I was hoping you'd hit it before new year, really happy for you and your family. A few months ago when I saw your first video you were in the 45k mark, I knew you'd blow up as soon as the algorithm gave you a chance, glad I was right. A very happy new year to you Jim.
Congratulations! You deserve it. Your videos are always so good...informative, entertaining, relaxing, and best of all make me want to cook even more. Thank you for all you do. Wishing you and your family a blessed, happy, and healthy 2022!
One of my favorite cooking channels on UA-cam. I love how you speak, and how you guide/teach without acting better than the people watching. Very humble, makes it very easy to watch. Also, love that you’re out here on Long Island! Keep up the amazing work!
I made this tonight, and it was amazingly flavourful! I added on some sautéed mushrooms with the chicken, and the entire meal was a hit with my family! Easily of my favourite meals ever!
Jim, Big congratulations on reaching 100K subscribers, you definitely are the most underrated chef on UA-cam - you should be celebrating 1 million subscribers instead. I can’t wait to try this recipe this weekend - I would be making it tonight but my wife has insisted I make your Pasta alla Norcina recipe again. I have made it 4 times already since you posted the recipe earlier this month - it is simply an amazing tasting and easy to make dish. Best of luck in 2022, I look forward to seeing your channel really takeoff and gain the recognition it truly deserves.
I have a recipe for this but it didn’t have spinach. What a great idea! I make my own marinated sundried tomatoes from the Romas I grow. ( California) . I love your channel. I’m half Italian so you know I love all these flavors. Also love you include your kids. As a Nonna myself I try to pass our family’s dishes down to my kids & grandsquirts.
Love your channel Jim. It is absolutely my favourite cooking channel. I am Canadian and live in Winnipeg, Manitoba. We have a large Italian community here and several great Italian supply stores. Our brands are different, but all very good. All your recipes are lip smacking good. Love the honesty, humility and simplicity of your presentation. So easy to follow. Your channel is unique in that you don't claim to be better than your viewers. It is so refreshing not to have the "top down" type of teaching. I also love how you include James and Tara in your videos and the deep love and respect you have for both of them. Well done!❤🍒
what I love about this guy, is he shows you what something is supposed to look like before you cook it. His cooking techs has me hook line sinker. And hit the thumbs up people when you watch this.
This is the 4th dish I have made from your videos…this chicken dish is DELICIOUS! Cooking the chicken with the sun dried tomato olive oil is a game changer. My wife and kids love you because they are enjoying the food I’m making them so much. Thank you for sharing easy, affordable, authentic, and delicious recipes…keep ‘em coming.
Congratulations on hitting 100k. I love your recipes and they're very easy to follow. You make cooking approachable for people who are intimidated by it. I love your Sunday sauce and pasta fagioli. Thank you.
I've been watching you for awhile..and I just want to say...I totally resonate with your cooking. I'm also a born northern n.j gal and am Italiano...so I relate to your cooking quite well. Thank you for this addition! It's a wonderful one❤
I agree with your comment that the second round of chicken browned better perhaps because of the tomato oil. It will definitely cause the floured chicken to brown better. I don't know the chemistry behind it, but it has been my observation that there is something in tomatoes, that when used in cooking, will cause that browning effect on starchy things that make contact with the bottom of the pan, like the floured chicken. I've also experienced that effect of tomatoes when using them or at least some form of them as crushed, puree, or sauce, to get that browned and crispy socarrat to happen reliably when making paella. Leave them out and more often than not, the rice will burn before it gets to the socarrat stage.
That sun dried tomato oil is very nice to use on a dish like this. Another easy way is to use a bit a butter too. I normally start the chicken with oil then toss in a 1/2 tablespoon of butter.
5th recipe of yours I've made. Everything has been awesome. This was no exception, only change I made was I used some leftover thighs. Thanks for great recipes!
I love this dish. I've made it so many times. but i always come to youtube to watch a few videos before i do it just to refresh my memory and maybe get a few new ideas. only thing im' doing differently tonight is i'm adding one red bell pepper. Love this channel.
Jim you know what I do? I cram organic sundried tomatoes in a glass jar (with a sprig of clean dry basil) and use my own evoo to pour over to cover. Otherwise, no matter if they are imported or not; they will be packed in sunflower/canola/safflower oils. I just wanted to share, not a criticism, I promise🙏🏻. I will for sure make this chicken for my guys this week🥰 looks amazing! Hi James👋🏻
I love this channel! And watch all the videos. My favorite tip is how to sear meat in a stainless steel pan. Thanks Jim and best of luck with continued growth in 2022!
Let me tell yous all somethin! This guy!, no longer do I ask the family "what sounds good for dinner?" Go to sip and feast, thats whats for dinner! Thank you brother and a happy new year to you and your family!
Awesome dish. Couldn't wait and made this based on your IG post. Didn't have cream, so used half and half along with some butter coated in flour. Turned out great. Thank you so much, love your videos.
Very nice. I eat a lot of chicken so any new recipes for chicken are welcomed. I love that you used the oil from the sun-dried tomatoes; I would never have thought to do that. Thanks- Jim.
I've made this recipe a few times now and it is so delicious. I wanted to make it more healthy but also did not want to lose the creaminess of the sauce by just using more chicken stock. My solution was to use 3/4 cup of milk mixed with 1.5 tablespoons of corn starch. It thickened up the sauce nicely and retained the creaminess in it. We could not tell the difference between when I've used cream in the recipe vs the milk/corn starch.
Jim, Happy New Year to you and your family. I am praying you will wake up on NYD at 1 million subs. If not, its only a matter of time. You and your channel are deserving. Ty for answering my question from yesterday.
Congrats on your 100K milestone. These are recipes that I enjoyed while growing up in my Italian American household in Brooklyn, NY. After the Sunday Gravy series I subscribed to your channel. You made these traditional recipes accessible to the average person with your casual style. Thanks for bringing back wonderful memories of cooking in the Kitchen with LaFamilia. Bravo
Congrats on the 100K. You have become one of my favorite youtube channels. No overly dramatic or edited crap. Just great recipes that are explained well and tons of tips for home cooks like myself. I tell all my friends to watch your channel. Best of luck in the new year, keep up the great work and content.
I wish I knew your name because I admire you so much. I love the way you look me (the camera) in the eye and speak so honestly and directly. I learn something new from virtually every video you make. Today it was how to use stainless steel pans. You seem so self-assured and happy, but humble at the same time. And I love the way you interact with your "tasters." They clearly love and enjoy you. A book? Most of all, thank you for your generosity of knowledge--and spirit.
My name is Jim and thanks for the kind words. I will have a book out in 12 months or so. Once I can hire someone, more videos, books, etc will happen far quicker.
This type of recipe, along with the chicken and peppers, really brings me back to going to Italian-American restaurants in NJ and CT as a kid in the 90s. Excellent dish, and I’ll definitely try this out with a very simple risotto. Happy New Year!
Made this last night but discovered my cream was spoiled about halfway through cooking the last batch of chicken. Decided to wing it and thicken the sauce by cooking the garlic in a butter/flour roux and adding a bit more stock to make up for the loss of volume. Turned out amazing, can't wait to try it again with the actual appropriate ingredients. Love the idea of your recipe videos being flexible and more about technique than precise measurements. Thanks for sharing your love of cooking.
Our family loved this dish! Easy to make and delicious. Skipped spinach and substituted with zucchini cut into thicker straws for some crunch. It's a keeper, thank you!
I made this dish and wow just so easy and we loved the sauce. I had to watch rewatch because, I didn’t want to miss a step lol. Well the dishes I’ve made so far have been a 10 to us .
So I did two Sip and Feast recipes for the first time each this last weekend of the first week of October 2024, for two days of potlucks. The first was the new chicken cacciatore; this was the second. This was a hit and sold out, multiple people asked me about this recipe. Here's my notes: - i used thighs as this was for a potluck to be reheated. I did the 2x version with 3lbs of deboned chicken thighs - I added 1/2lb of oyster mushrooms, sauteed after the chicken was done. could've done a full pound - I did 50/50 olive oil and the sun dried tomato oil - for the 2x version, you're using 6 tbsp of oil, so be sure to wear a long sleeved shirt and/or use an oil screen when cooking the chicken - Also added a couple slices of bacon cut into 1/2" strips I cooked separately to my liking - For reheating in the slow cooker, I added what was left of the pint of cream I bought the day after cooking. This meant that I needed to reseason a bit, luckily someone bought costco parmesan cheese - the 2x ingredient list lists 16oz baby spinach; i found a 10oz package, and used maybe 1/3. If you did the full 16 oz its be more creamed spinach I think - I served this with sticky white rice HIGHLY RECOMMENDED
This dish was so delicious with lots of flavor. So easy to make and the left overs reheated slowly are very tasty the next day. Great way to fix chicken breast staying moist, not dry with a very rich creamy sauce. 5⭐’s on this one!
I woudl really recommend adding some dry vermouth (noilly prat i think is best) together with the white whine. really great together with the sundried tomatoes
You obviously hit the 100k - congrats and well deserved! I often wonder if your wife loves you for you or for your cooking skills, LOL! Kid has an awesome head of hair! Hope 2022 is amazing for you!
Well....I might make this one tonight so off I go to ride my Peloton in advance. I started semiretirement today so if I keep cooking like this I have to do something to keep it off! The Chicken Parm was two nights ago and although i had made it before, your little touches of refinement made it get compliments this time so thanks for that!
So simple! Looks so delicious. As my Mom ages, her tummy can’t really deal with the acid from full tomato sauces/gravies. She’ll make them for Dad, but generally won’t eat them. This is a dish she’s gonna adore! Gonna shoot this to her straight away! Keep up the good work! Happy New Year, my friend!
I make something almost identical to this. The only major differences are that I use some onion and red bell pepper, too. There's a lot of prep work on this dish, but it's definitely worth it. It's got a very comforting, stick-to-your-ribs flavor.
Recommended your channel to a chum of mine a few days back, "the guy is so down to earth and he's never mentioned fond once - like EVER" ... ta-dah!🤣... By far and a way my favourite UA-cam channel of 2021 - thank you for continuing to share and congrats on the well deserved success 👍 Happy new year to you and yours - looking forward to seeing where your channel goes and where it takes you 😎
Very good and very easy! I agree, it’s a tad salty for me but my wife didn’t think so. Great channel! When wife asks me to cook I just refer to one of your recipes. Thumbs up!
I remember first encountering sun dried tomatoes circa 1993 when Ingrid brought them into Hauppauge and used them in many recipes…they bought them in big boxes and rehydrated them, used them in the pasta salads and Richard cooked with them in several catering dishes…this chicken dish looks top notch 💯
That's pretty much when I encountered them as well. That place was definitely ahead of its time with the food and breads they made. I actually learned quite a lot by watching Richard cook.
I absolutely love your channel, it really makes me want to go to the kitchen and start cooking right away. My girlfriend and I just made this. I thought it was gonna be great but it's actually amazing, I definitely will make this dish regularly! Can't wait to try your other recipes, much love from Budapest! :)
I make a variation of this dish all the time, as a pasta sauce, and I either add pieces of chicken or chorizo. You can also add as many veggies as you want; my favorites include cabbage , green beans, and zucchini, for some sweetness! Other herbs that fit really well are thyme and oregano. Also, since I can't afford to buy white cooking wine all the time, I usually just let some white wine vinegar reduce in its place.
My parents were from Queens and we grew up on Long Island. I don't notice it so much in person, but when I speak with my siblings on the phone, they all sound like you.
My Parents are from Brooklyn and Queens so I think hearing their voice everyday just makes some people's accent more pronounced than others. That being said, I think mine is quite tame compared to some people I know haha.
I'm right about to hit 100k. I'm grateful for your support and here is to a better 2022!
You deserve the 100k mark, your recipes are fantastic.
99.9K! So close! I really appreciate your channel; here's to many hundreds of thousands of more subscribers in the future!
I was hoping you'd hit it before new year, really happy for you and your family. A few months ago when I saw your first video you were in the 45k mark, I knew you'd blow up as soon as the algorithm gave you a chance, glad I was right. A very happy new year to you Jim.
Congratulations! You deserve it. Your videos are always so good...informative, entertaining, relaxing, and best of all make me want to cook even more. Thank you for all you do. Wishing you and your family a blessed, happy, and healthy 2022!
MISSION ACCOMPLISHED
I love all the cooking tips: the bag for tenderizing; how to use a stainless steel pan; using the sundried tomato oil, etc! Great job!
I really appreciate it.
The tip about how to use stainless really helped me.
Yes. I have been tenderizing my chicken in a bag and have never been happier. lol
One of my favorite cooking channels on UA-cam. I love how you speak, and how you guide/teach without acting better than the people watching. Very humble, makes it very easy to watch. Also, love that you’re out here on Long Island! Keep up the amazing work!
Thank you! As a chef for 40 years, I enjoy your video's. I cut my teeth on LI and there is a bit of nostalgia for me
I made this tonight, and it was amazingly flavourful! I added on some sautéed mushrooms with the chicken, and the entire meal was a hit with my family! Easily of my favourite meals ever!
Really glad it was a hit!
Yummy. I’m watching this older video and it’s incredible at how your taste tester has grown into a young man!! Love you Sip and Feast Family!!
I miss when they were putting sundried tomatoes in everything. They are delicious.
Me too. Maybe Jim is bringing it back.
Yes! So true. 😋
This looks incredible! I love how you involve your kids, passing on the traditions! It’s so important to keep these recipes alive!
Thanks man. They love trying new things, and it's been a while since I made a dish like this for them.
Jim, Big congratulations on reaching 100K subscribers, you definitely are the most underrated chef on UA-cam - you should be celebrating 1 million subscribers instead. I can’t wait to try this recipe this weekend - I would be making it tonight but my wife has insisted I make your Pasta alla Norcina recipe again. I have made it 4 times already since you posted the recipe earlier this month - it is simply an amazing tasting and easy to make dish. Best of luck in 2022, I look forward to seeing your channel really takeoff and gain the recognition it truly deserves.
I really appreciate that. Hope your wife likes this one as much as the Norcina!
I have a recipe for this but it didn’t have spinach. What a great idea!
I make my own marinated sundried tomatoes from the Romas I grow. ( California) .
I love your channel. I’m half Italian so you know I love all these flavors. Also love you include your kids.
As a Nonna myself I try to pass our family’s dishes down to my kids & grandsquirts.
Thanks very much! Making the sun dried tomatoes yourself is a very rewarding process.
Love your channel Jim. It is absolutely my favourite cooking channel. I am Canadian and live in Winnipeg, Manitoba. We have a large Italian community here and several great Italian supply stores. Our brands are different, but all very good. All your recipes are lip smacking good. Love the honesty, humility and simplicity of your presentation. So easy to follow. Your channel is unique in that you don't claim to be better than your viewers. It is so refreshing not to have the "top down" type of teaching. I also love how you include James and Tara in your videos and the deep love and respect you have for both of them. Well done!❤🍒
what I love about this guy, is he shows you what something is supposed to look like before you cook it. His cooking techs has me hook line sinker. And hit the thumbs up people when you watch this.
I very much appreciate it!
This is the 4th dish I have made from your videos…this chicken dish is DELICIOUS! Cooking the chicken with the sun dried tomato olive oil is a game changer. My wife and kids love you because they are enjoying the food I’m making them so much. Thank you for sharing easy, affordable, authentic, and delicious recipes…keep ‘em coming.
Really glad you all enjoyed it!
Congratulations on hitting 100k. I love your recipes and they're very easy to follow. You make cooking approachable for people who are intimidated by it. I love your Sunday sauce and pasta fagioli. Thank you.
Thanks very much and I'm glad you're enjoying the recipes!
I've been watching you for awhile..and I just want to say...I totally resonate with your cooking.
I'm also a born northern n.j gal and am Italiano...so I relate to your cooking quite well.
Thank you for this
addition! It's a wonderful one❤
Wow. Just made this and it was amazing. Whole family loved it.
Cooked this tonight but with cherry tomatoes from the garden last year that I seasoned and dehydrated, excellent recipe!
Found the recipe this morning, prepared it for supper ... husband says Thank You !!!
One of the best dishes, EVER. I make this frequently. I prefer chicken thighs. Easy. The sauce is really, really good.
This is amazing!! Fifth recipe I have used from you. I added more of each liquid and added a pound of fettuccine. Was amazing.
I love your vlogs Jim. It's no fuss, easy to understand, using ingredients that we have in our pantry. Thank you for sharing your knowledge to us!
Thanks so much!
I agree with your comment that the second round of chicken browned better perhaps because of the tomato oil. It will definitely cause the floured chicken to brown better. I don't know the chemistry behind it, but it has been my observation that there is something in tomatoes, that when used in cooking, will cause that browning effect on starchy things that make contact with the bottom of the pan, like the floured chicken. I've also experienced that effect of tomatoes when using them or at least some form of them as crushed, puree, or sauce, to get that browned and crispy socarrat to happen reliably when making paella. Leave them out and more often than not, the rice will burn before it gets to the socarrat stage.
That sun dried tomato oil is very nice to use on a dish like this. Another easy way is to use a bit a butter too. I normally start the chicken with oil then toss in a 1/2 tablespoon of butter.
5th recipe of yours I've made. Everything has been awesome. This was no exception, only change I made was I used some leftover thighs. Thanks for great recipes!
I’ve seen a few of your videos and coating the chicken with flour has been a game changer, it’s adds a nice mouth feel, love it.
I just dried a bunch of tomatoes from my garden and I knew you would have a great recipe 😋definitely making this!
Congrats on 100K mate!
Thanks man! I'm looking forward to your most recent video. I'll probably start it tonight.
@@SipandFeast oh that’s very kind! Funny to think of a guy I watch cooking watching me tell crime stories!
This is a dish I can remember eating a lot but have not had in over a decade. When you say it was popular in the late 90’s early 00’s it’s so true!
I love this dish. I've made it so many times. but i always come to youtube to watch a few videos before i do it just to refresh my memory and maybe get a few new ideas. only thing im' doing differently tonight is i'm adding one red bell pepper. Love this channel.
Tried this for the first time, yesterday. Followed the recipe to the letter and man, was it good. this one is definitely a keeper. Thanks, man!!
Great to hear!
Jim you know what I do? I cram organic sundried tomatoes in a glass jar (with a sprig of clean dry basil) and use my own evoo to pour over to cover. Otherwise, no matter if they are imported or not; they will be packed in sunflower/canola/safflower oils. I just wanted to share, not a criticism, I promise🙏🏻. I will for sure make this chicken for my guys this week🥰 looks amazing! Hi James👋🏻
I love this channel! And watch all the videos. My favorite tip is how to sear meat in a stainless steel pan. Thanks Jim and best of luck with continued growth in 2022!
Let me tell yous all somethin! This guy!, no longer do I ask the family "what sounds good for dinner?" Go to sip and feast, thats whats for dinner! Thank you brother and a happy new year to you and your family!
Thanks so much!
@@SipandFeast thank you brother!
Its awesome hearing the accent , In Florida now but I grew up in Holtsville , I will show Mom your channel and we will make some dishes , Thanks !
Glad to bring you back!
THANK YOU!!! I MADE THIS FOR MY WIFE AND SHE LOVED IT!!! GREAT DISH!
I made this dish on Saturday and OMG, it was sooooo good. Thanks so much for you, and your family.
Awesome dish. Couldn't wait and made this based on your IG post. Didn't have cream, so used half and half along with some butter coated in flour. Turned out great. Thank you so much, love your videos.
Thanks! Really glad you enjoyed it!
I just found your channel, and I cannot. stop. binging. it. Great work, keep going!
Thanks very much and welcome to the channel!
This has become my new favorite food channel. So many recipes I want to try in the new year!
I very much appreciate it!
Bro thank you. I did the sausage and peppers rigatoni earlier in the week and this dish tonight. These recipes are incredible!
I like your format…..no unnecessary babble…..right to the point
Very nice. I eat a lot of chicken so any new recipes for chicken are welcomed. I love that you used the oil from the sun-dried tomatoes; I would never have thought to do that. Thanks- Jim.
Thank you very much!
Literally watch youtube for cooking,
I Wish i wouldve found your channel sooner.
Thank you so much for this content
I'm glad you're here now and thanks for liking the videos!
@@SipandFeast cheers ❤
Please keep it up, you are so down to earth and real.
"Or if you're fancy, say 'fond'" That's why I like this channel. New subscriber!
Lol. Thanks and welcome to the channel!
I've made this recipe a few times now and it is so delicious. I wanted to make it more healthy but also did not want to lose the creaminess of the sauce by just using more chicken stock. My solution was to use 3/4 cup of milk mixed with 1.5 tablespoons of corn starch. It thickened up the sauce nicely and retained the creaminess in it. We could not tell the difference between when I've used cream in the recipe vs the milk/corn starch.
Jim, Happy New Year to you and your family. I am praying you will wake up on NYD at 1 million subs. If not, its only a matter of time. You and your channel are deserving.
Ty for answering my question from yesterday.
Thanks so much! I'm grateful for where I'm at, and hopefully will be there soon.
Congrats on your 100K milestone. These are recipes that I enjoyed while growing up in my Italian American household in Brooklyn, NY. After the Sunday Gravy series I subscribed to your channel. You made these traditional recipes accessible to the average person with your casual style. Thanks for bringing back wonderful memories of cooking in the Kitchen with LaFamilia. Bravo
I very much appreciate it. I love getting comments from people like you who grew up with this type of food.
Congrats on the 100K. You have become one of my favorite youtube channels. No overly dramatic or edited crap. Just great recipes that are explained well and tons of tips for home cooks like myself. I tell all my friends to watch your channel. Best of luck in the new year, keep up the great work and content.
Thanks very much! I appreciate you recommending the channel. That helps a lot.
I like how your recipes are always very forgiving as far as quantities. Looks like I'm going to try another one!
Happy New Year!
I hope you enjoy it. Happy New Year!
Your son has the best hair ever. Love him!
I wish I knew your name because I admire you so much. I love the way you look me (the camera) in the eye and speak so honestly and directly. I learn something new from virtually every video you make. Today it was how to use stainless steel pans. You seem so self-assured and happy, but humble at the same time. And I love the way you interact with your "tasters." They clearly love and enjoy you. A book? Most of all, thank you for your generosity of knowledge--and spirit.
My name is Jim and thanks for the kind words. I will have a book out in 12 months or so. Once I can hire someone, more videos, books, etc will happen far quicker.
Your grandma is awesome!
This type of recipe, along with the chicken and peppers, really brings me back to going to Italian-American restaurants in NJ and CT as a kid in the 90s. Excellent dish, and I’ll definitely try this out with a very simple risotto. Happy New Year!
Thanks! It would be perfect with a simple risotto.
Made this last night but discovered my cream was spoiled about halfway through cooking the last batch of chicken. Decided to wing it and thicken the sauce by cooking the garlic in a butter/flour roux and adding a bit more stock to make up for the loss of volume. Turned out amazing, can't wait to try it again with the actual appropriate ingredients. Love the idea of your recipe videos being flexible and more about technique than precise measurements. Thanks for sharing your love of cooking.
Glad you enjoyed it and that you were able to use your knowledge to remedy the situation. That is 100% what this channel is about.
Our family loved this dish! Easy to make and delicious. Skipped spinach and substituted with zucchini cut into thicker straws for some crunch. It's a keeper, thank you!
I make almost this same recipe often. It's so good and easy. One thing I add is sumac
grew up in suffolk county, all your recipes bring me back.. did the short rib ragu the other day, was excellent 👌🏻
Great to hear!
I made this dish and wow just so easy and we loved the sauce. I had to watch rewatch because, I didn’t want to miss a step lol. Well the dishes I’ve made so far have been a 10 to us .
Aww congrats to you and your family for 100K!!! Much Love!
Thanks so much!
So I did two Sip and Feast recipes for the first time each this last weekend of the first week of October 2024, for two days of potlucks. The first was the new chicken cacciatore; this was the second. This was a hit and sold out, multiple people asked me about this recipe.
Here's my notes:
- i used thighs as this was for a potluck to be reheated. I did the 2x version with 3lbs of deboned chicken thighs
- I added 1/2lb of oyster mushrooms, sauteed after the chicken was done. could've done a full pound
- I did 50/50 olive oil and the sun dried tomato oil
- for the 2x version, you're using 6 tbsp of oil, so be sure to wear a long sleeved shirt and/or use an oil screen when cooking the chicken
- Also added a couple slices of bacon cut into 1/2" strips I cooked separately to my liking
- For reheating in the slow cooker, I added what was left of the pint of cream I bought the day after cooking. This meant that I needed to reseason a bit, luckily someone bought costco parmesan cheese
- the 2x ingredient list lists 16oz baby spinach; i found a 10oz package, and used maybe 1/3. If you did the full 16 oz its be more creamed spinach I think
- I served this with sticky white rice
HIGHLY RECOMMENDED
Looks fantastic I’m definitely going to try and make it. Love your step by step instructions ❤
Recently found your channel, love all the recipes, definitely gonna make this and get a big ass stainless steel pan! Happy New Year!
Thanks very much and welcome to the channel! Hope you enjoy the pan.
I made this at least 4 times already, I love this 😊
This dish was so delicious with lots of flavor. So easy to make and the left overs reheated slowly are very tasty the next day. Great way to fix chicken breast staying moist, not dry with a very rich creamy sauce. 5⭐’s on this one!
Great to hear that it was a hit!
Delish combo ... fantastic recipe w/ great tips . Yum. All the best for 2022 !
Thank you very much!
I woudl really recommend adding some dry vermouth (noilly prat i think is best) together with the white whine. really great together with the sundried tomatoes
your son is the perfect taste tester! thanks for posting and happy new year.
You obviously hit the 100k - congrats and well deserved! I often wonder if your wife loves you for you or for your cooking skills, LOL! Kid has an awesome head of hair! Hope 2022 is amazing for you!
I often wonder the same haha.
Happy New Year and Shabbat Shalom!
Well....I might make this one tonight so off I go to ride my Peloton in advance. I started semiretirement today so if I keep cooking like this I have to do something to keep it off! The Chicken Parm was two nights ago and although i had made it before, your little touches of refinement made it get compliments this time so thanks for that!
I am trying this tonight. Both the other dishes that I tried of yours were extremely delicious! Great cooking channel!
This is the dish I requested. Great job!
Thanks very much!
So simple! Looks so delicious.
As my Mom ages, her tummy can’t really deal with the acid from full tomato sauces/gravies. She’ll make them for Dad, but generally won’t eat them.
This is a dish she’s gonna adore!
Gonna shoot this to her straight away!
Keep up the good work!
Happy New Year, my friend!
Thanks very much! I hope it's a hit.
I make something almost identical to this. The only major differences are that I use some onion and red bell pepper, too. There's a lot of prep work on this dish, but it's definitely worth it. It's got a very comforting, stick-to-your-ribs flavor.
So many good ideas, I guess this is what’s for dinner on Monday. Great!
Hope you enjoy!
Recommended your channel to a chum of mine a few days back, "the guy is so down to earth and he's never mentioned fond once - like EVER" ... ta-dah!🤣... By far and a way my favourite UA-cam channel of 2021 - thank you for continuing to share and congrats on the well deserved success 👍 Happy new year to you and yours - looking forward to seeing where your channel goes and where it takes you 😎
Lol. Thanks man! Call me old fashioned, but I'll keep saying brown bits.
Tender chicken is so nice. Great one brother. Happy New Year from 🏴 to you and your and everyone. Keep cooking ☺️
Very good and very easy! I agree, it’s a tad salty for me but my wife didn’t think so. Great channel! When wife asks me to cook I just refer to one of your recipes. Thumbs up!
Thanks for liking the channel!
I remember first encountering sun dried tomatoes circa 1993 when Ingrid brought them into Hauppauge and used them in many recipes…they bought them in big boxes and rehydrated them, used them in the pasta salads and Richard cooked with them in several catering dishes…this chicken dish looks top notch 💯
That's pretty much when I encountered them as well. That place was definitely ahead of its time with the food and breads they made. I actually learned quite a lot by watching Richard cook.
@@SipandFeast I’m pretty sure Richard was a Wall St type before as well.
I do remember the sun dried tomato phenomena (showing my age😂😂😂). It’s still nice to use in a corm bread recipe
Thank you for all the content you give all of us. I hope you and your family have a Happy New Year.
Thanks so much!
I'm looking right now at 7pm eastern time and you, sir, have 100k!!!!! Congratulations! You freakin deserve it! Happy New Year to you and yours.
I really appreciate it! Happy New Year!
It's a great move to have sundry tomatoes in it! It looks delicious! Happy new year! :)
I absolutely love your channel, it really makes me want to go to the kitchen and start cooking right away.
My girlfriend and I just made this. I thought it was gonna be great but it's actually amazing, I definitely will make this dish regularly!
Can't wait to try your other recipes, much love from Budapest! :)
Great to hear! Thanks for liking the channel.
Yum! You made another excellent video. You give the tips in such a natural and honest way.
I try my best. Thank you!
I was wondering what I was going to make for Sunday Supper tomorrow, now I know.. thanks again for all your great cooking videos and recipes.
You are so welcome!
I was streaming Grandmas Pizza when this came up lol. Good lord this is such good stuff!! Happy New Year to you and yours!
Thanks very much! Happy New Year!
Tried this dish and i gotta say, bravo, bravo.. thanks..
Congrats on 100k! Was brought to the channel by your NY pizza video and am happy to see the growth.
I very much appreciate it!
This sauce is good on everything!!!
Thank you sir!
I was blown away by its amazing taste👌
This is AMAZING and so easy to make. Thanks!
Just came across your site. This dish looks so good and I am sure it will taste amazing. Greeting from the U.K.
Thanks and welcome.
THANKS...I will be making this dish on Sunday. Can't wait.
I hope you enjoy it!
I make a variation of this dish all the time, as a pasta sauce, and I either add pieces of chicken or chorizo. You can also add as many veggies as you want; my favorites include cabbage , green beans, and zucchini, for some sweetness! Other herbs that fit really well are thyme and oregano. Also, since I can't afford to buy white cooking wine all the time, I usually just let some white wine vinegar reduce in its place.
Thanks for sharing.
My parents were from Queens and we grew up on Long Island. I don't notice it so much in person, but when I speak with my siblings on the phone, they all sound like you.
My Parents are from Brooklyn and Queens so I think hearing their voice everyday just makes some people's accent more pronounced than others. That being said, I think mine is quite tame compared to some people I know haha.
This is sooo good, my family loved it.
Congrats on hitting 100,000 subscribers!
Thank you!
I made this for me and my girlfriend last night - it was incredible! Thanks Jim.
Glad you both enjoyed it!
Yup, I was a cook in the 90's, this was common. Sometimes people add walnuts, etc
First time watching your content and I already love it!!
Thanks very much and welcome to the channel!