The perfect easy chicken recipe to tackle your first French pan sauce.

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Versatile and tasty this classic culinary school recipe won't disappoint

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Seriously, I am so amazed with this recipe, my first pan sauce every and even though I got the stock slightly wrong it turned out to be one of the best chicken dishes of my life, having avoided them ever since as a young english boy where I was subjected to english casseroles every week which made me avoind them until I saw your channel a few years ago and finally built up the courage to try.

Thank you for your recipes, this is the 1st of many I hope to create now you have shown me the light!

kevinp

Thank you for differentiating between "Sucs" & "Fond". It's something that very few food channels/writers do. Sucs only become fond once they are deglazed from the bottom of the pan. Love this dish, simple yet so tasty. Brilliant served with petits pois à la française.
Your mention of arrowroot sent my mind reeling back to childhood. If we had been ill as children our first food to aid recovery would be a light soup & if we kept that down some arrowroot pudding for afters. Though I keep arrowroot in the kitchen as a thickener I haven't made the pudding in decades; may treat myself when I get out of hospital tomorrow. Merci.

Getpojke

Just did it last night… OUTSTANDING! I was not convinced it would be good until the sauce was finished and i did a taste test. The chicken was very good.

NorthernVirginiaTaxProfessor

Thanks to your channel, I never stop delighting my loved ones with new, interesting food)

PhoebeTaylor-es

From the fine diced shallots to the beautiful brown stock, this is a gorgeous execution and presentation!

stephensano

Dear Chef Stephane. Blessings from Houston. Ty for teaching and sharing your talents - ♥️

ritarodrigues

I've been watching your channel since you first started, and I loved it so much, I am not a professional cook, but I've been cooking for 40 yrs, at home I am from Europe too live in USA, kept my family receipts that go back 4 generations, Croatia and Bosnia have not so much of French influence by history, but me and my husband are both home cooks that love French cuisine that go back for hundreds of years and it's just THE BEST . Thank you for this channel, each video is an experience and a new lesson ❤. THE ESCOFFIER is The One and your channel

irenakrnetic

I love the knock of butter at the end of the sauce. I’ve done that for years just on instinct (which began by balancing the acidity of tomato paste/sauces). And, I love the way you babied the shallots & explained their different temperament from onions. Nice! 👌

Mo_Ketchups

Stephen, this is something I definitely want to make. I love the flavor of shallots. Chicken thighs are my favorites. So rich and moist. Love your channel.

Simplycomfortfood

Excellent cooking video and channel.
I love fine cooking made by fine chefs like this young man. So many cooking videos out there that are produced by amateur home cooks that cook what I call sophisticated garbage at best and not worth the time watching. Many people don’t know what fine food is to begin with anyway and it is those very people who watch such videos. I have always admired professionals in all fields and trades. I also choose the highest quality of whatever I buy whether it’s cookware or tools for my shop within my budget. I am an Italian cook and woodworker that appreciates the finer things in life. Bon Appetit

Marrio

And that's my Valentine's Day dinner!

lisaboban

Excellent demo. Thank you for the wonderful recipe. I am going to master this brown sauce. 😊

SandraBrooks-mq

I made the chicken with Dijon mustard sauce yesterday, it was delicious, thank you. 😊

GloriaHoffmann-vb

Ahh Chef Stephane is amazing, he guided me through covid teaching his cooking methods without bullshit editorial instead going straight to what I came there for. There is not one wasted minute in his vids. He introduces us to Auguste Escoffier, from there the sky is the limit. Thank you Chef Stephane you are amazing!

dpicard