Delicious Provence-Style Garlic Lemon Chicken Recipe
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- Опубліковано 17 тра 2023
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First class. A proper chef. Very nice presentation. French chefs always give real cooking tips without the 'flannel'.
Give me traditional French home cooking over a starred restaurant every time!
I mean most of European fine dining is based on French cuisine and French kitchen culture, French brigade and so on
@@MrDukeSilverr debatable, lol…German, Swiss, Baltics and other areas that have regional fine dining have little in common with French
@@TheFULLMETALCHEF I don’t mean the food, I mean the concept of fine dining itself, also fine dining these days is rarely traditional food tied to the region of the restaurant, that’s what Bistros are for, or brauhäuser in Germany.
Most of the best cooking has come from the peasants, the Provençal of French Cooking.
Here's a boiled hamburger. I spat on it for authenticity. Bon appetit!
The lemon chicken looks fantastic! I am definitely going to try making this tonight 😊
Stephen, you are already a fkn legend! Been here since kinda near the beginning. I'm a Chef with a lot of time in French inspired restaurants here in the States. Escoffier is my ultimate hero, but obviously it's not practical for virtually any kitchen to do things 100% classically here. So you're cooking and videos mean the world to us, Chef. Thank you
WherYat? I'm trying to source tarragon, or what is the best sub.
@@nomadmarauder-dw9re I'm in North Florida. We have a chain down here called Publix. Pretty nice supermarkets. At the bigger ones, Tarragon is relatively easy to find. But places like Whole Foods and Fresh Market usually have it. Substitutes? Chervil, which even I can't find anywhere, and closest after that is probably dill... although I'm sure I'll get crucified in the comments for saying that, lol.
@@nomadmarauder-dw9re I've done fennel fronds and dill together and it's not a terrible substitute for Tarragon. But when in doubt, dried tarragon is better than no tarragon I reckon. And you can get that anywhere. Hope that helps
@@Samurai78420 I finally found some, begging at kitchen doors. No name, I don't want to start something.
@@Samurai78420 they have chervil at whole foods here in Chicago
I love lemon and garlic!
Love the way in which you peeled the lemon- Such a gorgeous dish!!!!
it's the perfect combination.
Fantastic. I saw this in the a.m., pulled some chicken thighs out of the freezer to defrost and made it tonight. Simple, but delicious. I was tempted to use cream in the sauce, but didn't. As much as I love cream, the delicious lemony chicken essence, with garlic in the background was perfect. Now, if it was a snowy winter evening, the temptation may have been too much ;). It really is a perfect Spring/Summer dish.
I’ve made this dish twice and succeeded each time. Winner, thanks Stephan.
I made this recipe. It's really nice!! I followed the 5 minutes each side rule for browning the chicken thighs, the skin was nice and crunchy. But I did not use the oven. I put on the lid and finished cooking on the stove, low flame. I added cream directly to the sauce to cook with the chicken. Very nice flavor, will make again
I am always so happy to see your videos. Classic french cooking seems to be a dining art and not as appreciated as it should. I am a huge fan and keep up the great work and content so we can all learn and take notes. Thank you
Thank you, Stephane! My family will love this.
I saw this recipe maybe yesterday or the day before. Thanks God I had every single ingredient in my kitchen. Tonight I've tried this and as a result, I had a King's diner with this meal. This is a highly recommended recipe and is relatively simple.
Thank you very much, first by the lemon celebration !! and of course, for your tutorial Sthepen and I have become a fan of yours. Thank you very much again!!
You are such a good teacher - encouraging and very straightforward. Great! Lots of helpful comments too. Thanks!
Thank you for the advices
Made this tonight, wow it was fantastic! Added the cream to the sauce and glad I did….still nice lemon taste. Taste, healthily, fun to make! 🎉
This could be perfect at ANY time !!! Love it just like that, with the cream sauce .
Nearly every video I watch (from you) I think I WANT TO MAKE THAT TONIGHT, haha. Throws me off whatever else I had been thinking of, have in the fridge. I trust your work / examples absolutely. THANK YOU.
Thank you Stephane, good explanations/ tips on technique & ingredients! 😊
Loving this channel! My Nana on my father’s side was French, so I suppose perhaps it’s in my blood…but when I see French cooking/food, it really gets me excited! Then again, maybe it’s just because the French are sooooo incredibly good at cooking! And just like @TheFULLMETALCHEF, give me traditional French home cooking any day over a starred restaurant!
Gave this a try today (Oct 1st). Made both sauces, we liked them both. As someone commented, chicken was cold after getting the sauces ready but no problem as I planned to put the chicken under the broiler for a few minutes anyway to crisp up the skin. Great dish will certainly be doing again! Thanks for posting, good luck with the channel.
Cette recette était fantastique! I made it last night for myself and my bride of 21 years and it was delicious! Merci beaucoupe!
Looks fantastic.......you are a great teacher!
I made this last night, and thank you that was the best chicken I have both made and eaten in my life.
I just made this today and omg! This is soooo yummy! I added sliced mushrooms to the sauce. Thank you Chef, for sharing this!
pleasure
I will be cooking this wonderful dish on Sunday. Merci!!!
Made this today and it was lovely! Didn't have bay leaves, but tyme worked well. Chopped some fresh tarragon into the sauce which I made with cream. Delicious!!!
Brilliant! Such an education! Thank you.
Thanks for the recipe ❤
Thank you chef! Great recepie!😊❤
Made it, a hit with the family. I did use dry vermouth in addition to wine to deglaze. Not sure if helped the flavor noticeably but gave an excuse to have a Martini while cooking.
Julia Child always favored white Vermouth, and used it almost exclusively. I like variety, and I’m not sure I even like vermouth. I like white wine and cognac or Sherry, many different ones.
The presentation dish has a much deeper color than the earlier pan seared chicken , and looks glossier. There’s been some tweaking here, maybe something syrupy ( or sugary) brushed on top, a couple minutes under the broiler maybe?
Thank you Stephane for this fabulous recipe. Made it last night for 12 people and it was a triumph! Didnt use the cream as the sauce was perfect without 👌
I’ve made it several times with 5 cloves of garlic which is plenty. I serve it with fresh herb basmati rice and buttered Al dente French green beans. Excellent!
You are the most gorgeous chef, I'm going to make this dish on Saturday.
This looks great! I can't wait to try it. Thank you for sharing this recipe along with all of the other excellent content on your channel.
pleasure 🙂
Stephane, I'm really enjoying this one pot meal series. I already know this dish will be fantastic. Oh! And speaking of fantastic, I made the Corisican Ragout last week and I'll describe in 4 words......Heaven on a plate!! Outstanding! Thank you!
omg that corsxan ragout was the bomb love it 😛😛😋
Wow! Just wow!
Great explanation. I will give this dish a try. Thanks.
Thx Chef for all the inspiration you bring.
I just finished fase 1 The Dutch oven just went into the stove
Will be preparing
the sauce Fase 2 in about 30 min
Can’t wait to start Fase 3 …
🍴😁 warm greetings from Almere , Netherlands
Looks delicious! Have to try this recipe some time.
This was soooo good, and I was able to make it on a budget. I'm going to try making your other recipes too!
So simple and so incredible 👍
Made it tonight, amazing !
Love this. Thankyou.
❤ this is my 2nd video. I'm in love. I'm making this tomorrow night for my son. Thank you!
I have always removed the germ of garlic. However, if it's young like fresh from the garden and at the beginning of when garlic is harvested it doesn't matter. As the garlic ages the germ develops and so it has a bitter strong favour. My mum taught me to remove the onion germ as it gives a very strong onion taste. I never seen any chef do this. But I always will with remembrances of my mum
I made it 5 times up to now. Excellent!
Looks delicious. Going to try.
Lovely dish and tasty. Thank you.
Made this over the weekend and was wonderful! Super easy to make and chicken was tender and flavorful.
thanks
Okay. I will try that recipe tomorrow. Thank you.
I made this last night for dinner. I thought it was great as did my wife. Good job.
that looks incredible.
Thanks for sharing, This looks so deliciously tasty...I will certainly make this...👍🙏😀
Superb. Needless to say it went down very well indeed.
❤ your technique!
Excellent video … I love this dish!
Superb. Thank you.
Magnifique ... Merci
Your recipe for Poulet Gaston Gerard is the current favorite in our house, this might beat it... merci Stephane
ahhh a contender perhaps 🙂🙂
Thank you very much! ❤
I have been using your recipes on my in-laws.
That’s how good they are!
Et boum👍
Nice simple meal chef, it looks delicious and is I'm certain. Thank you I will definitely try this.
Never mind. I found the recipe. Thank you for posting it! :)
It looks great& not too over elaborate!
This looks delicious. 😍
I don't cook in any way but i dunno there's something about your videos I enjoy, thanks Stephane, I mean grazie
I was just in Menton recently! This looks delicious.
Présentation vraimemt wow!
Delicious! Made some without cream with some leftovers to try with cream later.
I made this tonight, it turned out great! Just like the vid 😄
I’m going to try this tonight. Yum! Thank you 🙏 Question-was there a point during cooking that you might have covered your Dutch oven if you hadn’t needed to get your great shots during filming? I always wonder about this when I watch cooking videos.
Terrific!!!
Very nice dish.
In Italian we call the garlic germ "anima". which means soul or also inner part. If we use more than one garlic clove we always remove it, unless the garlic goes in whole and unpeeled.
I made this dish: delicious 😋
I need to make this
Delicious.
That plating, though basic, is astounding.
Hi Stephane, this looks great! Quick question: you used to be really strict on always filtering your sauce but seem to be more relaxed these days about leaving the aromatics in?
MMM, MMM, MMM... that looks soooooo yummy. I'll have to try!
Beautiful!! I will definitely give this a try. By the way, I would have loved to see your cooking competition!! I hope you did well!!
I'm just making rhis now. I will use cream to cut the lemon acid as my son, who is dining with me today, is not overly fond of lemon. He does however love garlic, so I've put two extra cloves in, also taking out the germ as you recommend.
Yum. I need to stop watching your videos at bedtime. Now I'm hungry!
Hello Stephen, a great recipe - plenty of garlic - i am looking foreward to try it out. I have tried plenty of your disches, everyone succsessful. Arne.
Best cooking in the world
This guy's french accent made me subscribe
Thanks for explaining how much cream to add and the finish look. I'm not fond of using cream( some intolerance ) so I would only add a little and yes the dish does have a watery thin look. I fixed this by adding cornflour or paste if flour and butter Yours looks lovely 😊
I am going to try this 😋
U r so good
Ah, Superb
Very educational
Looks really good the chicken that you made! The lemon garlic sauce it’s amazing! See you 🦇
Looks great, what would you serve it with?
Very nice indeed. BTW, the white part is called the PITH.
I made two batches. One for my wife using chicken breasts. The other for myself following your recipe. No cream or flour for my wife. Flour and cream for me. Fantastic dish!
that’s a good way to compromise 🙂👍
get a different wife
Love lemon
that’s quite lemony so you should like it 🙂
I am a cook in a residential care home here in England. Tuesday will be international cuisine day, from Italian, Asian, American, Hungary. Next Tuesday I am going to do a French cuisine for the residents. Could you suggest a French dessert, please? Something that easy to prepare. Hmmm, maybe choux pastry with pastry cream. Love your video.
(My vote goes for crème au chocolat!)
MMMM! Serve with some roasted and seasoned diced potatoes, some green beans, and a slice of orange meringue pie with a sprinkle of grated chocolate and a sprig of mint! 🤌👍🤤
I know what "I'M" having for dinner tonight!
Nice Dish!1
Very nice 👌
we modified this garlic lemon sauce for pork tenderloin and wow was it good. thank you