I love how you say things like "The heat is on 3/10" Makes it so much easier to know what you mean regarding heat because things like "medium" are so different hob to hob.
This is no joke. I have become so much more interested in cooking since finding your channel. Ive made around 20 of your dishes so far. All of them were appriciated by kids and wife. I have even served your meatballs (with mushroom stock) at a dinner party! All in all, I really love your channel. You're an amazing inspiration. Thank you!
I love how honest your son is, shows how much he respects your passion for cooking. That being said, this dish looks amazing, can’t wait to try my hand at it for my family 😃😃
Loved that bit of honest parenting. Letting your son say it's an 8 or it's not quite blowing his mind on your RU-vid channel is something so many other RU-vidrs would avoid. You just know some creators wouldn't put anything but the perfect reaction on your channel but this is so honest and candid and just shows you much you respect your son. Huge kudos man, great dish, may have to make it myself, HUGE fan of Autumnal warm stewy dishes
This looks outstanding. I love your channel man. Thanks for keeping it simple and to the point. That's what separates you from the rest. You make it about the food and not about you and include your family which is beautiful, but it still remains about the food. I find your channel so incredibly relaxing too. I love the soft background music. No fancy annoying rapid camera changes.... Did I mention I really like your channel? :D
So love this channel. Lived in Jersey for decades so miss the LI accent and attitude and Italian food. Old times. Still seem to make your recipes most frequently. Grazie.
Your son is probably the best tester in the entire world 🙂Awesome recipe but the way you present it, together with your family takes this video to the next level :-) Thanks for sharing!
My Mother would make this for Sunday dinner when I was growing up. Hers was much simpler, but this reminds me of her, and I will make it soon in her memory! She died this past April, so making this will carry on a tradition! Thank you so much!
My husband is crazy about your channel and your recipes....oh my goodness!!! I've already made your best ever ragu and it is too die for. I made homemade pasta which I've been doing since we've been married (40 yrs.) But I'm not Italian so Italian gravy is sorta intimidating to me...but you make it sound so easy and I absolutely love that your family is included...lovely family by the way. Thank you sooooo much for sharing your recipes. If you're not writing a cook book you really should. Ya'll take care and we love your videos. ❤️
When I lived in France with a host family this dish was a regular (usually with breasts or thighs). It’s absolutely fantastic! And you can also serve it alongside pasta
Really love how simple and affordable this channels dishes are. Not to mention freaking tasty. My buddy made his gorganzola pasta salad at a family event and apparently people went nuts for it.
This was a banger. My family and I just finished this recipe and everyone raves about how great it smelled while cooking and couldn’t get enough at the table. We served it mashed potatoes and it was the perfect dish for a rainy Sunday in fall dinner. Thanks.
But as someone else pointed out, you might be better off with skinless chicken - it won't look quite as good but the browning will stay attached to the chicken flesh rather than the skin which loses the crisp from the sear and therefore may as well not be included in my opinion! Unless there's some trick i'm unaware of; extra flavour from the fond created by skin?
I’ve been watched cooking shows on RU-vid for about 2 years, and I’ve only just discovered your channel! It’s the best one on RU-vid. Thanks for all the great recipes
My brother made this for us tonight and it was 10/10. We're LI explants in California and each started watching your channel independently. Thanks for all your outstanding content. (Look forward to hitting Uncle Giuseppe's over the holidays.. see you there.)
Made this last night and it was amazing! One of our favorites now. This one is definitely staying in the rotation. To anyone thinking that the tempering process looks like pain in the butt, it really wasn't bad at all....I almost skipped it but I did it and it only took a few minutes.
Looks so good! My husband says that our kitchen looks like a bomb went off when I cook your dishes. I think the magic of RU-vid editing escapes him. Thank you for sharing.
This is very similar to something I make every Fall. I always add roasted garlic, tarragon and carrots that I've cut into a Brunoise dice, in addition to what you put into this one. The roasted garlic really adds depth to the sauce, the carrots add a touch of sweetness, and the tarragon makes it classy LOL.
Hi I'm 70 iv searched RU-vid for the perfect dinner party for my friend s were in England it'sid September your dish is worth having a go thanks so much looks delicious 😋!!!😊
You had me at creamy! Lol! Looks great. The weather is certainly changing here in the Northeast. (I'm in NJ) Fall is here! Time for soups and stews. Thanks for sharing this recipe!
Made this recipe last Sunday pretty much exactly as you do here, even tempering the egg (was really easy) and it turned out really good! My whole family loved it.
I woke up today and it is 'cool' outside for the first time in months. I welcome the cooler weather and for that, comfort food is a must. Thank you for sharing this recipe.
An upstate native who's lived in Suffolk and Nassau for 8 years. Sip and Feast,...... best LI - NY- Metro, Upstate, everywhere,, I've seen. Keep up the quality. Love ya man!
One of my fav dishes. I use a lot of thyme and garlic myself. Plenty of mushrooms, but I don’t add celery and often no carrots either. Should add wine first to deglaze and burn of alcohol, then add stock. I don’t add the eggs, just cream and serve with small roast potatoes! Lovey. Nice videos.
What a breath of fresh air! I found my new fav cooking channel. I love the easiness and laid back tone of the video and how it's mostly focused on the food. It's a nice relaxing vibe but very effective with the ingredients and the steps necessary to complete the dish. It's cool the you included your family, something I do on the regular when cooking, love to have them help out in the kitchen as well and they are my favorites critics, not afraid to give it a thumbs up or down so I'm making things we can all enjoy together. I have some chicken thighs in the fridge and this is how I'm going to prepare them. Thanks for a great video. I'm now a new fan.
So many home produced cooking channels out there. Really enjoyed this. Good, simple explanation, good dish and enough info without over doing it. Like you, I cook stuff I'm proud of, but the kids can still say meh, it's ok. They'll only appreciate it when they move out of home!
Your’s is the best cooking channel out there. The whole thing, the food, the ease of preparation, your family. Keep it up. You really are the Bob Ross of cooking. I can’t wait for the cookbook. Hint, hint!!
Wow Jim, this looks awesome, I can't wait to make it for my boyfriend. I love that your recipes strike that balance of being hearty comfort food while still feeling "special". Great to have these come out on Thursday, just enough time to plan a lovely Sunday supper.
The love you show your wife and kid is priceless, more than anything else! Thanks for the food inspirations! I like that way you do the carrots! I scrub mine a lot too and think the flavor is better instead of peeling them all the time.
❤❤❤ your channel. I’m not a natural in the kitchen by any means, but you’re teaching me so much and I’m feeling confident about these dishes. Thanks for sharing your love of food and cooking insights!
I like your recipe. I can see myself making this but adding dumplings on top for the final 10 minutes or so of simmering. Perfect winter dinner. Thank you for sharing.
I love how you can tailor this dish to your personal tastes. I’ve never done the eggs and cream but I have added rice to the gravy to thicken it up and it’s delicious that way. This dish is a great way to learn a ton of different techniques
Instant Potatoes are awesome for thickening Soups or Gravy too, just a couple spoonfuls and there's much less Calories than Cream and Eggs...however the Eggs and Cream add a little Flavor 🙂
@@The_Timinator that’s a great idea! We have a dairy allergy in the house so the cream isn’t an option. Could do it w almond or soy milk but it’s not the same without the milk fat
@@timkylander2 Hi Tim, Yes a box of Instant Potatoes is always in my Pantry. I prefer to those over Corn Starch for thickening...they can also rescue a Soup or Gravy that's a little too salty 😁
Looks great as ever! Greetings from Ireland 🇮🇪, love your no nonsense approach and delivery! Replicating many of your dishes! Great idea to show the ingredients at the start! Your testers keep you honest 😂, but genuinely I think you’re the best food Chanel on RU-vid. Best regards. Paul
This dish looks ahhhmazing!! Nothing better than fresh Thyme and poultry, i bet your kitchen smelled so good. I agree with your son, the bread is good for soaking up the gravy 😋🥖
Looks really good. I’m from Norway and here I’m used to having the meat in for so long is more or less pulled and we don’t have the skin on, at least not in my family. It’s an underrated dish.
I felt that when your son was like "it's good, but not the best thing you've made." Reminds me of my youngest after a day of me making a Sunday sauce with braciole, meatballs, pork, and she said "I like the chef boyardee sauce better." I was like "can we return her?"
I wondered what I was going to make for supper when I saw this. I’ve never made it before so I didn’t know what it should taste like, but what ever it SHOULD taste like, it tasted DELICIOUS! Thanks!!
This looks so good! I love dad's enthusiasm and your lovely family. After watching your channel for more than a year, it is now officially, my favorite channel!
My youngest daughter seems to be just a little older then the taste tester and she isn’t a huge fan when I make this dish from a French relative but my husband things it’s the best autumn comfort food. I’m sure yours tasted wonderful. Like all your other recipes.
Oh, that looks glorious, my friend. I made Chicken Fricassee once before. It was good, but not fabulous. I'm going to try your method tomorrow, I think the tempering of the egg yolk will make it over-the-top good!
I haven't watched your videos in a long while, since my grandmother passed away. But she loved your channel and was the one who got me into you. So because of that, I tuned in and I am glad that I did because I actually followed the steps and made this and it was amazing. So thanks.
Chicken fricassee is my absolute favorite dish. It's great to see someone else who appreciates it like I do! Also I agree the video is soothing to watch and listen to. :)
I came here for the great thumbnail, and easy presentation. I stayed for the heartwarming moments you share with your family. Even the honest criticism from your son is endearing to me. Love your show, man.
I never comment on videos, but I made this recipe today and it came out so good that I have to give my thanks. This dish is absolutely delicious. Thank you so much for sharing, you've gained another subscriber, and I look forward to trying more of your recipes!
As single male Chicken Fricassee single-handedly transformed my ability to budget food I cook this in a large pot, use microwave rice (as a starch and to thicken the sauce) bacon (i don't have to add any extra salt) and use about 1/2 a bottle of white wine, then freeze it! Browning chicken, using the fat to cook some veg then topping it off with a sauce/stock, you can do this with so many other things to change the dish e.g. Satay with coconut milk and peanuts, curry with curry paste, yogurt and desiccated coconut etc
I made this shortly after seeing it and it is outstanding. It's a great cold weather/comfort food and the gravy is so good, I had to make some rice to soak up all the goodness. Thanks for the recipe - your channel is awesome and extremely informative.
