Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
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- Опубліковано 29 лис 2024
- Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe: bit.ly/3h3WnqH
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🧅🥕INGREDIENTS🥕🧅
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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Oh, I really enjoyed the additional background information (maps, photos, cultural explanations). I think it enhances the dish to know it within the larger context. Thank you!
glad to hear that 🙂👍
thank you for inspiring me to keep cooking after having a stroke, sometimes its hard but you inspire me, again thank you.
glad to hear that and keep on cooking and take care of yourself
Get to seasoning- Mr. Thornbury!👩🏼🌾✌🏻🇺🇸
gary u can do it :) be striong again and stand up and cook your best dishes with full of love
I m running out of my time too after I found that have suddenly " lose control and feeling" on my back from my neck to two hands and legs , just few seconds but constantly in the kitchen. I have no idea what is it :( , but feel sorry about your illness and welcome back, good luck !
thanks@@FrenchCookingAcademy
Made this tonight, worked an absolute treat! The warning about removing the chicken breasts earlier than the legs is VERY important, as the breast meat will get dry much more rapidly. Keep it in the oven at its' lowest temperature (ideally in a tray covered with foil) and it will remain juicy when plating.
To Learn From The Mistakes Of Others: the website recipe suggests serving with a pilaf, and that is a good idea - just make sure that the rice is on the side of the chicken rather than under it, otherwise it will absorb the mustard sauce that works so well with the chicken!
at 72 years old i have done this many times in my life, not quite the same but close. love your show and presentation keep it up .... a wasp or a white anglo saxon protestatan from french quebec canada
thanks for the feedback 🙂🙂👍
Man I really love that you acknowledge that certain ingredients are nearly impossible to find while offering common alternatives. Cant wait to make this!
One of my favourites. If I can't get a sweet cider, I use dry and add a little honey.
Delicious.
Thank you chef 🙏🏾. My dad used to make a similar recipe when I was growing up and I've always loved it. He's from Orthez, France
Love the show, have tried many of the recipes. I find at times difficult to know what to serve the dishes with, wiuld love for yiu to add these types of things😊
Same thinking here. Once again, great recipe. A few tips on what to serve as a - vegetable - side dish would top it off greatly.
i added this at the end of the video but will add it in the video description 👨🏻🍳👍
Thank you for recommending a wine pairing! That just made my day. I’m going to make this amazing chicken dish and serve it with a Chablis. My wife will love it!!
I make that, but use creme fraiche because I find it lighter than cream, and I love the taste.
Nice dish. Smooth mustard tends to upset my stomach but I can get away with using a little wholegrain mustard so I'll give this one a go.
I cooked a lovely dish of chicken, leeks, onions, peas & mushrooms all braised down in a little meadowsweet herb cider from the local fruit winery. Served with some nice nutmeg & peppered mashed potatoes for dinner last night. Was very tasty.
Enjoying the little bits about the different regions of France, lovely to know the provenance of a dish. Great channel, thank you.
I made this today; it's freaking delicious.
I made it with whole legs that I bought on sale; separating the thigh from the drumstick. I had 2.1 KG of legs, so I increased the proportions to compensate for the extra chicken. Once I had completed the dish, I learned that I probably could have gotten away with the recipe proportions even with the extra chicken.
I served it over steamed rice, garnished with Cremini mushrooms, and sides of sauteed pearl onions and green beans. The whole dish turned out very well, and the sauce was magnificent.
Bravo.
I like the ingredients. Looks delicious. Thanks Stephane!
my pleasure 🙂👍
Made this last night for the family and it went down *really* well. Everyone loved it - restaurant quality! Nice one!
Your channel is one of the best out there. I love french cuisine and was struggling to find chef who is willing to teach. Your ability to pass the knowledge is on a highest level and I thank you for sharing your experience.
thanks a lot 😀
Beautiful dish , I will cook this one soon , I enjoyed cooking you're traditional French dishes , like poulat chasseur , and meddalions of porc , avec sauce cream .
I will enjoy cooking more of these crisine der manarge dishes merci Stepfane
Stephane, this worked so well. I changed it a bit and just used pieces of chicken breast and Dijion mustard but it was great. Thank you, so much!
Fantastic combination of ingredients. Very satisfying and good
*I just woke up and you offer such a wonderful recipe! I'll be ready to taste it very quickly!*
This was beyond fantastic last night… didn’t quite stick to the recipe however only because I was missing cream & cider which I replaced with beer and a little apple cider vinegar. The cider vinegar cut through the chicken fat nicely. I also added fresh prepared chicken stock. I coated chicken thighs with skin on with seasoned flour and pot roasted till golden. Added dried Thyme and Oregano, lemon zest then thicken sauce with a roux made from the seasoned flour. I added 3 crushed garlic cloves and 3 fresh bay leaves from next doors tree. Rather strain I whipped up sauce with hand blender. Served with fries & veg. 0:01 Sublime! Thanks Stephane! 😊👍
This IS absolutely on my to do list. Thank you. I just went to a spa yesterday and I shared that You Tube had a French Cooking Academy. The eyes popped wide open, and I heard REALLY? I live in a town called Kalamazoo, in Michigan (USA). The ladies of Kalamazoo, will love this and they will come to hear and watch your way of cooking French. This is easy and I know will be delicious. Thank you.
thanks a lot for the help with that . good news that recipe taste really good 🙂👍👨🏻🍳
Bro I can watch your videos all day. I work as a Ready Mix Driver, so I'm in the truck all day watching your videos lol Keep pumping that content brother 👍
that’s so cool it’s like a cooking podcast 🙂🙂👍👨🏻🍳
Super recette, merci beaucoup!
J'avais désossé le poulet et fait un fond (brun) à l'avance, donc j'ai fait ça au lieu de la "technique Bocuse", et c'était excellent!
Et effectivement, les suggestions d'accompagnements et de vin son vraiment bienvenues!
Merci encore
I made this yesterday for my French boyfriend! We both absolutely loved it 😃
I’d never dismantled an entire chicken before and bought a whole chicken thinking it would be okay. Took me an hour and various UA-cam tutorials but eventually I figured it out, and it was super worth it! 😂
I used crème fraîche because it was as close as I could get to heavy cream. I also kept the veggies inside but sieved the bits of chicken out.
Use whipping instead of heavy cream.
Just made this for dinner, I think the sauce can use a bit of regular creamy Dijon in addition to the whole grain, just to carry that mustard flavor throughout, so you're not only getting it when you pop a seed in your teeth. Then again, I made this because I love strong mustard flavors, so that's entirely just a preference. Other than that this is an absolute winner, I can't wait to do it again!
I made this dish last night. If only I hadn't overcooked the chicken but the sauce was really delicious. Next time I will be more careful with the bird but the grainy Meaux mustard really does its business. The Cornish cider was dry and was spot on. Getting the top off the mustard is something else but brute force won the day. Thank you Chef for another winner!
Cooking the service pieces with the off-cut pieces is; IMHO, a game changer.
Nice Chef👍 I liked the information about the region, too
glad you liked it 👍
Amazing recipe. Thank you so much Stephane. I'm a big fan of french cooking. Thank you for your channel and your courses.
Made this for my future boyfriend, we loved it. Had it with green beans and cheesy cauliflower. For desert grande Marnier soufflé.
Super good! I will remember this recipe so easy to make! Thanks again! All your cooking is great! And you are too!
Thanks so much 😊
I’ve made this twice since you posted it and it was excellent both times. The sauce is very delicate and delicious. I’ve been enjoying your channel. I also made your lamb shank recipe, excellent as well.
Very clear instructions. Looka like a very nice dish.
I made this tonight and it was my first time making a sauce. I think I accidentally added too much cream and cider. There was a ton of sauce but it tasted amazing! Thank you for making things that seem complicated, approachable.😃😍
Thanks Chef! Just one editorial suggestion if I may would be to introduce the video with an image / video of what you will be cooking so we can see if we're interested before getting into how to make it 🙏
I love your channel .I have tried many recipes and they are all so delicious
Really like the addition of the mushrooms. I am wondering if one could use a calvados in addition to the cider in the deglazing process.
Fantástico, el mejor pollo que he visto. Gracias
👍🙂
Also for the American’s watching this: cider refers to the alcoholic version not the fruit juice type stuff that we sometimes drink in the winter. The US is the only place that calls the non-alcoholic version “cider”.
If in America, Liquid Art makes a great cider.
My husband's family came from St. Malo , getting addicted to your channel 🥰
Great to hear you like it
This looks fantastic. Are there any vegetable dishes you would recommend to serve with this?
Enjoyed very much the background info and of course your presentation! Thank you. Phil Ricossa
Okay I couldn't wait. Just made this and it was delicious, just like I remembered growing up. I used angry orchard for the cider cause that's all I could find
Thank you chef
great to hear it up to what you remembered thanks for making the recipe 🙂👍👨🏻🍳
Ummmm.......just when I was wondering what to make for dinner that's a bit different from normal......sounds and looks great......I'm gonna do this (with a slight variation) right now. And yes the back story of the region and products produced there was great. As an after thought.....wondering what you think if one added some brie (creamed) into the cream as part of the sauce? I'm not going to do it this time as I'm down to my last half small round of brie. Thanks......made my night.
OK, prepped and ready to go. Anxious moment trying to open the Pommery French Wholegrain Meaux Mustard. Using Cornish med-dry cider. Legs only as keeping CK.B for another meal. (I live alone) I have fizzy mineral water so will serve Vichy style carrots as a side dish. Wish me luck
Just found you and enjoying your videos very much. Really like this recipe. I'll be watching more videos soon!
What would you recommend serving with this dish? Looks absolutely amazing btw!
Thank you for this recipe, everyone loved it.
Glad you liked it
Excellent as always, I must try this. I am concerned that when you add the cream and cook on high heat that the cream will curdle with the acidity of the cider. Would appreciate your comments please Stefan. Thanks.
What kind of cider do you use. Is it a cider beer?? or just apple cider?
What a wonderful and simple dish. We will make it in the next days :) Thanks Stephane
That looks delicious 👌🏻 Greetings from Germany 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Any suggestions for a brand of cider to use that's commercially available in the US? Great video as always!!!
Great recipes! Thank you.
Thank you so much! I made this dish and it was PHÉNOMÉNAL! I will keep it forever! En plus j'ai la chance d'habiter au Québec, du coup tout les bons ingrédients français sont disponibles😎 merci!
merci et content d’entendre que ça a plus. c’est vraiment un plat simple mais efficace 🙂👨🏻🍳
Looks heavenly!!!! Will def try this!
it really taste good just make sure to use a sweet or medium dry cider🙂🙂👨🏻🍳
Merci, Chef! I shall try this soon!
Hi, mate you revolutionaised my kitchen.
Anyways, about this recepie...if I was to make it again, and I'll definitely do, I'd skip the mustard. The sauce before adding the mustard was out of this world. I suppose I could substitute the chicken with pork chops. Thank you you're such a great and real guy. I love your channel.
Johmny
Wow, looks amazing!
thanks it’s a really good and simple recipe 👍👨🏻🍳
👍👍
I'm an inveterate tinkerer, so I might add a little sauteed pancetta while making the sauce; but I'll try it without first. Thanks, my friend! 😄
Beautiful chef! Looks delicious! Bravo!👏🏻👏🏻👏🏻
thanks walter 🙂👍
Magnifique!👍
Joyeuxes Pâques à tous!🐰🐇
Merci
Looks delicieux
Tried on Sat night excellent
Had some fresh stock rather bone in chicken , used lemon zest and Greek yogurt rather than cream... used Thatchers cider .... normally would have had Aspall‘s
Stephane, would you ever be willing to do a video on preparing quenelles?
i have asked that already the real quenelle are madré over 2 days but i could share a quick version that chef are using
@@FrenchCookingAcademy 👍
made my chicken by following your recipe..)) Haven't had enough cream so had to use some cream cheese. Good stuff!))
It's so weird looking back on the past 30 years that I was in a kitchen, how fundamental all of this seems. I feel like I've cooked this a 1000 times and never knew that this was a thing...
that looks beautiful!
Made this for dinner tonight: so easy, except the part where you cut up the chicken. The sauce is really balanced: fruity, savory and a bit sharp. Merci, monsieur!
i always love to see pictures when you guys make the recipe please share your pictures on instagram #frenchcookingacademy 🙂👍👍👨🏻🍳
Looks delicious - will try!
Is it appropriate to use this sauce with pork or only poultry? Do mustard cream sauces and pork go together in French cooking?
I'm going to prepare this recipe tomorrow!!! Merci!
What will you recommend to have as a side dish for this dish? Pomes purée or just a nice piece of bread?
pilaf or plain rice for me is the best 👍
Ca l'aire tres bon , je vais l'essayer ce soir
Mercì beaucoup por le recette, a bientôt.
Looks great ,i can actually try this!
🙂🙂 for sure
This looks amazing.
Great
If you want a thicker sauce, add an egg yolk and whisk immediately, let it reduce on low heat. As a sider apple pieces gently pan-cooked in butter. And simple rice. "Poulet au cidre" normandy recipe is quite the same. Excellente idée, chef, de faire connaître des plats régionaux. Ils sont souvent très simples, mais grandioses.
merci, vraiment sympa cette recette 😀
@@FrenchCookingAcademy c'est celui qui dit qui y est
Looks great, all I can get is sweet cider, do you think I could use a hard cider (fermented) thank you
as long as its not dry yes
Just in case, we don't have non alcoholic cider in France. Sweet cider (cidre doux) refers to the 3% ABV sparkling cider and cidre demi-sec (medium dry) is about 4-5% ABV. In any case, both are way way less sweet than the regular non alcoholic apple cider sold in the US (I was shocked to see kids drinking "cider" when I went there, before realizing my mistake).
So... I am afraid that using then fermented cider might be way too sweet, but hey, try it and tell us :p
I threw in 2 1/2 oz of Camembert here. Haven't tried it yet, will do tonight...
Jacques Pépin would certainly approve!!
music to my ears 🙂🙂👨🏻🍳👨🏻🍳
I did the shallot sauce with the scallops earlier this week, and that was stunning too! Downside.? My stomach is going to look stunning very soon as well! 🤣🤣🤣🤣
🙂
At 1:30 in the morning ... I'm hungry again!
Yummmm! C’est magnifique
incredible!
Merci!! Encore!
haave to cook this recipe!
Excellent. Thanks.
I cannot wait to try it
On 'to do' list!
Moutarde de Meaux is my favourite mustard in the whole world! I love Pommery mustard. Dijon is a distant second choice. What is your favourite mustard?
I like the blue 💙 pan 🥘
Your classes got me through quarantine (1.5 years) I would have put a bit more color on the chicken?
Amazing recipe, can I just say I dont know what im doing i correctly still tastes delicious but the cream sauce at the end is covered with yellow fat bubbles so it looks less clean. How do I remove this??
A quick question, how do you start your French Cuisine in the beginning like what kind of restaurant can be the starting point :) this for the newbies and new generations
If you are starting cooking as a hobby then your own kitchen is the best place to start. Nobody is around to laugh at you when you screw up.
As a chef of 15 years I will tell you this
Work in your own home kitchen.
Learn a technique and master it.
Learn a recipe and master it
Then vary it little by little
Taste everything you do at every stage (very important as everything changes with time)
Learn to make mistakes and how to recover from it.
Sooner or later you'll get it.
Don't worry about the small things.
Work tidy and clean at every opportunity.
I hope this helps
Alexander Norman Chef Alexander Thank you for you advise and reply, I m so glad to hear that and highly respect your hard work and show the French’s cuisine techniques to us .I hope I can use it as a self enhancement and able to bring it to the workplace :)
HONDO MCLEAN ThankYou Chef, I will keep it in my mind as always, just never give up :) I hope I can be the next Marco Pierre White , because he’s born in December 11and I m December 10 🙏😁
just in case we have a course teaching exactly all of the advice listed below which i can say out experience as a self taugh cook is totally accurate 🙂👍👨🏻🍳
Thank you!
👍
Can you use sparkling cider?
yes
@@FrenchCookingAcademy
Merci
love your videos 🧡❤💛💚