The Secret To The Most Flavorful One Pot Chicken Stew

No cognac?! Blasphemy! Looks great though. Content is wonderful

Have to ask…..why do you not show or use your stove in the kitchen? You said for a number of reasons you can’t. Looks tasty. Will be making soon.

Made this last night. Absolutely amazing.

I agree, you should add the mushrooms and pearl onions in at different times so they don't get obliterated when they're cooking. The ingredients cook at different speeds so it makes sense to add them at different times.

You make a lot of unnecessary work by constantly shuffling things back and forth. Also, why "power reduce" (lol, its just reducing my guy) when you could have thickened it with a roux or cornstarch slurry... for a better mouth feel and greater yield.

wow... that pronunciation is painful

I DISPISE mushrooms.. they taste like bleach to me, so cooking it separately and adding it afterwards fir someone who loves mushrooms is perfection for both

Hey you said you never use the word f word

It looks really good but sorry it's not traditional coq au vin, I'm not an expert but I know the meat is supposed to marinate at least three days, the stock has absolutely got to be homemade or it's a waste of good expensive products and also the thing that scared us when we were children, you should add the cock's blood to your stock (sorry vegans) at some point wich gives the sauce its peculiar consistency.

Heel leuk om weer eens te herhalen.

oh, ive heard of coq au vin. a lovely gay couple had me over to their imaginary home for imaginary dinner one time.

Not the F word 😭

Oh I love me some Coco vaughn!

My guy is cosplaying his chair

In this 'One Pot Chicken Stew' your gonna need 1 pot, 1 pan, 1 sheet tray, 1 large bowl, 1 plate(or a second sheet tray), 1 cutting board, and a variety of utensils. This dish is super simple and has almost no cleanup! To be fair though, he didn't use more than 1 pot, just alot of other non-pot items.

Nobody has an issue with putting cooked chicken back on the parchment, next to the raw chicken?

use rosemary instead of thyme its better

>thyme
>seasoning

Looks great. I wonder why you don't just strip thyme leaves off stem and leave them in the stew?

I am curious, why cant you do this dish with some chicken breast in there too? I want to make it for family but while they eat thighs, im the picky one 😅

Looks so yummy, will try to make it.

I made this and the sauce was excellent. The wine did little to flavor or tenderize the chicken. A brine would be better.

Looks like a Beoef Bouguinon but with chicken.

Videos are always done professionally. I like that you always give options to add or reduce ingredients. Nice Job.

I was today years old when I heard of fond.

I see Julia Child instructs to cut bacon in lardons and simmer in 2quarts of water for 10 mins, rinse in cold water, pat dry. Sauté the bacon in hot butter until very lightly brown…. Ensuring less salt in the dish - “Mastering the art of French cooking”

Great recipe, Jim. I feel like I should filter the mirepoix and bacon out of the sauce before introducing the mushrooms and pearl onions, what do you think? You guys are adorable btw. (Sorry James, you know how guys get in their old age lol). I wish I had a son... Merry Christmas and Happy New Year to all!

Mmm… Cock with Wine. My favourite dish to make for my girlfriend. East recipe too 😊

I love your videos. I followed the one for beef bourguignon and it turned out -perfect-. I used alcohol free wine (alcohol sensitivity so can't take risks) and it was a big hit for a friend who thought she couldn't enjoy such dishes. Your tips are excellent and you make these kinds of recipes accessible to home cooks! I will try this one. Thank you!

Looks delicious thanks for posting!

Skip the tomato and the chocolate and you're good.

Looks delicious 😋

Prepared this evening. The most delicious chicken dish I remember having. Best 5$ on a supermarket drum pack ever spent. Great tips on working up fond away from the main event. I added a little jarred duck fat to the bacon to keep those batches moving along. My wife and I have been doing recipes back to back since discovering your channel. Thank you.

kokowan brother of obiwan

First time I ever saw someone wear a shirt to match his couch before.

What burner is that??

Fellow Long Islander here who just found your Channel. That looks great, thanks for the video!

dont call this one pot. LIAR!

You know I love you, but brother it isn’t Coq au VAN….the word is VIN and it’s pronounced like VEN but the n is very soft

You seriously need to have me on your show for all the French stuff
Hahahahaha

i never take fat away, fat is good food. And i need my calories.

Very nice recipe, you went step by step which is really helpful. Thanks for sharing.

Kid you a new England guy?

If you don't eat pork does it change the flavor too much if you on it it? Can you use beef bacon instead?

At 6 minutes 20 seconds, I cannot believe Jim used the “F” word! Fond?! 🤣😱🤣 love ya, Jim!

Thanks fo making a mistery dish as such to an easy to follow step by step process. This makes it so easy to create, and this note goes to all of your videos with the signature dishes.

You must use a rooster! Tough dark meat, marinate for 12 hours and cook for a few hours following your recipe which is good as far as I can see (I'm a French chef). Chicken is too young and the meat too tender. It will still taste very good but, nah!! Rooster needed 😀

what does the wine do exactly? and is there any non alcohol alternative option?

My favorite cooking channel by far! The "taste tester" going for the chocolate is awesome :)