I'm a total plant eater, but I just love watching Jacques work his magic in the kitchen. A master craftsman. He exudes such joy when he's cooking, which is so pleasantly infectious. 👍
I'm a total meat eater, but I just love watching Jacques work his magic in the kitchen. A master crafts me. He exudes such joy when he's cooking, which is so pleasantly infectious. 👎
I often make this chicken, but I season it with more than salt and pepper. The crust is incredible! The drippings also make for a wonderful sauce or gravy. He often add mushrooms.
I love rustic French cuisine. I've travelled France, and the Midi Pyrenees region was my favorite. The cafes turn out the most amazing, earthy, simple meals. He's a bit of a legend for me, along with Julia Childs. It's always about the food, not the presenters back then.
So sweet for him to say "dinner for my wife and me", I don't know when this was filmed but his Wife Gloria passed in 2020, I imagine he still talks about her out of habit, true love
I recall enjoying watching him cook in the 70s as a child, on PBS on ch. 13 in NYC. The dishes he made were wonderful. And then there was the French omelet. I learned very early. :) Great to see the Master, Jacques still cooking delicious recipes. I will try this one, as I love chicken thighs, more flavorful. I live how simple the preparation is, yet the results look wonderful. Chapeau!
Watching Jaques Pepin prepare chicken thighs has revolutionized my life. This is an accessible and affordable meal for two. The crispy skin is so delicious. It tastes like bacon.
Game changer. My only error was not keeping the pan hot. I had turned the heat to medium low. Next time medium high.. the greens included my garden harvest: sweet potato greens, walking onions, and chard.😋
Jacques Pepin is a culinary legend whose passion for food and dedication to teaching have inspired countless home cooks and professional chefs alike. His warm personality and approachable style make even the most complex techniques seem achievable, leaving a lasting impact on the culinary world. Thank you, Chef.
Wow thank you chef! What a wonderful easy meal and the best part is the crispy skin perhaps some sliced potatoes nice and crispy on the side as well yummy
Incredible how long this guy's been around and who he's cooked for. Think of Back to the Future, 1955. You assume everyone from then would be dead now, but back then he was in his 20s at his prime.
Had no Spinach on hand. Used chopped cooked Potatoes. Beat them up a little to form a 'sauce'. Just dreamy. Second time I made chicken this way I added raw Broccoli and steamed that with the Potatoes. It was rich and gooey but next time I will gild the lily with a little butter. Let's face it anything cooked in that Schmaltz is going to taste great. I love the way he lets the ingredients speak not adding lot of other flavors or spices...
Thank you, Chef! I adore your style and your manner. I have spent my life in a kitchen, and when I watch you it reminds me of why, as a young man, I chose to follow this path. I cannot express my gratitude for all that I have learned from you, and from mentors like you.
PS: I never thought of just partially beginning to de-bone the thigh to reduce cooking time. Fantastic. Trying this tomorrow or Friday. Thank you Chef!
Yes, agreed, exposing the bone for faster, even cooking is a great tip. I had not thought of that and appreciate the simple tip. Gonna try this next time.
Usual Jacques le cuistot I inimitable ! I have been following his demonstration decades back and marvel at his techniques and his French accent . Anand from ile Maurice (Mauritius)
what are some of the best alternatives you have found instead of spinach to cook in the chicken juices after? tonight i will try onion, mushrooms would be good
This I should m families new way to enjoy thighs. I use just salt and pepper but perhaps next time I will get more adventurous. The crispy skin and tenderness of the thigh are excellent.
Made this tonight and it was an absolute success! Thank you so much for sharing these videos. They have given me so much confidence in the kitchen and really, beyond. Much love.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
You are loved by millions.
lol, Man in love, he always mentions his wife Gloria!!! 😋
Jacque is a multi-national treasure. What a wonderful humble man. ❤
I'm a total plant eater, but I just love watching Jacques work his magic in the kitchen. A master craftsman. He exudes such joy when he's cooking, which is so pleasantly infectious. 👍
It's OK that you're a "total plant eater"....after all, no one is perfect .
@@yoholmes273 😲
I'm a total meat eater, but I just love watching Jacques work his magic in the kitchen. A master crafts me. He exudes such joy when he's cooking, which is so pleasantly infectious. 👎
@@TheLoveForTheBeat As the saying goes: If you're going to plagiarize, then plagiarize from the best. 🤣
@@TheLoveForTheBeat "A master crafts me."
What ever it was that crafted you was no master, especially not at crafting.
I often make this chicken, but I season it with more than salt and pepper. The crust is incredible! The drippings also make for a wonderful sauce or gravy. He often add mushrooms.
Value your kitchen give thanks is my advice
@@eliseolopez2790 Tf does this mean in relation to the previous comment
When do you cook the mushrooms? They must take a lot longer than the spinach
No gimmicks, just pure cooking. Now, I'm hungry 😄😄😄
I love to see you cook the nostalgic and authentic way... the oval plate makes the dish look extra special and delicieux!
You are correct
Amazing to see a master chef cook so simply - no rich sauces, no sauce at all, just plain good food.
I love this man, he reminds me a bit of my dearly departed grandfather Gaston from NOLA.
I love rustic French cuisine. I've travelled France, and the Midi Pyrenees region was my favorite. The cafes turn out the most amazing, earthy, simple meals.
He's a bit of a legend for me, along with Julia Childs. It's always about the food, not the presenters back then.
Here early for the garlic spinach, there’s still time for it to be a lunch idea (on toast with melted cheese) yum!
Everything is better on toast
So sweet for him to say "dinner for my wife and me", I don't know when this was filmed but his Wife Gloria passed in 2020, I imagine he still talks about her out of habit, true love
I always listen to you when I see you on UA-cam because I know that I’ll learn to make something good.
I recall enjoying watching him cook in the 70s as a child, on PBS on ch. 13 in NYC. The dishes he made were wonderful. And then there was the French omelet. I learned very early. :) Great to see the Master, Jacques still cooking delicious recipes. I will try this one, as I love chicken thighs, more flavorful. I live how simple the preparation is, yet the results look wonderful. Chapeau!
My go to meal at least once a week and part of my meal rotation. Simple and delicious.
This Healthy whole food cooking is a testament to Jacques Health, Its a Gift to have his continued tutelage
My favorite cut as well. I’ve cooked thighs this way it’s easy AND delicious!
I love chicken and spinach.....THANKS, JACQUES!!
The venerable master
I would love to spend one week with Jacques and just learn every kitchen technique there is.
This man could butter a piece of bread and make it look delicious
check his onion sandwich video ;)
I heard him say once that good bread & butter is one of his favorite foods.
Watch the Melba toast video, literally cuts a slice of toast in half and puts it on a plate. It’s worth watching for the knife skills
That’s gorgeous! Simplicity!
Watching Jaques Pepin prepare chicken thighs has revolutionized my life. This is an accessible and affordable meal for two. The crispy skin is so delicious. It tastes like bacon.
Game changer. My only error was not keeping the pan hot. I had turned the heat to medium low. Next time medium high.. the greens included my garden harvest: sweet potato greens, walking onions, and chard.😋
So the chicken was not cooked well in med-low heat ?
@@sauravbasu8805 not at med-low. I will use closer to med-high next time
Chicken Thighs with Garlic Spinach of the gods!!! That looks good!!!
I love the simplicity of this.
Every episode is a delight...It's like watching a great pianist.... or your favorite history professor.
Jacques Pepin is a culinary legend whose passion for food and dedication to teaching have inspired countless home cooks and professional chefs alike. His warm personality and approachable style make even the most complex techniques seem achievable, leaving a lasting impact on the culinary world. Thank you, Chef.
meal for two!? that's just half of what I would eat at dinner :D
Well you are either a big body builder or over eating
Thank you for sharing a great meal.
My jaw dropped. Genius!
I tried it and it's simply beautiful, I'm glad that nowadays we have opportunity to learn from real Master, Thank You!
It's so nice to come across your cooking Chef. Thank you again for a very simple delicious dish. To your health !
Wow thank you chef! What a wonderful easy meal and the best part is the crispy skin perhaps some sliced potatoes nice and crispy on the side as well yummy
Incredible how long this guy's been around and who he's cooked for. Think of Back to the Future, 1955. You assume everyone from then would be dead now, but back then he was in his 20s at his prime.
ein wunderbar lieber Koch ,der Hr. Pepin . Respekt . Ich liebe Hähnchen Oberschenkel .
Had no Spinach on hand. Used chopped cooked Potatoes. Beat them up a little to form a 'sauce'. Just dreamy. Second time I made chicken this way I added raw Broccoli and steamed that with the Potatoes. It was rich and gooey but next time I will gild the lily with a little butter. Let's face it anything cooked in that Schmaltz is going to taste great. I love the way he lets the ingredients speak not adding lot of other flavors or spices...
I love to watch him cook and his recipes…
Thank you, Chef! I adore your style and your manner. I have spent my life in a kitchen, and when I watch you it reminds me of why, as a young man, I chose to follow this path. I cannot express my gratitude for all that I have learned from you, and from mentors like you.
PS: I never thought of just partially beginning to de-bone the thigh to reduce cooking time. Fantastic. Trying this tomorrow or Friday. Thank you Chef!
Yes, agreed, exposing the bone for faster, even cooking is a great tip. I had not thought of that and appreciate the simple tip. Gonna try this next time.
Making this recipe now for the second time since watching. Delicious 😋
I’d caught part of the technique of cutting around the bone when JP was on Rachel Ray. So glad to finally see it working
Wow this looks great - going to make it for my parents next time they come over
Usual Jacques le cuistot I inimitable ! I have been following his demonstration decades back and marvel at his techniques and his French accent .
Anand from ile Maurice (Mauritius)
I really loved this Recipe, I cook chicken thighs two and three times a week,I'm always looking for a new RECIPE 👍....
I love you Jacques Pépin!
wow! .. so simple and it looks delicious! ...
MISS YOU CHEF❤🧑🍳
Jacques hope you are doing well. Love your videos.
This series of videos always makes me feel more confident in my home cooking.
I loved the days when you cooked with your wife.
what are some of the best alternatives you have found instead of spinach to cook in the chicken juices after? tonight i will try onion, mushrooms would be good
I did parboiled potatoes: delicious
master of cooking chefs Jacques Pepin 👍👍👍🇺🇲 chicken way
Quien dice que los hombres no cocinan... excelente 👌
🤗😋👍🏻Thanks! Love you cooking shows! 🏵🍀🍒💖
I'm really having fun fusing this dish with the chicken in cream sauce. I've tried so many different ways, and it's fun to make.
Thank you Jacques I will try this recipe soon you're the best.
Thank you for the tasty, simple recipes! Easy to remember the ingredients and cook. ❤
He is a treasure. Thanks for this very much.
So delicious and so simple. Thank you Chef!❤
I will do this for my girlfriend tomorrow, maybe with some rice. Or boiled potatoes and butter.
I’m making this tonight. Thank you Chef Jacques. ❤
Muy bueno y delicioso
Love watching you cook. looks delish.
That looks super delicious and easy 👍 I will have to try.
I love this guy.
Going to make this now!
I made this so many times with so many different sauces. Such an amazing technique to have in your arsenal!
This I should m families new way to enjoy thighs. I use just salt and pepper but perhaps next time I will get more adventurous. The crispy skin and tenderness of the thigh are excellent.
I’ll cook this tonight
love you jacques i learn so much from you
An inspiration.
Thank you Jaques for your great help over the years❤
Excelente video genial 😁 👍
Qué deliciosa receta, la receta del abuelito
Eres el mejor en la cocina👏👏
Un platillo fácil y delicioso se lo preparare a mi familia
Que delicioso
Me encanta verlos cocinar ❤
Going to try this next time
Made this tonight and it was an absolute success! Thank you so much for sharing these videos. They have given me so much confidence in the kitchen and really, beyond. Much love.
So glad to hear this.
La preparacion de la comida se vee delicioso
so simple, so great
Que rica comida y preparación.
Aprendo a cocinar
Buena manera de preparar el pollo
Excelente 🤘🏻🤘🏻
Buena enseñanza para cocinar
Beautiful
Un experto en la cocina
And a beautiful plate. 2 super healthy staples (thighs and spinach) I will modify a bit I am all cast iron right now.
Flexing the big guns. 💪
Wow,❤❤❤
Fantastic, and so easy. This is dinner for tomorrow.
Excellent
Thank you chef!
Genial!! Excelente trabajo👍🏻✨
Me. Encantó esta receta!.
No puedo esperar a prepararlo yo tambien
Woww. Excelente preparación 👏🏼
Wow i see!
Un gran chef
Bueno
Excelente preparación 😋👍