Marry Me Chicken | Chef Jean-Pierre
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- Опубліковано 24 бер 2024
- Hello There Friends! Marry Me Chicken is a dish as delightful as its name suggests, combining tender chicken with a creamy and flavorful sauce that's rich with tomatoes, spinach, basil, and a touch of Dijon mustard. This recipe is not only a testament to culinary creativity but also to the power of comfort food to impress and express affection. Ideal for a romantic dinner or a special meal to share with loved ones, Marry Me Chicken promises a dining experience that's as memorable as it is delicious. Let me know what you think in the comments below!
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I asked, and the chicken said, "no."
She's not worth it, mate.
You deserve better.
That's just fowl. 😂
Some chicks just chicken over marriage. I was
You may ask the owner of the chicken not the chicken itself
@@firetom911 bugger! I clucked it up 🐔
Says to add a little bit of butter…brings out a bowl of butter 😂I love Chef Jean Pierre. You are truly an inspiration
"Don't smoke basil" - the greatest advice ever given by anyone, anywhere.
I have been married for 25 years now to my wonderful wife and I just decided after watching this video to make this for our anniversary in May and see if she will marry me again, thanks again Chef Jean-Pierre for another fabulous recipe.
A good man!❤
Aww, what a beautiful idea!
I bet she says yes! 😉🫶
Congrats may the next year bring you ultimate joy watching this danger stranger chef :)
My bday in May, why I replied lol
Lol I'm single too
Every video teaches me something new. With this one, I learned "don't smoke basil." Thanks, Chef JP. I won't.
I have two hobbies now: cooking and watching Chef Jean-Pierre. They’re tied for my favorite, but Chef JP is the only reason why I started cooking in the first place.
🙏❤️
I am a chef and working in kitchen. Today monday is my day off , but i still enjoy to see Chef jean pierre making food.
.Thank you, Chef .
Another fantastic segment.
Brian Lagerstrom has great recipes too. The Udonsoba channel has amazing and fun to watch vids too..
Lagerstrom isnt anywhere near this calibre.
However he has the largest collection of recipes that I would actually make, and all the ones I’ve tested have been fantastic (with the exception of chicken and dumplings, but I don’t think I like that). His ciabatta recipe changed my bread making by providing an example of what a really wet dough does in the mixer, and I can now make 100% consistently awesome ciabatta! His quesadillas are amazing, and easy even w homemade tortillas (use organic sunflower oil..amazing) His Korean-ish glass noodle recipe is great, the list goes on and on. I wasn’t saying he’s better..just a suggestion of someone else to watch too..if you want technique, no one can beat Bruno Albouze…but then many of his recipes I simply wouldn’t make due to their complexity and difficulty of getting ingredients. .@@colekter5940
@@colekter5940 ... I used to watch Brian--I liked him, but his overzealous fans started sniping at other posters. I have no tolerance whatsoever for a lack of decorum in cooking videos comments sections. Plus, he's been criticized for ripping off either Joshua Weisman or someone similar... it's been a while so I can't recall with 100% certainty.
@@msr1116 since chef JP hit the scene ive been pointing out how he's the only real pro turned foodtuber (with any substance anyway) ... everyone else with similar sized channels are linecooks turned youtubers getting wealthy from mostly clickbait content... weissman included. Preppy kitchen is in a league of his own, too, but if not making something from the baking world you can tell he's out of his league.
Its cool. We have JP and that makes the world a better place! Lel
Chef, i am new to the channel in the last 6 weeks while I recover from foot surgery - lots of time on my hands and I’m catching up! You are a Treasure! Your teaching is so thorough, and totally approachable, funny and kind, which makes it easy to remember! No stress! I started cooking 40some years ago when my mother passed away, i was very young and had 5 brothers - none i only cook for myself when i want to - and your enthusiasm makes me happy in the kitchen. God bless you for your unselfishness here on UA-cam - it is so clear that you want everyone to learn not just a recipe but principles to apply to all of their cooking. Your humor and fun in the kitchen is priceless and add joy to my day! 😊
Welcome to this wonderful CJP community!
@@ForbiddenChocolatethank you!
We never miss Monday & Thursday's with chef, and cook his dishes regularly... we love his fun attitude, his interaction with Jack, and the good food he teaches us how to prepare. A true treasure. WELCOME....you are in for a wild ride! Can't wait to make this chicken!
For a moment a read ‘food surgery’😂😂😂 Yeah i dissected some steaks in my time…🤣
Sometimes I think Jean Pierre is a undercover Angel...Every time I watch him he makes me smile, makes me feel better and just think the world isn't such a bad place after all. And he makes great food too
I've watched a lot of chefs on youtube but NO ONE compares to Jean -Pierre! What an absolute delight to watch! I always have a great time and enjoy everything!
I have an army buddy and I did some work for him and cooked a meatloaf for his family. His wife was recovering from cancer and really didn't have much appetite. She took a bite of meatloaf and asked, has anyone ever told you they'd marry you for your meatloaf? They are Mexican and she said people would say that about her father's beans. Food so good that it could win someone's heart is an interesting idea.
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so where’s the meatloaf recipe pal
Hahahaha!!!!!! "You roll it up and smoke it, don't smoke basil" 😂😂😂😂😂 he s so much fun to watch and listen to, keep up the great work. I love thar he keeps everything simple! My kind of cooking
I grow oregano or Greek oregano and basil in my kitchen window. I got one of those little extension shelves to put on the ledge and those herbs grow great there. I never thought I would get so ambitious but really, it’s easy as pie and I love the flavour. If the plants start getting too big or leggy as they get older (which mostly they don’t because I keep pinching them for the fresh herbs) I just strip them, dry the leaves and grind them up for dry herbs. Start fresh ones. I do have all kinds of other plants in my house, I love plants but for anybody who thinks they can’t I assure you these herbs grow like mad from seed without any fussing at all. A child could do it.🤣🤣
Oregano is easy to grow from cuttings as well. I have a plant in the window and one on the porch. I got cuttings from a downtown restaurant that had some growing outside. I asked a guy who was cleaning up if I could take a couple of cuttings, and he said it was OK. Two weeks later the restaurant ripped up the plant. I don't know why. It grows like a weed here where I live, and so does rosemary.
@@WastrelWay Basil too.
I have the opportunity to grow them in the ground. I also have a Rosemary bush that's probably about 4ft. across. I do cut it back but it still keeps growing. I will never stop growing herbs and spices. The best Oregano is Greek--much more pungent than the Italian, although that's second choice. Also Greek Thyme if you can find it.
It's Monday so it's time for another Chef Jean-Pierre recipe and video!
Seeing a new Chef Jean-Pierre video makes my Monday--and Thursday! Chef, you're the best!
I will make this dish when my gf comes next time ! And then ... we shall see.
Keep us informed!!!👍
It's a butter world with butter! 😊
"Butter makes everything butter, er, better"
No sponsors , good food , lovely guy
Can we appreciate how lucky de t'avoir chef jean-pierre ❤
Recommend you buy something from his site (he is too modest to promote it) or become a member of the channel. We need him to stick around!!
My wife got super excited when I mentioned this recipe; said that she's seen it on tiktok a bunch of times but she "knew Jean Pierre would have a better recipe". Lol.. So I made it for lunch and it was delicious! I even followed your tip and used a heart cookie cutter for the barley ❤
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Well hello there, friends! 😊
The problem with these weekly videos is my wife is subscribed.... So Tuesday always seems to involve a trip to the store... Tomorrow looks like fresh basil and Barley is on the list...
That’s a good problem to have
These videos are not just fun and helpful, but so therapeutic as well. Every time there’s a new video, the day gets a little better. Thanks chef!
I cooked this for dinner tonight chef and now im married to myself. My dog and cat might be getting married too lol. Had it with rice and roasted asparagus as my side
I’m next! Chef is there a divorce me chicken? 🤣
I love your energy and recipes but watch late at night and always hungry
Teeheehee
Yes leave the chicken unseasoned
isn't that undercooked chicken...LOL :D
Sautéed in urine!
Any American gas station chicken after 4pm!
(Truck driver wouldn't lie to you!)
One of the great things about this channel is the use of "whole food" ingredients and people being reawakened to the idea that cooking from real ingredients -- even BUTTER! -- can be part of a healthy diet.
Love the interactions between Jack and Chef…..❤😂
It made me so happy watching chefs knife technique when making the chiffonade. So, so, so many people do it like they are wielding a katana , and and it just gets under my skin. I may be only a 46 yr old 'merican, but I take French knife skills very seriously. Chef, you are truly one of my heros.
@@EvelynLogan-od7zc There are many legitimate knife techniques. Cleaver, parking knives, serrated slicers, and chefs knives are all used a little different. So many people use a chefs knife like a cleaver and it makes me cringe. Seeing chef using the correct rocking motion just put a smile on my face. Granted, he's been cooking longer than I've been alive, but I know a few things :D some day I want to shake his hand, my heros are largely no longer with us, so time is of the essence :)
@@EvelynLogan-od7zc right now in Washington, but lived all over. I occasionally post to insta, that's about it. I'm just an old fuddy duddy, nerd type :D in the next month or two I'm gonna start another food channel, it won't be my first. I'm consolidating ideas here, but they need a metric ton work each. drive.google.com/drive/folders/1jyuPQmzqyspI980F9-zTM2JPvK4NAmK3
So easy to cut the basil chiffonade style. Just have to roll the leaves very tightly and cut small.
@@noturningbackever493 Chiffonade, mince, julienne, paring, butterflying... They aren't rocket science. (Deboning a turkey is still a pain in the rear). I give compliments to competent people. That's all. And thank you for the response.
@@JeremyPickett You are welcome.
Chicken leaves, 😂, this is why it's such a pleasure learning new recipes from the chef.
Chef, you and Jack make cooking fun. Thank you
For sure this is NOT prison food! Jack just cracks us up!!!
Yes! Don't forget chef reminding us not to smoke basil after he rolled his up and put it in his mouth and said to smoke it! 😂🤣😂🤣 Oh my goodness! I'm dying laughing right now!!!! 😂🤣😂🤣
15:58 This is the very moment I was compelled to smash the "like" button before I realized I had already clicked it. So good! 💯😆
Omg, that was hilarious!!
It made me google "Can you smoke basil" which has over 17 million results!
@@WastrelWayyou made me curious 😂
Such an amazing moment! This is why this is the #1 cooking channel on youtube😂
Yes, it’s the trip back to the 70’s
Even if you don’t make any of the recipes he is still fun to watch😂 Love ya Chef👍
I've been watching this great man on UA-cam for a few months now, and I just now realized where I know him from. He was the guy I used to watch on PBS when I was a kid. He was basically my babysitter, because whenever his show came on, I would sit down and watch all the way. He's the reason I love cooking today.
My husband calls me “the kitchen witch”. This dish I made tonight. It has now been elevated to most desired dish. I must admit. This recipe is amazing! 😘
"I'm not gonna marry you, that's for sure" ... Great to hear Jack in the segment. Thanks Chef this is an amazing recipe. I think I am going to try it with Fish.
Oooooh! That sounds great!
This is the second chicken dish on YT I've seen in as many days which I have never heard of. Chicken marbella being the other one. I can't wait to make this!
Chef Jean-Pierre is getting more direct with his comments to his ingredients, that's for sure.
Hi Chef!! The wide-eyed finger wiggles just make all of your videos 🥰.... Instant smile on my face!!
🙏❤️
I actually replicate The Chef's motions and say "it's so simple, even a child can do it!"
@@barryf5479unfortunately, I sometimes think a child could do it better than I lol 😂
"butter makes everything butter" - made my day with this one!
If someone doesn't love Chef Jean-Pierre... they need to seek professional help immediately!!
Salt of the Earth 🤘🔥
🙏🙏🙏❤️
Love your sinister laugh when you said “buttah” very entertaining and excellent video cooking this dish. 👍🏻👍🏻
I was so excited to watch this! I first made this for my girlfriend in 2012. I had just started to get into cooking "real food." I kind of hated the name (I got it from a lady online who won a cookie baking contest with her Marry Me Cookie recipe), but it was actually the first dish I made that we both loved. Sure enough, she married me a year later! It's been a regular dinner in our home ever since. So excited to add a few wonderful ingredients that you suggested. This dish is actually what turned me onto sundried tomatoes (what a flavor!). Thank you Chef, you're the best!
Lovely story
🙏❤️
19:50 you know it's good when Jean-Pierre does his dancing phalanges
If anyone watched this channel and is not inspired and full of joy - they are the problem.
Chef Jean-Pierre you are amazing and thank you so much for bringing a smile to my face and passion for cooking to my heart so many times :)
I laughed out loud with him rolling the greens to cut it and said to smoke it. Priceless
CHICKEN LEAVES!!!!!! I LOVE YOU!!!!
Been divorced for 35 years. Not about to get married again but delicious recipe nevertheless. Made it last night. The only thing I changed was using Jasmin rice instead of barley (because I didn't have any). Wonderful recipe!
I made this for me and my husband the other day. It was so good, we decided to renew our wedding vows!
As someone who enjoy learning I apreciate the efort you put in teaching on every video.
I've been WANTING to make this for so long! Now I will. Maybe today. 😊
Just made this for my wife and she loved it !!!! Thanks for what you do Chef.
Chef Jean-Pierre, you are my favorite UA-cam lunatic. I mean chef... I have made at least two dozen of your recipes, and I have loved them all. There are two, however, that stand out: Chicken Marbella and Marry Me Chicken. OMG! I would classify both of these as flavor bombs. They are amazing! The sauce from the Marry Me Chicken was so good, I stood over the stove and ate it with a spoon, like soup. I am not proud, but I am very happy...
Keep up the amazing work, and please do more traditional recipes. I am not as concerned with quick and easy as I am with learning the right way to do things.
We love you!
Your videos never cease to make me laugh and smile. 😄
You've been a huge inspiration to start my own cooking channel in the coming weeks, so I just want to say thank you.
Whether you see this or not, I just want you to know how much of an impact you've made on my life. 🙏✌️
Absolutely making this soon. A pleasure to watch you make things and wall through it all, as always.
Without fail, you have made me laugh again. Best comedian on the Web , because you are naturally funny, funny without even trying. You da Best!
To this easy, delicious recipe I added sliced mushrooms. My wife and I both loved it!
This is going to be my dinner soon. Chef cracks me up with his craziness. Love it
Awesome recipe like always. Thank you for showing us. 👌💖
My wife loved this! It was my first attempt at one of your recipes and I think it was the best tasting dish I’ve ever made! She said “keep watching his videos of this is what we’re eating on the weekends!”
You never disappoint Chef JP, thank you so MUCH!
Merci Chef!
love this dish so good
The heart shaped barley idea. Is awesome!!
Made this tonight -flippin gorgeous, wonderful explosion of flavours with a tinge of heat. Skipped the barley for a sourdough bread and butter……that worked!!!!
You live in FL... I am shocked you don't have your own herb garden. Even people who live in apartments can have small herb gardens. It's better, no chemicals, and grown with love... you can't beat that!
Doesn’t natter where you love in FL. #$@** weeds will take over if you aren’t attending your garden or pots a couple of times a day!
@abbynormal8608 Thick mulch! I live in an extremely windy area where weed seeds are constantly blowing in. I mulch my gardens and pots and have no issues with weeds, except on rare occasion when one might have come in with the straw. The mulch not only blocks out weeds, it keeps the soil moist so it's not drying out so fast on hot summer days.
Thank you for doing a dinner for two recipe.This looks delicious. I have all but two ingredients. If I can get out in this snow later, I'll make it tonight. If not, then tomorrow. 😋
I have a cookbook called Dinner For Two, but not sure where it is. It's really dinner for one eating leftovers the next night for me, as opposed to leftovers for 4 nights. 🤣🤣🤣
You are TOO MUCH Chef!! I always smile when I see there is a new video.
This guy is the best. Love all the simple dishes cause I’m always on the move. “Butter makes everything butter”. 😂❤
This is a fantastic recipe! For a more kidney friendly version, don't be afraid to add a pinch of baking soda to the sauce. It doesn't take much and doesn't ruin the flavor! And, use the green part of bok choy for spinach. It turns out fantastic! Also, I'm really glad you included barley in this recipe. I use it quite a bit, and now I have another Chef Jean-Pierre masterpiece that includes it. Thanks again, Chef, for another wonderful video!!❤
What does the baking soda do?
Your a legend chef
Chef, I have made this dish TWICE since you posted the recipe! Different people had the same reaction. THEY LOVED IT! Thank you once again for sharing what you know with all of us trying to make better food.
JP you are the best chef alive!!! Trying this asap!!!
Good job, thank you 🎉
Glad some of my suggestions made it into your video. I am so happy to help in any way possible! Trying to give back to you in some productive way!
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Ive watched so may crime/court shows, political crap lately i forgot to check in with my favorite chef. Its such a joy to see Chef Jean and just forget about bad things and just relax, learn and enjoy cooking for your family. God bless you sir❤
All your recipes are great, and I've had a lot of fun making them, often with my son. I really appreciate the time you take to plan, make and edit the videos - clearly showing everything - behind the scenes, I know it's a lot of work. Every recipe is a winner, and ̶I̶'̶m̶ ̶a̶ I was a terrible cook. Thank you!
Yes!
I've never done mise en plac but I am definitely going to do it because of my favorite chef.
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You won’t be sorry. You have to do all those things anyway but doing it all together at the beginning and putting the ingredients in little bowls is going to show you a whole new side of cooking, the fun part. Once you go there you’ll never go back.🥰
Chef, that looks so dang GOOD and full of so many ingredients, it’s hard to think it wasn’t invented by a Cajun !
🍴🍻🥂
Thank you for your wonderful, instructive videos. I’ve been cooking for decades and have gone to cooking school, but I always learn from you!
Marry Me Chicken is a Europeanized version of India's Chicken Murg Makhani ( Butter Chicken). The other name for Marry Me Chicken, is Tuscan Chicken. I like Chef Jean Pierre's version with tomato paste; some other recipes use only sun dried tomatoes, and have a pale creamy yellow sauce.
@@Te.xt_The_ChefJeanPierre Scammer. I reported you.
Hey Chef - I'm first!🙃
So you're an onion, which according to chef JP _"is always number first"_ 😜
👍👍👍😊🙏
@@CloudNey Definitely!!🙃
You are such a joy to watch, thank you for helping me learn in a pleasant and enjoyable way🌻🫶🏼
By far, the best cooking channel on you tube
Chef, what temp for the second cooking of tom paste etc? Because of you, I now know that 365F is for browning.
You just want to lower the heat a bit not to burn the sun-dried tomatoes!
- Oh, darling, would you like to marry me?
- I rather Marry my Chicken.
Ohhh Looks Delicious 😋
I heard about this but never made it!
We just needed the right Chef to teach us!
Thank you Chef
Saving this one! 🌟
Going to make this soon!! Never stop talking ...luv the humor...cooking should be fun and we could all laugh a little more!!!
We all appreciate golden brown over ugly.
👍👍😊
You Make Chicken Like This I Will Marry 🤪
Its been few weeks since I could find time to relax and enjoy my friend Jean Pierre, exceptional! Ill be making that barley for sure!
Thank you for all your love and caring recipes. I will make this soon!!
Dear Chef,
It's always fun seeing you cook. Thank you for sharing with us mere mortals
Hi Chef Jean-Pierre! This looks delicious, definitely adding it to my folder! Jack, you're awesome, too! Thank you so much for sharing!
When i was in my early 20s i worked in a kitchen and my chef was a former drill instructor.
I loved it, not at the time but looking back it definately built my character up.
Absolutely love you chef!
I made this for Easter Sunday , It was lovely.😊 Thank you.
Chef, you were on FIRE in this one! Thank you so much for all the smiles and giggles. "Butter does indeed make everything butter/better."
Made this today, it was amazing. Thank you chef ❤❤❤
Mise en place has taken my cooking to a whole new level! Thank you, Chef! Another winner!
Love it! And simple.
I love watching him and his recipes are always delicious .Thank you thank for your videos.
Once again you make it look so easy. I look forward to make this dish for my family. We love your recipes Chef Jean Pierre
Looks yummy. Thanks, chef, for sharing your tips and recipes. I can't wait to try this one.