Discover how does a Michelin star chef makes a simple chicken bake.
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A great example on how an everyday dish can be taken to the next level. LINK TO THE RECIPE: https://bit.ly/3AllI91 CHECK …
Looks wonderful Stephane, I'm going to make this tonight. Thank you sir.
The photography is impecable. I was friends with a film director who did many advertising films for the food industry and I learned how you can make food look horrible very easily, so congratulations there. Now on to cooking it.
i love french cooking. butter! cream! more butter!
edit: and cheese! (how could I forget the cheese!)
I wouldn’t be able to eat it, because I’m allergic to mushrooms. It still looks lovely.
where do I find the actual recipe. I am going to make it now with pasta. thank you and how do I make a donation ?
If you don’t care for mushrooms is there a substitute? I realize you can just leave them out, but I wonder if something else will work?
Thanks
Thank you Stéphane! I prepared this for the family with the following alterations: shredded a medium carrot into the onions ~7/8 through cooking and cut the bechamel quantity in half. It was delicious and everyone (including my 7yo) loved it.
Yummy!
Just made this dish. I made it into a lasagne, I added soured cream instead of cream. Used brandy instead of port and added nutmeg to my bechamel. Only had fresh thyme from my garden. No sage, however it still tasted great 👍🏻 Thank you for the recipe Stephane, very tasty and versatile 👍🏻
Made it last night, but had to substitute a conventional red wine for the port. Delicious.
This was a great exercise (which is also exactly what you'll need to do after eating too much). The cheese on top at the end is a little over the top. I used gruyere. You could even go a little crazy with the cheese. I found a gruyere with truffle but will play with that the next time. I would cut the cheese down and go with some panko or fried onions to provide another texture. The taste was amazing… even boring chicken breast can be made into something special. I lightly dusted the chicken with seasoned flour before browning. Presentation is rough… so if I were making this for company, I would maybe add pre-cooked penne pasta to nice-sized individual ramekins, top with the chicken bake, bake and broil. and serve with a salad and bread.
I know what we are having for dinner!
I think you forgot to include the poor carrot and the port wine in the ingredients list!
"Onions can take a beating". You're awesome. I've learned so many simple techniques from you during the pandemic.
Pretty similar to pot pie filling, comfort food seems to be pretty universal. When I make my pot pies well there is a pie crust as well and at the bechemel part I use a mix of chicken stock and cream for the sauce, though I do add the carrots. I never thought to use port though, I may have to give that a go and it has nothing to so with giving me an excuse to open a bottle of port.
i tried this for dinner tonight. But when it was time for the bechemel sauce … oops, out of milk. So I dusted the chicken, 'shrooms, and onions with a couple tablespoons of flour (singer) stirred it in until the white powder dissapeared then added a bit more port and 1-1/2 cups of cream. Brought it to a slow boil and let it simmer for 6 or 7 minutes. It was out of this world! The tastes of everything working together. Thank you so much for getting me started down this path. Now to get some milk and try again with bechemal and some gruyere
This is not the chicken bake you get at Costco
What kind of cheese? It is so odd that even in the recipe this isn’t specified.
Excellent ! J’ai fait la recette telle que présentée, sauf pour la béchamel. Je l’ai fait avec 50 % de bouillon de poulet, 50 % de lait et des champignons séchés ; j’ai chauffé le liquide et laissé le tout mariné au frais pendant environ 1 heure.
Cognac instead of port would probably be great. That would be sort of similar to your poulet sauté Alice (also amazing)
Lots of steps. Appreciate the explanations about why. Thank you.
Breadcrumbs in the topping or thinly sliced potatoes layered, then add cheese on top. Creme Fraiche instead of cream works well and also works brilliantly with leftover roast chicken pieces. I'd use skinless thigh meat instead of breast but that's just a taste thing Substitute sage for fresh tarragon and port for white wine/sherry/marsala and this is a winner.
I created a dish similar to this 4 days ago before seeing this video. There were some differences. I added wild rice with the chicken, caramelized onion, and wild mushrooms. I used fresh sage, rosemary, thyme, flat parsley, chicken stock, heavy cream, and gruyere cheese for the sauce. For the topping I used toasted bread crumbs from a stale baguette and more gruyere cheese.
thank you for this very rich recipe. alas for the sweetness of some carrots, and for me there is no bechamel without a touch of nutmeg.
please do something with white tomatoes.. I have a ton from my garden
So low quality mushrooms are… dry? Huh?
What kind of cheese did you use?
Looks very tasty. I'll give it a go. How much port and cream did you put in?
I make a similar dish with dry angel hair pasta mixed in before baking. There are never leftovers.
That’s a beautiful pan…looks like a retro le creuset. Where to buy one?
My doctor called, said my cholesterol level was too high.
He talks to much. Get with the food pendeho
I love all the way until you add the port, then all the cream and cheese are too much for me. The sautéed onions, chicken and mushroom with some herbs and port… delicious!
Not impressed. French cuisine falls for American/British crude preference. Add cream and cheese on top of anything and bake… and voila! you're in the restaurant business. For me, it doesn't look good, I'm pretty sure the chicken flavours are completely lost on this overwhelming set of butter, milk, cheese and flour. If ever I try this – I will add the carrots, because they add volume of something lighter, a little less soaked in fats, and the increase in total "food" vs. the amount of béchamel may turn this to something I'd like to eat. Maybe.
I am telling you chicken today ain’t the chicken of old sometimes I have to cook it way past the right temp to cook out the rubbery texture. The best cx I have had in a long time was in Callie Columbia yellow and beautiful it was not even refrigerated . I also bought a lb of fresh basil and when I unbaged the basil there were ants in it now that’s organic
Very nice technique, chef. Seems to beg for just a splash of wine. Oops! The port went right past me! 😁
Oooh! That does sound good! I will save this on the chance that our heat spell breaks and we dip below 100°. 🙂
My grandmother made this dish with capers, it was always perfect and delicious! Thank you very much, I'm going to make it tomorrow!
formidable, I miss this kind of cooking. I have to make it myself. Mercie
Some rosemary potato pav'e would be delish with that
Looks good…question, what type of cheese would you recommend?
This would have to be one of the most flavourful recipes I've ever seen. I don't think the National Heart Foundation would approve of it really, but a small portion with lots of steamed vegetables would be wonderful! Really interesting info about the bechamel styles and methods.. Great Stephane.
yum
My grand mother would do this with olives