I made this recipe. It's really nice!! I followed the 5 minutes each side rule for browning the chicken thighs, the skin was nice and crunchy. But I did not use the oven. I put on the lid and finished cooking on the stove, low flame. I added cream directly to the sauce to cook with the chicken. Very nice flavor, will make again
@@TheFULLMETALCHEF I don’t mean the food, I mean the concept of fine dining itself, also fine dining these days is rarely traditional food tied to the region of the restaurant, that’s what Bistros are for, or brauhäuser in Germany.
Fantastic. I saw this in the a.m., pulled some chicken thighs out of the freezer to defrost and made it tonight. Simple, but delicious. I was tempted to use cream in the sauce, but didn't. As much as I love cream, the delicious lemony chicken essence, with garlic in the background was perfect. Now, if it was a snowy winter evening, the temptation may have been too much ;). It really is a perfect Spring/Summer dish.
I am always so happy to see your videos. Classic french cooking seems to be a dining art and not as appreciated as it should. I am a huge fan and keep up the great work and content so we can all learn and take notes. Thank you
Loving this channel! My Nana on my father’s side was French, so I suppose perhaps it’s in my blood…but when I see French cooking/food, it really gets me excited! Then again, maybe it’s just because the French are sooooo incredibly good at cooking! And just like @TheFULLMETALCHEF, give me traditional French home cooking any day over a starred restaurant!
Made this today and it was lovely! Didn't have bay leaves, but tyme worked well. Chopped some fresh tarragon into the sauce which I made with cream. Delicious!!!
I saw this recipe maybe yesterday or the day before. Thanks God I had every single ingredient in my kitchen. Tonight I've tried this and as a result, I had a King's diner with this meal. This is a highly recommended recipe and is relatively simple. Thank you very much, first by the lemon celebration !! and of course, for your tutorial Sthepen and I have become a fan of yours. Thank you very much again!!
Stephane, I'm really enjoying this one pot meal series. I already know this dish will be fantastic. Oh! And speaking of fantastic, I made the Corisican Ragout last week and I'll describe in 4 words......Heaven on a plate!! Outstanding! Thank you!
Stephen, you are already a fkn legend! Been here since kinda near the beginning. I'm a Chef with a lot of time in French inspired restaurants here in the States. Escoffier is my ultimate hero, but obviously it's not practical for virtually any kitchen to do things 100% classically here. So you're cooking and videos mean the world to us, Chef. Thank you
@@nomadmarauder-dw9re I'm in North Florida. We have a chain down here called Publix. Pretty nice supermarkets. At the bigger ones, Tarragon is relatively easy to find. But places like Whole Foods and Fresh Market usually have it. Substitutes? Chervil, which even I can't find anywhere, and closest after that is probably dill... although I'm sure I'll get crucified in the comments for saying that, lol.
@@nomadmarauder-dw9re I've done fennel fronds and dill together and it's not a terrible substitute for Tarragon. But when in doubt, dried tarragon is better than no tarragon I reckon. And you can get that anywhere. Hope that helps
Nearly every video I watch (from you) I think I WANT TO MAKE THAT TONIGHT, haha. Throws me off whatever else I had been thinking of, have in the fridge. I trust your work / examples absolutely. THANK YOU.
Made it, a hit with the family. I did use dry vermouth in addition to wine to deglaze. Not sure if helped the flavor noticeably but gave an excuse to have a Martini while cooking.
Julia Child always favored white Vermouth, and used it almost exclusively. I like variety, and I’m not sure I even like vermouth. I like white wine and cognac or Sherry, many different ones.
The presentation dish has a much deeper color than the earlier pan seared chicken , and looks glossier. There’s been some tweaking here, maybe something syrupy ( or sugary) brushed on top, a couple minutes under the broiler maybe?
I’ve made it several times with 5 cloves of garlic which is plenty. I serve it with fresh herb basmati rice and buttered Al dente French green beans. Excellent!
In Italian we call the garlic germ "anima". which means soul or also inner part. If we use more than one garlic clove we always remove it, unless the garlic goes in whole and unpeeled.
Thank you Stephane for this fabulous recipe. Made it last night for 12 people and it was a triumph! Didnt use the cream as the sauce was perfect without 👌
Dear chef ,,, I am so pleased to learn from you my favourite dish is lemon chicken and no one ever did it the way you just did I’ve been cooking for many years but I can’t even come into your shadow I wish I could cook like you I Envy the person who has this beautiful dinner you must have a Lucky wife or a lovely lady Either way I em Jealous wish you many happiness and keep on cooking and Dazzle us with your talent much love Kaitlyn❤ ❤
This recipe gets a 5 star rating! It was easy and enjoyable to prepare. Oh, and the flavor is so pleasing to the taste buds!!! I enjoyed learning the little steps as well, like why to peel the white part of the lemon, and removing the growth/roots of the garlic. We absolutely love this recipe! P.S. I chose not to include cream.
Thx Chef for all the inspiration you bring. I just finished fase 1 The Dutch oven just went into the stove Will be preparing the sauce Fase 2 in about 30 min Can’t wait to start Fase 3 … 🍴😁 warm greetings from Almere , Netherlands
Gave this a try today (Oct 1st). Made both sauces, we liked them both. As someone commented, chicken was cold after getting the sauces ready but no problem as I planned to put the chicken under the broiler for a few minutes anyway to crisp up the skin. Great dish will certainly be doing again! Thanks for posting, good luck with the channel.
I made two batches. One for my wife using chicken breasts. The other for myself following your recipe. No cream or flour for my wife. Flour and cream for me. Fantastic dish!
MMMM! Serve with some roasted and seasoned diced potatoes, some green beans, and a slice of orange meringue pie with a sprinkle of grated chocolate and a sprig of mint! 🤌👍🤤
I am a cook in a residential care home here in England. Tuesday will be international cuisine day, from Italian, Asian, American, Hungary. Next Tuesday I am going to do a French cuisine for the residents. Could you suggest a French dessert, please? Something that easy to prepare. Hmmm, maybe choux pastry with pastry cream. Love your video.
I’m going to try this tonight. Yum! Thank you 🙏 Question-was there a point during cooking that you might have covered your Dutch oven if you hadn’t needed to get your great shots during filming? I always wonder about this when I watch cooking videos.
I'm just making rhis now. I will use cream to cut the lemon acid as my son, who is dining with me today, is not overly fond of lemon. He does however love garlic, so I've put two extra cloves in, also taking out the germ as you recommend.
Thanks for explaining how much cream to add and the finish look. I'm not fond of using cream( some intolerance ) so I would only add a little and yes the dish does have a watery thin look. I fixed this by adding cornflour or paste if flour and butter Yours looks lovely 😊
I have always removed the germ of garlic. However, if it's young like fresh from the garden and at the beginning of when garlic is harvested it doesn't matter. As the garlic ages the germ develops and so it has a bitter strong favour. My mum taught me to remove the onion germ as it gives a very strong onion taste. I never seen any chef do this. But I always will with remembrances of my mum
Hello Stephen, a great recipe - plenty of garlic - i am looking foreward to try it out. I have tried plenty of your disches, everyone succsessful. Arne.
