Looks very inviting ,I would like to try this recipes. Great job. I'm impressed. Don't pay attention to negative jealous people. Keep on doing what are you doing. There are soo many people who like your recipes.
I would saute veggies first and then set in a bowl.. then do the chicken..Then add veggies back.. I bet it would be tasty with a dash of white wine :) This reminds me of chicken a la king!
OK. I went back and watched the part that I missed. Only thing that I would suggest is to add the flour directly to the pan before the water. It will make a roux with the oil added earlier and the chicken fat. Let it cook for a couple minutes to get the raw flour taste out. Then add the water and proceed with the rest as shown except do not mix any flour with the milk and cream.
I cook my flour in the oven in a cast iron skillet @ 340 for an hour to make a dark roux. Stir every 10 minutes. No fat. Throw some melted butter in the dish if you like but not in the oven with the flour. I make gumbo this way all the time.
@@JeffJefferyUK Yup!! That way I can make my (sweat them) vegetables in the pot and brown my sausage for the Gumbo. Do the flour ahead of time and you only add what you need when the veggies are done. Found it on UA-cam. Tried it and never turned back. You don't have to nursemaid the rouxe and skim the fat. I use olive oil on the veggies. It works unbelievable and 90% less labor at least. Just a plain cast iron skillet with nothing in it. 340 degrees. No more or it will smoke @ 350 and up. Give it a stir and maybe a shake every ten minutes. No babysitting standing over the pot and stirring. Make any color, anyway you like it. When you add to the veggies, make it pasty and then add the broth. Done. Best technique I ever learned. It's like going from a hammer to a nail gun.
for people who want to take it to the next level with not that much more effort - after you saute everything fully, right before they added the water in the video, take everything out. add a bit of white wine and scrape the pan with the help of the wine. make a roux or mix butter and flour mixing it with the little bit of wine so it becomes a paste, then add high fat content milk, 3% min until this sauce is the right consistency. add everything back into it, cook just under the temperature of boiling for 5-10 minutes then its done.
I enjoyed your video. I know right away that this tastes very good. I’ve done a variation of this adding green peppers, zip sauce, butter, hot sauce to your taste, skip the milk and substitute Campbells mushroom soup and serve on a bed of rice, couscous or pasta.
Bună ziua! Am făcut și eu ieri chiar ca nu te saturi 🥰🥰🥰astăzi fac iar chiar e delicios nu te saturi felicitări Pt aceasta rețetă, toti au mâncat soțul și copii mei😍😘
Could tell just from the video that I'm going to love this, thank you for sharing! One thing about this recipe that makes my mouth water is the mushrooms, I love mushrooms. The sauce really looks yummy too, it ties everything together.
I'm forever telling people not to use a standard bladed knife to chop tomatoes as they blunt knives incredibly fast. Use a bread knife (or any serrated knife) and keep your sharp knives sharp.
@@jenniferlang1393 Turkey rashers? Have never heard of them... Wow Jen, now you’ve started something , I’m going to be on a quest now. I’m in Northern California, I wonder if we have them?
@@michellejoy6752 possibly!! They're made here in the UK by a company called Bernard Matthews.......they deal exclusively in chicken and turkey products, I believe. But I think that you'd like the turkey rashers.....they're tasty and not full of pork fat!! They make a mean BLT....😉😉😉
One word of advice - prep ALL your food before cooking. It makes life so much easier !! Also the French way would use wine instead of water... and cook off the alcohol. ;)
@@armageddonmenow6275 I guess that makes sense if Arab But cooking at high heat burns off most alcohol. There is probably more alcohol in over ripe fruit than left in the pan.
Chicken Supreme and rice, Lovely.....would be a little more tasty with a touch of Garlic in it, Purée works best. I make this a lot. I would not cook the chicken for that long though
Try adding a little single cream to it too...it is a lot better …or better still making it with milk instead of water. I was a Chef..so I do know what I am talking about.
I would fry the onions first, get some colour on them, then remove and fry mushrooms to get the water out of them, and get a better flavour, add the onions and mushrooms back as the chicken is fried
Ich habe es gekocht aber anstatt Champignons habe ich Pfifferlinge genommen 👌 Sooooo lecker. Nur das mit dem Reis konnte ich nicht nachkochen, weil es leider nicht in Deutsch beschrieben wurde. Aber egal, das andere war dafür um so leckerer 👌👌👌
Use chicken broth and pour chicken and cook separately and combine with other ingredients. And also brown mushrooms before adding for a better flavor. Remember browning food brings out its full flavor and it won’t have that boiled bland flavor and don’t forget fresh garlic
Looks very inviting ,I would like to try this recipes. Great job. I'm impressed. Don't pay attention to negative jealous people. Keep on doing what are you doing. There are soo many people who like your recipes.
I would saute veggies first and then set in a bowl.. then do the chicken..Then add veggies back.. I bet it would be tasty with a dash of white wine :) This reminds me of chicken a la king!
I am definitely trying this recipe... Should have added a bit of garlic to it.... can't go wrong with garlic....
I use garlic salt as a matter of course.
never too much garlic!
There's no such thing as too much garlic... Perhaps too little other ingredients, but never too much garlic...
Lookin good!
I came for the music but stayed for the food.
you're making me hungry! it worked!
Looks delicious and the music once again is the best of all those other cooks videos bravo Dosus cook
Yeah usually the music is annoying but this fits well
Can't wait to try it tomorrow! TY & great job!
Looks really great thank you for the recipe I'm going to give it a try thumbs-up keep cooking
First time I ever heard them called 'chicken hips' but it looks delicious. Making this tomorrow, thank you.
I did make it and it was delicious!
My word, what a bunch of food critics! Just made this and it was yummy!
No, you made it wrong!
You should have done it my way!
i have made this dish for decades only i use more spices and i use heavy cream instead of milk and a dash of wine
Thank you for sharing your recipe's looks delicious!!!!
God bless you!!!
. . . . cool music! 😎👍✔
Great idea!
I started doing the Transylvania funk half way thru
This looks delicious. Thanks for sharing.
This looks amazing!
Very good 👍 , 👍👍👍😋😋😋
Hice la receta con carne de res y me salio estupenda. Quede como un rey. Eso que yo nunca cocino. Muchas gracias.
I love that u dont let that one piece of mushroom go to waste 😊
No escaping...Ha Ha
Looks great, I'll make it but I want to try it with Egg Noodles instead of rice.
Sounds good.
I'm amazed you still have all your fingertips intact cutting like that.
I think he speeded up the video.
Looks pretty tasty! BTW, I really like the background music.
Yah, nice choice of mellow groovy music
Sherry, cognac, or Marsala wine would be a nice addition.
I would prefer that to high fat cream and dairy. I don't even eat rice, no carbs at all.
Maybe even a little herbes de Provence
Huuu adorei 😋😋👍👍
Wish I had Smell A Vision. !!!! Looks absolutely delicious. !!! 😎✌
Just prepared it. Excellent dish!
I need to watch it again. I got lost grooving to the music, zoned out and missed everything after the mushrooms got sliced.
OK. I went back and watched the part that I missed. Only thing that I would suggest is to add the flour directly to the pan before the water. It will make a roux with the oil added earlier and the chicken fat. Let it cook for a couple minutes to get the raw flour taste out. Then add the water and proceed with the rest as shown except do not mix any flour with the milk and cream.
I cook my flour in the oven in a cast iron skillet @ 340 for an hour to make a dark roux. Stir every 10 minutes. No fat. Throw some melted butter in the dish if you like but not in the oven with the flour. I make gumbo this way all the time.
Awesome suggestion.
@@Mike383HK Do you mean you roast the flour? Just the flour on its own, no other ingredients?
@@JeffJefferyUK Yup!! That way I can make my (sweat them) vegetables in the pot and brown my sausage for the Gumbo. Do the flour ahead of time and you only add what you need when the veggies are done. Found it on UA-cam. Tried it and never turned back. You don't have to nursemaid the rouxe and skim the fat. I use olive oil on the veggies. It works unbelievable and 90% less labor at least. Just a plain cast iron skillet with nothing in it. 340 degrees. No more or it will smoke @ 350 and up. Give it a stir and maybe a shake every ten minutes. No babysitting standing over the pot and stirring. Make any color, anyway you like it. When you add to the veggies, make it pasty and then add the broth. Done. Best technique I ever learned. It's like going from a hammer to a nail gun.
@@Mike383HK But how does un-roasted (white) flour prevent anyone from sweating veg in the pot or browning sausages? I'm confused. Make a video! 😊
a shot of white wine😋❤instead of only water👍
Обязательно приготовлю...думаю очень вкусно
I can actually smell the wonderful fragrance! May I drop by with a bottle of red wine?
Two bottles are better ;-)
Masz racje Zdenek! Dobrou chut. Iwonka z Polski
for people who want to take it to the next level with not that much more effort - after you saute everything fully, right before they added the water in the video, take everything out. add a bit of white wine and scrape the pan with the help of the wine. make a roux or mix butter and flour mixing it with the little bit of wine so it becomes a paste, then add high fat content milk, 3% min until this sauce is the right consistency. add everything back into it, cook just under the temperature of boiling for 5-10 minutes then its done.
Marvelous! Thanks
( ͡° ͜ʖ ͡°)
Как избавиться от вашего канала?
@@СорокинаТатьяна-щ8б google translate said that means "how to get rid of your channel?" but if thats directed towards me i dont understand.
Super , I have to do it and try it 👍😁
Absolutely delicious. Thank you for sharing. Have a great day.😋
Thank you!
Cool😊😇😘
Looking forward to trying it. Thanks for sharing
Blessings always ☝🏼💯🙏🥰
I dont' know what's more enjoyable, Tasting the food, or listening to the music.
Add some mustard and it's almost a Stroganoff sauce.
Excellent! Great backing track too!!
I enjoyed your video. I know right away that this tastes very good. I’ve done a variation of this adding green peppers, zip sauce, butter, hot sauce to your taste, skip the milk and substitute Campbells mushroom soup and serve on a bed of rice, couscous or pasta.
Minus the water grated cheese garlic chilli small potato Mmmm
I will have to watch again because the music was hypnotizing I didn't get all the amounts of seasonings etc. Thanks for sharing
Good 👍 job 👏 and Delicious dishes 😋 👌 thanks.
Thank you!
Супер
BRAVO,,,, 🥰🥰🥰🥰🥰🥰🥰
Bună ziua!
Am făcut și eu ieri chiar ca nu te saturi 🥰🥰🥰astăzi fac iar chiar e delicios nu te saturi felicitări Pt aceasta rețetă, toti au mâncat soțul și copii mei😍😘
Grazie mille 😊😋👏👍🌟🌻💐❤️🌹🌷😉✌️
Bom dia cada receita divina adorei o seu canal muito obrigada pela dica é genial
Obrigada
I will making that adding some garlic bits with a baked potato. Looks incredible.
Looks good! Let's get it on those plates!
I grow parsley in my garden would a chop some up to garnish over the top I actually like the flavor
Delish!! Love your channel!!
Try this with turkey thighs. Replace the water with organic chicken bone broth
Could tell just from the video that I'm going to love this, thank you for sharing! One thing about this recipe that makes my mouth water is the mushrooms, I love mushrooms. The sauce really looks yummy too, it ties everything together.
Every time I look at a cooking video it reminds me to sharpen my knife.
Does your knife do some work or only getting sharper & sharper day by day?
I'm forever telling people not to use a standard bladed knife to chop tomatoes as they blunt knives incredibly fast. Use a bread knife (or any serrated knife) and keep your sharp knives sharp.
@@juliadoherty83
I always use my switchblade knife cuz I live in a bad neighborhood. Gotta be ready all the time.
Very great simple lovely cooking, today's lunch. Thanks for your wonderful videos.
Thank you looks tasty
Making this today, looking forward to it.
Chicken with mushroom gravy..with rice..Every Mom's Sunday specialty.Yummy❤
We make something similar, but I'd like to try this with your ratios. It looks delicious!
Looks great! Wish I could eat mushrooms every day!!
You can. There's no law against it.
Do it sweetheart
Odporúčam spokojná dobré je to 👍
Muchas gracias , que Dios les bendiga siempre
I’m not a chicken lover but this looks yummy. I might even try it!
You prefer the pigs...you re right!
@@padovaniroland hahaha....
It sure does look good def will try it maybe today
Спасибо за рецепты здоровья вам и вашей семье
Firstly start with smooked bacon and than continue with chicken meat. Bravoó´´´´. The Muschroom ´ s Gulyash. Les Fantastiques. Molto bene. P. F. 2021.
I stand alone as the one person in the entire world that does not care for bacon and it’s a lonely existence. haha
@@michellejoy6752 I can take it or leave it!! I prefer turkey rashers.🤷♀️
@@jenniferlang1393 Turkey rashers? Have never heard of them... Wow Jen, now you’ve started something , I’m going to be on a quest now. I’m in Northern California, I wonder if we have them?
@@michellejoy6752 possibly!! They're made here in the UK by a company called Bernard Matthews.......they deal exclusively in chicken and turkey products, I believe. But I think that you'd like the turkey rashers.....they're tasty and not full of pork fat!! They make a mean BLT....😉😉😉
Oh.....love the way you called me Jen. Most people get all formal and call me Jennifer. Drives me insane....🤦♀️🤦♀️🤦♀️🤣🤣🤣
It's really Cream of Mushroom and Chicken Soup
Great but what is the missing ingredient included in the rice???
Black and white rice
Thank you for the prompt reply and I wish you every success. | will suscrbe and support the channel.
@@leroyholm9075 Thank you!
Good dish, as an alternative some Tarragon would be good also..
He forgot to add the shredded old bedroom slippers again.
Супер! Вкусняшка. Я так еще и мясо делаю
Me? I would have chopped up some bell pepper to go with
the celery and onion. Celery, onion, bell pepper, the holy trinity.
He’s doing this his way --- YOU do what you want We don’t need you to say what YOU would do Remember it’s his show ☝🏼💯✋🤩❤️👏👏👏
One word of advice - prep ALL your food before cooking. It makes life so much easier !! Also the French way would use wine instead of water... and cook off the alcohol. ;)
Am not european though or arab
@@armageddonmenow6275 I guess that makes sense if Arab
But cooking at high heat burns off most alcohol. There is probably more alcohol in over ripe fruit than left in the pan.
Chicken Supreme and rice, Lovely.....would be a little more tasty with a touch of Garlic in it, Purée works best. I make this a lot. I would not cook the chicken for that long though
Try adding a little single cream to it too...it is a lot better …or better still making it with milk instead of water. I was a Chef..so I do know what I am talking about.
It is a freaking mistake to watch something like this while hungry.
LOL!! Ain't lyin' bro!!
Or Fasting
Muy bueno todo
¡Muchas gracias!
Looks yummy!
Вкусно и полезно, спасибо за рецепт!
🤯😳😲..😍😋..🤭👍I'll be right there 👍
Okay, I got hungry... gonna make it tomorrow!! thank you!!
I would fry the onions first, get some colour on them, then remove and fry mushrooms to get the water out of them, and get a better flavour, add the onions and mushrooms back as the chicken is fried
That's what I thought at first too but I think because he was making a white gravy out of it he was worried about shrinkage from overcooking.
Claro , como no va a ser rico . Pollo con champiñón y crema de leche . Por supuesto es una ricura.
Looks good; I'd keep it Kosher; easily done. Thanks. Great beat.
Pozeram vaše recepti som spokojná nie su naročne.pekne aj napisane kolko minut👋👋
Looks awesome
it looks very good, i will try it.
Ich habe es gekocht aber anstatt Champignons habe ich Pfifferlinge genommen 👌 Sooooo lecker. Nur das mit dem Reis konnte ich nicht nachkochen, weil es leider nicht in Deutsch beschrieben wurde. Aber egal, das andere war dafür um so leckerer 👌👌👌
Ich denke kann beim Amazon schauen, die haben viel Feinkost))))
Du kannst kein Reis kochen ? 1 1/2 tassen bruehe oder wasser, zum kochen bringen , reis dazu geben und 30-35 minuten auf kleinster gas flamme kochen .
LOVE THEM, BUT would like more details in english. Thanks
I see each ingredient onscreen in the video as well as written recipe below video. Do you see the same?
Děkujeme Vaše recepty jsou moc dobré . pozdrav z Čech.
@@margaretr5701 i don't understand what cream is that he put on milk and flour.
@@darkkatrina It is Sour Cream.
Check the description box. All ingredients are listed
😋 mmmm °°° antojable, s v muuuy rico! Gracias x la receta
I love it, so tasty, great recipe, big regards from Indonesia 😇
Love the hat.
Super
Thats what that guy says on the wilderness cooking show
Italiano
I wonder what this lovely music is?
All in all those little chicken pieces have been cooking for an hour!, wow! How dry can it be!!
Chicken thigs really do not dry out.
Cook much?🤷♀️👩🏼🍳
Use chicken broth and pour chicken and cook separately and combine with other ingredients. And also brown mushrooms before adding for a better flavor. Remember browning food brings out its full flavor and it won’t have that boiled bland flavor and don’t forget fresh garlic
this accompanied music turns off my appetite😬😱😂🙄
I think I could eat this every week
zee 2 1 ss21 🙂de 4am zee as 333eee#@@zSgfirt.
It looks delicious !