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! 😊
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!
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 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.
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
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.
No such thing as too much butter. I tried a brownie recipe and there was too much butter after it was cooked. Tried it twice, same result. Now the second day!!! To die for.
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 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.
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.
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.
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!”
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
@@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.
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'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.
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.
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!!!! 😂🤣😂🤣
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!
I’m watching for the first time on NYE 2024. I can’t wait to watch more of this channel throughout the year!! Helpful, inspiring, and just the kind of joyful silly splash I need more of in my life. Thank you ❤
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!
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!
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! 😘
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...
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.
@@jackpayne1861 I lived in Japan for twenty years. I used bread crumbs but my fiance is swearing that I should use cracker crumbs but you can't buy saltines in Japan, or at least not in Kagoshima. I'd give you the recipe but I gotta try her way first.
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 ❤
Made your recipe using chicken thighs. Bone out, cut in half and butterflied the thicker piece. Then followed your recipe. OMG. Started with 3 thighs. Seared 6 pieces. Made 3 meal options for me. Had 1 on the night. Ate 1 serve next day and flavours had developed more. Leftovers would never be a problem with this dish. Wraps, lettuce cups, sushi, rice paper rolls, pot pies..... Thankyou. Lemon was awesome. 😊
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
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!
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. 🙏✌️
@ChefJeanPierre Hey chef I was curious if you have ever had chicken gi-gi ? I've only seen it from two Italian restaurants one good and the other ok. I thought that you might be interested in trying another chicken dish this one is quite different and full of beautiful garlic. I would love for you to make it. Thank you so much for everything you do you're such a blessing ❤
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!!!!
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!!❤
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. 🤣🤣🤣
Grateful for Chef JP, after I watched his video on how to zest a lamon or orange. No longer a member of "ding dongs" 😂 I finally corrected myself. I just turned 69 and starting make sense of myself 😁 Told my children at my age I can continue to learn more on cooking.
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❤
I made this today and it was incredibly delicious. Anyone on the fence should try it, I can't imagine there's many people that wouldn't find this good.
I made this tonight and it was fantastic! Thank you Chef Jean Pierre. My technique is improving thanks to you. I’ve made dozens of your recipes and have learned how to truly cook. ❤
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.🥰
That is a loaded question. It all depends of how many people you usually cook for. What kind of food you like to cook and do you like to have left over?
I know it is, that is why I am asking. Well I live alone, soon with one more person. But I like to cook with leftovers planned and one day, hopefully I will have children. But that will take a long time before that happens, and before they are big enough to eat lots of my food. Another question. Do you think you will get the branded Chef Jean Pierre zester graters back? I wanted to wait with my order until your new book comes out, because its a big order from germany. :) And I noticed you dont have it anymore, super sad about it. @@ChefJeanPierre
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.
Chef Jean-Pierre! You are a master chef! Your approach to teaching recipe technique has made this recipe effortless. I have tried to make Marry Me chicken from so many others and it was blah. Following your lead, the chicken was browned expertly, the sauce was perfect with every flavor note coming through! The tomato, the red pepper , the garlic, the oregano , the basil, the parm, and the lemon all came through! My wife loved the Barley also. So many other recipes to try! I have been searching for a coleslaw recipe with and will be making yours ! Thank You !
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!
@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.
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 :)
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.
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 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
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.
🙏❤️
Says to add a little bit of butter…brings out a bowl of butter 😂I love Chef Jean Pierre. You are truly an inspiration
No such thing as too much butter. I tried a brownie recipe and there was too much butter after it was cooked. Tried it twice, same result. Now the second day!!! To die for.
I think "A little bit of butter" means under 1 kilo. 😆
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!
Agree! But also give Nick Stellino a watch. Equally fun to watch with very approachable recipes!
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
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!!
I love chef Jean Pierre. I am 63 and I can finally cook something people want to eat!
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.
Just dont smoke the basil
Just make sure you water the basil every day!
Every video teaches me something new. With this one, I learned "don't smoke basil." Thanks, Chef JP. I won't.
Hahaha 😅
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!”
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.
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
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!
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
This guys videos never fail to make me smile... and hungry.
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 😂
Love the interactions between Jack and Chef…..❤😂
It's a butter world with butter! 😊
"Butter makes everything butter, er, better"
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!
He just added more butter at about 18:17 to the sauce again as I was just reading your comment. 😂lml.
"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!
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.
someone is uploading his pbs show, sunshine cooking or sunshine cuisine idk, on youtube.
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!!!! 😂🤣😂🤣
Love your sinister laugh when you said “buttah” very entertaining and excellent video cooking this dish. 👍🏻👍🏻
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!
I’m watching for the first time on NYE 2024. I can’t wait to watch more of this channel throughout the year!! Helpful, inspiring, and just the kind of joyful silly splash I need more of in my life. Thank you ❤
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!
Chef, I love your recipes and your funny comments! Marvelous combination ❤
🙏❤️
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 🐔
Making this today! Looking forward to it.
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
🙏❤️
Chef is a riot! He even set a new record by reducing "as a matter of fact" to just 2 syllables, at 0:16. Wonderful dish, by the way. Thanks!
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! 😘
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
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!)
Absolutely delicious!! Thanks Chef for helping me be a better cook!
As someone who enjoy learning I apreciate the efort you put in teaching on every video.
Looking forward to making this in my new All-Clad steel pan tomorrow. I hope to get lots of fond to enrich the sauce
Even if you don’t make any of the recipes he is still fun to watch😂 Love ya Chef👍
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.
👍❤️
so where’s the meatloaf recipe pal
@@jackpayne1861 I lived in Japan for twenty years. I used bread crumbs but my fiance is swearing that I should use cracker crumbs but you can't buy saltines in Japan, or at least not in Kagoshima. I'd give you the recipe but I gotta try her way first.
I've been WANTING to make this for so long! Now I will. Maybe today. 😊
Chicken Leaves! Hey Jack where does Jean-Pierre get his chickens from? Love it Chef.☺️👍
This is going to be my dinner soon. Chef cracks me up with his craziness. Love it
Darn it Chef You have done it again. Another absolute stunner of a meal
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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Made your recipe using chicken thighs. Bone out, cut in half and butterflied the thicker piece. Then followed your recipe. OMG. Started with 3 thighs. Seared 6 pieces. Made 3 meal options for me. Had 1 on the night. Ate 1 serve next day and flavours had developed more. Leftovers would never be a problem with this dish. Wraps, lettuce cups, sushi, rice paper rolls, pot pies.....
Thankyou. Lemon was awesome. 😊
Just made this for my wife and she loved it !!!! Thanks for what you do Chef.
Made it tonight. With Jasmine rice. Very good.
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
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!
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. 🙏✌️
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! 🌟
If someone doesn't love Chef Jean-Pierre... they need to seek professional help immediately!!
Salt of the Earth 🤘🔥
🙏🙏🙏❤️
💯 ❤❤❤❤❤❤
@ChefJeanPierre Hey chef I was curious if you have ever had chicken gi-gi ? I've only seen it from two Italian restaurants one good and the other ok. I thought that you might be interested in trying another chicken dish this one is quite different and full of beautiful garlic. I would love for you to make it.
Thank you so much for everything you do you're such a blessing ❤
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!!!!
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!
The heart shaped barley idea. Is awesome!!
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?
Spatter Screens are GREAT for steaming flour tortillas for burritos or fajitas
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. 🤣🤣🤣
Thanks!
Awesome recipe like always. Thank you for showing us. 👌💖
Now I’m hungry again! Thank you for your videos and thank Jack too. Going to make this tonight and it will be great because of all that butter.
Absolutely making this soon. A pleasure to watch you make things and wall through it all, as always.
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!
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!
I laughed out loud with him rolling the greens to cut it and said to smoke it. Priceless
Thank you Chef for this amazing recipe! Please, show us how to do the perfect tartiflette! ❤❤❤
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!
🙏❤️
Hi Chef Jean-Pierre! This looks delicious, definitely adding it to my folder! Jack, you're awesome, too! Thank you so much for sharing!
Grateful for Chef JP, after I watched his video on how to zest a lamon or orange. No longer a member of "ding dongs" 😂 I finally corrected myself. I just turned 69 and starting make sense of myself 😁 Told my children at my age I can continue to learn more on cooking.
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❤
Chef Jean-Pierre is getting more direct with his comments to his ingredients, that's for sure.
“Beautiful garlic”. What herb would not want to hear that?
I made this today and it was incredibly delicious. Anyone on the fence should try it, I can't imagine there's many people that wouldn't find this good.
Merci Chef!
I made this tonight and it was fantastic! Thank you Chef Jean Pierre. My technique is improving thanks to you. I’ve made dozens of your recipes and have learned how to truly cook. ❤
awesome! ✌️
I've never done mise en plac but I am definitely going to do it because of my favorite chef.
🙏❤️
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.🥰
A new dish! I love it! Thanks. Currently building my dream kitchen. Can you tell me what sizes of pots I should have?
That is a loaded question. It all depends of how many people you usually cook for. What kind of food you like to cook and do you like to have left over?
I know it is, that is why I am asking. Well I live alone, soon with one more person. But I like to cook with leftovers planned and one day, hopefully I will have children. But that will take a long time before that happens, and before they are big enough to eat lots of my food.
Another question. Do you think you will get the branded Chef Jean Pierre zester graters back? I wanted to wait with my order until your new book comes out, because its a big order from germany. :) And I noticed you dont have it anymore, super sad about it. @@ChefJeanPierre
love this dish so good
You are such a joy to watch, thank you for helping me learn in a pleasant and enjoyable way🌻🫶🏼
Good job, thank you 🎉
Great chicken recipe for sure. Thank you so much for all your humor and culinary expertise. I always enJOY your videos. Thanks again.
Well hello there, friends! 😊
You never disappoint Chef JP, thank you so MUCH!
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.
Chef Jean-Pierre! You are a master chef! Your approach to teaching recipe technique has made this recipe effortless. I have tried to make Marry Me chicken from so many others and it was blah. Following your lead, the chicken was browned expertly, the sauce was perfect with every flavor note coming through! The tomato, the red pepper , the garlic, the oregano , the basil, the parm, and the lemon all came through! My wife loved the Barley also. So many other recipes to try! I have been searching for a coleslaw recipe with and will be making yours ! Thank You !
CHICKEN LEAVES!!!!!! I LOVE YOU!!!!
Now that's a cool recipe yes love it simple dish fast, the name is just perfect thanks Jean Pierre ❤ Chantal
I made it today ☺️ super thanks again
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.
I am so Glad you made this Dish, I've been waiting ti see you do it on your Video 🥰 Been wanting to make it for a long time 🤤
Your a legend chef
Look yummy and fun too
"Don't smoke basil" - the greatest advice ever given by anyone, anywhere.
You know that somewhere someone has already tried 🤦🏼♂️
Lol😅
@@tazdrum73 😂
I'm definitely making this Barley me Chicken! Thank you Chef for all you do!
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 :)
you are the best! no
question at all!
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Regulars of this channel know this... we watch until the end. @21:05, he speaks : any matchmakers out there ? We need to find Jack a wife 🤣❤❤
Mise en place has taken my cooking to a whole new level! Thank you, Chef! Another winner!
Yes!
This dish sounds great and I have been looking for a barley recipe for a long time. Thank 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.