will say I used about a pound and that was good. I used a whole 4 oz package of shredded gruyere, which is a bit more than a cup. I also used some paprika added to the spices. The curry flavor is very present. For me, this is a good thing. I used a 9x13-inch glass baking dish and it all fit fine. The next time I make it, I will probably add a little cheddar to the gruyere, and I would probably cook a little longer, 45-50 minutes at 400F, before adding the cheese and tomatoes, the potatoes could have used a bit more time for my taste.
excellent recipe but I kind of added a few things: one, because I was cooking for a crowd, I used my big cast iron dutch oven (Costco, they are about $70 and worth every cent), used the cover for the first hour and not foil. I did this because I added 8 oz. sliced baby portabellas (any edible fungus will do) between the potatoes and the chicken. I also used thigh meat because I think it has more flavor. Took some liberties with seasoning for the chicken (dry mustard, garlic powder), used an extra 100 ml. half and half because of all the volume, and because I could only get a 6 oz. package of Gruyere, I used it all. "Too much Gruyere" said no one ever. Bon apetit!
I made this tonight for my husband and brother and they loved it ❤ thank you so much 💓 it was my first time seeing and following your recipe and definitely not the last
As a fellow potato lover, The potatoes look undercooked 🤷🏻♀️ overall looks good, but I’d probably cook the meat separate and the potatoes and then bake together ☺️
the music is "canny", ms Kaye, giving the allusion that it's a doddle, like, to some one who can just about "boil an egg".. (me, that is). any way, i'm gonna give it a bash...it's the "preparation" that frightens me.....probs just a lazy b.
Why are so many food snobs leaving ambiguously worded hate comments from their Troll Accounts with no posted videos rather than bravely posting from their competing food channel accounts? It may not be to everyone's taste and style but this video was made for people who enjoy easy one skillet meals. Well done! 😀 😀 😀
A smile is a way of writing your thoughts on your face, telling others that they are accepted, liked and appreciated. So here's a big smile just for you. Good morning my dear, how are you doing and how was your night. Did you had a lovely night sleep 😴 my name is Dave and you..!!
Essen Recepte : wunderbar .Das gefallt mir sehr .Die ganze Familie ist froh ! Ich habe mehrere Rezepte probiert : schmeckt sehr gut . Vielen Dank Ich bin aus Algerien und ich war fruher Deutschlehrerin .
Great little recipe. Only things I would possibly do differently is; 1- Dry out the potato's of their starch first 2 - fry off the onion and potato for a few minutes before placing in the pan, to give them a bit more texture 3 - little bit more of the curry powder Probably just preference of mine, although this one is good enough particularly those who like soft textured food
I'd sure want to use a better tomato. The little ones for salads are usually better than the large ones in the offseason. I'm spoiled to ones from the American South, though, especially Cherokee Purple.
@@billbush1270 Yeah if its seasonal then definitely worth getting cherry/plum vine tomatoes. Here in the UK, we have perfect tomatoes all year so the beef tomato is fine here
Been a chef for over 20 years (way to long). It would be even better to fry of the onion, curry, garlic and herbs first to properly release the flavours. Sealing the chicken pcs (thigh better than breast) in small batches over high heat first as well would help to add even more flavour and retain moisture in chicken.
@@joelwhite8391 Completely agree, its what I've always been told, fry off onion garlic paste and herbs prior to the cooking for the most release of flavour
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Is anyone else watching this while they’re starving. At this point anything looks good 😂.Thanks for the recipe will definitely try this when I get the chance!
Сделал все как на видео, картошка как яблоки хрустит!!!! Чуть не выгнали из дома!!!!! Пришлось вставать на колени и готовить эту шляпу еще 40 минут при такой же температуре!!! ВСЕМ КАЧЕСТВЕННОГО ХРУСТА ДО КОСТЕЙ!
В таких рецептах картофель лучше сначала сварить до полуготовности, можно даже уже порезанный на ломтики (будет быстрее). Иначе коленки могут и не выдержать :)
Minha nossa, esse é um jeito incrível de fazer três coisas que amo: 1. Aprender uma nova receita 2. Expandir meu vocabulário da língua Alemã 3. Relaxar com um ótimo vídeo Parabéns! Espetacular!
Loved this. A couple of points from my opinion, added fresh chillis with the tomato and would have added more of the sauce (I did use a deep pan). Also agree with the other comments re-browning the chicken first, might be personal preference but worked beautifully.
Just made the dish. Good flavors. Not sure how to make it a bit less soupy. I used dark meat chicken instead of white meat by preference. Perhaps that is the source of the excess liquid.
I was thinking the same thing. I only boil raw chicken when I'm making stock or soup. It just doesn't seem right to cook raw chicken in a sauce like that. I've been seeing more videos like this though. Must be a new thing.
It's all about time efficiency. I just chop everything, put it in the pan, and can continue studying or doing whatever I want. For more flavor, just add more spices, it's quite tasty and effortless.
@@curtisjackson6894 It's just the perception that no one wants to put the effort into their meals. Browning your meats first is essential in good flavour and can't be compensated with spices later on.
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I made this tonight and my family was delighted. I omitted the onions as one of us has an allergy to them. It was very easy and pleasantly done and the taste was certainly comforting. No problem with taste. I used a cast iron pan in the oven for the first time and remembered to not grab the handle . 😅! Thank you for doing these tasty recipes with beautiful calming video, I am telling my friends.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
You can tell the potatoes are still raw. As someone who eats a lot of potatoes a well done one would have had the knife easily go through, there was resistance lol
I’m actually going to try this, this evening. Not an experienced cook whatsoever! Any suggestions on the potatoes with this recipe? Should I cook the potatoes first, then put them in with the rest?
I made this tonight for dinner, it was excellent. I used a mandolin to cut the onion thin & the potato slices as well. I cooked it 1 hour then added cheese & tomatoes slices & cooked an additional 15 minutes. Baked at 400 degrees. Will make it again.
You cook a helluva lot of stuff every day, don't you? And it's always amazing, surprises everyone and they all decide to eat everything you make every day? That's like 100 dishes per person every day. Impressive.
@@truthbetold6317 - First of all, I do cook every day. Second, my original comment was directed at the bombastic, hyperbolic nature of every video this person uploads. Third, I question you for asserting that most people are lazy and in debt. So you actually know most of the people on Earth?? Oh, no you take your opinions and present them as facts. That's a shame coming from someone who cooks every day like yourself.
@@Bill-tz3wg I totally agree with you, Bill. I think most people cook every day. Truth Be Told has a narrow view of the world. This channel, like many others here on UA-cam relies on click bait lead ins to trap the viewers. If this person actually made every recipe as she claims (3 times a week for many, every day for many) - she must have a limitless supply of fresh chicken breasts, potatoes, cream, and other cooking supplies, a household of 20 that she must cook for every day to eat all that food and finally - she must have more hours in the day than I have to be able to prepare all those dishes she claims are daily or 3xweek AND find time to video new recipes. P.S. Provencial herbs AND curry are not flavors that really go well together, IMHO! Bon Appetite!
@@truthbetold6317 I think you missed the point. The title implies THIS recipe is made every day, just like all of the recipes on this channel say something like "I make this every day" which implies she's making each recipe, all of them, every day. That's not the same thing as "I cook every day" if the channel wasn't trying to do clickbait titles, it would say something more like "every day cooking" "Or I cook like this every day" without implying the individual recipes are all each cooked every day. Maybe it's a language barrier from a non-native English speaker, but the titles read like clickbat trying to claim they make every dish every day, mostly because it makes each individual recipe look more important than it really is as if it's their most important meal that they make 365 times a year, each
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I just made this and omg!!!!!!!!! So delicious 😋 I had to have a second round of it and licked the plate when done haha. I noticed a lot of comments saying the potatoes weren't ready in 40 minutes so what I did is I cut everything thinner than shown in the video, not just the potatoes but everything else as well and cooked it for 40 minutes 400°f in a cast iron skillet. Also, I didn't have Provence seasoning and red pepper so instead used Italian seasoning and azafran. Definitely making this again soon, thank you so much for this amazing recipe!!!!
The video title is indeed correct: It really is so delicious that I cook it almost everyday... and drink a 12 pack of beer with it. I'm trying to cut back though, on the chicken that is.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Is very easy actually, you should just remember that the egg shell is a very delicate thing and don't need too much strength to be cracked. Practice leads to perfection!
At 40 minutes deep, my chicken wasn't cooked through. Everything else looked good, but I ended up overcooking the eggs/cream because I had to continue cooking to get the chicken up to temp (it was only at 115F at 40 minutes). Wish I had checked everyone else's recommendations first; browning the chicken would have completely alleviated that problem. Next time! Great meal - it smells amazing coming out.
In all honesty the meal looked great and I will most definitely try it. what got me was how sharp you've managed to keep your knife very well played 👏 👌
❗️Please enable subtitles in your language 🙋🏼♀️ Thanks for watching 😋🤗😘
❤️❤️👍
Thanks
@@وتمضيالايام-ش7و ًض
Why the music, omg
Español
日本人いますか？
この人の料理と、料理の音と、音楽が心地よくて寝る前によく見てます。
よく切れる包丁も見てて気持ちいいですね🤤
おやすみなさい😴笑
I made this tonight. I listened to some of the comments and then incorporated them into this recipe. I sautéed the onions, par cooked the potatoes, and lightly browned the chicken (tenders). I added a little of the Gruyere cheese to the liquid mix, and then topped the casserole with more cheese. I used a corningware dish.. I did add some red pepper flakes, because we like spicy. The great part of the dish is the tomatoes. I added bite size slices, then added more cheese on top and broiled it for 5 minutes. Oh man! Delicious. Definitely add more curry, paprika...added more salt to the final presentation. Cooking time was about 35 at 390° and 5 minutes under broil.
how did it taste?
Excellent suggestions.
@@theexceptionalone It definitely adds more flavor to the dish by browning the onions and chicken
everybody was sick from salmonella
So you made a completely new dish.
I made this for the kids and later that night they all moved out. Thanks your cooking works miracles.
🤣🤣🤣
😂😂
so it's bad?
@@anaiawiparata814 no, the OP cooking is bad that the kids run away. not the food
🤣🤣
Am I the only person that watch these but never make them 😅
Guilty as charged. I call it food porn. lol. I usually watch food wishes with chef John but I like branching out to others.
Am with you sister. Watched=most of them......cooked= none of them
My husband watches them and then sends them to me to make.
He has no idea how much modifying has to be done to prevent salmonella poisoning on a nightly basis.
Apparently this woman cooks everything everyday 😂
Its super annoying these titles
@@FerencKranicz u need therapy if u get that frustrated over a title that doesn't even have anything to do with you
@@ridgefrost they didn't say they were angry though 😅... just annoyed
@@SusieRocks i'll update it
@@ridgefrost 😆 much better
I love the structure of your videos. It is a smart way to overcome the language barrier, but it is also a way for the viewers to truly focus on the recipe, and not a voice in our heads. I’ve cooked several of your recipes and they are great. Danke!
Bitte
ua-cam.com/video/fL7Tupn2izk/v-deo.html
I was meant to watch this to learn how to cook..but fell asleep in the process. Such a relaxing and satisfying video.
Wish I can fall asleep in less than 4 minutes. In fact, I'll be happy if it takes less than one our haha
😂
😂😂😂😂😂 that music caught me off guard as well
✌️✌️👍👍👍
Same😂
As a man who doesn’t like to listen to someone talk, I can finally learn how to cook with your videos. Thx so much
😂
love how there's no mess whatsoever. ever.
Sometimes it gets messy in there lol, great editing though.
Did you want her to leave her laundry in the video or somethin?
@@Ezrasurprisetoys exactly, not hard to figure that out lol
@@Ezrasurprisetoys he said he loved it, he didnt ask how.
They say its not good until yu make a mess.. Too clean upp.
They do say too. Do not clean while yu cook.. I don't sea a bloopers
This is something I would’ve made if I was high lol
Yeah, Such a low effort/quality dish
@@Thalaranthey this looked amazing to me. does it need to be high quality to eat? what do you consider high quality
I was thinking the same thing! Like when you don't have hardly anything to cook and you just throw some shit together lol
@@MrDreamMods he is talking about marijuana if he was high of weed he would make that lol
LOL
I am 71 yrs. old. Always hated to cook. But I just started watching you and now I am loving the way you show and explain every thing. And now I am finally getting excited to try new things and they actually turn out. My husband thanks you.
Hello Peggy
I make this probably every two weeks. But I add some thing to really take it to the next level. I add Parmesan cheese along with the tomatoes and do not use Gruyere and then add pistachios for the added crunch. It just blends so well with the curry taste. Thanks for this recipe because it's been a tried and true one for me!
I am trying this recipe for the first time tonight. Do you just crush up the pistachios and put them on top?
@@estiiim - Actually I usually put them on whole, but crushed would really add that flavor in every bite. I also make sure they're roasted to bring out the great flavor.
Do you boil the potatoes and chicken breasts prior to baking ? I’m afraid they won’t cook well raw in the oven
@@lanalane5856 - no. But I don't use potatoes. I use cauliflower and cook all at the same time. With the potatoes, I would par cook them. Don't cook them to a soft boil, but maybe boil them a few minutes.
Кто читает этот комментарий желаю крепкого, здоровья от всей души !
тогда надо мясо перестать жрать ибо яд это тот ещё
اون شیر بود یا خامه اضافه شد با تخم مرغ
I have no idea how you started showing up in my recommended, but your thumbnails always get me. And I love it hahaha. Good recipes as well
@@SLAUSONGIRL niçin
Ik right she started popping up couple of months ago outta no where.. Keep en coming
Lmao same, bro. Same. I made one yesterday and it was bomb. Not this one, some other one that popped up 💀
@@druiz77 Same hahaha, I made the chicken marinated in coke one and it was actually really good
No intro. Awesome! Straight to the point. I love it!
Thank you, Chris! I am happy you like it 🥰
I used to watch your channel in Savannah, GA USA. I moved to Taunusstein, Germany at the end of March 2024. I love living in the same country you share your videos from! I made this for my family tonight and they loved it!!!!
Esta receta está deliciosa!!! La acabo de preparar y me encantó!! Vi muchos comentarios diciendo que las papas no se cocinaron en 40 minutos entonces lo que hice fue que corte todo más fino de lo que muestran en el video. Lo cocine en un sarten de hierro fundido a 400°f por 40 minutos y todo estaba perfectamente cocinado!!! No tenía hierbas de provence ni pimienta roja entonces utilice sazón italiana y azafrán para darle un poco de color al pollo y quedó delicioso!!!!! Lo recomiendo 👍
Hola, era le echaste leche de la normal o que tipo de leche.
@@reynagallardo4227 nata
@@reynagallardo4227 La nata es También conocida como crema batida en algunas partes.
@@reynagallardo4227 use crema espesa! Creo que en algunas partes le llaman nata 🙂
@@Arth_Morp sí!! crema batida o crema batida espesa.
Get some color on everything first. Pan sear the chicken in your choice of fat/oil then remove the chicken and pan sear the potatoes and onions as well. Deglaze the pan with a little chicken stock, scrape up the fond and re-add the chicken. Add the rest of the ingredients and cook as shown. Color = flavor.
You can add more flavor with added spices, no reason to make the entire dish way more unhealthy just for some more flavor
@@Mycrosss Spices are also an option. No reason to limit the flavor potential out of an irrational fear. Also, spices cost money while browning costs next to nothing.
@@Mycrosss the fk browning shit isn’t unhealthy for you
Browning food is unhealthy now? How do you figure?
@@Mycrosss its full of cheese and cream and you think a sear is unhealthy? who taught you about food lmao
Ahhhh que terapêutico! Parabéns pelo canal!!! Cozinhando com música clássica e sem falatórios é o extase!!!
Verdade
О,да, это экстаз!!)))
Тьор
I made this two days ago and my family loved it!!! 😀 I'll be making this again next week! 😄
Nonsense
HE IS A BOT EVERYONE
@@ululukululu450 Bro Look at His ACC He only comments on this Kind of Videos probably a bot ngl
I had the volume up and then that sound at the end. Good thing no one was around
That moan at the end kind of unnecessary
Looks good, I would sear the chicken before adding to the pan though, it adds flavor and color!
What kind of cream did she use? Heavy whipping cream???
@@Doggos_alt heavy whipping cream is used for baking, as it has a high fat content. Just plain old cream will do the job!
underrated comment
Je pense que pour cette recette, le fait de ne pas faire révenir la viande, elle restera plus tendre...
@@Lol-rx7sx could be, but if meat is cooked in sauce it should stay tender, the sear is only for color and flavor, the meat would still be raw if you sear at a very high temperature, for a short amount of time... thank you Google Translate 😊
This looks amazing, however in my version I brown the chicken before I put it in the oven, you also get a better flavor.
Thought the same thing chicken could do with a little browning
My fiancé cooked this but added something called accent and paprika. It was delicioso! She cooks an flavors food so different from my moms bland cooking. 🤫 Dont tell my mom lol
@@dwightcanton383 lol I could say the same bro, but I still love my mom. My Latina wifey brought that spice in my life
@@dwightcanton383 accent is msg. Good stuff.
So you cook the chicken on the pan first?
Followed this recipe for a Sunday family lunch, and the first time I cooked a meal. Turned out great! Thank you.
Ok 👍ua-cam.com/video/PiyiwmFbvIg/v-deo.html
ua-cam.com/video/vOfc2l4g2D8/v-deo.html Cauliflower No egg No meat No frying ,tastier than meat وصفة القرنبيط الذ من اللحم
Nah...
Jesus Christ is the way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin, believe on Him and you will be saved. You will be set free and have everlasting life. Seek Him with all of your heart and you shall find.
@@mikhay144 ?
i love watching your cooking shows. i live in the united states in the state of Texas. watching your show has given me more incentive to try different spices like curry , and cook different meals with chickens. thank you . 😊
Ayyyeee from tx as well but onggg bru love cookin b throwin down in da kitchen wit hella recipes
@@Bikosiolii hello fellow texan, i hope you are surviving this winter heat and cold waves that seems to happen within a day
I’m in Texas too
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Trying to figure out how you’re able to cook all of these different recipes “almost every day”
I literally just thought this 🤣🤣🤣🤣🤣🤣🤣
I would get sick and tired of eating the same thing every day.
@@conishkee the point is how can she supposedly eat it everyday when it's always a different recipe and she says same thing every recipe lol
ua-cam.com/video/dgLEig184Ag/v-deo.html
Clickbait 🤣
I've never been into sounds but man the sound of that knife cutting is just so soothing to me
Right lol
Are you usually into smells?
Hell yeah it is
I changed chicken breast to thighs as a personal preference and had some fresh chillis on hand so why not? Anyway it turned out excellent
Chicken and potato a la Pang. 👍
I was thinking it needed something other than a teaspoon of curry? 🌶 Thighs are always tastier than chicken breast, I’m with you on that one too ✅ in fact my local supermarket has caught on, thighs used to be cheaper, now they are more expensive than chicken breast….bummer!
I'm going to try this tonight, but I'm going to replace the egg and cream mixture with some Cream of Mushroom soup that I have handy. I'll report back after I see how it goes.
I chanced upon this recipe. While watching my baby fell asleep listening to the background music. Thank you for putting my baby to sleep 😆 I’ll be watching your video again, and will definitely try this recipe.
Looks great, a suggestion could be to lightly brown the chopped chicken first before adding to the pan.
Agree.
Agree! But good recipe still
I would personally brown the onions too. Caramelised onions would give this a lot more depth.
NO
Yeah, I wonder if the chicken gets really cooked the way she did it? Whenever I add sauce before the chicken is cooked, it always seems raw. I always have to cooked it first and then add the sauce.
The raw sound of cooking.....makes me feel like i was there while you are preparing the dish.....love from INDIA
I made it twice. Turns out great. I just replaced the heavy cream with greek yogurt and milk so its not so dry. We all love it!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
@@christopherjohnson00873 How much money?
I loved this recipe, The first Time I made it, at 40 minutes the potatos were not done, the next time I cooked the Onion and Potato in the Olive oil for 30 minutes, then I added the Chicken and Sauce and cooked for 30 more minutes, then added the Cheese and Tomato for 10 more it came out perfect, Thanks
70 minutes for potato would be too much. Will be overcooked
🤨ATTENTION !! MANGER TROP DE POULET C'EST TOXIQUE!! LES PAUVRES BÊTES SONT PLAINES D'HORMONES, ANTIBIOTIQUES ETC ETC aggg!!🤮
@@leralarina5642 If they live at a higher elevation then that would affect cooking time.
70 min for tiny pieces of chicken is a crime against the chicken
you probably didn't slice the potato thin enough
I made this recipe tonight and it came out great. I added some garlic, tumeric, and a bit more curry ( and some garam marsala) to bring out the flavors more and we loved it. No leftovers! Thank you for posting. 😊
Great suggestions! I will try this out and I love garlic, turmeric and garam masala. Question though: can you enlighten me as to what ‘Provençal’ herbs are? She lost me there.
@@fifthbusiness1678 its a spice kind that isnt very specific, why the name. If you dont have it, its okay! Its a mix of rosemary, thyme and terragon!
@@fifthbusiness1678 I'm in NY and the supermarkets all have it in the spice racks.
@@fifthbusiness1678 it might be labeled 'Herbes de Provence' in shops depending on where you live
This does sound good! With your suggestion I’m thinking of swapping out the herbes de Provence for fenugreek leaves.
The background music and all the cooking makes me feel at home
Yes, always line aluminium foil with baking paper - do not let it touch your food! Well done, Chef 👍👏👏
A receita é maravilhosa, e o modo como pessoas de várias nacionalidades estão comentando me deixou impressionada, o canal sabe encantar! Parabéns!
Finalmente achei um comentario em português😂 Sabe me dizer se aquele creme que ela coloca junto com os ovos seria o nosso creme de leite?
@@leticiaguerra3861 sim moça é o nosso!
@@leticiaguerra3861 sim, é o creme de leite >fresco< que geralmente vem em garrafinhas, não é o de caixinha comum
@@leticiaguerra3861 até dá pra usar o de caixinha ou de lata, mas eles não aguentam altas temperaturas como o fresco aguenta, então na prática o risco de ficar um pouco talhado é maior. Mas, na minha opinião, o sabor não altera tanto assim.
Jesus te ama ❤️
Looks like a meal we all needed in our life!
ua-cam.com/video/Ig7WonSI6ik/v-deo.html
what you doing daniel here , I am always like your quotation , you so great guy for real
Didn’t wash the meat or the potatoes..
@@johnmiller9415 the potatoes are skinned?
@@johnmiller9415 🤦🏿♂️
the way this is filmed, it takes me back to when i was a kid watching my mum cook
your mom cooked and it was edible, wow what a treat. Mine try hard but the harder she tried the harder the meat was!!
It is a very good easy to do meal. I also added some fresh peas at the end with the cheese and used fresh cherry tomato.
I had to put back in the oven for another 20 min 400 degrees because the potatoes weren’t cooked enough. Afterwards Mon son loved it.
I am doing that right now as well. I had already added another twenty instead of ten after the tomatoes and cheese were added, but the potatoes were far from ready. I put it in again for another 30 mins at 250 degrees. Let’s see.
This is ASMR. The way you cut the vegetables is so relaxing. And it looks so tasty!
Thank you, Jaywah ❤️🥰🥰
For me its a little bit more hyperkinetic because I play it at 2x speed lol
That's they same sounds as my balls clapping😂 😂 😂
Fun fact: Ever wonder why tomatoes salted taste so good? Because tomatoes contain glutamic acid, which reacts with sodium chloride to produce... MSG! Monosodium glutemate. It doesn't cause headaches, and you've been eating it all your life :D
I did not know this. Thank you for sharing the info! 😃 I, personally, enjoy learning tidbits of information like this. 😃 Happy Holidays to you.
Fun fact: Kyle Rittenhouse is INNOCENT
@@tracy361361 who is he?
@@tracy361361 Correction: Kyle is a murderer and is proud to have beat the system. The two victims he killed left families behind who will grieve until they take their last breath. Not fun at all.
@@acricucci9760 they were trying to be the hero’s of a situation they created. If the skateboard swing would have connected Kyle would be dead and no one would’ve known about the freak accident. The irony in trying to be the hero is baffling
Going to definitely try this amazing recipe! A truly beautiful video with relaxing classical music that I love!
Love and light to all❤❤❤
Hello Lynda
Obviously the rude commenters have not made this. It's easy and wonderful. all cooks in the same time.
Made this last night. Wonderful dish and pretty easy. Here are my notes; as an American, measures are not metric. For chicken I was using a package of breast tenders (strips) I had, so I wasn't sure how much that was in "whole breasts", but the package was 1 lb. Next time I will use about 1.25 lbs. Since potato sizes vary, I will say I used about a pound and that was good. I used a whole 4 oz package of shredded gruyere, which is a bit more than a cup. I also used some paprika added to the spices. The curry flavor is very present. For me, this is a good thing. I used a 9x13-inch glass baking dish and it all fit fine. The next time I make it, I will probably add a little cheddar to the gruyere, and I would probably cook a little longer, 45-50 minutes at 400F, before adding the cheese and tomatoes, the potatoes could have used a bit more time for my taste.
Can we use fresh milk instead of cream???
@@DS-kb3vn no
@@DS-kb3vn surely not!
@@sp5054 okay
Thank You 👍
What type of potatoes did you use?
excellent recipe but I kind of added a few things: one, because I was cooking for a crowd, I used my big cast iron dutch oven (Costco, they are about $70 and worth every cent), used the cover for the first hour and not foil. I did this because I added 8 oz. sliced baby portabellas (any edible fungus will do) between the potatoes and the chicken. I also used thigh meat because I think it has more flavor. Took some liberties with seasoning for the chicken (dry mustard, garlic powder), used an extra 100 ml. half and half because of all the volume, and because I could only get a 6 oz. package of Gruyere, I used it all. "Too much Gruyere" said no one ever. Bon apetit!
Looks interesting, well put together. I think I would try this for breakfast and instead of chicken use sausage or bacon.
In our Islamic religion it is forbidden to eat pork because it is unclean and dirty!
@@fa..4983 you can use turkey bacon also
I made this tonight for my husband and brother and they loved it ❤ thank you so much 💓 it was my first time seeing and following your recipe and definitely not the last
As a fellow potato lover, The potatoes look undercooked 🤷🏻♀️ overall looks good, but I’d probably cook the meat separate and the potatoes and then bake together ☺️
I agree the potatoes not cooked like this especially with eggs
Or you could blanch the potatoes for a few minutes before adding them!
use thigh meat and bake longer
Potato seems undercooked, too esrly took it out she
Facts
Lo voy a probar. Se ve muy rico. Además cocina y no habla!!! Me encanta!!!
I love the music, the satisfying cutting sounds, and the finished product looks delish! Two thumbs up 👍🏼👍🏼
True👍
If he was truly concerned about the future of the Free World, he wouldn't be making such inflammatory remarks.
Hello beautiful
the music is "canny", ms Kaye, giving the allusion that it's a doddle, like, to some one who can just about "boil an egg".. (me, that is). any way, i'm gonna give it a bash...it's the "preparation" that frightens me.....probs just a lazy b.
Just made this tn for my girlfriend and I. She loved it and is currently in a food coma on the couch. Thank you 🙏🏼
I am very happy to hear this :D Say hi to your girlfriend 🤗
Why are so many food snobs leaving ambiguously worded hate comments from their Troll Accounts with no posted videos rather than bravely posting from their competing food channel accounts? It may not be to everyone's taste and style but this video was made for people who enjoy easy one skillet meals. Well done! 😀 😀 😀
A smile is a way of writing your thoughts on your face, telling others that they are accepted, liked and appreciated. So here's a big smile just for you. Good morning my dear, how are you doing and how was your night. Did you had a lovely night sleep 😴 my name is Dave and you..!!
I've started cooking your recipes for my family and they love it ♥️ Thank you🙏
Receitas simples e deliciosas quê conquistam paladares do mundo todo! Parabéns por mais esse prato!
Chuchu com molho temperado de carne
Essen Recepte : wunderbar .Das gefallt mir sehr .Die ganze Familie ist froh ! Ich habe mehrere Rezepte probiert : schmeckt sehr gut . Vielen Dank
Ich bin aus Algerien und ich war fruher Deutschlehrerin .
Made this tonight, my family absolutely loved it ❤ Thank you
@prison mike I did have to put in back into the oven, other then that it was really good
@@lisaj1464 how long did you put it back in the oven for?
Great little recipe. Only things I would possibly do differently is;
1- Dry out the potato's of their starch first
2 - fry off the onion and potato for a few minutes before placing in the pan, to give them a bit more texture
3 - little bit more of the curry powder
Probably just preference of mine, although this one is good enough particularly those who like soft textured food
I'd sure want to use a better tomato. The little ones for salads are usually better than the large ones in the offseason. I'm spoiled to ones from the American South, though, especially Cherokee Purple.
@@billbush1270 Yeah if its seasonal then definitely worth getting cherry/plum vine tomatoes. Here in the UK, we have perfect tomatoes all year so the beef tomato is fine here
Been a chef for over 20 years (way to long). It would be even better to fry of the onion, curry, garlic and herbs first to properly release the flavours. Sealing the chicken pcs (thigh better than breast) in small batches over high heat first as well would help to add even more flavour and retain moisture in chicken.
@@joelwhite8391 Completely agree, its what I've always been told, fry off onion garlic paste and herbs prior to the cooking for the most release of flavour
ua-cam.com/video/jvGKY_PBFhA/v-deo.html
I loved the way you've taken this video. Watching it itself is peaceful and meditative.
Hey dear, I’ve got great info that’ll help you create wealth. People have been complaining about a broker that can help in trading.I discovered a renowned broker & I recommend Investor Karen Gaye Gray, for more details you can have a quick look of her name online to see for yourself and reach out to her…
It's late. I dozed off mid video because it was so relaxing 😂
@@thatgirlthatsme hahaha. I wouldn't be surprised. It indeed is relaxing. Didn't know cookery videos can be so relaxing until I came across this one
Is anyone else watching this while they’re starving. At this point anything looks good 😂.Thanks for the recipe will definitely try this when I get the chance!
Сделал все как на видео, картошка как яблоки хрустит!!!! Чуть не выгнали из дома!!!!! Пришлось вставать на колени и готовить эту шляпу еще 40 минут при такой же температуре!!! ВСЕМ КАЧЕСТВЕННОГО ХРУСТА ДО КОСТЕЙ!
Будем знать 😅
В таких рецептах картофель лучше сначала сварить до полуготовности, можно даже уже порезанный на ломтики (будет быстрее). Иначе коленки могут и не выдержать :)
Натрите картофель на терке или крупнее режьте
Почему вообще этот допотопный рецепт в денте
@@miss_toronto280 тоже не поняла. Это почти мясо по-французски из нашего советского прошлого за неделю собрало 10 млн. просмотров😂
Quick tip. Season your meat and veggies before adding them together. Anytime you wash or dredge any dish, it makes the seasonings stick better.
She did
Формат очень хороший. Без слов, без лица и часового объяснения. Еще и музыка на фоне. Круто
I was thinking same!
One thing I've understood very well: you love heavy cream and white wine.
Muy buen plato delicioso👏👏
♦️ua-cam.com/video/N3eiW6E0ldc/v-deo.html✔️
Came for the cooking - stayed for the ASMR.
I cooked this today for my family, and everyone said that was so delicious!!😋❤ I want to cook again someday.
Cute! I always have to be careful not to burn my kitchen xD 🖤
I wanted to ask you something. .If I use one chicken breast will the cooking time be the same.
@@budekins542 of course it will
@@budekins542 don't
@@ezay8694 Why?!
Minha nossa, esse é um jeito incrível de fazer três coisas que amo:
1. Aprender uma nova receita
2. Expandir meu vocabulário da língua Alemã
3. Relaxar com um ótimo vídeo
Parabéns! Espetacular!
Нет Германии, только СССР.
Ой, извините, неправильный чат
Ssqqà
Verdade!
Graças a Deus um comentário em português
@@wesllenmelo1716 pois é, né? :) um abraço!
I love to watch your channel because you cook with purpose & intention. It’s beautiful
I appreciate no intro! Straight to the cooking !!
Loved this. A couple of points from my opinion, added fresh chillis with the tomato and would have added more of the sauce (I did use a deep pan). Also agree with the other comments re-browning the chicken first, might be personal preference but worked beautifully.
Can I print this recipe
@@lorettamcalpine8523 you can always screen shot the comment xx
Yes! I always read comments and screenshot good ideas!
love the calming music.
Gavin Luke - Motif in F Major
Just made the dish. Good flavors. Not sure how to make it a bit less soupy. I used dark meat chicken instead of white meat by preference. Perhaps that is the source of the excess liquid.
I love this music,it's so calming.
Hello Tamara
Made this last week - would give it 5/10. You'd be better off browning the chicken and onions first to bring out extra flavour
I was thinking the same thing. I only boil raw chicken when I'm making stock or soup. It just doesn't seem right to cook raw chicken in a sauce like that. I've been seeing more videos like this though. Must be a new thing.
It's all about time efficiency. I just chop everything, put it in the pan, and can continue studying or doing whatever I want. For more flavor, just add more spices, it's quite tasty and effortless.
@@curtisjackson6894 It's just the perception that no one wants to put the effort into their meals. Browning your meats first is essential in good flavour and can't be compensated with spices later on.
@@ianbegley4535 I planned on making this tonight, and I will take your comments into consideration. Thanks for the advice!
Thank you for this.
Just tried this recipe today and it came out so good. Such an easy recipe. I loved it.
ua-cam.com/video/KhiDCZReLeU/v-deo.html
Hey dear, I’ve got great info that’ll help you create wealth. People have been complaining about a broker that can help in trading.I discovered a renowned broker & I recommend Investor Karen Gaye Gray, for more details you can have a quick look of her name online to see for yourself and reach out to her…
I made this tonight and my family was delighted. I omitted the onions as one of us has an allergy to them. It was very easy and pleasantly done and the taste was certainly comforting. No problem with taste. I used a cast iron pan in the oven for the first time and remembered to not grab the handle . 😅! Thank you for doing these tasty recipes with beautiful calming video, I am telling my friends.
Bot
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
You can tell the potatoes are still raw.
As someone who eats a lot of potatoes a well done one would have had the knife easily go through, there was resistance lol
@@jimmysmith5502 pretty sure he meant the last second of the video, where the person is cutting out a portion to eat, not the beginning.
@@yasargoescrazy how did Jimmy not grasp that? 😂🤦🏽♀️
@@jimmysmith5502 come on, bro. Reading comprehension is a thing. Try it.
It just don't make any sense to cook egg and potatoes for the same period 😅
I’m actually going to try this, this evening. Not an experienced cook whatsoever! Any suggestions on the potatoes with this recipe? Should I cook the potatoes first, then put them in with the rest?
Adorei, sem falatório só o barulho do do preparo da comida... perfeito!!!
Man this channel just has a different vibe to it than the rest of youtube. You have a very nice aesthetic to your editing.
Same thing i said! Just relaxing and peaceful overall
40 minutes at 200 degrees Celsius is not nearly enough. It took 1 hour and 15 minutes for the potatoes to get fully cooked.
Tasted good though
I made this tonight for dinner, it was excellent. I used a mandolin to cut the onion thin & the potato slices as well. I cooked it 1 hour then added cheese & tomatoes slices & cooked an additional 15 minutes. Baked at 400 degrees. Will make it again.
Thank you for taking the guesswork out of the prep & timing. The baking time didn't seem to be long enough in the video, given the 200 degree setting.
@@glindapower5707 I baked it at 400 degrees.
This looks absolutely delicious! Well, now I definitely know what I'm making for dinner tomorrow night! Good recipe, thanks!
then what r u waiting for? Go and start
did u try? how was it?
How was it?
how did it go hon?
You cook a helluva lot of stuff every day, don't you? And it's always amazing, surprises everyone and they all decide to eat everything you make every day? That's like 100 dishes per person every day. Impressive.
@@truthbetold6317 - First of all, I do cook every day. Second, my original comment was directed at the bombastic, hyperbolic nature of every video this person uploads. Third, I question you for asserting that most people are lazy and in debt. So you actually know most of the people on Earth?? Oh, no you take your opinions and present them as facts. That's a shame coming from someone who cooks every day like yourself.
@@Bill-tz3wg I totally agree with you, Bill. I think most people cook every day. Truth Be Told has a narrow view of the world. This channel, like many others here on UA-cam relies on click bait lead ins to trap the viewers. If this person actually made every recipe as she claims (3 times a week for many, every day for many) - she must have a limitless supply of fresh chicken breasts, potatoes, cream, and other cooking supplies, a household of 20 that she must cook for every day to eat all that food and finally - she must have more hours in the day than I have to be able to prepare all those dishes she claims are daily or 3xweek AND find time to video new recipes.
P.S. Provencial herbs AND curry are not flavors that really go well together, IMHO!
Bon Appetite!
@@truthbetold6317 I think you missed the point. The title implies THIS recipe is made every day, just like all of the recipes on this channel say something like "I make this every day" which implies she's making each recipe, all of them, every day.
That's not the same thing as "I cook every day" if the channel wasn't trying to do clickbait titles, it would say something more like "every day cooking" "Or I cook like this every day" without implying the individual recipes are all each cooked every day.
Maybe it's a language barrier from a non-native English speaker, but the titles read like clickbat trying to claim they make every dish every day, mostly because it makes each individual recipe look more important than it really is as if it's their most important meal that they make 365 times a year, each
@David 200 ml of cream contains 700 calories, so we are seeing a recipe that packs on the pounds.
@@pauleohl sheesh, it's fine in moderation! Unlike the title, I certainly wouldn't cook almost everyday. Once a month or 2 is fine
I might make this when I get home from work. 😍😋
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I just made this and omg!!!!!!!!! So delicious 😋 I had to have a second round of it and licked the plate when done haha. I noticed a lot of comments saying the potatoes weren't ready in 40 minutes so what I did is I cut everything thinner than shown in the video, not just the potatoes but everything else as well and cooked it for 40 minutes 400°f in a cast iron skillet. Also, I didn't have Provence seasoning and red pepper so instead used Italian seasoning and azafran. Definitely making this again soon, thank you so much for this amazing recipe!!!!
I’m making this now, and I just realized it resembles scrambled eggs… please tell me it’s not
@@stormienotstormy mine didn't really look or tasted like scrambled eggs, delicious though 😋
@kenleemejumore hahahaha you're right!!! I will change it now. English is my second language 🤭. Thank you so much 😁
So delicious 🤤😋 its look like French meat , I make it in my channel
Chicken dead or not?
This is so satisfying to watch!
As soon as she cut the onion in half, I knew this recipe was going to be good. 👍
I love to watch your videoes. From North Carolina, USA
que buena receta, ademas verlo fue super relajante, la musica y los sonidos relajan mucho. 😋
Ver tu bella hermosura me relaja a mi :)
@@JaystaNoobGamer pero que onanista exacerbado eres amigo mío
La probaste? Quiero prepararla pero no estoy totalmente convencido 🤔
Que hambre me dio lpm
I love the relaxing music.
Glad you enjoy it, Steven 😀
Yuck. I don’t…the music is fine the rest of the noise is not okay
I too, enjoyed the soundtrack from the Sims
I agree
@@EssenRecipes can you say the name of song please
The video title is indeed correct: It really is so delicious that I cook it almost everyday... and drink a 12 pack of beer with it. I'm trying to cut back though, on the chicken that is.
A 12 pack of beer everyday? O__o
@@tanyakrotowa O_O lol that's a lot if beer
@@tanyakrotowa that's ok us British have a bottle of Pinot after that!
Lol
I have made so many other recipes and they are wonderful. I'm glad to see people making old-fashioned food that is delicious!!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Sooooo delicious!! Made this for my family and they loved it! I didn’t make any changes ☺️
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, and love all over the world, I would love 💚us to be good friends in honesty and in trust if you don't mind. I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Those one-handed egg cracking skills just earned you a new subscriber LOL
Is very easy actually, you should just remember that the egg shell is a very delicate thing and don't need too much strength to be cracked. Practice leads to perfection!
@@MatheusAndrade92 WOW I had no idea an egg shell was delicate! Thanks for the insight!
@@Wakkoh420 Ok smartass, well done. Feel better now?
She magically cooks allll her recipes every day 🤔
Seriously...
Listening to the music and watching you cook is so relaxing! 😌
Do you know the name of the music by any chance?
At 40 minutes deep, my chicken wasn't cooked through. Everything else looked good, but I ended up overcooking the eggs/cream because I had to continue cooking to get the chicken up to temp (it was only at 115F at 40 minutes). Wish I had checked everyone else's recommendations first; browning the chicken would have completely alleviated that problem. Next time! Great meal - it smells amazing coming out.
Another thing to note did you use chicken pulled straight out of the fridge or did you let it come to room temp before cooking it?
Just made this at home for wife and she fell in love!!! Excellent work and a big fan
Did the potatoes cook through though? Everyone is saying here they come out undercooked
In all honesty the meal looked great and I will most definitely try it. what got me was how sharp you've managed to keep your knife very well played 👏 👌
She used different knives (throughout) as well. All were cutting impeccably!!