Michelin Star chef Secrets: Learn How to Make a Simple Chicken Bake Like a Pro
Вставка
- Опубліковано 12 чер 2024
- A great example on how an everyday dish can be taken to the next level.
LINK TO THE RECIPE: bit.ly/3AllI91
🧑🍳CHECK MY COMPLETE COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
📖FRENCH CULINARY TERM GUIDE: bit.ly/3G7yZ7B
**********************************************************************************
Quality French homeware: bit.ly/3jhcmE3
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - Навчання та стиль
Mmmm a rich dish like this can be served with flat noodles too. I imagine this is the way my mother would serve it. Thanks😊
"Onions can take a beating". You're awesome. I've learned so many simple techniques from you during the pandemic.
I added a little too much port wine so my chicken bake became a drunken chicken bake! It still came out really good. Gruyère cheese is so delicious!! Next time I’ll do less wine, I added peas but It’s best to leave those out now I know, but it did go great with pasta, and I made a side of sautéed carrots too for more veggie action.
I agree completely on the carrots. Use them as a side dish if you want, but I like just the chicken, mushrooms, and onions.
I made this yesterday and it was so delicious
The dryness of the mix before you add the sauce means you have a wonderful intense flavour of the onions and mushrooms before you pour the comforting blanket of bechamel sauce all over
Next time i try it I was thinking about adding some asparagus to the mix
Lots of steps. Appreciate the explanations about why. Thank you.
@French Cooking Academy You have almost no duck videos. Can we pls have some? Thanks for your nice work showing us french cuisine.
Some of the best dishes aren't pretty to look at but give you exactly what you need, and that's comfort and some simplicity. I bet this would be fantastic with spatzle...maybe some roasted broccoli? Now you've made me hungry.
Cognac instead of port would probably be great. That would be sort of similar to your poulet sauté Alice (also amazing)
A nice thing to try when the weather turns cooler. A beautiful autumn dish! Magnifique!
My grandmother made this dish with capers, it was always perfect and delicious! Thank you very much, I'm going to make it tomorrow!
Wonderful flavors. So comforting.
Looks wonderful Stephane, I'm going to make this tonight. Thank you sir.
Great recipe! Thank you, Stephane! I cooked this today trying to follow all the steps and techniques as described and explained - the result was absolutely fabulous! I rely fully on your taste - no carrots...Thank you for your efforts and help to open the secrets of French cooking!
Really solid dish. I had some stale French bread that I turned into to toasted bread crumbs and sprinkled on top with the Gruyere. Served it with wild rice and sautéed asparagus.
Sounds great!
This looks absolutely delicious. I am going to make this for sure. 😍
Excellent recipe. Worked perfectly with my family. Merci!
That chicken dish looks great. Cheers, Stephane!
formidable, I miss this kind of cooking. I have to make it myself. Mercie
I created a dish similar to this 4 days ago before seeing this video. There were some differences. I added wild rice with the chicken, caramelized onion, and wild mushrooms. I used fresh sage, rosemary, thyme, flat parsley, chicken stock, heavy cream, and gruyere cheese for the sauce. For the topping I used toasted bread crumbs from a stale baguette and more gruyere cheese.
thank you for this very rich recipe. alas for the sweetness of some carrots, and for me there is no bechamel without a touch of nutmeg.
The photography is impecable. I was friends with a film director who did many advertising films for the food industry and I learned how you can make food look horrible very easily, so congratulations there. Now on to cooking it.
Made it last night - great recipes, not too hard to put together, altogether awsm! Love the port flavour...
Wow that's a hectic recipe
Very elaborate but the end product is simply amazing
I'm gonna give this a try
Another great recipe 👍
Could use it as a pie filling
Making this next week, looks so yummy
I will try this - it looks extremely rich and creamy!!!
It is worth the time excellent dish
This looks really good Stephane. I'm writing down the recipe right now and updating my grocery list. I'd make some egg noodles and a nice salad to go with it. Thanks!
I watched this video this morning and I happened to have all the ingredients except the chicken and the port wine, so I decided to make this and oh my, it is delicious! I will have it with pasta and a salad tomorrow. I am so glad I found this channel. Thank you!
Excellent!!!!
Looks delicious. Will definitly try it. 🤗
Hi Steph, your dish looks mouthwatering 😋😋😋
Thanks for sharing the recipe 🙏. Love from Portugal 🇵🇹
I planned on cooking chicken breast today with green beans. This was a great recipe just in time! Thank you :)
Thank you Stéphane! I prepared this for the family with the following alterations: shredded a medium carrot into the onions ~7/8 through cooking and cut the bechamel quantity in half. It was delicious and everyone (including my 7yo) loved it.
Oh wow, that is going on the shopping list! I think I'll try with some cooked and oven baked potatoes, carrots and parsnip on the side to give some bite and texture to bite into. Thank you so much for offering so much inspiration, and fabulous techniques!
Lovely! I was able to cook a whole lake salmon over a wood fire in Montana! Amazing! But that fish was a gift so thank you for techniques to cook chicken / turkey! Bravo and well done :)
This is comfort food, this is worth all the effort. Only one minoer error, should replace the sage with loads of tarragon. Chicken in cream and tarragon go together like horse and carriage.
Thank you!
looks delish!
Impressive!
i tried this for dinner tonight. But when it was time for the bechemel sauce ... oops, out of milk. So I dusted the chicken, 'shrooms, and onions with a couple tablespoons of flour (singer) stirred it in until the white powder dissapeared then added a bit more port and 1-1/2 cups of cream. Brought it to a slow boil and let it simmer for 6 or 7 minutes. It was out of this world! The tastes of everything working together. Thank you so much for getting me started down this path. Now to get some milk and try again with bechemal and some gruyere
Looks grate!☺️
Beautiful
This would have to be one of the most flavourful recipes I've ever seen. I don't think the National Heart Foundation would approve of it really, but a small portion with lots of steamed vegetables would be wonderful! Really interesting info about the bechamel styles and methods.. Great Stephane.
I dunno, the amount of butter per serving wouldn't be too extreme, about 15g per American serving (1/4),, 10g per European (1/6)? A bit more/less than a tablespoon, most people put that on their toast frankly. And it's got milk in it! That's good, right? 😄
@@KaiTenSatsuma That's right - and you wouldn't be having this every day. It would be SO delicious!
Oooh! That does sound good! I will save this on the chance that our heat spell breaks and we dip below 100°. :)
That would be an awesome base for a pie
le creuset.. le meilleur
Quelque chose que je peux faire facilement. Merci Stephane! (Sorry for my French, been years since I studied!)
Oh Definitely 👍
This was a great exercise (which is also exactly what you'll need to do after eating too much). The cheese on top at the end is a little over the top. I used gruyere. You could even go a little crazy with the cheese. I found a gruyere with truffle but will play with that the next time. I would cut the cheese down and go with some panko or fried onions to provide another texture. The taste was amazing... even boring chicken breast can be made into something special. I lightly dusted the chicken with seasoned flour before browning. Presentation is rough... so if I were making this for company, I would maybe add pre-cooked penne pasta to nice-sized individual ramekins, top with the chicken bake, bake and broil. and serve with a salad and bread.
I do like your idea(s.)Panko makes sense. Melted cheese atop the bechamel sauce is kind of redundant. Regarding the texture, maybe it would be different if we let it cool down for an hour or so and not dig-in right after if comes out of the oven. I like the ramken idea, but then, wouldn't that be more of an appetizer at that point vs. a main dish?
Hi Stephan @ French Cooking Academy This looks Delicious 😋👍👍❤️❤️ and Thank You So Much for sharing this Beautiful 🥔 Potato Bake Recipe @ French Cooking Academy 👍👍❤️❤️👍👍🥔🥔👍👍❤️❤️
But there is no potato in there …
I have a whole chicken in the fridge ready to go-merci Stephane!
Some rosemary potato pav'e would be delish with that
And a very crisp, cold Sauvignon Blanc.
Breadcrumbs in the topping or thinly sliced potatoes layered, then add cheese on top. Creme Fraiche instead of cream works well and also works brilliantly with leftover roast chicken pieces. I'd use skinless thigh meat instead of breast but that's just a taste thing Substitute sage for fresh tarragon and port for white wine/sherry/marsala and this is a winner.
Nice.
I know what we are having for dinner!
Very nice! Perhaps one could do this bake in individual boats for each person.
for sure why not
It's actually kind of common for renown chefs to prefer simple, honest food - cooked from the heart, enjoyed with friends and family. When I see chefs like Gordon Ramsay or Marco Pierre White, I don't even get a sense that they make anything close to the food in their restaurants at home for themselves and their family. The best kind of food shouldn't be complicated or pretentious - it should consist of simple, local flavors that is cooked extremely well.
I've seen a famous chef in my country who exclusively cook steak, mash potatoes and veggies as his comfort food.
then i see pretentious judges on masterchef show chewing out contestants for daring to make steak, mash potatoes and veggies in a no rules competition. smh
I studied at Le Cordon Bleu but i am no professional or anything, i agree with that approach to cooking, i dislike people who do useless stuff like adding edible gold, make the dish a show with “molecular” techniques or gimmicks like that, i was taught to give attention to details, focus on balancing the flavors and textures giving the ingredients no matter how common or fancy the time the need to reach their max and to master the basic techniques as much as possible.
I’ve seen both Marco and Gordon cook simple family recipes, they’re not always cooking restaurant quality dishes.
I’ve met both James Martin and Brian Turner. Both told me that they love to go to a dinner party where the host serves plain, simple food, but often their friends instead go to a huge amount of effort thinking they must serve a gourmet worthy meal. James told me all he wants is a simple shepherds pie or steak and chips as he’s cooking fancy stuff all day and wants to get away from it.
Yeah, I think the biggest difference between restaurant food and home food is comfort. Restaurants create complex and delicious experiences, but there is nothing more *comforting* for me than some meatballs and mashed potatoes, salmon pasta and simple stuff like that
Yummy!
Just made this dish. I made it into a lasagne, I added soured cream instead of cream. Used brandy instead of port and added nutmeg to my bechamel. Only had fresh thyme from my garden. No sage, however it still tasted great 👍🏻 Thank you for the recipe Stephane, very tasty and versatile 👍🏻
I think it would be great as a pie filling. Serving it like a mini pie, i think would make it more presentable.
Looks very tasty. I'll give it a go. How much port and cream did you put in?
Made it last night, but had to substitute a conventional red wine for the port. Delicious.
*great
i love french cooking. butter! cream! more butter!
edit: and cheese! (how could I forget the cheese!)
I agree about not including the carrots.
Pretty similar to pot pie filling, comfort food seems to be pretty universal. When I make my pot pies well there is a pie crust as well and at the bechemel part I use a mix of chicken stock and cream for the sauce, though I do add the carrots. I never thought to use port though, I may have to give that a go and it has nothing to so with giving me an excuse to open a bottle of port.
Pot Pie 2.0!
yum
You could incorporate the pasta and use single portion cocottes to bake it in. That would solve the presentation dilemma.
I will safe this to make this week and eat it with tagliatelle. You could also add some bacon and instead of the cheese a puff pastry and the serve it with mashed patatoes.
YUM😍😍
Stephane, Bonne recette! Elle a l’air délicieuse! Mais je demande quel genre de fromage incorporez-vous dans ce plat? Un espece de gruyère? Merci.
that is EXACTLY what the Comfort Food Doctor ordered!!!
It would be nice to know what specific cheese was used since it appears to be a dominant flavor.
I’m surprised that there wasn’t any garlic in there. Plus I would think some strips of red pepper would be nice too 😊 But this looks delicious 😋
Pimp my Michelin recipe 🤓
To be honest I was thinking of garlic as well but with the fresh sage, maybe not.
You are a very good instructor. My wife will not eat this, however. She tends to like “not sauces”. She doesn’t want anything with butter, cream, milk or flour. I will make this for me, I tend to like food that’s flavorful. I need to learn the sauces. Thanks.
find a new wife lol
@@alexhudson3574 Yeah, that's a deal breaker, no butter/flour/milk.. 99% of the world's food is grain/dairy...
Holy cow, where'd you meet the missis?
This looks delicious
What type of cheese would you recommend for the top?
Gruyere, of course.
Hi . Please can you send me a link to the le crueset saute pan .
That’s a beautiful pan…looks like a retro le creuset. Where to buy one?
I was wondering the same. Hope he replies.
I make a similar dish with dry angel hair pasta mixed in before baking. There are never leftovers.
Minus the port and cheese, that's the filling for chicken and mushroom pie so yes, comfort food. The one thing the English were better at than the French is pie but we probably got it from you 🇬🇧🇫🇷
I "invented" this myself too but with steamed brokkoli. I make the bechamel thicker and melt a lot of cheese into. It makes a lovely pie with simple puff pastry.
I love mushrooms.
Stèphane, I add the cream into the bechemel while cooking
There is a thought process, but there's also a lot of butter, cheese and cream!
please do something with white tomatoes.. I have a ton from my garden
where do I find the actual recipe. I am going to make it now with pasta. thank you and how do I make a donation ?
Rice pilaf would be good.
I would pair it with a bow tie pasta and some bread, let’s be real it’s not for somebody on a strict diet 😅
LOLZ
Very nice technique, chef. Seems to beg for just a splash of wine. Oops! The port went right past me! 😁
That looks delicious! 😛 Sadly, I cannot eat onions but I bet it would still be delicious without them. Maybe there is something tasty I could substitute for onions? Or just leave them out and add more mushrooms. Thanks for sharing!
Many people who can’t eat onions or chives can eat leeks and garlic.
I think a thinly sliced fennel bulb would be a fabulous and fresh alternative to onions.
I'm a renegade and I love carrots, so I will add the carrots.
Guerilla cheffing. I am here for it.
I almost always prefer boneless skinless chicken thighs over chicken breast.
I'd put that in a crepe anyday. Brown the ch eese over the crepes. Hell, if you throw a can of green Chiles in there; boom! Enchiladas.
Moi j'ajouterais de petites patates tranchées mince. Comme dans un gratin dauphinois.
I would add thinly sliced potatoes, like in a gratin dauphinois (scalloped potatoes).
Oui , moi aussi ! Voire de petits panais juste rôtis ....😋 miam !
Excellent ! J’ai fait la recette telle que présentée, sauf pour la béchamel. Je l’ai fait avec 50 % de bouillon de poulet, 50 % de lait et des champignons séchés ; j’ai chauffé le liquide et laissé le tout mariné au frais pendant environ 1 heure.
If you don’t care for mushrooms is there a substitute? I realize you can just leave them out, but I wonder if something else will work?
Thanks
Perhaps potatoes
Looks good…question, what type of cheese would you recommend?
Gruyere is the usual for a mild, melty cheese.
Any cheese that can make gratine... emmental, comte, cheddar, mozzarella, etc or a mix of them... And can add some stronger taste cheese as per your taste... But staying on the milder side is more appropriate as the bake mix has a lot of flavor... Need taste before adding any cheese... Especially how much flavor has been imparted by the port wine... For a crusty presentation I may choose a mix of mozarella and bread crumbs (panko), that I will add only before setting the dish for the last few minutes under the broiler...
Anything made with Gruyere cheese is worth it
My grand mother would do this with olives