I went to the market and picked up very nice, fresh ingredients to make this dish. It looks so delicious - I just had to try it. After I got home and prepped everything I was too tired to cook and just ordered pizza. I got drunk on the wine waiting for the pizza to arrive; I’ll probably sip on the brandy after dinner and ruin my day tomorrow. I’ll most likely let the ingredients go bad in the fridge and I’ll never actually make this dish. After all, it’s my choice. At least I left the skin on, per chef Marco’s suggestion.
F**k yeah, man! F**k yeah! It’s your choice. And if you choose to freeze some chicken stock pots overnight and then use them instead of ice in your brandy, that’s fine too
Ignore the advert element, which is not that important anyway because it's just the stock (which isn't bad, actually), and you've just watched the greatest ever British chef transform an old favourite into something very special. Great man. Scary, but great.
I think most people are going to dismiss this recipe as a joke, but it actually tastes amazing. I think it's the best chicken chasseur recipe out there, and it's also the easiest.
Or handball. It was Hannibal who invented "handball". Of course they used rocks and if you hit your opponent in the face, that was worth ten points. Double if you killed him. Over time the game of "hannibal" was just called "handball". After a while, the French stretched a pair of panties over a forked stick and called it "tennis"... It's true... You can look it up...
I made this tonight. Shocked at how delicious! So good I had to come back, sign in & confess it in writing. I did not use any liquor. Didnt have any. Maybe next time.
That kinda is everyone in every profession as they get older though, once you no longer care about making a career, there’s little to no pressure behind it
@@cleanerben9636he never kissed the arse of a rich guest tho. The opposite even. His infamy comes from the fact that he regularly kicked them out of his restaurant.
Marco, you are my favorite chef for a multitude of reasons. Most of all, as a teacher, how you read people and help them whenever you see it is needed, is unparalleled. Cudos, and thank you.
I love this style of video... no way-too-long intro, no crazy music, no zoom-in's on the food, no cuts in the middle of speaking, and a clear explanation of why each step is as it is. Simplistic and to the point.
@@justinm2697 That's besides the point. A regular commercial won't be so straightforward and usually add in a bunch of unnecessary stuff. This is a much simpler approach.
It’s what separates the MPW’s, Ramsey’s, and Contaldo’s of the world from other mere “cooks”. They’re simultaneously culinary masters and food technicians, they not only partake in the art of cooking but have a deep rooted methodology to everything they do. As modest, innocuous or indistinct a certain thing might be (be it a single technique or a specific ingredient), there’s always a clear, intelligent logic to it, which always becomes quite evident in the finished product.
It's one of my favorite parts of his book, Devil in the Kitchen. Along with the biographical material are details of his cooking method, and they balance each other out.
I appreciate how he still tries to teach and to give a little bit of extra history and information about the dish even though its basically just a stock pot ad. I think a lot of other chefs would just gush over how great the sponsored product is and leave it at that. Marco gives that little bit of extra effort to make the most out of the situation.
I'm always very skeptical of sponsored videos, but his presentation seems either like very convincing bullshit or very genuine advice. I like to think that a chef of his caliber wouldn't be shilling a garbage product to average consumers, which seem to be the target of these recipes
Agree especially after seeing how Gordon Ramseys recent pot/pan sponsorship falls more towards shilling a product IMO, I appreciate Marco stays grounded here and understands context.
@D You can't just swap out a stock pot for any can of stock. Most stock is VERY watered down, and requires quite a bit of simmering to reduce the liquid. Stock pots already have most of the liquid removed. If you just swap, you're either going to have a watery recipe, or you're going to have an overcooked recipe.
Marco is done defending his 3 stars. He is just enjoying cooking on a casual level as he should be. Use as many stockpots as you like Marco. As long as you're happy.
I could watch this guy cook all day. Every 2 seconds is a new lesson in cooking and its awesome. Hes not just telling you what hes doing, but why hes doing it. Thats how i learn, and when im at work its how i teach.
I will be honest i didn't really stumble on these videos until recently but when Marco is in his good place teaching his passion for us home cooks to try and elevate some of our dishes for, let's face it, one of the most exciting privileges we as people can enjoy, to break and share bread together, and a chance to celebrate or commiserate each others success or otherwise, around a table, is just enchanting and I could listen to him all day like this!
If by any chance, Marco happens to see this comment of yours-.He'll realize how successful he is. Marco is special. And so are you. 🙂Have a lovely day.
@Andreas E I think thats fine its visible, and using stuff like knorr or any other broth/bouillon is not a bad thing necessarily. I use those cubes you can buy myself and they are flavourful and add to the dishes. I would never make those myself especially not liquid form. It literally takes hours to make and is a hassle and when I tried it did not taste that great tbh. But all cred if you can make very flavourful and good broth/bouillon no one would object to you. As Optimus Prime (voiced by Cullen) once said in reference to broth cubes: Before cooking began, there was the Cube. We know not where it comes from, only that it holds the power to create wonderful dishes and fill them with flavour.
the thing I love about Marco, is he makes these delicious meals, with ingredients the normal person would have. I can count how many of his recipes i've tried, because he uses common ingredients. i've tried to follow Gordons, then i get stuck with $40 worth of ingredients i wont ever use again because they are so obscure
He makes it look so easy! You think to yourself, "What's so special about that?", but yet, if I were to follow him exactly, my dish wouldn't even come close to the quality and flavor he can produce. Why? Because he has an ability I do not. He can look at and smell the dish as it's cooking and know exactly when to add additional ingredients so they all cook perfectly at the same time. This ability only comes from years of experience and a passion to be perfect.
Laugh as much as you want, but this guy and his chicken got me laid two weeks ago. "You loved the chicken, you loved the wine, leaving it at that or not is your choice, baby."
I love to watching Marco cooking programs,Because he showed us something deep inside those traditional British dishes that all about connotation and essence, He makes people like to cook and enjoy the food.That’s what a chef are for.
@@BIastwave. He never said cook time. At 0:06 he said He said "Chicken Chasseur, otherwise known as Hunter style chicken, in 15 to 20 minutes." That implies that it takes 15 to 20 minutes to make the dish, not just to cook the dish.
The knorr shorts with mpw are the best I’ve ever seen I think. Simple delivery, classic foods and easy to repeat. Tips and tricks along the way. Perfect
I actually tried this with a stockpot last night unironically, it was quite delicious. Instead of using mushrooms and tomatoes as garnish, I put them after the onions in the same pan with the chicken, and it came out good.
chef Marco is a MASTER. Unlike most other chefs who cook on video he actually explains WHY he is doing what he’s doing. A true MASTER CHEF. Thank you very much,let’s have more of him he is brilliant.
I am making this for my family tonight. I have just discovered your channel, and I absolutely love the way you deliver your expertise. You have absolutely claimed the top spot in my list of most influential and inspirational chefs from whom I draw to nourish my family's body and soul. Keep these amazing traditional recipes coming.
I actually made this recipe at home the other day with skinless chicken breasts. I hope I made it correctly because the video does not mention measurements or what to do with the butter. I assume the butter was used to cook the chicken, because that's what I did. I will say that what I made turned out looking almost just like that and it tasted really good. I don't know what it's supposed to taste like since I've never had it before, but I liked what I made. All hilarious cooking jokes aside, this recipe is really good and people should give it a go. I don't really have much cooking experience at all and am trying to learn more as I go, but this was pretty easy to make. Cheers!
The butter i believe was to finish the sauce or the garnish, you dont cook chicken in butter because it'll burn, although what u can do is use clarified butter to cook it because clarified butter is basically butter without any milk solids I hope that was understandable, English isn't my native language.
@@dabananasauce7610It was, about butter, one way to avoid burn butter is to use clarified butter. Even without it, I use butter for a lot of dish and yes it is sometimes tricky 😂
One of my favorite dishes I learned from culinary school. So good, such good comfort food to enjoy any night of the week and everyone calls it fancy, I call it delicious.
All memes aside, this guy is so direct but still so calming. Really easy to digest and makes cooking seem less intimidating for beginners and not so experienced cooks like myself. Looks so dank
I made this for the kitchen staff meal at work the other night and it was a huge hit. I wanted to do something I’ve never made before and it was a huge hit! I will definitely make it again
@@johnhowe8424 he makes food ideal for home chefs, the issue i have with a lot of big name chefs is the expectation that everyone at home has some obscure utensil or machine for once specific function or can source a niche ingredient, whereas Marco just keeps it simple
I enjoy both Gordon's and Marco's videos, To me, Gordon is full of energy, explain things really fast and constantly moving. Marco, is more calm and calmer voice. He is a natural teacher, actually I can listen to his voice for hours :)
Love all his recipes and his easy, chill teaching style, don’t care if he’s promoting knorr stockpots or any other product. I started using stockpots in my Chilli and it’s better than ever.
Very rear chef who can explain in a nice and simple way without a big fuss. Pleasure to watch it and gives me enough confidence to try to make it myself !
Marco is cool... Every recipe I tried from this series turned out great - my favourite being Steak au poivre vert. I grew up in a restaurant kitchen and I know about the classic techniques, but after a long day at the office this is how you cook to maximize time vs effort and taste. Love it!
Marco has inspired me to try other things as well - due to his creativity and imagination rubbing off on me. As a result, I've improvised a bit of late e.g. making mashed potato along with carrots and peas to complement the chicken chasseur dish, using an apple and chives in the garnish (along with the mushrooms of course - with the chives perfectly suitable when having chicken with mashed potato), adding some fresh-squeezed lemon juice to the sauce, and some other things 🙂
Didn't add tomato juice (had no space in a pan for it), served anyway, bastards ate all, licked their plates. Thank You Marco, You're god of cookin' to me.
So, chicken with brandy poured on it and a knorr stock pot chucked in? Seems like it defeats the purpose of making chicken chasseur. But of course, it's your choice.
I usually prepare this in the traditional method but I wanted a quick version of Hunter's Chicken - this is perfect and from a culinary legend, thank you Marco.
Honest to god, I used to giggle at Marco doing this stockpot thing. Now I find myself making all these recipes and constantly buying stockpots. Who’s laughing now.
Been on a youtube MPW video spiral for weeks now, can’t stop watching! Just love the freedom of his recipes. Last night I cooked the chicken chasseur. Fried off the onions, doused myself in boiling hot rotten elephant prolapse and shoved a 2 by 4 steel beam up my neighbours urethra. The wife has now remarried into a small pigmy tribe and the dog has morphed into a rabid herd of gerbils. It was my choice! Thanks Marco
I dig the technique of walking about and poking at it in order to precisely position it for the next phase of preparation. A real master with flair and expertise, with a natural and captivating speaking voice.
I cooked the chicken chasseur yesterday and I made a RU-vid video. I bought all the ingredients Chef Marco Pierre mentioned and I cooked it step by step. It was very exciting. I loved the great flavors. I have played this video over and over again and I didn’t see the butter being used. Was it needed in the recipe?. Congratulations!.Chef Garcia from Hollywood.
I haven't made this one, nor do I intent to, but I reckon it's Marco's finest video moment. No mumbo jumbo, 3:37 secs, proper ingredients, great results. And one casual drop of "when I was a boy". Perfection
I love that my imagination runs wild back to old Britain when he says "when I was a boy"....can just picture him as a scamp running around in the 1700's
