I feel like I am being spoiled. I'm not used to getting Alison content so frequently. I am accustomed to being absolutely starved and then getting a video that I watch over and over again until the next one. Rinse and repeat.
The Long Pond Studio Sessions reference has me THRILLED, I SHALL go listen with some tea, thank you Alison. I will be substituting rain for a snow storm.
What fun Alison, you could shoot your vids with a friend and an iPhone and people will watch, and they’ll look just as good. And yes, dates rule. - Eric.
Full disclosure- I purchased your book “Nothing Fancy”. I will say that this is by far the absolute best recipe ever. I made this recipe for the first time this week and literally my husband said, “You are making this again, this week??” And yes I’m making it again tomorrow. Thank you!
so glad I discovered ur cooking channel last week ! not only do u make great food but ur also super authentic and ur dry sense of humour is unrivaled and that means u have earned a subscriber in me
I know this is an older recipe, but we did this for lunch today and it was fantastic. I can't say enough how much we've enjoyed the recipes we've tried from your channel.
@@alisoneroman I'll try to find some Medjool dates, and book a suitable place for our date date, with some suitable accoutrements, on whatever date is convenient for you. : )
I made this chicken over a week ago and my mom was in love with it! Thank you, Alison. She says it’s the best chicken I’ve ever made and that is pretty telling.
@@bizim_eller She's a great chef and food writer, recently announced she'll be posting weekly cooking videos on her channel, so we get overly excited like children every time she puts something up ;)
@@andziazach I see, yes she has a great personality and she seems to like being in the kitchen. I wish I came across someone like her when I had the restaurant.
Washing with baking soda mixed with water has made my Dutch ovens look new! Sometimes I even let it soak in water and baking soda while I’m at work. Try it!
I made this today and it is by far the most delicious thing I’ve ever made. And it’s quick and easy with minimal ingredients and prep work. Thanks so much for this recipe!
@@TamarLitvot honestly I’ve made MANY Alison Roman recipes, I love her food (I probably make an AR recipe once a week or so?? Sometimes more, sometimes less), but I do relate to this! She’s just so charming I’ll watch even if she’s making something I know I won’t.
i dont have dates but i have these big fat golden raisins from trader joes. would you recommend as a sub or should i go and actually pick up some dates for this dish.
This is the THE chicken recipe. My daughters think this is the best chicken dinner on our rotation and beg for it at least once a week. I pair this this rice and a small salad and it's perfect. Extremely affordable too.
this made my day !!! I shall cook this tomorrow for sure ;) also if it isn't enough with the video I just got my "nothing fancy" book !!! fan girl here no shame.
Can't wait to try this! Do you have a good side dish suggestion? I have Nothing Fancy so feel free to throw a shameless plug in for one of those recipes.
You're one of the rare people I don't skip the ads for (make that AdSense). I've made this recipe so many times, one of my favorites to make, super easy and restaurant quality without leaving the house. Also, now I can take the NYT Food Festival video off my playlist and only give this one views (AdSense). Very Taylor Swift of you. Will you be doing a full rerecord of all your recipes you did for NYT? lol ;-P
Yay!!! New content!!! I have Dining In but feeling I need Nothing Fancy. Is there a good sub for dates? I cannot eat them (long story). Will any dried fruit be ok? Like apricots?
How amazing to see Alison! I love your content, your personality and of course the food!!! p.s does anyone know the FONT that is used throughout Alisons videos? Thanks x
I like your nails and the recipe. My husband also cooks chicken with lemon. Next time i will tell him to remove the lemon seeds because one time it tasted really bitter and another time it was just fine. Maybe that was the reason. Greetings from germany
Recipe seemed unique, and I didn't remember it in cookbook. I ended up loving the dish, and the sauce was delicious - lemons, dates and all. Devoured everything. Went to make again, and someone ate my dates, so I ended up using about 1/4- to 1/3 cup of raisins I had. Reconstituted them in hot water, and while a completely different category of fruit from dates, it did work and gave me another nice dish. Also, for some reason rice is the best side dish for this recipe drizzled with the sauce.
i made this today for some friends and it was so yummy! I've always been scared of dates but figured how wrong could it be with chicken?? soooo tasty!! and the lemons?? yummmm
Do I need to modify the recipe if my Dutch oven is only 5.5 qt? I see the recipe says at least 8 qt I’ve never felt like mine was inadequate for a 4-serving meal.
I made this recipe tonight for dinner and I could not believe the flavor that came from essentially a few ingredients (lemons, dates, shallots, and thyme). I have never tried an Alison Roman recipe, but have heard great things. I am HIGHLY impressed. Can't wait to try more of your recipes.
This is my absolute favorite recipe of yours. Just used this for Thanksgiving with me and my bestie ( I subbed with turkey thighs)paired that with your stuffing and it was one of the best Thanksgiving meals I've had in a while
Why don’t I like sweet in my savoury? Why am I so against it? Everyone else seems to go crazy for it. Sweetness in bbq? Pineapple on like a savoury salty pizza I’ve seen people vehemently defend, sweet and sour chicken or pork, people love that shit too, why the hell am I so against it? I’d love to love things like that. I’d love to love dried fruits in cakes or pumpkins in autumn with cinnamon and dried fruit and I just can’t force myself to enjoy it whatsoever despite desperately wanting to love all food. I’m still trying to find a way to love it. Who can help me here? Any ideas? My tastes are usually savoury, I have a tiny tiny sweet tooth, it’s almost non existent, it’s an occasion for me to have something sweet if it’s not an iced coffee which I have a lot. I like salty, savoury, soy sauce, pickled onions that are extremely salty, I like smoked salmon very salty, I love cheese very salty again, smoked cheeses yum, I love soft textures. Butter yes give it to me. Buttery meaty gravy, savoury mashed potatoes is my all time favourite or a cheese and leek pie.
I just made the recipe last night. It was greattttttt the lemon slices are actually very enjoyable after the cooking process, I didn't think I would enjoy eating the pith. I paired mine with quinoa with sliced almonds. It was a very good combo and the quinoa soaked up all the saucy dates, shallots, and lemons with a little crunch from the almonds. SOOOO good!
I was JUST thinking about you this morning and how I missed your NYT cooking videos and so I looked you up and I’m so happy to have found your channel!! I’ve never actually used dates in a recipe and this sounds great. Ima do it thanks girly😘
Made this tonight and it was amazing. I've never eaten lemons before, and not too many dates either. The combination of them, along with the shallots and chicken of course worked well together. I did use my iron skillet instead of a dutch oven (mine is too small to fit everything) but it all worked out.
@@BP-ck5xo I did the whole chicken in my 3.5 le creuset. I was worried it would be too small for the 4.5lb bird but it worked. Chicken was beautiful and delicious for Sunday dinner!
Basically, I always didn't like it, when the video is accompanied by speech, long speech..but you are soooo cute !!! it is interesting to listen to you.))) and I wanted to subscribe to you ... good luck darling !!!
I made this dish tonight, removed seeds from lemon, the sauce still turned out very bitter! Disappointed! Dates turns out good in sauce. Won’t cook with lemon again.
So, I have made this recipe with chicken legs, but I followed the recipe in the book exactly the same steps but, with 20-30 min with the cover on the Dutch oven, then 20 min drizzled with olive oil uncovered in the oven. I don’t know if it’s the temperature of my oven, or the conversion (as I live in France) they still came out bouncy, not undercooked, but not as fall apart(y) as I’m seeing in this video. I have chicken legs in my fridge and am rewatching preparing to give this another go tonight. Anyone got any tips? This is the only AR recipe that hasn’t worked out for me.
