I love how you say things like "The heat is on 3/10" Makes it so much easier to know what you mean regarding heat because things like "medium" are so different hob to hob.
Hi I'm 70 iv searched UA-cam for the perfect dinner party for my friend s were in England it'sid September your dish is worth having a go thanks so much looks delicious 😋!!!😊
This is no joke. I have become so much more interested in cooking since finding your channel. Ive made around 20 of your dishes so far. All of them were appriciated by kids and wife. I have even served your meatballs (with mushroom stock) at a dinner party! All in all, I really love your channel. You're an amazing inspiration. Thank you!
I love how honest your son is, shows how much he respects your passion for cooking. That being said, this dish looks amazing, can’t wait to try my hand at it for my family 😃😃
This looks outstanding. I love your channel man. Thanks for keeping it simple and to the point. That's what separates you from the rest. You make it about the food and not about you and include your family which is beautiful, but it still remains about the food. I find your channel so incredibly relaxing too. I love the soft background music. No fancy annoying rapid camera changes.... Did I mention I really like your channel? :D
So love this channel. Lived in Jersey for decades so miss the LI accent and attitude and Italian food. Old times. Still seem to make your recipes most frequently. Grazie.
Loved that bit of honest parenting. Letting your son say it's an 8 or it's not quite blowing his mind on your UA-cam channel is something so many other UA-camrs would avoid. You just know some creators wouldn't put anything but the perfect reaction on your channel but this is so honest and candid and just shows you much you respect your son. Huge kudos man, great dish, may have to make it myself, HUGE fan of Autumnal warm stewy dishes
My husband is crazy about your channel and your recipes....oh my goodness!!! I've already made your best ever ragu and it is too die for. I made homemade pasta which I've been doing since we've been married (40 yrs.) But I'm not Italian so Italian gravy is sorta intimidating to me...but you make it sound so easy and I absolutely love that your family is included...lovely family by the way. Thank you sooooo much for sharing your recipes. If you're not writing a cook book you really should. Ya'll take care and we love your videos. ❤️
Your son is probably the best tester in the entire world 🙂Awesome recipe but the way you present it, together with your family takes this video to the next level :-) Thanks for sharing!
My Mother would make this for Sunday dinner when I was growing up. Hers was much simpler, but this reminds me of her, and I will make it soon in her memory! She died this past April, so making this will carry on a tradition! Thank you so much!
I’ve been watched cooking shows on UA-cam for about 2 years, and I’ve only just discovered your channel! It’s the best one on UA-cam. Thanks for all the great recipes
When I lived in France with a host family this dish was a regular (usually with breasts or thighs). It’s absolutely fantastic! And you can also serve it alongside pasta
This was a banger. My family and I just finished this recipe and everyone raves about how great it smelled while cooking and couldn’t get enough at the table. We served it mashed potatoes and it was the perfect dish for a rainy Sunday in fall dinner. Thanks.
Really love how simple and affordable this channels dishes are. Not to mention freaking tasty. My buddy made his gorganzola pasta salad at a family event and apparently people went nuts for it.
My brother made this for us tonight and it was 10/10. We're LI explants in California and each started watching your channel independently. Thanks for all your outstanding content. (Look forward to hitting Uncle Giuseppe's over the holidays.. see you there.)
But as someone else pointed out, you might be better off with skinless chicken - it won't look quite as good but the browning will stay attached to the chicken flesh rather than the skin which loses the crisp from the sear and therefore may as well not be included in my opinion! Unless there's some trick i'm unaware of; extra flavour from the fond created by skin?
Looks so good! My husband says that our kitchen looks like a bomb went off when I cook your dishes. I think the magic of UA-cam editing escapes him. Thank you for sharing.
This is very similar to something I make every Fall. I always add roasted garlic, tarragon and carrots that I've cut into a Brunoise dice, in addition to what you put into this one. The roasted garlic really adds depth to the sauce, the carrots add a touch of sweetness, and the tarragon makes it classy LOL.
I woke up today and it is 'cool' outside for the first time in months. I welcome the cooler weather and for that, comfort food is a must. Thank you for sharing this recipe.
❤❤❤ your channel. I’m not a natural in the kitchen by any means, but you’re teaching me so much and I’m feeling confident about these dishes. Thanks for sharing your love of food and cooking insights!
Made this last night and it was amazing! One of our favorites now. This one is definitely staying in the rotation. To anyone thinking that the tempering process looks like pain in the butt, it really wasn't bad at all....I almost skipped it but I did it and it only took a few minutes.
An upstate native who's lived in Suffolk and Nassau for 8 years. Sip and Feast,...... best LI - NY- Metro, Upstate, everywhere,, I've seen. Keep up the quality. Love ya man!
What a breath of fresh air! I found my new fav cooking channel. I love the easiness and laid back tone of the video and how it's mostly focused on the food. It's a nice relaxing vibe but very effective with the ingredients and the steps necessary to complete the dish. It's cool the you included your family, something I do on the regular when cooking, love to have them help out in the kitchen as well and they are my favorites critics, not afraid to give it a thumbs up or down so I'm making things we can all enjoy together. I have some chicken thighs in the fridge and this is how I'm going to prepare them. Thanks for a great video. I'm now a new fan.
Made this recipe last Sunday pretty much exactly as you do here, even tempering the egg (was really easy) and it turned out really good! My whole family loved it.
The love you show your wife and kid is priceless, more than anything else! Thanks for the food inspirations! I like that way you do the carrots! I scrub mine a lot too and think the flavor is better instead of peeling them all the time.
Your’s is the best cooking channel out there. The whole thing, the food, the ease of preparation, your family. Keep it up. You really are the Bob Ross of cooking. I can’t wait for the cookbook. Hint, hint!!
Wow Jim, this looks awesome, I can't wait to make it for my boyfriend. I love that your recipes strike that balance of being hearty comfort food while still feeling "special". Great to have these come out on Thursday, just enough time to plan a lovely Sunday supper.
I love how you can tailor this dish to your personal tastes. I’ve never done the eggs and cream but I have added rice to the gravy to thicken it up and it’s delicious that way. This dish is a great way to learn a ton of different techniques
Instant Potatoes are awesome for thickening Soups or Gravy too, just a couple spoonfuls and there's much less Calories than Cream and Eggs...however the Eggs and Cream add a little Flavor 🙂
@@The_Timinator that’s a great idea! We have a dairy allergy in the house so the cream isn’t an option. Could do it w almond or soy milk but it’s not the same without the milk fat
@@timkylander2 Hi Tim, Yes a box of Instant Potatoes is always in my Pantry. I prefer to those over Corn Starch for thickening...they can also rescue a Soup or Gravy that's a little too salty 😁
So many home produced cooking channels out there. Really enjoyed this. Good, simple explanation, good dish and enough info without over doing it. Like you, I cook stuff I'm proud of, but the kids can still say meh, it's ok. They'll only appreciate it when they move out of home!
You had me at creamy! Lol! Looks great. The weather is certainly changing here in the Northeast. (I'm in NJ) Fall is here! Time for soups and stews. Thanks for sharing this recipe!
Chicken fricassee is a quite old-fashioned but still very popular dish in Germany, typically made with pieces of asparagus and peas, served with rice. I‘m going to try your fall version tonight. Your channel have inspired me to enjoy cooking again and to adapt recipes more often to my own liking. So far I‘ve really enjoyed every recipe I tried. The last I tried was Hungarian goulash. I also love that you present recipes from different regions and cuisines. Thanks a ton! Best wishes from Germany.
Looks great as ever! Greetings from Ireland 🇮🇪, love your no nonsense approach and delivery! Replicating many of your dishes! Great idea to show the ingredients at the start! Your testers keep you honest 😂, but genuinely I think you’re the best food Chanel on UA-cam. Best regards. Paul
I like your recipe. I can see myself making this but adding dumplings on top for the final 10 minutes or so of simmering. Perfect winter dinner. Thank you for sharing.
One of my fav dishes. I use a lot of thyme and garlic myself. Plenty of mushrooms, but I don’t add celery and often no carrots either. Should add wine first to deglaze and burn of alcohol, then add stock. I don’t add the eggs, just cream and serve with small roast potatoes! Lovey. Nice videos.
This dish looks ahhhmazing!! Nothing better than fresh Thyme and poultry, i bet your kitchen smelled so good. I agree with your son, the bread is good for soaking up the gravy 😋🥖
I wondered what I was going to make for supper when I saw this. I’ve never made it before so I didn’t know what it should taste like, but what ever it SHOULD taste like, it tasted DELICIOUS! Thanks!!
As single male Chicken Fricassee single-handedly transformed my ability to budget food I cook this in a large pot, use microwave rice (as a starch and to thicken the sauce) bacon (i don't have to add any extra salt) and use about 1/2 a bottle of white wine, then freeze it! Browning chicken, using the fat to cook some veg then topping it off with a sauce/stock, you can do this with so many other things to change the dish e.g. Satay with coconut milk and peanuts, curry with curry paste, yogurt and desiccated coconut etc
This looks so good! I love dad's enthusiasm and your lovely family. After watching your channel for more than a year, it is now officially, my favorite channel!
My youngest daughter seems to be just a little older then the taste tester and she isn’t a huge fan when I make this dish from a French relative but my husband things it’s the best autumn comfort food. I’m sure yours tasted wonderful. Like all your other recipes.
Looks really good. I’m from Norway and here I’m used to having the meat in for so long is more or less pulled and we don’t have the skin on, at least not in my family. It’s an underrated dish.
I felt that when your son was like "it's good, but not the best thing you've made." Reminds me of my youngest after a day of me making a Sunday sauce with braciole, meatballs, pork, and she said "I like the chef boyardee sauce better." I was like "can we return her?"
I haven't watched your videos in a long while, since my grandmother passed away. But she loved your channel and was the one who got me into you. So because of that, I tuned in and I am glad that I did because I actually followed the steps and made this and it was amazing. So thanks.
I came here for the great thumbnail, and easy presentation. I stayed for the heartwarming moments you share with your family. Even the honest criticism from your son is endearing to me. Love your show, man.
Really appreciate you letting your son be and say what every other boy his age would. I love the dish and it's coming up on my to do list this week. Thank you so much.
Thank you for showing us actually EASY recipes and teaching it like you would to a complete beginner. I watched one of your videos and got hooked because it was something I could actually do! My husband and I are super busy and don't have a lot of time at night to make dinner because we both work often late into the night. Thank you!!! And I will continue watching your videos
the way you explain, simplify and encourage gives me confidence in myself. my boyfriend is AMAZING in the kitchen and is always cooking me delicious meals… but i think im gonna surprise him and try this out (: thanks james
I'm not sure where this channel has been hiding, I just found you last night! My new favorite! Thank you for such good teaching and making everything look achievable and yummy!!!
I never comment on videos, but I made this recipe today and it came out so good that I have to give my thanks. This dish is absolutely delicious. Thank you so much for sharing, you've gained another subscriber, and I look forward to trying more of your recipes!
Howdy from Texas. This turned into the best chicken dish I have cooked. I consider myself a novice cook and your tutorals on cooking are a great inspiration. Listen up to anyone who has enjoyed this dish, it pairs perfectlly with the Sip and Feast "spinach bluecheese pasta salad". Thank you sir for another great recipe.
Oh, that looks glorious, my friend. I made Chicken Fricassee once before. It was good, but not fabulous. I'm going to try your method tomorrow, I think the tempering of the egg yolk will make it over-the-top good!
i really love your channel, ive cooked so many of your recipes, have loved every single one of them. Particulaly ive made your version of chicken alfredo my go-to dish and my girlfriend loves it so much!
I made this shortly after seeing it and it is outstanding. It's a great cold weather/comfort food and the gravy is so good, I had to make some rice to soak up all the goodness. Thanks for the recipe - your channel is awesome and extremely informative.
I love how you say things like "The heat is on 3/10"
Makes it so much easier to know what you mean regarding heat because things like "medium" are so different hob to hob.
Hi I'm 70 iv searched UA-cam for the perfect dinner party for my friend s were in England it'sid September your dish is worth having a go thanks so much looks delicious 😋!!!😊
This is no joke. I have become so much more interested in cooking since finding your channel. Ive made around 20 of your dishes so far. All of them were appriciated by kids and wife. I have even served your meatballs (with mushroom stock) at a dinner party!
All in all, I really love your channel. You're an amazing inspiration. Thank you!
Really appreciate the comment, thank you!
you are the cooking equivalent of the artist Bob Ross....very soothing to watch and reassuring that everything will be ok...
Really appreciate that!
@mark diloreto Such a sweet and accurate comment! I too, love everything about these videos from start to the endings with James's reviews. 🙂
Agreed.
I love this comment!! Truths 💌💝
haha great comment. I just watch after a long day at work on the couch and indeed very soothing.
I love how honest your son is, shows how much he respects your passion for cooking. That being said, this dish looks amazing, can’t wait to try my hand at it for my family 😃😃
This looks outstanding. I love your channel man. Thanks for keeping it simple and to the point. That's what separates you from the rest. You make it about the food and not about you and include your family which is beautiful, but it still remains about the food. I find your channel so incredibly relaxing too. I love the soft background music. No fancy annoying rapid camera changes.... Did I mention I really like your channel? :D
Really appreciate that, thanks so much.
Ditto!
Double Ditto
Amen!
I agree. You strike me as a wonderful husband and dad. Keep on rockin'!
So love this channel. Lived in Jersey for decades so miss the LI accent and attitude and Italian food. Old times. Still seem to make your recipes most frequently. Grazie.
Loved that bit of honest parenting. Letting your son say it's an 8 or it's not quite blowing his mind on your UA-cam channel is something so many other UA-camrs would avoid. You just know some creators wouldn't put anything but the perfect reaction on your channel but this is so honest and candid and just shows you much you respect your son. Huge kudos man, great dish, may have to make it myself, HUGE fan of Autumnal warm stewy dishes
Perfect comfort food for staying at home and sharing it with your beloved ones in this autumnish weather here in Bulgaria 😊
Yes, this one is perfect for this time of year.
@@SipandFeast your wife not Italian?
My husband is crazy about your channel and your recipes....oh my goodness!!! I've already made your best ever ragu and it is too die for. I made homemade pasta which I've been doing since we've been married (40 yrs.) But I'm not Italian so Italian gravy is sorta intimidating to me...but you make it sound so easy and I absolutely love that your family is included...lovely family by the way. Thank you sooooo much for sharing your recipes. If you're not writing a cook book you really should. Ya'll take care and we love your videos. ❤️
Thanks so much. A cookbook is on our to-do list for 2023.
Your son is probably the best tester in the entire world 🙂Awesome recipe but the way you present it, together with your family takes this video to the next level :-) Thanks for sharing!
Going to make this recipe today together with my son 🙂My wife is already giddy with anticipation due to the fact that she will NOT be cooking today 😀
My Mother would make this for Sunday dinner when I was growing up. Hers was much simpler, but this reminds me of her, and I will make it soon in her memory! She died this past April, so making this will carry on a tradition! Thank you so much!
Just made this. My daughter said it’s a ‘Birthday Dish’. This is high praise from a 13 year-old! Thanks for the great content!
I love the honesty of your wife and your son. 🙂 ..... Definitely going to hit 1M subs someday.
I’ve been watched cooking shows on UA-cam for about 2 years, and I’ve only just discovered your channel! It’s the best one on UA-cam. Thanks for all the great recipes
Welcome to the channel!
When I lived in France with a host family this dish was a regular (usually with breasts or thighs). It’s absolutely fantastic! And you can also serve it alongside pasta
This was a banger. My family and I just finished this recipe and everyone raves about how great it smelled while cooking and couldn’t get enough at the table. We served it mashed potatoes and it was the perfect dish for a rainy Sunday in fall dinner. Thanks.
Absolutely love how your son eats food without saying no to vegetables or sauce or all the other usual things kids balk at!! Good for him!
Really love how simple and affordable this channels dishes are. Not to mention freaking tasty. My buddy made his gorganzola pasta salad at a family event and apparently people went nuts for it.
I have been eyeing this recipe in my Julia Child cookbook and her method is intimidating. Thank you for showing how to cook this recipe.
I feel like your content is the most genuine I ever watched on UA-cam, and your recipes look delicious!
My brother made this for us tonight and it was 10/10. We're LI explants in California and each started watching your channel independently. Thanks for all your outstanding content. (Look forward to hitting Uncle Giuseppe's over the holidays.. see you there.)
Looks great! I will cut the recipe in half because there is only 2 of us. Nice recipe for a cool, fall day.
Just made this and it's absolutely gorgeous, highly recommend to anyone considering.
But as someone else pointed out, you might be better off with skinless chicken - it won't look quite as good but the browning will stay attached to the chicken flesh rather than the skin which loses the crisp from the sear and therefore may as well not be included in my opinion! Unless there's some trick i'm unaware of; extra flavour from the fond created by skin?
Looks so good! My husband says that our kitchen looks like a bomb went off when I cook your dishes. I think the magic of UA-cam editing escapes him. Thank you for sharing.
Without a doubt, my top 5 cooking channels on UA-cam
This is very similar to something I make every Fall. I always add roasted garlic, tarragon and carrots that I've cut into a Brunoise dice, in addition to what you put into this one. The roasted garlic really adds depth to the sauce, the carrots add a touch of sweetness, and the tarragon makes it classy LOL.
I woke up today and it is 'cool' outside for the first time in months. I welcome the cooler weather and for that, comfort food is a must. Thank you for sharing this recipe.
❤❤❤ your channel. I’m not a natural in the kitchen by any means, but you’re teaching me so much and I’m feeling confident about these dishes. Thanks for sharing your love of food and cooking insights!
You can’t beat a good braised chicken dish. So comforting 😊
Made this last night and it was amazing! One of our favorites now. This one is definitely staying in the rotation. To anyone thinking that the tempering process looks like pain in the butt, it really wasn't bad at all....I almost skipped it but I did it and it only took a few minutes.
An upstate native who's lived in Suffolk and Nassau for 8 years. Sip and Feast,...... best LI - NY- Metro, Upstate, everywhere,, I've seen. Keep up the quality. Love ya man!
Sometimes my Dad would add artichoke hearts to our fricassee. A favorite dish growing up. Great memories!
What a breath of fresh air! I found my new fav cooking channel. I love the easiness and laid back tone of the video and how it's mostly focused on the food. It's a nice relaxing vibe but very effective with the ingredients and the steps necessary to complete the dish. It's cool the you included your family, something I do on the regular when cooking, love to have them help out in the kitchen as well and they are my favorites critics, not afraid to give it a thumbs up or down so I'm making things we can all enjoy together. I have some chicken thighs in the fridge and this is how I'm going to prepare them. Thanks for a great video. I'm now a new fan.
Made this recipe last Sunday pretty much exactly as you do here, even tempering the egg (was really easy) and it turned out really good! My whole family loved it.
The love you show your wife and kid is priceless, more than anything else! Thanks for the food inspirations! I like that way you do the carrots! I scrub mine a lot too and think the flavor is better instead of peeling them all the time.
Your’s is the best cooking channel out there. The whole thing, the food, the ease of preparation, your family. Keep it up. You really are the Bob Ross of cooking. I can’t wait for the cookbook. Hint, hint!!
Really appreciate the comment, thank you!
Мне нравится смотреть как он готовит 😍😍😍😍😍
Wow Jim, this looks awesome, I can't wait to make it for my boyfriend. I love that your recipes strike that balance of being hearty comfort food while still feeling "special". Great to have these come out on Thursday, just enough time to plan a lovely Sunday supper.
I love how you can tailor this dish to your personal tastes. I’ve never done the eggs and cream but I have added rice to the gravy to thicken it up and it’s delicious that way. This dish is a great way to learn a ton of different techniques
Instant Potatoes are awesome for thickening Soups or Gravy too, just a couple spoonfuls and there's much less Calories than Cream and Eggs...however the Eggs and Cream add a little Flavor 🙂
@@The_Timinator that’s a great idea! We have a dairy allergy in the house so the cream isn’t an option. Could do it w almond or soy milk but it’s not the same without the milk fat
@@timkylander2 Hi Tim, Yes a box of Instant Potatoes is always in my Pantry. I prefer to those over Corn Starch for thickening...they can also rescue a Soup or Gravy that's a little too salty 😁
So many home produced cooking channels out there. Really enjoyed this. Good, simple explanation, good dish and enough info without over doing it. Like you, I cook stuff I'm proud of, but the kids can still say meh, it's ok. They'll only appreciate it when they move out of home!
You had me at creamy! Lol! Looks great. The weather is certainly changing here in the Northeast. (I'm in NJ) Fall is here! Time for soups and stews. Thanks for sharing this recipe!
Chicken fricassee is a quite old-fashioned but still very popular dish in Germany, typically made with pieces of asparagus and peas, served with rice. I‘m going to try your fall version tonight.
Your channel have inspired me to enjoy cooking again and to adapt recipes more often to my own liking. So far I‘ve really enjoyed every recipe I tried. The last I tried was Hungarian goulash. I also love that you present recipes from different regions and cuisines. Thanks a ton! Best wishes from Germany.
The taster needed a medium/ I’ve made this for my family’s dinner for many years we love it, with steamed Fall fresh cauliflower over rice. TY❤
I made this dish tonight….absolutely delicious! Cheers from Melbourne Australia!
Looks great as ever! Greetings from Ireland 🇮🇪, love your no nonsense approach and delivery! Replicating many of your dishes! Great idea to show the ingredients at the start! Your testers keep you honest 😂, but genuinely I think you’re the best food Chanel on UA-cam. Best regards. Paul
Thanks, Paul. I appreciate the kind words.
I like your recipe. I can see myself making this but adding dumplings on top for the final 10 minutes or so of simmering. Perfect winter dinner. Thank you for sharing.
My mom used to make this in the cooler months when I was a kid. A family favorite for sure served with mashed potatoes and peas on the side.
One of my fav dishes. I use a lot of thyme and garlic myself. Plenty of mushrooms, but I don’t add celery and often no carrots either. Should add wine first to deglaze and burn of alcohol, then add stock. I don’t add the eggs, just cream and serve with small roast potatoes! Lovey. Nice videos.
i love when the family makes an appearance! looking forward to making this next week it looks absolutely delicious!!
Your son is very sweet and honest. 😊 looks delicious and I will try.😊
I made this for dinner tonight and it was so yummy and surprisingly easy to make. Thanks for sharing!
Love it! There’s the joy of cooking, the fragrance of spices and the reality of a teenage son ❤️ You have a wonderful family!
This dish looks ahhhmazing!! Nothing better than fresh Thyme and poultry, i bet your kitchen smelled so good.
I agree with your son, the bread is good for soaking up the gravy 😋🥖
I wondered what I was going to make for supper when I saw this. I’ve never made it before so I didn’t know what it should taste like, but what ever it SHOULD taste like, it tasted DELICIOUS! Thanks!!
As single male
Chicken Fricassee single-handedly transformed my ability to budget food
I cook this in a large pot, use microwave rice (as a starch and to thicken the sauce) bacon (i don't have to add any extra salt) and use about 1/2 a bottle of white wine, then freeze it!
Browning chicken, using the fat to cook some veg then topping it off with a sauce/stock, you can do this with so many other things to change the dish e.g. Satay with coconut milk and peanuts, curry with curry paste, yogurt and desiccated coconut etc
What i love about your recipes is that you use ingredients you can get everywhere
This looks so good! I love dad's enthusiasm and your lovely family. After watching your channel for more than a year, it is now officially, my favorite channel!
You guys make me feel good every time :) Your cooking is exellent and the chemistry with your son is heartwarming ;)
This is one of those recipes where I WISH we had smell-a-vision! Looks great & yes, perfect for fall. 🤩😋
I love that you brought your beautiful family in for their "color commentary". I give you all FIVE STARS!
You're right Chef . The egg yolks in the cream at the end definately make this dish extra DELISH !
So nice that you include family!
My youngest daughter seems to be just a little older then the taste tester and she isn’t a huge fan when I make this dish from a French relative but my husband things it’s the best autumn comfort food. I’m sure yours tasted wonderful. Like all your other recipes.
Looks really good. I’m from Norway and here I’m used to having the meat in for so long is more or less pulled and we don’t have the skin on, at least not in my family. It’s an underrated dish.
Y'all have a beautiful family. It's great to see them loving your food and supporting your channel!
Made this tonight and added mashed potatoes for a side. Delicious! I enjoy your channel.
I made this for dinner it was so delicious, Perfect comfort food for a chilly evening thank you
Just fould you looking for a creamy chicken casserole. Love it, love your family and so real son. Bravo
I felt that when your son was like "it's good, but not the best thing you've made." Reminds me of my youngest after a day of me making a Sunday sauce with braciole, meatballs, pork, and she said "I like the chef boyardee sauce better." I was like "can we return her?"
😆
NO, don't return them. We should have eaten them while their bones were still soft. Thatall LEARN THEM. hahahahahahaah
I haven't watched your videos in a long while, since my grandmother passed away. But she loved your channel and was the one who got me into you. So because of that, I tuned in and I am glad that I did because I actually followed the steps and made this and it was amazing. So thanks.
Thanks for your comment. I'm sorry to hear about your grandma and appreciate you watching and making the recipe.
this is easily my favorite cooking channel
I came here for the great thumbnail, and easy presentation. I stayed for the heartwarming moments you share with your family. Even the honest criticism from your son is endearing to me. Love your show, man.
Great recipe. Beautiful family gathered around the kitchen table. Thanks for sharing.
Love chicken fricassee! I make it all the time. My only difference is the preference of no bones in the dish. Thank you!
Made this dish over the weekend. Delicious. Very clear instructions which is appreciated because they are not always a given.
Hey...take the half head whenever you can get it!
Looks great 👍👍!
Really appreciate you letting your son be and say what every other boy his age would. I love the dish and it's coming up on my to do list this week. Thank you so much.
Just tried this dish and I love it. I went more like 45 minutes on that simmer and it was fantastic. Thank you. Love the channel.
Most wholesome and unpretentious cooking channel on UA-cam
Love the recipe…wow! But also love watching this beautiful family interact. 😊
Was in New York for a week with sunny and 80s so I'm preparing for the jump to real fall weather back home lol
Thank you for showing us actually EASY recipes and teaching it like you would to a complete beginner. I watched one of your videos and got hooked because it was something I could actually do! My husband and I are super busy and don't have a lot of time at night to make dinner because we both work often late into the night. Thank you!!! And I will continue watching your videos
the way you explain, simplify and encourage gives me confidence in myself. my boyfriend is AMAZING in the kitchen and is always cooking me delicious meals… but i think im gonna surprise him and try this out (: thanks james
I just made this dish for company and served it over mashed potatoes. Everyone LOVED it.
Ok the kid is PRICELESS ❤❤❤ I want him to taste my recipes for my cookbook, he is really honest in a sweet way 😂
I'm not sure where this channel has been hiding, I just found you last night! My new favorite! Thank you for such good teaching and making everything look achievable and yummy!!!
Welcome to the channel!
I never comment on videos, but I made this recipe today and it came out so good that I have to give my thanks. This dish is absolutely delicious. Thank you so much for sharing, you've gained another subscriber, and I look forward to trying more of your recipes!
Howdy from Texas. This turned into the best chicken dish I have cooked. I consider myself a novice cook and your tutorals on cooking are a great inspiration.
Listen up to anyone who has enjoyed this dish, it pairs perfectlly with the Sip and Feast "spinach bluecheese pasta salad".
Thank you sir for another great recipe.
Oh, that looks glorious, my friend. I made Chicken Fricassee once before. It was good, but not fabulous. I'm going to try your method tomorrow, I think the tempering of the egg yolk will make it over-the-top good!
You're my favourite channel. Everything you cook looks so tasty and managable. Not overly complicated. Love it.
Your food is excellent...your family is so amazing...you make my day...post more often!!!!!!!!!!!!!!!!!
Definitely a blessed family. Thank you for sharing.
You and your family are so sweet
i really love your channel, ive cooked so many of your recipes, have loved every single one of them. Particulaly ive made your version of chicken alfredo my go-to dish and my girlfriend loves it so much!
It looked amazing given it is french cooking not Italian. Your son is th sweetest ♥️
I made this shortly after seeing it and it is outstanding. It's a great cold weather/comfort food and the gravy is so good, I had to make some rice to soak up all the goodness. Thanks for the recipe - your channel is awesome and extremely informative.
I haven't seen a Sip and Feast video in a a long time.
Glad to be back on board!
What a great looking family, and they seem genuinely nice!
I’m on LI too so I absolutely love when you name stores that are near me