How to Make the Best Braised Chicken with Mustard and Herbs
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- Опубліковано 12 кві 2021
- Test cook Lan Lam and host Bridget Lancaster unlock the secrets to foolproof Braised Chicken with Mustard and Herbs.
Get the recipe for Braised Chicken with Mustard and Herbs: cooks.io/3cedWTW
Buy our winning Dutch oven: cooks.io/38J5sQ7
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"I just wanna dunk my head in there."
"No!... It's for the chicken. ._. "
That interaction was so adorable!
"If you or your family isn't into chicken skin, then you can ditch your family."
No truer words have ever been spoken.
Lmao
I agree 😂
This is one of my most, most favorite chicken dishes. It is always a hit with the friends I serve this to.
Lan seems to have a wide culinary knowledge.
Just made this. Came out excellent. Used stock instead of water. Thank you so much.
"its a symbiotic relationship" LOL love you guys!
I love to make chicken skin chips! Just broil in your toaster oven and season with whatever you got!
If your family isn't into chicken skin that means more for you!
Booyah for unhealthy recipes.
Or not!
Bet your Cardiologists loves you... and your family down the Years' road of life.
Wow!
@@majoroldladyakamom6948 have a double bacon cheeseburger and calm down 😈
I really like Lan, when she comes on, a breath of fresh air!
Looks superb and scrump-dilly-icious!!
I’m gonna give this a try using just thighs. Love how well your recipes work! 😀
Wonderfully instructive! Thank you. I've been trying to learn how to use a wok correctly and this recipe should be easily adapted.
Wow ! Wonderful ! And so informative ! Thank you, Chef Lan Lam !!!
Just made this. Great. Will be added to the regular rotation!
Bridget was ON ONE this episode and I love it.
Lan and Bridget are the best team
That looks SOOOOO GOOD!
Love your recipes!
It maybe harsh but Bridget has never spoken truer words!
Thank you for another delicious chicken recipe.
I love their dynamic! lol Excellent recipe also.
Hi chefs , it looks so delicious 😍😍thank you 🌺
I made this yesterday. I increased the ingredients a bit for the sauce. More wine for sure 😂. Used a whole chicken I butchered and used both grainy mustard & Dijon. Added speared carrots that i generously blanched to pot. And used a mix of shallots & onions. I did seared off the breast meat and added them to pot when I was popping my Dutch oven into my oven. Braise took 30 minutes. Excellent flavour.
Wowza that looks good!
What a good team.
So gorgeous! Can’t wait to try it! Can you clarify why the tapered chicken pieces were not browned?
Yummy
Can we use the ATK recommended Le Creuset braiser instead of the Dutch oven? Any adjustments needed?
I used an all clad stainless brazier and it was fine. Hope this helps, although I imagine you've plunged ahead by the time you read this comment.
About time for Lan!
This is great. I will be making this for dinner tonight! I will use chicken broth instead of water. I'm a sucker for beaucoup flavor!🤷🏾♀️
White wine instead of broth maybe?)))
@@user-zb8gg5cs8w both?
@@paulsmith9341 sounds good 👌)))
I wonder what they do with their old Le Crueset sets and Kitchen Aid kit. Can we buy them second hand?
Gotcha
Ditch the family lol good one my family loves chicken & skin ty I must try it 😊
All these poor souls who are so committed to the breast meat... for the love of god embrace the thighs and never look back. It's such an overwhelmingly superior cut of meat.
How come white meat at 160° in my kitchen is always tough and rubbery? What am I doing wrong? I always have to cook to a higher temp.
why does it have to be 160 degrees if you are braising it? shouldn't longer time (braising) mean chicken is safe at lower temp?
I tried this dish and well it was stressful to make in tomorrow I have to Brown the chicken some more didn't come out like the recipe
Why would you not brown those two pieces?! It's a crime I say!!!! 😱😨😰
In this video, there are 24 unimportant Bridget confirmational statements (UBCS). 14 were in the first 4 minutes.
Bonus: "tuck in"
Add another recipe to the to do list.
Eggplant braised with tomato
☮❤🙏
I don't have a refrigerator large enough for a brine tub like that. I wish there was another way.
Gallon ZIP style bags... ya think? Yup. ⚘
Oh, wait, that would be THINKING outside the plastic kitchen box, right?, lol.
👍🤣👍
Might want to Google it?
Adjust the shelves in the fridge?
Use a bowl that DOES fit?
Oval, round, square, ZIP bags, glass baking pan?
YUP. ⚘
Could you please consider making more recipes with boneless, skinless chicken breasts. That is all I and my family enjoy. Or if anybody knows of a great you tube channel that does that please let me know. Thanks
Just Google it, lol.
Mandy in the Making, Julie Pacheco, and other home cooks do a good job of using that type of chicken. I use boneless skinless as well for dietary reasons. I take food to my parents quite often and this is as low fat as you can get for chicken, lol. Also if you have any sodium restrictions these channels I listed have recipes that are easy for you to modify to your needs. So as they add the salt or soy sauce or whatever you can know in your mind that you will decrease the salt or substitute soy sauce with Coconut Aminos. I hope that helps you and there are so many more. Like Noreen’s Kitchen, etc.
@@teacupsandlipstick
Thank you for taking the time to share. I really appreciate it and I will look them up. ☺
@@sunflowerbaby1853 Also check out Six Sisters Stuff that channel has lots of family friendly chicken meals & the sisters are also cookbook authors together. :)
@@teacupsandlipstick
There are wonderful aren't they!
I like the concept, but... 20% of the population thinks cilantro tastes like soap. I am one of those, though I can't live without a bit in my salsa. I think about the same percentage sense the flavor of mustard as puke. I use seed in cooking, in moderation, quite a bit, but so many dishes call for copious amounts of prepared mustard. Try to think of the rest of us out here in the real world! You didn't prepare the mustard, so you left the base of your dish to some corporation and you just pour it in and call the flavors your own? Please, give a thought to us mustard haters!!! THANK-YOU! You all are great!!!
You folks know how much I like a good chicken pun..
But this time it was *pretty brazen.*
That’s a thigh-slapper.
@@wotan10950 😆
An elipses has 3 dots:
...
Just saying, lol! 🐓
This recipe looks too complicated. I think I'll just wing it. 🤗
@@jjsmith3302 Or you could just watch a chick-flick.
I know that the people on ATK are rich, and they eat that $50 a pound chicken, that was free range in a field of Easter lilies their entire lives. But the chicken that most of us eat, from the regular grocery store, has already been injected with a saltwater brine. So you don’t really need to brine it.
@@sandrah7512 you can find air chilled chicken but if it's a Wal-Mart in the middle of nowhere they're not going to have it and it's significantly more expensive.
In Cajun Country that's Sticky Chicke
If the breast pieces take longer to cook then shouldn't they go in first?
... this is braising? they're cooking so fast. less the an hour? why not skip the brine and cook it longer at a lower temp the braising liquid should be plenty salty
Is that the lady from the Flo lum UA-cam channel? She sounds the same. She seems taller than the flo lum lady...
I subscribe to that channel, too, but , the answer is no.
The absent music or other sounds in this video made the silence incredibly poignant, somehow. Until the end. Have they always just done cold takes?
I don't have time to micromanage the cooking of a chicken
Yes, this was terribly fussy cooking. Like quite a few of their recipes.
@@scheepalicious for me, I find that, when time permits, the more involved recipes on ATK, do yield a better result.
Looks a little raw. Maybe cover the chicken with the sauce and put on shallow baking pan on parchment and low grill it for another 15 minutes.
Mustard.... they say its in corn dogs too. >:/
Pay Wall to see the actual recipe. So annoying.
things cost money
I think it was a shame they ruined that crispy skin. 😔
So happy this is fake_baby
Too complicated
Does anyone still use chicken fat or skins and white APF flour (Zero nutritional content - read the labels, peeps - ) these days?
Together, it's called blood SLUDGE.
Ask any cardiologist.
😖👍😖
Ugh, get lost, Old Lady aka Buzzkill
Sometimes I might not use the white flour, although it's a fairly small amount in my otherwise no to low carb way of eating. As far as concerns about saturated fat, there are a number of nutritionists and physicians who are moving away from that paradigm.
Wow, another repeat from about 2 months ago 😝 so innovative yeez 😳😳😳 it’s getting boring 😱