Thank you, Chef! You have made Mondays and Thursdays something very enjoyable to look forward to for your followers, and fans. I hope anyone reading this has clicked "like," "subscribed," and "rang the bell", or does so right now. The best cooking show on UA-cam, bar none.
Hi Chef, love your entertaining and very instructional videos. They have improved my cooking. I bought a couple of Woll skillets, after watching your videos about a year ago. I like cooking with them. Unfortunately, one of mine developed tiny bubble holes in the coating. It was still under warranty but Woll wouldn’t honor it because I bought it off of Amazon. Amazon wouldn’t honor the warranty because it was past their 30 day return limit. I probably should have purchased it from your website?? Other than that, they are great pans. 😊
I love it with Turkey and always make it left over Turkey after Christmas, but i haven't done so since the 80. Thanks, Chef, for bringing this dish back ❤.
Hello CJP: LOVE this video. Chicken A La King is one of the classics that are soooo under appreciated. I must be a lot older than you, I'm 75, because my mom made this in the 60's along with Tuna A La King. She cooked in a diner and those 2 meals were diner staples here in NE Pa. We served it over English muffins, like Eggs Benedict, or over egg noodles. I reiterate your comment. I used to tell my students, " When you cease to learn, you CEASE to live! " I learn something new every day. Thank you for your entertaining and informative videos. I get my notifications for every video and I can never wait for the next one.:~)))) God bless: Chef David
Is anyone else binge watching chef JP? I have a lot of depression and anxiety but Jean-Pierre is one of the few content creators that can always bring a smile to my face. ❤
Indeed so, a few times for myself when the world is crashing down on me I’ll resort to my favorite chef, he makes me laugh, as well as teaching me at the end of his videos. I forgot what I was thinking about then I went to the store to buy some butter.
Brings back memories of my Mom making this dish, so classic and easy. Mom used to serve it on toast (puff pastry was to fancy for the us six kids). Time to make again. Thanks Chef, you're the man!
My maman always made Turkey à la King after Christmas with leftover Turkey, with frozen peas and carrots.. what a memory that is for me. She also made tourtière, québécois style!! Joyeuse Fêtes Chef. 🎄♥️ Et Merci. X
As soon as my kids can stand, they start cooking! The 3 of them are amazing cooks! My son had to teach his University house share students how to cook, especially as they made plain soggy pasta with dried herbs sprinkled on top. Yup! No sauce, cheese or meat nada!
I have followed my Mother’s recipe for all of my adult life. She boiled a whole chicken and pulled the meat, used the stock for the base and added, mushrooms, carrots and peas. Instead of paprika she used yellow curry powder. It takes a couple hours to make. I love the simplicity of this version. Make the rux, add premade stock, cook the sauce first, add sauté the chicken & veg…beautiful. Mom always served with basmati rice, but love the puff pastry….almost a pot pie. Thank you!
I'm a butter SNOB! It's so difficult to find a really good butter, but recently the food subscription that I receive all of my meat from, offered a top quality, 85% butterfat, European style butter from a family owned dairy with 'pasture based herds'. The butter is called STRAUS Family Creamery, in California. I ABSOLUTELY love it- it's the best I've tasted in 20 years! It's expensive, so I use it in ways that make the butter the main flavor, such as toast or pasta. I just discovered a Farmer's Market near my town that also sources a locally made, pasture raised cow herd selling high quality butter, and let me tell you, I AM HAPPY HAPPY HAPPY!!!
I love talking kitchen brands. All my pots and pans are Made in the USA, mostly from All-Clad and Lodge. Most of my stuff is at least 10-15 years old. I have 2 Lodge 12" skillets and a 15qt Le Creuset that are over 60 years old that I got from my grandmother. The cast iron cooks better than all my other kitchen tools.
I absolutely love the old recipes. Food in the '70s was unique and classic. Steak Diane, crab Neptune, Coquille St. Jacques, pepper steak. Just thinking about it takes me back.
Awe 😊 chef thank you for making me smile every video. Thank you Jack for inspiring his videos with your witty humor 😂too. My ABSOLUTE FAVORITE on UA-cam 😊
Chef JP, you triggered some wonderful memories for me as you make Chicken a la King. I love your version and serving with puff pastry, wow. So elegant. I can't wait to try this version. We always made Chicken a la King in the 70's and we felt so special making it! Thank you for providing the recipe. You are the best! 🤗🤗🥰🥰😋😋
Im a 70's kid, but I never had it then. I first learned this and started serving it in 2000. It was hugely popular throughout that decade. Diced chicken, chicken stock veloute, diced mixed bell peppers, sweetcorn, and sometimes a stick of lemongrass. Most commonly served with basmatti rice. It's still one of my favourite dishes.
Chef you were born to be a CHEF! you make everything look so easy. I loved this video and will try your recipe. I got married in the 70! agree very good years. Bless you with so many new subscribers could be your expertise and your charm. Greetings from Texas.
This is one of the reasons why I love your channel, you teach the classics that 22 year old babies like me would not know otherwise. The good thing is, my girlfriend also does not know them, so she thinks they are super impressive, when I do them. Merci! I hope you had wonderful holidays :)
lol "I been doing this for 10 years..." "Well good for you!!!, you do another 40 and you'll get there!!!" lol Chef Jean is the best. My grandmom used to make this but she passed away 20 years ago and somehow I haven't even thought about it..... so glad I found the recipe. Going to try to make it this weekend! Thank You!!
This brings back memories. I went to a boarding school in 70s. Every Wednesday lunch was chicken a la king day. Definitely not as well presented as this chef. But it was my favourite lunch 👌
I love chicken a la King and you make it look so easy. Chicken a la King was so popular in the 70s that the US military even included it in their MREs (meals ready to eat) and was one of my favorite packages to get.
I couldn't smell it, I couldn't taste it, but just seeing it definitely took me back to my childhood. Never this fancy, but with 8 in our household this type of dish was easy for my mom to feed us all. Backing soda biscuits or rice was the norm in our house.
as a professional chef myself, this brings me back to my mom making chicken a la king but she fried the chicken and put them over biscuits. great memories
Again you did it Chef, last time I had this was when my grandmother (a saint) made it when I still lived in Brasil and that was over 30yrs ago. Her recipe notebook is an absolute treasure. Thank you once again Chef and Jack.
I've always loved cooking. You, Chef have really helped take my game to an entirely different dimension. Eternal thanks! I was the hero of thanksgiving with your turkey tips. Life long achievement of a juicy delicious bird. Thanks again and love from Tampa.
Anna R. Here in upstate NY still watching every day. Spreading the word there is no one like you. I remember you from public television. I’m happiest in the kitchen. Everyone raves about my food. Cooking is truly the children can do. I think we have a pocket of our population that we’re not lucky enough to have the grandparents kitchen! That’s what you channel feels like to me. Love 💕 you guys 💕
The chocolate mousse comment made me laugh. I am 65, I was in the kitchen from when I could walk, I wanted to be a pastry chef..., but where I grew up there was no jobs. 😢 I still love cooking....., thanks to my mother. 🥰 LOOOVED this recipe. 🥰
I loved, loved, loved Chicken a la King as a kid. The version my family had was the canned version and was served over toast. I'm so happy to learn from Chef how to make it from scratch at home. Also, so happy too that Chef says let the kids in the kitchen and have them stir a roux. My grandmother did that. Keep stirring, she said. It brings back so many good memories of my grandmother teaching me how to cook. Thank you, Chef!
My mother encouraged all of her 6 children to be in the kitchen. All of us love to cook and I encouraged my children to cook with me as well Such a great memory for me.
Holy macaroni! Made this tonight, and my goodness, this is one of the most amazing and simple recipes! Straight into my recipe book, thank you so much!
9:25 - Chef JP's approach to worrying is awesome! I love the "don't worry". It is so true about non stick pans and how people can be obsessed over using non-metal utensils. Like chill people, just don't scrape the pan with metal.
"Blue Anchor Kirkham" Hi Chef , My first job as a young boy in the 1970s was as a Kitchen Porter(Along with Mark Ormerod "Ommer") at the amazing Al A Carte restaurant "The Blue Anchor" in Greenhalgh , Kirkham ,All the food was cooked on an open grill for all to see. Such amazing food like Scampi al a creme, Steak Diane, Chicken al a creme, Steak au Poivre, Cauliflower cheese , Fresh asparagus.....the list goes on and on but Lets not forget the signature starter " The horderves trolley". If my memory serves me well it was Alex and Carl(remember Carl burning his leg with boiling water) both as commi chefs (Alex was a Big Neil Diamond Fan) , Dave as 2nd chef (Dating Geraldine for two great reasons ), Phil as Head Chef (a top chef producing amazing food with a great sense of humor) I remember Mr&Mrs Monroe as Managers and later Mr Smith and family with side kick timmi... When will someone do a 1970s food cookbook , not just great memories but Great food.
I was born in the 50s. Grew up with the 60s and 70s. As a child, my parents bought everything in cans. I guess it was convenient for when we came home from school for lunch. This too came in a can, and I was always turned off by it. There were so many things I never thought I would ever again eat in my lifetime. After following and cooking with you, I have learned to cook and eat such delicious meals. Thank you for your teaching experience. 💜
The older I get, the less canned food I eat. It's currently only tomatoes, coconut cream, and chunky meat and vegetable soups. (Which I serve over rice as a complete meal for one!)
i WILL be making this! I DON'T eat anything out of a can ! If I need to make tuna salad, I buy pouches of tuna. No cans for me ever since I'm an adult.😉!
We love you, Chef JP! I was a child in the 70s and it was, indeed, a fun time. Not perfect by any stretch of the imagination, but super fun! Love to you and to Jack!
I grew up on this dish in the 50's. As you point out, it can be served over potatoes or rice, but the contrast in texture between the saucy chicken mixture and the puff pastry shell is what makes Chicken A La King special. Mom didn't have time for puff pastry back before it was available in packages like it is these days, so she served it over those crunchy fried Chinese noodles in order to get that wonderful contrast of textures. Try crunchy noodles some time, the kind you find in those cardboard cans in the Asian section of an ordinary grocery store. Thank you for another nice video because now I have an inspiration for some of that frozen turkey breast meat left over from Thanksgiving.
Thanks for another great recipe. My wife and I were talking about making this dish. I told her I knew just where to get the recipe. You are definitely our go to source for great recipes.
Absolutely nothing wrong with the 70's. After watching this, I think I need to take a food time machine back there myself. The music wasn't bad either.
I'm going to make this for my wife this week. (Yeah, I am old enough to have great memories from the '70's! Also an era of really good music. Which will be playing. While making this dish.)
Oh Chef JP, I’m an early 80’s baby and this still brings back so many memories of family weddings in London, I also think vol-au-vents are massively underrated, thank you for this ❤
That was a long time ago. My mother always had this dish every week but she made it with boild chicken and served it with rice. Sometimes she made it different and add curry flavour to it. Anyhow, I just love it when you bring up memories in my head. Thank you chef
Oh my goodness, that certainly DOES take me back to the 70s!!!! What fun we had! 🎉 I need to go to the store and get some puff pastry doe!! I'll be making this tonight! Thank you my dear brother! 💜
Chef, you are such a great story teller. Not many people have this unique ability. Maybe once in awhile, sit down with a nice glass of wine, and tell us some stories. I think we can all agree! We would love to hear some, especially from the 70's!
You are great, Chef! Keep the delicious recipes and techniques coming. More butter and onions! How about a good pasta dish? Penne vodka (with seafood)?
Thank you for your FABULOUS recipes! I have my mother’s old recipe for chicken a La king. I have made it but not for awhile. She used pimentos instead of red pepper, she also added green pepper and carrots (because someone in our house, maybe me, doesn’t like peas). This definitely takes me back!
Hello chef my children are now in their early thirties and my son is in his early twenties thank you for this recipe I used to make it for my children they loved it but don't hate me cuz I've looked for this way of making it for many years when they were younger I used to put a can of cream of chicken and now I know how to make it the right way and I'm going to share this with my children so they can make it the right way now too thank you
Good morning Chef J-P, those were the days, the 60's as well as the 70's. I remember, those who went out to wine and dine, they would come back with great review on how delicious the Chicken a La King was. That was the dish of the 70's. I had it once, that particular dish was o.k. nothing exceptional, but this recipe of yours looks real dynamite!! I for sure will try it, the puff pastry looks amazing, very smart for serving but I think I will use a long grain rice. You cannot ask for better than home cooking. Thank you so much showing how, it looks fabulous on the plate. Kind regards.
My mom used to make Chicken a la King all the time with Cream of Chicken soup, diced pimientos, and sliced mushrooms out of a jar. It’s one of the first meals I cooked for friends in college. I can’t WAIT to try this recipe!
Saint Siboire! Memories! That's was a very special meal in my childhood. My mother used to make this on Weekend generally after we had left over from either a roasted Chicken or boiled chicken that had been used to make chicken broth. We couldn't waste that meat. Those Vol-au-vent used to be so common back then and they are now mostly gone from grocery store. Probably why they left my memory. Time to Bring it back! Thank you
We're about the same age and I had some friends that would say, "If you remember the 70s (and the 60s), you really weren't there". Seriously, I've made this a lot. I just bought a Sam's Club 4 lb. rotisserie chicken yesterday and have about 1 1/2 lbs of meat left. I use leftover chicken for this type of dish all the time. I haven't done the puff pastry thing yet, but I will now.
My gramma would serve this to me every weekend when we would visit...on toast. Yes...she bought it in a can but it was still one of my fav' meals and i still love to make my own.
I would love to see more recipes of what you cooked in the 70's, please!! This looks so delicious! Thank you for sharing! Youre such a joy to watch, so much energy and uplifting!
Wasn’t around in the 70s but that’s when my dad grew up. And he carried this dish down to my childhood. Always had it over rice. When I was a kid I thought my dad invented the dish because no one else I knew had any idea what it was.
Chef Jean-Pierre, I wanted to thank you for the dozens and dozens of videos of yours that I have watched and MANY of the recipes of yours that I have made (that stuffed bacon-wrapped chicken breast was an adventure). I have some of your beef stock in cubes in plastic bags in my freezer, as well as a smaller amount of demi-glace. I always keep shallots and clarified butter on-hand, and I now use my zester the correct way (oops). Tonight I just had some leftover fried rice from a restaurant but I decided to make a sauce. I hunted around the Internet mildly for some Asian-inspired sauces, and since my wife is Asian, we have quite a collection of ingredients on-hand already. So I sauteed some chopped garlic in clarified butter, once it became fragrant I added the demi-glace, then soy sauce, grated ginger, honey, lemon zest, and lemon juice, and adjusted for taste. It was great but then I remembered what you said about fat and acid so I added a little sesame oil to offset the sweetness of the honey and balance the sourness of the lemon. It was a five minute sauce and it was perfect. Thanks for giving me the confidence to experiment and make substitutions because I wasn't going to go shopping for more ingredients :)
So awesome! I use to eat the frozen Swanson version when I was a kid. They came in a see thru bag and you would boil it in a pan and it was so good even frozen. Gonna make this asap. Thanks chef.
I know right. Just copy and paste sunshine cuisine with chef jean-pierre into the search bar. A UA-camr called The Microphone Assassin has a bunch of Chef Jean-Pierre's original shows. The are really great to watch and see some of the similar dishes he made back then compared to now. His Wild Mushroom Steak dinner was "Amazing Friend" and I made it with some of my kids and grandkids along with a recent version. My 6 year old granddaughter and her twin brother (fraternal) agreed with Chef JP cuz "It was so easy a child can do it".
Hi chef, I made this tonight for dinner and it was AMAZING!! Even impressed my mother in law. I went chicken, leeks, mushroom, corn, garlic, thyme. I am going to make your savoury crapes with the left over filling tomorrow night for dinner, Thank you for all your teachings, I look forward to the next one! Love from Australia
13:37 adding the butter "people ask, why do you have butter on the table when you don't use it?" and I answered "emotional support" and he nailed it. LOL
Thank you, Chef! You have made Mondays and Thursdays something very enjoyable to look forward to for your followers, and fans. I hope anyone reading this has clicked "like," "subscribed," and "rang the bell", or does so right now. The best cooking show on UA-cam, bar none.
Thank you so much! You just made my Monday AND Thursday that much better! God Bless you!!! 🙏🙏🙏❤️
Hi Chef, love your entertaining and very instructional videos. They have improved my cooking. I bought a couple of Woll skillets, after watching your videos about a year ago. I like cooking with them. Unfortunately, one of mine developed tiny bubble holes in the coating. It was still under warranty but Woll wouldn’t honor it because I bought it off of Amazon. Amazon wouldn’t honor the warranty because it was past their 30 day return limit. I probably should have purchased it from your website?? Other than that, they are great pans. 😊
💖@@ChefJeanPierre
I love it with Turkey and always make it left over Turkey after Christmas, but i haven't done so since the 80. Thanks, Chef, for bringing this dish back ❤.
Jacks got the clock..click click click click 😂 I lost it
Hello CJP:
LOVE this video. Chicken A La King is one of the classics that are soooo under appreciated. I must be a lot older than you, I'm 75, because my mom made this in the 60's along with Tuna A La King. She cooked in a diner and those 2 meals were diner staples here in NE Pa. We served it over English muffins, like Eggs Benedict, or over egg noodles.
I reiterate your comment. I used to tell my students, " When you cease to learn, you CEASE to live! "
I learn something new every day. Thank you for your entertaining and informative videos. I get my notifications for every video and I can never wait for the next one.:~))))
God bless:
Chef David
Thank you Chef! You’re so right the day you quit learning you quit living! It is message like yours that make it all worthwhile. God bless you! 🙏😊
My mother used to get Chicken A La King in a boiling bag and she served it over Minute Rice! It was easy for her to make and tasty for us to eat!
Lol, we had them too but, for caravan holidays! I was telling my kids about them just last week!
Butter is Chef Jean-Pierre‘s Emotional Support Animal, and I totally love and identify with that! Thanks for all that you do Chef!
Is anyone else binge watching chef JP? I have a lot of depression and anxiety but Jean-Pierre is one of the few content creators that can always bring a smile to my face. ❤
Indeed so, a few times for myself when the world is crashing down on me I’ll resort to my favorite chef, he makes me laugh, as well as teaching me at the end of his videos. I forgot what I was thinking about then I went to the store to buy some butter.
I am
Fuck off with your anxiety
Hi LT,
Yes, I am binge watching too! My car was stolen 7 days ago and I need the distraction right now.
Brings back memories of my Mom making this dish, so classic and easy. Mom used to serve it on toast (puff pastry was to fancy for the us six kids). Time to make again. Thanks Chef, you're the man!
Toast was a great idea!
I love mine on toast. I've never had it on puff pastry, but I'm gonna make it this way next time.
We used to put it on rice.
We also had it with toast, but my mum would cut the crusts off and then cut what was left in triangles. That was fancy 🎉
@@alanrainbow2664 very fancy indeed.
I am loving all your 70s recipes!!! Lobster thermador et all! Please, keep them coming!
JP, I know just how you feel when you said how fun the 70's were. The most fun and best of times!!!
I’m a 70’s kid!!! You’ve taught me so much Chef! I made your Stroganoff with venison last night and the crowd went wild
Thanks!
Thank you 🙏
My maman always made Turkey à la King after Christmas with leftover Turkey, with frozen peas and carrots.. what a memory that is for me. She also made tourtière, québécois style!! Joyeuse Fêtes Chef. 🎄♥️ Et Merci. X
🙏🙏🙏❤️
As soon as my kids can stand, they start cooking! The 3 of them are amazing cooks! My son had to teach his University house share students how to cook, especially as they made plain soggy pasta with dried herbs sprinkled on top. Yup! No sauce, cheese or meat nada!
I have followed my Mother’s recipe for all of my adult life. She boiled a whole chicken and pulled the meat, used the stock for the base and added, mushrooms, carrots and peas. Instead of paprika she used yellow curry powder. It takes a couple hours to make. I love the simplicity of this version. Make the rux, add premade stock, cook the sauce first, add sauté the chicken & veg…beautiful. Mom always served with basmati rice, but love the puff pastry….almost a pot pie. Thank you!
My mother use to make this for us with mashed potatoes I thank you for this recipe. Brings me back to the good days. Love land-o-lakes butter!
I'm a butter SNOB! It's so difficult to find a really good butter, but recently the food subscription that I receive all of my meat from, offered a top quality, 85% butterfat, European style butter from a family owned dairy with 'pasture based herds'. The butter is called STRAUS Family Creamery, in California. I ABSOLUTELY love it- it's the best I've tasted in 20 years!
It's expensive, so I use it in ways that make the butter the main flavor, such as toast or pasta.
I just discovered a Farmer's Market near my town that also sources a locally made, pasture raised cow herd selling high quality butter, and let me tell you, I AM HAPPY HAPPY HAPPY!!!
I love talking kitchen brands. All my pots and pans are Made in the USA, mostly from All-Clad and Lodge. Most of my stuff is at least 10-15 years old. I have 2 Lodge 12" skillets and a 15qt Le Creuset that are over 60 years old that I got from my grandmother. The cast iron cooks better than all my other kitchen tools.
HELLO!!! JEAN PIERRE THE KING OF ALL CHEFS!!! WOOOO!!!!
I absolutely love the old recipes. Food in the '70s was unique and classic. Steak Diane, crab Neptune, Coquille St. Jacques, pepper steak. Just thinking about it takes me back.
LOL! Remember fondue?
Ahhhh Chef! The '70s were awesome!!!!
Awe 😊 chef thank you for making me smile every video. Thank you Jack for inspiring his videos with your witty humor 😂too. My ABSOLUTE FAVORITE on UA-cam 😊
Amen, he is the best. Not only for cooking. I watch a lot of other content too. Love Chef the most. ❤
Thank you so much! 🙏🙏🙏❤️
Chef JP, you triggered some wonderful memories for me as you make Chicken a la King. I love your version and serving with puff pastry, wow. So elegant. I can't wait to try this version. We always made Chicken a la King in the 70's and we felt so special making it! Thank you for providing the recipe. You are the best! 🤗🤗🥰🥰😋😋
I had forgotten all about this dish. We used to eat it all the time in the '70s, and we also used to eat SOS.
Im a 70's kid, but I never had it then. I first learned this and started serving it in 2000. It was hugely popular throughout that decade. Diced chicken, chicken stock veloute, diced mixed bell peppers, sweetcorn, and sometimes a stick of lemongrass. Most commonly served with basmatti rice. It's still one of my favourite dishes.
Chef you were born to be a CHEF! you make everything look so easy. I loved this video and will try your recipe. I got married in the 70! agree very good years. Bless you with so many new subscribers could be your expertise and your charm. Greetings from Texas.
This is one of the reasons why I love your channel, you teach the classics that 22 year old babies like me would not know otherwise.
The good thing is, my girlfriend also does not know them, so she thinks they are super impressive, when I do them.
Merci! I hope you had wonderful holidays :)
lol "I been doing this for 10 years..." "Well good for you!!!, you do another 40 and you'll get there!!!" lol Chef Jean is the best. My grandmom used to make this but she passed away 20 years ago and somehow I haven't even thought about it..... so glad I found the recipe. Going to try to make it this weekend! Thank You!!
This brings back memories. I went to a boarding school in 70s. Every Wednesday lunch was chicken a la king day. Definitely not as well presented as this chef. But it was my favourite lunch 👌
Love when he says a child could do this. He makes it so simple. Chef Jean is the real deal. Thank you chef!!!
I love chicken a la King and you make it look so easy. Chicken a la King was so popular in the 70s that the US military even included it in their MREs (meals ready to eat) and was one of my favorite packages to get.
I couldn't smell it, I couldn't taste it, but just seeing it definitely took me back to my childhood. Never this fancy, but with 8 in our household this type of dish was easy for my mom to feed us all. Backing soda biscuits or rice was the norm in our house.
as a professional chef myself, this brings me back to my mom making chicken a la king but she fried the chicken and put them over biscuits. great memories
👍👍👍🙏
Again you did it Chef, last time I had this was when my grandmother (a saint) made it when I still lived in Brasil and that was over 30yrs ago. Her recipe notebook is an absolute treasure. Thank you once again Chef and Jack.
I've always loved cooking. You, Chef have really helped take my game to an entirely different dimension. Eternal thanks! I was the hero of thanksgiving with your turkey tips. Life long achievement of a juicy delicious bird. Thanks again and love from Tampa.
👏👏👏❤️
Anna R. Here in upstate NY still watching every day. Spreading the word there is no one like you. I remember you from public television. I’m happiest in the kitchen. Everyone raves about my food. Cooking is truly the children can do. I think we have a pocket of our population that we’re not lucky enough to have the grandparents kitchen! That’s what you channel feels like to me. Love 💕 you guys 💕
The chocolate mousse comment made me laugh. I am 65, I was in the kitchen from when I could walk, I wanted to be a pastry chef..., but where I grew up there was no jobs. 😢 I still love cooking....., thanks to my mother. 🥰 LOOOVED this recipe. 🥰
I loved the 70s too.
Ohh! Haven't made these for yonks! Also, dug out the fondue!😊
I loved, loved, loved Chicken a la King as a kid. The version my family had was the canned version and was served over toast. I'm so happy to learn from Chef how to make it from scratch at home. Also, so happy too that Chef says let the kids in the kitchen and have them stir a roux. My grandmother did that. Keep stirring, she said. It brings back so many good memories of my grandmother teaching me how to cook. Thank you, Chef!
My mother encouraged all of her 6 children to be in the kitchen. All of us love to cook and I encouraged my children to cook with me as well Such a great memory for me.
Holy macaroni! Made this tonight, and my goodness, this is one of the most amazing and simple recipes! Straight into my recipe book, thank you so much!
Swanson's Chicken Al A King kept me alive in the early 70's! College days. Cook in pouch saved the day!! Thanks Chef, I'm going to give yours a try...
9:25 - Chef JP's approach to worrying is awesome! I love the "don't worry". It is so true about non stick pans and how people can be obsessed over using non-metal utensils. Like chill people, just don't scrape the pan with metal.
"Blue Anchor Kirkham" Hi Chef , My first job as a young boy in the 1970s was as a Kitchen Porter(Along with Mark Ormerod "Ommer") at the amazing Al A Carte restaurant "The Blue Anchor" in Greenhalgh , Kirkham ,All the food was cooked on an open grill for all to see. Such amazing food like Scampi al a creme, Steak Diane, Chicken al a creme, Steak au Poivre, Cauliflower cheese , Fresh asparagus.....the list goes on and on but Lets not forget the signature starter " The horderves trolley".
If my memory serves me well it was Alex and Carl(remember Carl burning his leg with boiling water) both as commi chefs (Alex was a Big Neil Diamond Fan) , Dave as 2nd chef (Dating Geraldine for two great reasons ), Phil as Head Chef (a top chef producing amazing food with a great sense of humor) I remember Mr&Mrs Monroe as Managers and later Mr Smith and family with side kick timmi... When will someone do a 1970s food cookbook , not just great memories but Great food.
I was born in the 50s. Grew up with the 60s and 70s. As a child, my parents bought everything in cans. I guess it was convenient for when we came home from school for lunch. This too came in a can, and I was always turned off by it. There were so many things I never thought I would ever again eat in my lifetime. After following and cooking with you, I have learned to cook and eat such delicious meals. Thank you for your teaching experience. 💜
The older I get, the less canned food I eat. It's currently only tomatoes, coconut cream, and chunky meat and vegetable soups. (Which I serve over rice as a complete meal for one!)
i WILL be making this! I DON'T eat anything out of a can ! If I need to make tuna salad, I buy pouches of tuna. No cans for me ever since I'm an adult.😉!
My Monday just got 100x better ❤
🙏🙏🙏❤️
We love you, Chef JP! I was a child in the 70s and it was, indeed, a fun time. Not perfect by any stretch of the imagination, but super fun! Love to you and to Jack!
It’s cooking, a child could do it! Measure carefully, another winner CJP(and Jack)❤
I can read a book if all I want is the recipe. You talk all you want to. You are why I watch your videos (and butter, but mostly you).
A classic I remember cooking for lots of functions. Classic for a reason ❤
Taste buds are a time machine! So many memories locked in those buds are released with familiar flavors. Outstanding lesson, as always.
Thanks so much Chef! I have always wanted to try it! Keep bringing us back to the 70s! Looks like they were some yummy years!
I grew up on this dish in the 50's. As you point out, it can be served over potatoes or rice, but the contrast in texture between the saucy chicken mixture and the puff pastry shell is what makes Chicken A La King special. Mom didn't have time for puff pastry back before it was available in packages like it is these days, so she served it over those crunchy fried Chinese noodles in order to get that wonderful contrast of textures. Try crunchy noodles some time, the kind you find in those cardboard cans in the Asian section of an ordinary grocery store.
Thank you for another nice video because now I have an inspiration for some of that frozen turkey breast meat left over from Thanksgiving.
👍👍🥳 Been following Chef JP since the long, dark hair pbs shows. 42 years in kitchens for me, mostly Pastry Shops.
Keep going Chef.🎉🎉❤
My pastry chef of 40 years would always say...anyone can be a great cook but only scientist can run a pastry shop!!! 🙏🙏🙏❤️
Thanks for another great recipe. My wife and I were talking about making this dish. I told her I knew just where to get the recipe. You are definitely our go to source for great recipes.
When I was young (in the '70s), my father would make Turkey al a king after Thanksgiving (with leftovers) and served it over toast points.
Absolutely nothing wrong with the 70's. After watching this, I think I need to take a food time machine back there myself. The music wasn't bad either.
Man, there are so many dishes out there that I’ve never heard of! Thanks, Chef!!!
Vol a vents are one of my favourite dinners. My kids love them so much, even now they have grown up. Been cooking for them since they were babies. ❤😊
I'm going to make this for my wife this week. (Yeah, I am old enough to have great memories from the '70's! Also an era of really good music. Which will be playing. While making this dish.)
Oh Chef JP, I’m an early 80’s baby and this still brings back so many memories of family weddings in London, I also think vol-au-vents are massively underrated, thank you for this ❤
My mom used to serve this over toast. I use rice or egg noodles. 70s? I've been enjoying this for 50 years!
More classics (and stories) from the 70's please !
That was a long time ago. My mother always had this dish every week but she made it with boild chicken and served it with rice. Sometimes she made it different and add curry flavour to it. Anyhow, I just love it when you bring up memories in my head. Thank you chef
I love this it brings back many memories from the 70s as a 20 something year old! Thank you!
Chicken A La King NEVER looked so good! I will definitely share this with my family. Thank you Chef.
Oh my goodness, that certainly DOES take me back to the 70s!!!! What fun we had! 🎉 I need to go to the store and get some puff pastry doe!! I'll be making this tonight! Thank you my dear brother! 💜
This dish is still one of the most classic but most delicious (and pretty easy) dish. When I'm feeling lazy I serve this on rice, so delicious.
Chef, you are such a great story teller. Not many people have this unique ability.
Maybe once in awhile, sit down with a nice glass of wine, and tell us some stories.
I think we can all agree!
We would love to hear some, especially from the 70's!
You are great, Chef! Keep the delicious recipes and techniques coming. More butter and onions! How about a good pasta dish? Penne vodka (with seafood)?
Love watching him .he is like my mom a French cook.so taught me everything . Love watching Jean so much memorys
Thank you for taking me back to the 70s ... I remember chicken pot pie at the restaurant...
"we had a great time in the seventies, I've got stories for you."
Jean, Jean!! I'm adopting you as my grandfather and best friend!!!
Danke!
Thank you Jean-Jacques🙏
cooking from the 70's i always love
you
Thank you for your FABULOUS recipes! I have my mother’s old recipe for chicken a La king. I have made it but not for awhile. She used pimentos instead of red pepper, she also added green pepper and carrots (because someone in our house, maybe me, doesn’t like peas). This definitely takes me back!
My mother served it over corn bread, she probably got that take on the recipe from a magazine. But we loved it
Hello chef my children are now in their early thirties and my son is in his early twenties thank you for this recipe I used to make it for my children they loved it but don't hate me cuz I've looked for this way of making it for many years when they were younger I used to put a can of cream of chicken and now I know how to make it the right way and I'm going to share this with my children so they can make it the right way now too thank you
Our neighbors would make this all the time & have us over. It was great. Thanks Chef
This classic looks so delicious. Please show us as many classic recipes as you want Chef.
Excellent! As usual, clear, unpretentious, and entertaining. Bravo, Jean Pierre! And more from the 70's please!
As always another great video. Chef you should do more recipes from the 70's. It brings back a lot of good memories. God Bless you and Jack.
Thank you, I will! 🙏
Good morning Chef J-P, those were the days, the 60's as well as the 70's. I remember, those who went out to wine and dine, they would come back with great review on how delicious the Chicken a La King was. That was the dish of the 70's. I had it once, that particular dish was o.k. nothing exceptional, but this recipe of yours looks real dynamite!! I for sure will try it, the puff pastry looks amazing, very smart for serving but I think I will use a long grain rice. You cannot ask for better than home cooking. Thank you so much showing how, it looks fabulous on the plate. Kind regards.
My mom used to make Chicken a la King all the time with Cream of Chicken soup, diced pimientos, and sliced mushrooms out of a jar. It’s one of the first meals I cooked for friends in college. I can’t WAIT to try this recipe!
Saint Siboire! Memories! That's was a very special meal in my childhood. My mother used to make this on Weekend generally after we had left over from either a roasted Chicken or boiled chicken that had been used to make chicken broth. We couldn't waste that meat.
Those Vol-au-vent used to be so common back then and they are now mostly gone from grocery store. Probably why they left my memory. Time to Bring it back! Thank you
👍😊
We're about the same age and I had some friends that would say, "If you remember the 70s (and the 60s), you really weren't there".
Seriously, I've made this a lot. I just bought a Sam's Club 4 lb. rotisserie chicken yesterday and have about 1 1/2 lbs of meat left. I use leftover chicken for this type of dish all the time. I haven't done the puff pastry thing yet, but I will now.
Chef JP. I turned 1yr old in 1970. I would love to hear the stories you “remember” from then!😎
My gramma would serve this to me every weekend when we would visit...on toast.
Yes...she bought it in a can but it was still one of my fav' meals and i still love to make my own.
I would love to see more recipes of what you cooked in the 70's, please!! This looks so delicious! Thank you for sharing! Youre such a joy to watch, so much energy and uplifting!
I was a kid in the 70's and I LOVED Chicken a la King. Thanks!
Wasn’t around in the 70s but that’s when my dad grew up. And he carried this dish down to my childhood. Always had it over rice. When I was a kid I thought my dad invented the dish because no one else I knew had any idea what it was.
In my family, this is de rigeur for day-after-Thanksgiving -- leftover turkey works quite well.
I absolutely love these throwback recipes. I remember every one and the memories they hold. Thanks Chef.
Chef Jean-Pierre, I wanted to thank you for the dozens and dozens of videos of yours that I have watched and MANY of the recipes of yours that I have made (that stuffed bacon-wrapped chicken breast was an adventure).
I have some of your beef stock in cubes in plastic bags in my freezer, as well as a smaller amount of demi-glace. I always keep shallots and clarified butter on-hand, and I now use my zester the correct way (oops).
Tonight I just had some leftover fried rice from a restaurant but I decided to make a sauce. I hunted around the Internet mildly for some Asian-inspired sauces, and since my wife is Asian, we have quite a collection of ingredients on-hand already.
So I sauteed some chopped garlic in clarified butter, once it became fragrant I added the demi-glace, then soy sauce, grated ginger, honey, lemon zest, and lemon juice, and adjusted for taste. It was great but then I remembered what you said about fat and acid so I added a little sesame oil to offset the sweetness of the honey and balance the sourness of the lemon.
It was a five minute sauce and it was perfect.
Thanks for giving me the confidence to experiment and make substitutions because I wasn't going to go shopping for more ingredients :)
Thank God for Chef Jean Pierre!
Please live forever! You are a treasure!
Thank you Chef Pierre for the inspiration and classic dish. You are a joy to watch and learn from.
So awesome! I use to eat the frozen Swanson version when I was a kid. They came in a see thru bag and you would boil it in a pan and it was so good even frozen. Gonna make this asap. Thanks chef.
Please, please, please make a video of Chef sharing with us stories from the 70s 😃
I know right. Just copy and paste sunshine cuisine with chef jean-pierre into the search bar. A UA-camr called The Microphone Assassin has a bunch of Chef Jean-Pierre's original shows. The are really great to watch and see some of the similar dishes he made back then compared to now. His Wild Mushroom Steak dinner was "Amazing Friend" and I made it with some of my kids and grandkids along with a recent version. My 6 year old granddaughter and her twin brother (fraternal) agreed with Chef JP cuz "It was so easy a child can do it".
Hi chef, I made this tonight for dinner and it was AMAZING!! Even impressed my mother in law. I went chicken, leeks, mushroom, corn, garlic, thyme. I am going to make your savoury crapes with the left over filling tomorrow night for dinner, Thank you for all your teachings, I look forward to the next one! Love from Australia
13:37 adding the butter "people ask, why do you have butter on the table when you don't use it?" and I answered "emotional support" and he nailed it. LOL
@15:56 hahaha I love Chef when he does his jazz hands, especially talking about the 70's ;-)