The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
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Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the …
His beef and chicken stocks look really good! I wonder if he has recipes for them.
It was delicious, and, even better the second night.
I knew he couldn’t resist mentioning Italian sausage 😂
So, I have a jar of Savoie's light roux that I use to start gumbo with. I assume I can also use that here in place of the "cooked roux" that you have.
It’s a rainy day here and a perfect time to make this for dinner. Can’t wait.
chicken liver and intestines please
remember: a good onyo is a heavy onyo!
Love watching this man teach us! (Also Jack cracks me up)
lol
WOW, learning about mixing the flour in the strainer in the broth! Why didn’t I ever think of that?
Can’t wait to try this recipe!
Hi Chef! I can’t get enough of your teaching – everybody in my family tells me they love the results so look forward to every video. One burning question I have is how you organize your kitchen. You always are popping open the right drawer and out comes exactly what you need. I need that skill. Is there a rhyme or reason to it?
I'll definitely give this a try, I've made cassoulet but found out that French Haricot beans taste like lima beans and I really don't like lima beans and I'm not overly impressed with duck. Was thinking of trying the same techniques with chicken and navy beans. This looks great.
My wife and I have not missed a single video for years chef.. I put a lot of butter on my roll today, and I asked her if it's too much, she said "shame on you! Chef Jean pierre will judge you! No such thing as too much butter!" We love u sir!
One pot cooking is tremendous! They’re always delicious meals 😋
Oh my this looks superb going to try this one for sure. Big fan thanks for the channel and not taking things too seriously!
Hello again Chef. With the Fourth of July around the corner I always try to bring a dessert to a friends bbq for everyone. I remember you mentioning a lemon cheesecake recipe in the past. I think that would be a perfect summertime dessert for you to share with us. Thanks and god bless
Nobdy else can properly express the pure joy of achieving a perfect maillard reaction.
Oignons from Tchernobyl?
1:29 In ..dog fat? Hesus man, that's dark.
Looks delicious! I’ll cook this!
Looks délicieux . I will make it tonight for my children😊
I made this the Day the Video was Released.. I measured very Carefully.. No I didnt lol.. I went with Feeling and used all the Exact Same ingredients.. I Swear it was the Absolute Best.. Very Flavorful and Tasty.. There was No leftovers for the Next Day and we all Slept very well.. Thank you Chef.. Can't wait till Next Upload
Too "herbaceous", Chef. 😅
Every stew recipe is a keeper. And in regular rotation. Thanks, Chef!
My friend, this may be your best dish ever you have shown us