Jack is allowing you to see what most chefs don't; honest back door restaurant cooking with all it's flaws and strengths.....most chefs would NEVER allow you to record them in their kitchen. The stuff that you see on the Food Network is BS when it come to true service. I applaud you, sir.
I don't know how I came across Jack's site but I am hooked. Impressed by he realism and great recipe's. Having worked in a kitchen while in college, this is realism reflecting how a chef works.
Ryan this is so true. People are naive to think that everyone in the kitchen is off the food network. When in reality, it's chefs like this guy who make the restaurant world go round.
I made this exact recipe. it's seriously the best out there. just a tip you want the chicken sliced a little thin. I took a full breast, cut it in half and pounded it out a little. I don't like when I've got a huge chunk of chicken.
Agreed. Thinner for Marsala. I wish I had his stock, all I can get is commercial stocks and definitely not veal stock grrrr! I bet it’s all that much better with a stock like that. Salud!
Awww 😂 you actually think he served the finished meal on the raw chicken plate. Look over his right shoulder when he’s facing the range. Service dishes are stacked on that far wall above a prep station. That is where he reached for the dish he plated onto. Jack was and will always be the man. Your mom would make that mistake, not Jack.
@@burrocakes8048 looks like you need to Watch it again. 0:38 the white rag with green stripe on raw chicken plate, then 4:23 gives Marco the customer that nice swipe of that dirty raw chicken rag
His technique is all over the place and he's grabbing raw chicken then everything else.That in and of itself ruins the dish and renders it unsafe to serve.What a shame
Oh, my goodness ..gracious. NOTHING i've EVER seen on tv fn or whatever can compare with this here simple demonstration of throwing together some ingredients. you are an inspiration to bring the level of excellence in the kitchen, to where it BELONGS.
I made this dish almost exactly like his. The only thing I changed was the wine. It looks like jack used sweet Marsala wine. I switched to dry Marsala, brand is called Lombardos. Imported Marsala is completely different.
I was first introduced to chicken marsala using the sweet version "Cribari" when I worked at Carrabba's. For me the way we made it is the true flavor of what chicken marsala should be..
@@LosianOne he's never made anyone sick in his entire career. You, on the other hand, annoy the internet to the point of vomiting. Please stfu about cross contamination you annoying prik
I have been watching Daddy Jack for a couple of years....this Marsala recipe is fantastic...everybody loves this it....this guy is a blast to watch..Chicken francaise is the best.
Jack my son and I followed this video to the T and it has to be the best dish we've done at home. The family really enjoyed marsala thank you for putting up the video. My wife and I look forward to flying up from Houston to eat at your Restaurant in the near future.
Made this dish yesterday and it turned out ok. I see watching ur way looks much more tasty. Got respect for people who can orchestrate food like you do man. Its not easy.
daddy jack taught me to make my fav "fett chicken alfredo"! i never order it out anymore. ive served it for dinner a few times now.... RIP BLESSED BROTHA DADDY JACK N UR LOVED ONES! 🌺🌺🌺🌺🌺🌺🌺💯💯💯🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🌺🌺🌺🌺🌺🌺👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾🌺🌺🌺🌺🌺🌺🌺🌺🌺
I absolutely adore this dish. You make me sooo hungry. I made it a couple of nights ago for the first time rather than eating out and I was shocked how well I gave it a balanced seasoned taste with the wine I used as well.
The head cook (New Manager from Sicily) said NEVER PUT Garlic in Marsala or Tomatoes - IF HE ONLY KNEW HOW WRONG HE IS. Your recipe is the BEST!!! I've made it exactly the way you do at home over and over again.
Man, you cook up some mean looking dishes! I live in Portland Oregon, and we have a pretty good food seen going on here, but I'd love to eat at your place some day! Thanks for sharing your recipe's and showing us how it's done!
that looks real good, i just found your channel, i like your cooking i will be watching them all. cant visit you though im in the U.K but thanks. big thumbs up
Awesome, Glad it worked out Daniel, You worked it out! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
How was it? I normally don't add red sauce to chicken marsala which is my favorite pasta dish. I do it with mushrooms shallots garlic and chopped sage. Does the red sauce and 🍅 go well together?
@@flaviovelasquez4451 I actually used some seasoned sun dried tomatoes, instead of fresh tomatoes, and skipped the marinara altogether. Should have mentioned that, sorry!
Love the way you tell me how everything works from start to finish,but I always cook for at least 8 people, and can only use two pans at a time. What can i do?
Jack, I wanted to let you know that i have now been following your videos for almost 2 years. All my family and Friends ask my why I didnt become a chef - so i had to tell them your the reason! Love the Recipes. From NJ but now live in GA. Have a family house in NH on Lake Winninpasaukee. Hope to stop in if we get close to New London
Brown the chicken bones in the oven first and add tomato paste and red wine after its browned. Also add some onion skins tenth stock. Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
My favorite. Never tried the tomato and marina though. Maybe a little but I don't normally like/need the added acid with my Marsala. Nonetheless, looks tender and saucy. Good portion too.
Why do i allow myself to come here when I’m hungry. For whatever reason CM is one of absolute favorites there is, a little different Jack does it, adding the tomatoes and tomato sauce isn’t something I ever did but looks and sounds great. Any particular Marsala Brand people swear by? I end up having to buy sweet because of availability but it isn’t bad at all. Any suggestions. Love any and all wine cooking, if it has a sauce in the end, I’ll love it!
Dear Jack may you rest in peace. Today is mother's day and I used your chicken marsala recipe to celebrate this special day with my wife and kids. You will be missed, and to your wife and kids Happy Mother's Day
I take the chicken out after its cooked, then add the mushrooms and garlic and get them nice and cooked before I add the Marsala wine, then at the end put the chicken back into the sauce.
Chef, that Marsala yardbird looks outstanding. I picture it with a loaf of Italian bread with plenty of butter, maybe a Caesar or Greek salad and a glass and bottle of Moscato or that ilk of wine. Now, do you do a chicken saltimbocca too? I know the version from Buca di Beppo, which features a lemon-butter sauce with capers and artichokes. Do anything like that? If so, lemme know!
Jack is allowing you to see what most chefs don't; honest back door
restaurant cooking with all it's flaws and strengths.....most chefs
would NEVER allow you to record them in their kitchen. The stuff that
you see on the Food Network is BS when it come to true service. I
applaud you, sir.
Yes, it is outstanding with this chef is doing that he's showing us how to cook it he's also cooking it for the customer in the front
Agreed.
Ryan Colvin well said
I don't know how I came across Jack's site but I am hooked. Impressed by he realism and great recipe's. Having worked in a kitchen while in college, this is realism reflecting how a chef works.
Ryan this is so true. People are naive to think that everyone in the kitchen is off the food network. When in reality, it's chefs like this guy who make the restaurant world go round.
This man was an absolute God in the kitchen. So sorry to hear of his passing. I have so many of his recipies
on my to do list.
I worked in a "high end" kitchen in my youth. This is how it really is. Great videos.
Same.
@@ThurstonHowell3rd How long do you cook the chicken for when its that thin?
@@chrism6904 not long but it won't overcook easily since it's cooking in a sauce.
Lmao no it’s not
Jack's kitchen is just a normal kitchen, he got all he needs no high end :)
Jack was a legend! His stove had 2 settings , off and high! But always came out perfect!
What I love about this guy is his honest and straight forward cooking. He simplify's lots of recipes that many cooking resources complicate .
Been binge watching cooking with the blues all month
Thank you so much Chef Jack for posting this recipe, it looks great!
My kind of Chef! Very nice, thanks for sharing your badass skills with us!
I made this exact recipe. it's seriously the best out there. just a tip you want the chicken sliced a little thin. I took a full breast, cut it in half and pounded it out a little. I don't like when I've got a huge chunk of chicken.
P
Thanks for sharing friend 👍
Seth M I’m going to try it tonight I love his style of cooking
Agreed. Thinner for Marsala. I wish I had his stock, all I can get is commercial stocks and definitely not veal stock grrrr! I bet it’s all that much better with a stock like that. Salud!
How long do you cook it for then? 5 minutes?
Lots of surprises here. Mushrooms added raw while chicken still in pan? Marinara? Diced tomatoes? What sorcery!
God help the customer Marco who got served the cross contaminated chicken, I wonder if he was on the can all night
Awww 😂 you actually think he served the finished meal on the raw chicken plate. Look over his right shoulder when he’s facing the range. Service dishes are stacked on that far wall above a prep station. That is where he reached for the dish he plated onto. Jack was and will always be the man. Your mom would make that mistake, not Jack.
@@burrocakes8048 looks like you need to Watch it again. 0:38 the white rag with green stripe on raw chicken plate, then 4:23 gives Marco the customer that nice swipe of that dirty raw chicken rag
Reminds me of my moms cooking, no measuring,just taste. Old school. Love it.
Just an all around awesome chef revealing his secrets to all. I honestly became a top notch at home chef with a bunch of his easy to follow recipes.
This guy literally ruined it for me with all other Chefs. He's the real deal. We truly lost one of the "Greats"💯💯💯
Are you for real. He was a mug
Agree 1000%
@@johnlennon1049 You agree with this idiotic comment.🤣🤣🤣🤣
Me too, he cooks on the fly as opposed to TV chefs that have everything measured out in little glass dishes.
His technique is all over the place and he's grabbing raw chicken then everything else.That in and of itself ruins the dish and renders it unsafe to serve.What a shame
Oh, my goodness ..gracious. NOTHING i've EVER seen on tv fn or whatever can compare with this here simple demonstration of throwing together some ingredients. you are an inspiration to bring the level of excellence in the kitchen, to where it BELONGS.
I really enjoy watching you cook! Everything you make looks so yummy!
Easy,Fast and Good! The Best recipe ever for Marsala Chicken. Chef played his commercial stove on high like a Stradivarius Violin.
Thanks Kent
I made this dish almost exactly like his. The only thing I changed was the wine.
It looks like jack used sweet Marsala wine. I switched to dry Marsala, brand is called Lombardos. Imported Marsala is completely different.
I was first introduced to chicken marsala using the sweet version "Cribari" when I worked at Carrabba's. For me the way we made it is the true flavor of what chicken marsala should be..
A true master! May Chef Chaplin rest in peace! He's cooking for the Gods now, I bet. And loving every minute of it.
Seems like a good man but a master doesn't cross contaminate.
@@LosianOne he's never made anyone sick in his entire career. You, on the other hand, annoy the internet to the point of vomiting. Please stfu about cross contamination you annoying prik
Wow! I may need to make a trip up from Long Island to have some! Thanks Chef for posting this
I have been watching Daddy Jack for a couple of years....this Marsala recipe is fantastic...everybody loves this it....this guy is a blast to watch..Chicken francaise is the best.
Love your cooking skills. My respect to you and your Staff
just cant be understated, The man shows you cooking is not a giant mystery it's a few basics and a passion this recipe took five minutes..... bang
dude, watch authentic italian chefs on yt, they are very basic and take little time but also are delicious and healthy.
This here is dog food.
Mike Wilson Then go watch something else
@@roryvonbrutt7302 I did.
Mike Wilson Good riddance
This looks downright delicious!!!
I love how he clanks the pans !
Jack my son and I followed this video to the T and it has to be the best dish we've done at home. The family really enjoyed marsala thank you for putting up the video. My wife and I look forward to flying up from Houston to eat at your Restaurant in the near future.
Made this dish yesterday and it turned out ok. I see watching ur way looks much more tasty. Got respect for people who can orchestrate food like you do man. Its not easy.
Cooked this tonight for my family... It was a huge hit.. Thank you!
Looks sooo good! I do mine a little different, but i have to try this out now! Thank you once again!
I wish I could have met this great guy.
daddy jack taught me to make my fav "fett chicken alfredo"! i never order it out anymore. ive served it for dinner a few times now....
RIP BLESSED BROTHA DADDY JACK N UR LOVED ONES!
🌺🌺🌺🌺🌺🌺🌺💯💯💯🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🌺🌺🌺🌺🌺🌺👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾🌺🌺🌺🌺🌺🌺🌺🌺🌺
I've made so many of his dishes. He really simplified great food
I absolutely adore this dish. You make me sooo hungry. I made it a couple of nights ago for the first time rather than eating out and I was shocked how well I gave it a balanced seasoned taste with the wine I used as well.
One of our favorite Italian recipes!
Wow..now that´s a kick ass chicken Marsala...YUM
The head cook (New Manager from Sicily) said NEVER PUT Garlic in Marsala or Tomatoes - IF HE ONLY KNEW HOW WRONG HE IS. Your recipe is the BEST!!! I've made it exactly the way you do at home over and over again.
Love your videos Jack...I live in NJ, when I am in Conn. I will make sure to swing by
if the chef is heavy-set ..you KNOW his cooking is excellent lol
Very true
Love your cooking and your videos. Please keep-em coming.. Would love to visit sometime. I'm in California..
RIP Jack. You will be missed.
nice twist adding the tomatoes and marinara, never seen that done before, gonna have to try that next time
Man, you cook up some mean looking dishes! I live in Portland Oregon, and we have a pretty good food seen going on here, but I'd love to eat at your place some day! Thanks for sharing your recipe's and showing us how it's done!
i hope u know i love the way you cook.
and i been cooking with you. great job boss
this looks realllllly good
Nice execution and a generous portion as well.
I gotta go check this place out, I used to live not to far from there. In the early 80’s I lived on 117 Pequot Ave.
Love Jack's videos, but his hygiene standards makes we wince from time to time.
Let us know if you got sick afterwards.
Thanks for this video, this meal came out delicious, definitely stopping by your restaurant next time Im in CT area.
Love your style of cooking...I have applied many of your techniques to my cooking...
Omg I must have hit a button on my phone by mistake.... I have re subscribed to my favorite cooking bids. Thanks for the videos Jack
That's why restaurant food always tastes so good, lots and lots of butter!!
I made this last night for the family, I couldn't get Marsala so I just used my favorite red wine. It turned out great and everyone enjoyed it!
that looks real good, i just found your channel, i like your cooking i will be watching them all. cant visit you though im in the U.K but thanks. big thumbs up
R.I.P. my friend,,, Daddy Jack in "Cooking with the Blues",,, 👍✌👍
Great man he will be missed RIP. 🙏🏻
Hey Jack took your advice tried a dry marsala and add a little bit more came out perfect. Going to give the chicken franchise a shot.
Awesome, Glad it worked out Daniel, You worked it out! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Thank you Chef Jack. I just messaged you last night asking for this. Much appreciated.
Jack's chicken marsala got me laid in college in 2014. RIP
once again thank you chef I know what I'm having for dinner tonight chicken marsala looks great and I bet it tastes even better.
RIP Daddy Jack
Now thats a serving and half, YUMMBO! I had this dish before in our local Italian restaurant, but it had a darker sauce and it was gooood too!
Is there something on the camera lens ?
Why is the gas so flamey ? normally a good set gas only puts off a blue flame not yellow which will carbon the base of the frypan .
All purpose seasoning (aka Blackening seasoning), I recall Jack doing a vid on this. From memory, equal parts of salt/pepper/garlic powder/paprika.
Just made this last night for the family. Killer. Thanks Jack!
How was it? I normally don't add red sauce to chicken marsala which is my favorite pasta dish.
I do it with mushrooms shallots garlic and chopped sage. Does the red sauce and 🍅 go well together?
@@flaviovelasquez4451 I actually used some seasoned sun dried tomatoes, instead of fresh tomatoes, and skipped the marinara altogether. Should have mentioned that, sorry!
Now thats a real chef
Love the way you tell me how everything works from start to finish,but I always cook for at least 8 people, and can only use two pans at a time. What can i do?
This guy knows his dishes.
Jack,
I wanted to let you know that i have now been following your videos for almost 2 years. All my family and Friends ask my why I didnt become a chef - so i had to tell them your the reason! Love the Recipes. From NJ but now live in GA. Have a family house in NH on Lake Winninpasaukee. Hope to stop in if we get close to New London
Made this for the family tonight, and they loved it!
Thanks will try this one. Can u do a slow cooker beef stew recipe. With gravy potatoes and veggies.
OMG I live in CT.. I'm making this dish after I get my ass down there to try it!
Rest In Peace Jack
That looks like the best chicken Marsala ever. Any recommendations how to make a brown chicken stock like that?
Brown the chicken bones in the oven first and add tomato paste and red wine after its browned. Also add some onion skins tenth stock. Jack
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
All purpose seasoning? Would that be salt and pepper or do you have another?
Salt pepper garlic powder
Can anyone tell me what kind of skillets these are?
+Adam Digilarmo Steel skillets. It's what professional kitchens use because they're very durable.
I have never seen anyone pick up a hot pan or lid with tongs before. Very impressive!
Cooking Lessons for Dad Common in Pro Kitchens
I guess I have not hung out in a pro kitchen lately. If I did I bet I would see some other impressive skills and learn a few things.
Cooking Lessons for Dad common practice in the kitchen I worked in.
I appreciate involving Marco.
My favorite. Never tried the tomato and marina though. Maybe a little but I don't normally like/need the added acid with my Marsala. Nonetheless, looks tender and saucy. Good portion too.
Great recipe chef, gonna try it out......
Why do i allow myself to come here when I’m hungry. For whatever reason CM is one of absolute favorites there is, a little different Jack does it, adding the tomatoes and tomato sauce isn’t something I ever did but looks and sounds great.
Any particular Marsala Brand people swear by? I end up having to buy sweet because of availability but it isn’t bad at all. Any suggestions. Love any and all wine cooking, if it has a sauce in the end, I’ll love it!
Jack's a beast he know how to cook portions perfect !
Comes from many long sessions at the stove cooking ...... and trying things ...... and finding things that work true art.
Dear Jack may you rest in peace. Today is mother's day and I used your chicken marsala recipe to celebrate this special day with my wife and kids. You will be missed, and to your wife and kids Happy Mother's Day
How long do you cook the chicken for?
I take the chicken out after its cooked, then add the mushrooms and garlic and get them nice and cooked before I add the Marsala wine, then at the end put the chicken back into the sauce.
Master cook, looks delicious
Really love these videos
Chef, have you tried using red onion or shallot instead of green onion in your recipe, and how is it using those as substitutes? thanks
Doing this tonight. Thanks big guy.
Can you talk about what the skillets you use? Are they aluminum?
+Virginia Silo As far as I know from my experience, all pans in professional kitchens are steel. They can take a beating and that's why we use them.
That guy took this from process the raw chicken to cook in the pasta without watching his hands great chef
That was a healthy size portion. Looks amazing.
That's why he weighs 300+.
Lol...More like +400 if you ask me.
Great to see some...customers!!!
This is how you make chicken marsala. Excellent cooking.
Is the written recipe anywhere?
Chef, that Marsala yardbird looks outstanding. I picture it with a loaf of Italian bread with plenty of butter, maybe a Caesar or Greek salad and a glass and bottle of Moscato or that ilk of wine. Now, do you do a chicken saltimbocca too? I know the version from Buca di Beppo, which features a lemon-butter sauce with capers and artichokes. Do anything like that? If so, lemme know!
Very generous serving....Marco one lucky dude.
From an Italian in Perth Australia. Some good cooking paesano
Now that's the way to make it!!!!!!!!!!
Why green o ions instead of just Italian parsrly ?
Sorry I never made it to your restaurant. RIP Daddy Jack!! Love all your videos!
I hope to hell I can get there someday. Long trip from Montana but I bet it’s well worth it