I'm still laughing. "Those of you that don't drink wine... you should consider it.... because it is delicious" That was a fun episode to watch. Thank you for everything that you do Chef. You keep cooking, we will keep watching. All the very best to you and your crew for 2024.
Jack's candid camera shots at the end are the best. Those few seconds sum up the entire video. To watch chef JP enjoy his own cooking after 51 years is magic.
This guy is nuts for cooking. He brings the joy back into cooking and being in the kitchen. He is always in a good mood and has a hand for making the food look impeccable. Wish I had met him so many years earlier!
I found this channel a couple of weeks ago, and can't get enough of it!! Chef JPs personality and candidness are terrific. "It ain't rocket science... It's just cooking" I have tried a few of the recipes, and they have all turned out amazing.... But the single biggest lesson I have taken from this channel so far is "Mise en Place".... game changer!!! took the stress and the hurry out of my cooking! Merci Chef JP!!! Genial
I’m learning to cook with Chef J. P. To me his teaching about Mise en place is very important. I peel, cut, put each ingredient in a container and place everything lined up in the order I’ll use it according to his recipe. Big help so I don’t forget any ingredient when I’m cooking. Thank you Chef😊👍.
For added context, it refers to something that is without substance. Like a burger with nothing inside of it. Most often, it's used in reference to a story with no point, a lesson that doesn't teach, or anything else that is all filler with the important bits missing.
Or it means something that adds up to nothing, something that has no importance, or is meaningless. Chef, you used it exactly right. Good for you, it’s an American idiom!
How could one resist not to cook it after this video! Thank you, chef. I envy Jack a little bit, it must be so much fun to be around you all the time 😍
Chef Jean Pierre, you are so right with the mise en place explanations you said in this video. I had never used a mise en place before watching this channel. Now my wife myself and the kids all use it. And #2 Yes the preparations take more time than cooking everything. Love to watch and I'm still learning a lot. Thank you and Best Regards to you and Jack. ❤❤
I’m new around here! I’m a novice when it comes to cooking but I’m excited I found your channel a couple weeks ago. I’ve enjoyed watching your videos & I’m learning so much. I’m 30 years old and I cooked my first steak today for my family! Thanks for expressing not only how to do things but WHY. It has helped me so much. I will need to try the idea of prepping before I cook cause it always stresses me out having more than 5 or so ingredients. The prepping idea is so simple & obvious. I’m still learning how to enjoy cooking but you make it look so fun & flowing I really want to embody that confidence around it.
Thank you Chef Made this for dinner tonight as just happened to have all of the ingredients Wow!! I felt left like charging my wife and son for the meal. That was literally like going to a top restaurant and fine dining. You have definitely made a me a very good home cook over the years. It is a pleasure to learn from you God Bless you sir
I can swear chef and I must be long lost brothers. I was just conversing with folks this week about how the ingredients and the prep is the real kitchen work. The cooking is so much fun and stress free. Hat tip to the helping hands!
I really like watching and learning about cooking from Chef Jean Pierre. I can't remember the last time I watched a You tube Video and was disappointed it ended.
I'll have to go through your channel and check to see if this is the first meat dish you have ever prepared that has NO Butter and NO onyon......but it looks amazing, as usual. I will definitely try it out. Thanks Chef!!
I have made pollo alla pizzaiola today, but I’ve put slice of mozarella on each chicken and melted it with gas burner. Very good! Thank you, Jean Pierre.
This is a real classic that Chef has done beautifully. You can come home from work and have this done in no time but it looks and tastes amazing. I make this version and a 2nd version with venison steaks that I let cook for hours till tender and without the potatoes. Then serve over pasta and melt some Provalone cheese on top of the venison steaks
I made this for dinner last night and I must say, the finished flavour is greater than the sum of the parts! I did, however, remember to add the harissa paste. :) About 3 teaspoons. The chicken stayed tender and juicy. Fabulous! This one is going into rotation at my house!
Chef, just finished two servings of the chicken pizza…Couldn’t stop eating, the Harrisa was amazing and I’m with Jack the olives takes it to another level, Thank you so much.
❤This dish is simply Amazing! Like chef says “if you don’t have it…don’t worry about it”. Well I had no mushrooms and only had lemon juice so I’ll I improvised! It was awesome. The smell of the fresh picked basil and oregano from my garden just FILLED the house. This is a must try! ❤
Having repainted the inside of my house this week, I can safely say that cooking and painting are the same.... so much time and effort in the preparation, but the actual task and the joy you get when done is well worth it.
Comment 510 I totally agree with you Jean Pierre is a fantastic chef he’s so down to earth,so relaxed. He just inspires me to cook his food his recipes his way 👍
Chef JP is so entertaining to watch and creates wonderful food into the bargain, his experience and love of cooking shines through. I love his sense of humour and fun. Love this channel.
I made this like the chef did, but I was all out of Pinot grigio 😂 (I wonder why) but I did have some Vermouth in the fridge. I heard from a friend that it was fantastic with both chicken and fish, so I gave it a shot. It's a fortified type of wine, but I still reduced it a little bit, and it turned out fantastic!
After watching your video where you teach how to cook mushrooms, I made mushrooms for my wife tonight and they came out fantastic! I've been watching your videos for over a year now and my family is very grateful! :)
Hello Chef Jean-Pierre!! If you go to Google translate - French to English and enter "mise en place," in the French section, the English translation is "set-up." That term makes a lot of sense to me. I get myself all set-up, then I'm ready to cook.
I am going to try this with venison. Went hunting for the 1st time ever this fall and bagged a buck. This looks like another hit from the best Chef online.
I'm so happy this man has this channel he truly is a book of knowledge ! And seems to be a very down to earth and a good soul!! Sitting up here in Winnipeg a ton of snow on the ground and heading into some -29 c temps so around -20 Fahrenheit !! I work outside, maybe you can come up with a dish that will warm my soul after a long days work because the whiskey just keeps me getting into trouble with the wife!!!
I used to HATE olives too Jack, but persevere and they grow on you over time. Then it flips the other way, I could eat them until they come out of my ears, especially the big queen olives! Thank you for another video, definitely going to try this one ❤
Merci chef Jean-Pierre! Tu es mon chef préféré! Malgré que je cuisine pendant des années, je n’ai jamais autant appris que pendant ces 2 dernières années ! I stumbled upon Chef Jean-Pierre when I was looking at Thanksgiving meal ideas in 2022. The first video I watched was the Turkey Gravy, where he uses necks, giblets, wings etc to make an amazing gravy! I've made it that way several times, and my family refers to it as "liquid gold"! I think they would put it in a shot glass and drink it straight! LOL. I look forward to trying the chicken pizzaiola this week. Oh.. and my husband thanks you too ;-)
Yes a new recipe my mom always got those olives they were in a big barrel several kinds we were big olive and pickle eaters I'm under the weather this week hopefully will get better I'm going to have some soup today it turned cold here I don't like the cold!!
Agree completely with your indorsement of Mina Harsa. It is not HOT spicy (in my opinion), but a completely different flavor than the usual Mexican influenced spicy ingredients. I am not a chicken lover by any means, but I am going to prepare this recipe. It looks great!
Chef, I think you’re the best. I remember learning from you in the 90’s. Maybe 2000’s. My hands don’t work much anymore. I have a hard time standing up for very long. I worked hardcore construction all my life. I don’t have good knives. Heck, I don’t have any knives. I found an old knife in a cabinet in my garage back a couple months ago. It’s a steel parring knife. I use it because I can make it sharp regularly. But it hurts my hands so much to cut anything hard or big. I love to cook. I do it regular like. I take care of a guy who served in the army in Berlin in the 70’s. He’s 8 years older than me. He would be living in the woods if I didn’t. It’s not easy. I can’t save them all. But you help me. Thx, Lee I’m gonna watch you again. I spent 17 years writing 👨🦳 I wish I was happy go lucky like you
You forgot the butter!! You are barred from ever visiting France again. By the way , what’s the make and model of your kitchen faucet. Thank you for your great videos.
Thank you dear Chef! I really appreciate that you keep your videos real and authentic! Your recipes are perfect for home kitchens, and your kind attitude really inspires!
Love your show!!! It is running on my tv or laptop all day. Great recipes and I love that you explain WHY you do certain things. I retired to take care of my grandkids and know we are eating much better! Thank you for sharing your knowledge!👍
Dear chef, thank you so much to you and Jack for reawakening my love for cooking. I have not missed a single episode since you started this channel and the proof is in my kitchen. Lots of love and god bless ❤️
I partially moved back to New England for the fresh food we have. Lived in Florida much too long. It’s amazing here. Like your spices there. lol. Nothing fresh really in Florida. I don’t miss it. And I still get to follow your fun loving directions. Best of both worlds. ❤
I think happiness in the kitchen is having a commis de cuisine to do the mise en place. For me, while not unenjoyable, takes me much more time not with my arthritic hands.... Im glad to see your flexibility as I am about 5-10 years your junior and have trouble cooking as well as i previously could. Bon chance, Chef!
Another home run Chef! I can’t believe how good the Kalamata olives taste in this dish. Thank you Chef Jean-Pierre, really love your recipes and your take on cooking. So easy and child could do it! So true, you make it easy 👍
You are so wonderful to watch Chef. My family says Onyo all the time now in our house and we have tried more than one of your recipes. This will be one I also have to try!
A great recipe for cold winter nights in Canada!! And 1 pot is very appealing. Definitely gonna make this looks delicious!! (Though I may have to omit the olives too lol) 😁
Chef Jean-Pierre! ❤ I've been following your UA-cam channel since 2020 at least, but my younger sister and I have absolutely adored watching you ever since the late 90's on PBS as very young children. You and Jacques Pépin have been the main pillars of knowledge for us to learn how to prepare and cook simple, but fantastic food into our adulthood. One of my fondest Christmas gifts from our parents at the time was your very first cookbook. "Incredible Recipes." ...thank you and your current crew (I can only name Jack ❤.) for bringing so much joy and knowledge to me, my family, and even some of my friends since 2020 in particular. Also, can you please stop forcing me to recreate your holiday recipes every year?! 😂 We don't know you, but we love you, Chef.❤
I like this guy because you never pretends to be perfect he makes mistakes and makes me feel comfortable.
"We don't take cooking too seriously, we just have a good time"
Love it
@@checkocharly the Chef is human, that's why he's soooo popular.
Sometimes, he even makes a common mistake intentionally just to teach us how to recover from it.
Another reason why I love this guy!
You're not putting a man on the moon
What’s funny for me is when makes a mistake like forgetting to add an ingredient he says “Jean Pierre”. Well I find myself saying “Oh Timothy!”
I'm still laughing. "Those of you that don't drink wine... you should consider it.... because it is delicious" That was a fun episode to watch. Thank you for everything that you do Chef. You keep cooking, we will keep watching. All the very best to you and your crew for 2024.
Jack's candid camera shots at the end are the best. Those few seconds sum up the entire video. To watch chef JP enjoy his own cooking after 51 years is magic.
I agree. You should do more of this.
I’ve already said JP reminds me of Stan Laurel when he waves his hands 😂😂😂😂
This guy is nuts for cooking. He brings the joy back into cooking and being in the kitchen. He is always in a good mood and has a hand for making the food look impeccable. Wish I had met him so many years earlier!
I found this channel a couple of weeks ago, and can't get enough of it!! Chef JPs personality and candidness are terrific. "It ain't rocket science... It's just cooking" I have tried a few of the recipes, and they have all turned out amazing.... But the single biggest lesson I have taken from this channel so far is "Mise en Place".... game changer!!! took the stress and the hurry out of my cooking! Merci Chef JP!!! Genial
Thank you !🙏
Linda here…so easy, a child could do it!
I can not believe he ran out of butter 😂😂
Gotta love Chef Jean Pierre!
I’ve made a few of his dishes
easy to do and so tasty
👍🏻❤️
🙏🙏🙏❤️
Me too lol
I’m learning to cook with Chef
J. P. To me his teaching about Mise en place is very important.
I peel, cut, put each ingredient in a container and place everything lined up in the order I’ll use it according to his recipe.
Big help so I don’t forget any ingredient when I’m cooking.
Thank you Chef😊👍.
Totally agree! Makes cooking so much easier and enjoyable.
Yes, "Nothing Burger" is definitely a thing! 😁
A common phrase in America. Well done Chef! You're the best. Thanks for making cooking fun!!!
I know folks who use the phrase a lot!
For added context, it refers to something that is without substance. Like a burger with nothing inside of it. Most often, it's used in reference to a story with no point, a lesson that doesn't teach, or anything else that is all filler with the important bits missing.
Or it means something that adds up to nothing, something that has no importance, or is meaningless.
Chef, you used it exactly right. Good for you, it’s an American idiom!
Yes ChefJP, "nothing burger" is in the Oxford Language Dictionary. This looks spectacular 👌 definitely not a nothing burger ❤
I just called the snow ‘storm’ people were freaking out over- a nothing burger!!!! LOL
How could one resist not to cook it after this video! Thank you, chef. I envy Jack a little bit, it must be so much fun to be around you all the time 😍
He's got no choice, he's chained to the radiator.
Chef Jean Pierre, you are so right with the mise en place explanations you said in this video. I had never used a mise en place before watching this channel. Now my wife myself and the kids all use it. And #2 Yes the preparations take more time than cooking everything. Love to watch and I'm still learning a lot. Thank you and Best Regards to you and Jack.
❤❤
I’m new around here! I’m a novice when it comes to cooking but I’m excited I found your channel a couple weeks ago. I’ve enjoyed watching your videos & I’m learning so much. I’m 30 years old and I cooked my first steak today for my family! Thanks for expressing not only how to do things but WHY. It has helped me so much. I will need to try the idea of prepping before I cook cause it always stresses me out having more than 5 or so ingredients. The prepping idea is so simple & obvious. I’m still learning how to enjoy cooking but you make it look so fun & flowing I really want to embody that confidence around it.
🙏🙏🙏👍
I grow my own Oregano, made this dish absolutely delicious.
Try to grow most herbs and vegetables, excess I freeze. Makes a huge difference.
I really love your recipes and your senes of humor
Since I found this channel a couple of yrs ago I learnt so much from you....
Thank you Chef
Thank you Chef
Made this for dinner tonight as just happened to have all of the ingredients
Wow!!
I felt left like charging my wife and son for the meal.
That was literally like going to a top restaurant and fine dining.
You have definitely made a me a very good home cook over the years.
It is a pleasure to learn from you
God Bless you sir
You are a scream, chef JP... A hilarious culinary blessing to the world!! 😅😅😅
I can swear chef and I must be long lost brothers. I was just conversing with folks this week about how the ingredients and the prep is the real kitchen work. The cooking is so much fun and stress free. Hat tip to the helping hands!
Deffinately sharing this video with my wife who loves everything but mushrooms. “If you don’t like it don’t put it in” Chef JP. Love the channel!
You are the best! It’s great you like the channel! 🙏❤️
Thank you Chef. I love your videos and your no nonsense approach to cooking.
Oh my God! Where's the butter? 😂😂😂😂 Chef you are the best 🎉😂❤
Lol 😊
Is there an award for food videography? Jack is the best. Chef Jean Pierre is a master and inspires to have fun making amazing food.
I really like watching and learning about cooking from Chef Jean Pierre. I can't remember the last time I watched a You tube Video and was disappointed it ended.
I'll have to go through your channel and check to see if this is the first meat dish you have ever prepared that has NO Butter and NO onyon......but it looks amazing, as usual. I will definitely try it out. Thanks Chef!!
I love to watch you cook, you make it look so fun and relaxing. No matter if I've just eaten your dishes always make me hungry!
Thank you so much 👍
Emotional support butter is a Chef JP essential!! I always have some on stand by 😊
I'm just glad Chef was kind enough to load the dish with olives for Jack. So nice. :D
I have made pollo alla pizzaiola today, but I’ve put slice of mozarella on each chicken and melted it with gas burner. Very good! Thank you, Jean Pierre.
Jack obviously loves the rewards of his job! Must be nice to be able to have some of the best food on Earth!
Thank you for giving us another fantastic recipe. I appreciate you sharing a dish that’s a little more reasonable on our grocery budget right now
We grow oregano, thyme and rosemary on the ground. It so strong during summer when it doesn't get much water.
This is a real classic that Chef has done beautifully. You can come home from work and have this done in no time but it looks and tastes amazing. I make this version and a 2nd version with venison steaks that I let cook for hours till tender and without the potatoes. Then serve over pasta and melt some Provalone cheese on top of the venison steaks
I made this for dinner last night and I must say, the finished flavour is greater than the sum of the parts! I did, however, remember to add the harissa paste. :) About 3 teaspoons. The chicken stayed tender and juicy. Fabulous! This one is going into rotation at my house!
Chef, as a chicken lover with all my heart, if you made a book full of chicken recipes, I would make every one and eat them with a smile on my face
I made it -- turned out good. One of the Chef's easiest/quickest recipes BUT with big flavors.
nobody can say good food is expensive.
Fantastic job, Chef..
I will be making this for sure. We love one pan meals on busy nights
Chef, just finished two servings of the chicken pizza…Couldn’t stop eating, the Harrisa was amazing and I’m with Jack the olives takes it to another level, Thank you so much.
❤This dish is simply Amazing! Like chef says “if you don’t have it…don’t worry about it”. Well I had no mushrooms and only had lemon juice so I’ll I improvised! It was awesome. The smell of the fresh picked basil and oregano from my garden just FILLED the house. This is a must try! ❤
Having repainted the inside of my house this week, I can safely say that cooking and painting are the same.... so much time and effort in the preparation, but the actual task and the joy you get when done is well worth it.
I love the way you and Jack communicate😂💖😘👏.
Chef you're the one who turn mi minds back into cooking for real "God Bless America and you"
Comment 510 I totally agree with you Jean Pierre is a fantastic chef he’s so down to earth,so relaxed. He just inspires me to cook his food his recipes his way 👍
Chef JP is so entertaining to watch and creates wonderful food into the bargain, his experience and love of cooking shines through. I love his sense of humour and fun. Love this channel.
I thought I had the wrong tutorial when I saw no butter…..lol Phew, you were rescued! Now I can relax…….Smile
I made this like the chef did, but I was all out of Pinot grigio 😂 (I wonder why) but I did have some Vermouth in the fridge. I heard from a friend that it was fantastic with both chicken and fish, so I gave it a shot. It's a fortified type of wine, but I still reduced it a little bit, and it turned out fantastic!
I made this today and it is so good! Plus, the house smells amazing. The family loved it. I will be making this again. It was not hard at all.
After watching your video where you teach how to cook mushrooms, I made mushrooms for my wife tonight and they came out fantastic! I've been watching your videos for over a year now and my family is very grateful! :)
I am definitely making this one. It has everything I love in it. A nice crusty baguette and a glass of wine.
Thanks J.P.
Oh good! A new Chef Jean-Pierre video. I love this guy!
🙏🙏🙏❤️
there's one more thing that we absolutely love on this channel... and that's not using the micro plane grater like a ding dong
Hello Chef Jean-Pierre!! If you go to Google translate - French to English and enter "mise en place," in the French section, the English translation is "set-up." That term makes a lot of sense to me. I get myself all set-up, then I'm ready to cook.
This man is national treasure! I love him!!
hello great dish!
I started using harissa because of you. Fantastic. Thank you. Always great videos.
I agree Chef, you should release another cooking book.
I am going to try this with venison. Went hunting for the 1st time ever this fall and bagged a buck. This looks like another hit from the best Chef online.
Well, I have dinner now. Thank you Chef!
I'm so happy this man has this channel he truly is a book of knowledge !
And seems to be a very down to earth and a good soul!!
Sitting up here in Winnipeg a ton of snow on the ground and heading into some -29 c temps so around -20 Fahrenheit !!
I work outside, maybe you can come up with a dish that will warm my soul after a long days work because the whiskey just keeps me getting into trouble with the wife!!!
It's amazing how a cooking video can bring you so much JOY!
Legendary personality. Perfect for entertaining. A wonderful man. A joy and privilege to enjoy.
I used to HATE olives too Jack, but persevere and they grow on you over time. Then it flips the other way, I could eat them until they come out of my ears, especially the big queen olives! Thank you for another video, definitely going to try this one ❤
Merci chef Jean-Pierre! Tu es mon chef préféré! Malgré que je cuisine pendant des années, je n’ai jamais autant appris que pendant ces 2 dernières années ! I stumbled upon Chef Jean-Pierre when I was looking at Thanksgiving meal ideas in 2022. The first video I watched was the Turkey Gravy, where he uses necks, giblets, wings etc to make an amazing gravy! I've made it that way several times, and my family refers to it as "liquid gold"! I think they would put it in a shot glass and drink it straight! LOL. I look forward to trying the chicken pizzaiola this week. Oh.. and my husband thanks you too ;-)
Yes a new recipe my mom always got those olives they were in a big barrel several kinds we were big olive and pickle eaters I'm under the weather this week hopefully will get better I'm going to have some soup today it turned cold here I don't like the cold!!
Ooooooo. I’m making this for dinner tonight & serve it over a butter/green onion rice! Mmm mmm.
Thanks Chef!
Thank you Chef. Jack finally outed as an Aussie if I heard that right. You both have many Australian fans. Great work.
Agree completely with your indorsement of Mina Harsa. It is not HOT spicy (in my opinion), but a completely different flavor than the usual Mexican influenced spicy ingredients. I am not a chicken lover by any means, but I am going to prepare this recipe. It looks great!
Chef, I think you’re the best. I remember learning from you in the 90’s. Maybe 2000’s. My hands don’t work much anymore. I have a hard time standing up for very long. I worked hardcore construction all my life. I don’t have good knives. Heck, I don’t have any knives. I found an old knife in a cabinet in my garage back a couple months ago. It’s a steel parring knife. I use it because I can make it sharp regularly. But it hurts my hands so much to cut anything hard or big. I love to cook. I do it regular like. I take care of a guy who served in the army in Berlin in the 70’s. He’s 8 years older than me. He would be living in the woods if I didn’t. It’s not easy. I can’t save them all. But you help me. Thx, Lee
I’m gonna watch you again. I spent 17 years writing 👨🦳
I wish I was happy go lucky like you
🙏❤️
I follow the Chef recipes step by step and my food turns out amazing. I enjoy cooking Thanks to the Chef. Great Man
You forgot the butter!! You are barred from ever visiting France again. By the way , what’s the make and model of your kitchen faucet. Thank you for your great videos.
Our Onyo Emperor out here beatin' the brakes off 2024 and bustin' out bangers....one after another......Let's freakin' GO!!!
Oooooh! Man! I love that Mediterranean cusine! That's Nice! I'm gonna make that! Thank You, Chef!
Regards and compliment,s for 2024 , from south Africa 🎉
Another perfect recipe from the best chef on the planet
Thank you dear Chef! I really appreciate that you keep your videos real and authentic! Your recipes are perfect for home kitchens, and your kind attitude really inspires!
Misenpois: A place for everything, everything in it's place. Great dish, Chef.
Good to see you chef! Always fun and stress free! Thank you! Jack leave some olives for me! Hahaha! Blessings to you all!
Chef you always brighten my day. S FL has had a lot of cold and gloomy days lately so you make me especially happy. This is a recipe I will make. 💕
you are a great inspiration
Absolutely the most delightful cooking show ever!
I just made this for my family. They all loved it. Super delicious and easy. You are the best, thanks for the video and recipe!
since I started watching. Reg. food is boring. thanks for the great video's.
Love your show!!! It is running on my tv or laptop all day. Great recipes and I love that you explain WHY you do certain things. I retired to take care of my grandkids and know we are eating much better! Thank you for sharing your knowledge!👍
Dear chef, thank you so much to you and Jack for reawakening my love for cooking. I have not missed a single episode since you started this channel and the proof is in my kitchen. Lots of love and god bless ❤️
I partially moved back to New England for the fresh food we have. Lived in Florida much too long. It’s amazing here. Like your spices there. lol. Nothing fresh really in Florida. I don’t miss it. And I still get to follow your fun loving directions. Best of both worlds. ❤
Really delicious and so easy to make! The lemon is great in it! Thank you for the recipe! This will make it to my meal preparation list for sure!
51 years of pleasure!!!!! Thank you chef!!!
🙏❤️
I think happiness in the kitchen is having a commis de cuisine to do the mise en place. For me, while not unenjoyable, takes me much more time not with my arthritic hands.... Im glad to see your flexibility as I am about 5-10 years your junior and have trouble cooking as well as i previously could. Bon chance, Chef!
I look forward to your videos every thursday. Thx chef!!
I love the way you and Jack communicate😂💖
Seen it yesterday, prepared it today - 4700 miles away. Fantastic world, and thank you for the great recipe! Best wishes from Germany!🙋♀️🙋🏼
👏👏👏❤️
Another home run Chef! I can’t believe how good the Kalamata olives taste in this dish. Thank you Chef Jean-Pierre, really love your recipes and your take on cooking. So easy and child could do it! So true, you make it easy 👍
Bonne année Chef !!
You are so wonderful to watch Chef. My family says Onyo all the time now in our house and we have tried more than one of your recipes. This will be one I also have to try!
I will try this recipe this weekend, Thank you Chef your the best
Looks amazing, thanks Chef!
Chef you make these recipes very simple and they look delicious. You make us cook more... Thank you
A great recipe for cold winter nights in Canada!! And 1 pot is very appealing. Definitely gonna make this looks delicious!! (Though I may have to omit the olives too lol) 😁
Chef Jean-Pierre! ❤
I've been following your UA-cam channel since 2020 at least, but my younger sister and I have absolutely adored watching you ever since the late 90's on PBS as very young children. You and Jacques Pépin have been the main pillars of knowledge for us to learn how to prepare and cook simple, but fantastic food into our adulthood. One of my fondest Christmas gifts from our parents at the time was your very first cookbook. "Incredible Recipes."
...thank you and your current crew (I can only name Jack ❤.) for bringing so much joy and knowledge to me, my family, and even some of my friends since 2020 in particular.
Also, can you please stop forcing me to recreate your holiday recipes every year?! 😂
We don't know you, but we love you, Chef.❤
It's like being there with him. Food or not, he's the best performer. 🙂
Hähnchenfleisch ist das Beste was es gibt auf der Welt . Du kannst so viele Menüs kombinieren und es ist relativ einfach umzusetzen . Köstlich .
ich kann auf diesem Wege ihre Antwort nicht lesen . Wohl aber als kleine Nachricht am Rande der Kommentare
I made this tonight for dinner... simple, elegant, and amazingly flavorful!