Creamy chicken cooked with cognac and Riesling
Вставка
- Опубліковано 16 чер 2021
- The chicken in Riesling is a French regional dish from Alsace. the chicken is braised using chicken stock with a sweet Riesling wine that yields a delicious round and fruity sauce. Easy to make and delicious to eat.
🧑🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD
💌 JOIN OUR NEWSLETTER►bit.ly/2lNomli
🧅🥕INGREDIENTS🥕🧅
1 chicken cut into 6 pieces
250 ml chicken stock
250 ml riesling wine (must be medium dry or sweet)
50 ml cognac
150 grams mushrooms
60 grams shopped shallots
100 ml cream (heavy cream)
2 garlic cloves (germ removed)
1 small twig of thyme
salt and pepper to season the chicken
1 tablespoon of oil for the mushroom
1 tablespoon of oil plus one of butter to cook the chicken
cooking times: 30 minutes part covered
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pot I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - Навчання та стиль
Stephane, just wanted to say I've been binge watching your videos the past two weeks. Admittedly, I've never done much French cooking, but a lot of these recipes I've watched you do I already incorporate into my cooking. Absolutely love it!
I'm off to the grocer to buy chicken, cream, shallots, and riesling...for tonight!
You have the best cooking channel on the interwebs. You take care to explain the *why* as well as the how. The context you add elevate your content above others.
yes he's very good
I love how the kitchen is so high end and yet Stephane is being so humble in his cooking
Greetings from Germany. We see you with that Riesling XD. Nice recipe!
Alsatian cuisine is second to none.
After I started watching this channel I now cook things separately, and i must say I really enjoy the building process too. The explosion of flavors is amazing!
Thanks for all your french cooking videos! Its always nice to see a french person teaching abt french cooking.feels more authentic. dont stop uploading them :)
Everyone at our store is going to try this recipe this weekend. Wish us luck (first - have to buy 2 bottles of Riesling --one for the chicken, one for the cook)
Stephane, bro! You're great and every recipe is perfect.
You've very quickly become one of my top 3 favorite UA-cam chefs!
I love using Riesling in chicken dishes! The flavor comes out so much more round and complex
I love that he makes simple recipes and explains well great to watch and love his accent
The best chef with great knowledge of culinary thanks for this wonderful recipe.
That looks fabulous. It’s expected to hit 43° c today and I cannot bear the thought of turning on my stove. I will keep this in mind for when it cools.
Wow...where are you? It hit 42.6C here in Paris last summer...
Wow. Arizona? It seems that you could do the cooking outside on a BBQ, and keep the chicken warm by wrapping it in foil and putting it in the sunshine while you make the sauce... :-)
Ugh! I totally understand. It's 115 F(46 C) here in metro Phoenix. However I am making al pastor tacos tonight.....at least the sun will be down when I start cooking.
@@tkmmusician Northern California.
This chicken looks really great.
That looks so good! I will try it. THANK YOU.
Sooo good!
When we lived in Rheinland-Pfalz...my German Mutti used to make this all the time! She added Thyme and sometime's Tarragon. But she said the key was a good German Rhine or Mosel Riesling like a Wilhem Bergmann Spatlese. Serve with Mashed potatoes or Kartoffelknödel.
I haven't had this since Mutti died in 2015...Thank you for the recipe!
love this version! everyone wondering whether they should make this or not- just try it! it's very forgiving and always tasty. Love the cream addition at the end. Made it last night and the cream addition balances it out nicely. Riesling is so easy to pair with food too.
Merci!
Hey Stephane! Thank you for this recipe. Riesling is one of my favorite white wines and very age worthy. My go to Coq Au Vin recipe is the the first one you come across in Larousse Gastronomique. Ever since I could afford great cookbooks, I have trusted this cookbook when it came to French cooking. When I bought it, it came in one volume but now it comes in a multitude of volumes. Merci!
I love this!
These are the best recipes and the best and most fun videos on cooking! Merci, Stephane!
Your videos really made an impact on my cooking keep it up!!!
Looks delish and elegant!
👍🙂
Lego blocks. Yes. Everything is awesome.
Great recipe
i just love your videos
I like that you always emphasize the mise en place. I learned this from my dad many years ago and it's made cooking so much more relaxed. Tomorrow I will give this recipe a try, but I'm sure it will be good.
Thank you, Stephane for all your inspiration. I‘m a home cook educated mainly by the English with techniques suitable for home kitchens. You‘ve been luring me to prep mise en place instead of pour from cans etc. A way to go and I’m looking forward to it immensely.
Dish came out lovely, unfortunately, I had to use a rather dry, but aged Riesling. What’s the deference sweet Riesling from Alsace makes? I used brown mushrooms, would white ones have a different results/impact on flavor? How about using Grand Marnier Cordon Rouge-or is there a specific recipe for chicken with it?
Many thanks & best of luck on our journey!
That is really looking very tasty 👍👍👍
Very good 👍👍🏼👍👍👍👍👍
Amazing
Yumm!
Hello excellent chef 👨🍳,🥰🥰
*Ça semble délicieux / Es sieht lecker aus 😋!*
Delicious !!! I'd pair it with mashed potatoes, made thick and lumpy, to give it plenty of body. None of that silky stuff for me. A bit of that sauce over the mashed and a glass of white wine (maybe the Riesling ?) Thanks again Stephane. Every video I watch, changes my life for the better .
When you refer to the best high quality cream you can find. I only know Heavy Whipping Cream here in North Texas. I really like your channel!
you can compare different brands and see which one co tai s the least thickeners or additives 👍
@@FrenchCookingAcademy Thank you! When I was a child in rural Oklahoma our milk came from a dairy. My Dad would take me to pick up the milk. It was pasteurized but not emulsified by homogenization. The cream was always at the top of the gallon glass jug and my Mother always used the cream in her cooking. I haven't seen that since I was around 10 years old. I'm sure that the dairy milk we bought wouldn't have contained additives. I've never looked for it in Dallas, but it could be here somewhere. Thank you for making me think! I really like your channel and thanks for your kind reply!
Super video! I applauded for $5.00 👏👏
Lovely!
May I request a recipe for lobster bisque with Armagnac in it?
Alsace wines are lovely. This sounds great!
Amazing recipe and wonderful video.. Merci beaucoup! My only question is that the Alsatian Rieslings that I know tend to be dry (such as Trimbach) so should I just focus on getting a German one which I understand tend to be sweeter almost uniformly?
Dry Riesling is the way to go and that is how it is cooked in Alsace.
Can you just add the chicken breasts halfway through cooking into the pot? Now i have to go and buy cognac, thanks.
Très bonne vidéo Stéphane!
Can I use maïzena (corn flour) as thickening agent for the sauce?
Bonjour
C'est meilleur d'ajouter un roux (beurre et farine)légèrement cuit
I like how the video begins with Stéphane, but then focuses entirely on the food after the introduction.
"It comes from Alsace, northeast of France, *next to* Germany." I like that the stress was necessary there.
I think you're imagining things. The war ended over 75 years ago.
@@Marcel_Audubon. I don’t think it is imagination, just a longer frame of reference. From Wikipedia: “For more than 300 years, from the Thirty Years' War to World War II, the political status of Alsace was heavily contested between France and various German states in wars and diplomatic conferences. The economic and cultural capital of Alsace, as well as its largest city, is Strasbourg, which sits right on the contemporary German international border.”
@@makelikeatree1696 lol!! when you find yourself tying the words, "from wikipedia," it's time to power down and get some fresh air!
@@Marcel_Audubon just checking my facts friend. I knew A-L had been passed btw France & Germany a lot prior to WW2, but wanted to be sure of details. That’s all. Sorry if I came off snarky.
Super video! I applauded for £5.00 👏👏
wow thanks a lot 🙂👍🙌👨🏻🍳
Bonjour Chef Stéphane. For the cream, should I be using crème liquide or crème fleurette?
as long as it hads more than 33 percent fat you are ok
What kind of frying pan are you using? De buyer carbon steel?
sir what shall I use I dnt have riesling wine.. Im in Philippines. id like to try this great recipe. what's the secret ingredients for these to make it tasty
Chef Jean-Pierre would add a bit of butter at the end! :D
I like Chef Jean-Pierre, too!
@@WastrelWay He's one of the best Chef and teacher!
Ive had this dish with it smothered the chicken in mustard is that a different dish?
Is using calvados instead of cognac okay? Thank you for great recipe. Would have liked to see the flambee..? But alla.
calvados is an apple liquor so not really but armagnac yes
@@FrenchCookingAcademy thank you, why is apple liquor not right?
When I buy wine I like to buy multipurpose wines-is Riesling good for other dishes, or drinking neat?
Drink it neat, by all means! I'll use a medium dry Riesling to add a little acid/sweet balance to a Bolognese. It cooks well, experiment with it.
Neat? It's not scotch. Look, what goes in the dish goes on the table. Simple rule of thumb.
@@brianyoung3 some add water to wine, some adulterate it in other ways. So, using the term "neat" makes some sense, even if it does ruffle your feathers.
I never developed a taste for thyme...what is a good substitute or should I just omit it?
Personally, I think you should use whatever you like. I subbed sage for rosemary recently in a lamb dish, mostly because my sage plant is doing a bit better than my rosemary plant. My wife and I both thought it was outstanding. But, we both like the flavor of sage to begin with.
@@makelikeatree1696 Thanks! 👍
👍👍👍
Where are the ingredients listed? I am not seeing them on You Tube.
1:08 suddenly turned into British Cooking Academy
👍👍
Is there a reason you don’t just delay putting the chicken breast in until there’s 15 minutes left so that it’s all ready at the same time without turning the oven on? I store pans in my oven so to turn it on when I’m not using those pans means I lose all my bench space to pan storage.
👏👏👏❤️❤️❤️
👍
Yum!! (BTW, isn't a rooster a chicken?) Or rather a male chicken a rooster?
Yes a rooster is an adult male chicken. A hen is an adult female. Nowadays, we mostly cook chicken, i.e. young chickens whatever their sex, because they are cheaper and easier to cook. A real hen/rooster can take up to 2.5 hours cooking to make the meat tender.
What is the weight of the chicken? Roughly? Please
Would a capon be considered a rooster?
I imagine that I could use Chanterelles in this recipe.
Where about in Australia are you mate
Melbourne✨
Totally decadent...Cognac and Reisling...how can it not be good?
Sorry but Alsatian Riesling is predominantly dry, only some are semi dry or sweet.
Anyway does anyone know the brand name of that rondeau?
salut Stéphane Je m’appelle Peter des Pays-Bas
J'ai fait votre recette deux fois maintenant, très savoureuse! J'espère que vous pourrez me donner un pourboire car la sauce toujours après avoir ajouté la crème devient blanche mais au bout de quelques minutes à feu doux !!! semble !!! à cailler mais c'est de la graisse brune qui flotte au dessus Vous ne pouvez pas envoyer de photo via ce canal donc bien que très joli visuellement ça ne ressemble pas au résultat de ta vidéo qu'est-ce que je fais mal ou comment puis-je le corriger? Merci pour ça
bonjour,
il faut bien faire réduire le vin avant d'ajouter la crème, car l'acidité fait cailler la crème
@@legoutdumonde aaah ! merci 👍🏻
👍🏻🇫🇷🥘
so it is actually a recipe for a riesling you dont want to drink?.. because, to be honest.. one does not simply drink sweet riesling 😅
-says a german, living far southwest germany, 40km next to alsace
The bacon may not be traditional but everything is better with bacon.
I appreciate you removing the spoor from the garlic. It’s bitter and can easily destroy the sauce. This looks like a lovely recipe…
If riesling is just sugary white wine, does that mean I can just add some sugar to my cheap dry white winr and get mostly the same result?
What about removing the chicken skin to get a lighter dish, and add a few previously fried green grapes?
Un Riesling n'est jamais sucré, mais sec !
Every chicken in cream -recipe needs loads of tarragon.
You can have all of mine! 😅
French cuisine is known for its complexity. When you look other French chefs on YT it is mind boggling how complex it is. I am yet to find beef bourginon that tastes like the one I tasted on Air France airplane. Tried many online recipes, all far cry from this Air France dish. I am skeptical about this. The sauce looks soupy, which is never a good thing. I have a gut feeling this would be chicken in an alcohol soup.