Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal. I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself. Thank you very much for the video! Definitely gonna make this again!
This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂
Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.
@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!
Was wondering if I could make most of this on a day and then keep it for the rest of the week Mix the chicken with the marinade and fridge it, Cook off the onions and do 1 portion fresh and fridge the rest Side can be whatever you fancy on the day
Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!
When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.
Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!
Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦♀️ I should be ashamed of myself lol
That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.
where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese
To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.
Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.
Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊
Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D
That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".
I would probably add a fried egg on top.. Mix that gooey stuff in between the onions. And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion
Great demonstration. I plan on trying it. One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.
'Doesn't look delicious' - what are you talking about?? 😅 First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering. Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.
I know you’re loving the new hexclad, but the fact that you cooked mostly using stainless was something that I really liked about your channel. I moved away from Teflon pans a few years, so I actively found RU-vidrs who would cook without it.
@@ChefJackOvens Thanks for replying. What I'm getting at isn't really about whether I'll be able to cook the food you feature on the channel but just the fact that I liked that you didn't really use non-stick cookware. My opinion is probably in the very tiny minority and doesn't really matter, as it doesn't really have much to do with the actual end product (the food) and is unlikely to be a concern for 99.99% of your viewership. Since I have your attention I'll also say that I have enjoyed your cooking videos a lot over the last couple of years and I hope you continue to see great success with your channel.
@julianvickers thank you so much all your support over the past couple of years. It means a lot and great to have you here on the journey. I completely understand what you’re saying. I only just got the pans so have been taking them for a spin but it doesn’t mean that I won’t still use the stainless steel. 🙏
recently got myself one of thees verry happy with it but takes som getting 2 know it. Its seposed to limit the probability of the metal hurting the teflon but i think it is the production of teflon that may be the real problem.
In addition to the other products you mention - I'd love to know where those light blue bowls come from. For some reason they're exactly what I've been looking for.
Caramelized onions are delicious, but there is a quicker way to cook them: add water to start, cover and cook on high for a few minutes (5-10) until the water evaporates. Be careful not to burn them. Once the water is gone, stir every 40-60 seconds, after 10 minutes you will have caramelized onions. This saves you more than 50% of the time. For more detailed information, see “Fast Caramelized Onions Using Water from America's Test Kitchen” by Helen Rennie
@@ChefJackOvens That's right, they are less oily and not as rich as the traditional onion. I think they're a little healthier too. If your dish is already oily, it might be a better option. Or you and some butter, the more butter the better :D
Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.
If you want it to look better, not that I care much about that sort of thing, don't separate the sides after you butterfly the breast. When it comes time to bake, put the onion and cheese on one half, then fold the other half back over the top of it before baking. I do this with a spinach based stuffing, and a bread based stuffing, all the time.
@@ChefJackOvens New to your vids. Watched this because wife LOVES French Onion soup recipes. As I see more, I'll probably be able to pick up on your tones better :) Definitely going to try this though, in a few days. She is canning salsa this weekend and I think that will be enough onion smell for the moment lol
