The Genius Behind Bocuse's Chicken in Cream Recipe

Your next week-end dinner idea is here ! easy chicken in cream and no stock required

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[FrenchCookingAcademy]

did you know that paul bocuse was trained by iconic chef fernand point among others 👨🏻‍🍳👨🏻‍🍳

[N-Soc]

I attended CIA in the late '90s. Right before Thanksgiving break Paul Bocuse and Roger Vergé came to campus and prepared a poached turkey Thanksgiving dinner. There couldn't have been more than 40 students in attendance, and I still have the toque they autographed for me. I knew exactly where you were going with this one just from the title.

[DrCrabfingers]

God bless Paul Bocuse. And yes, god bless the French for their adoration of good food, simple food, great bread, wine and the love of just eating well with friends. I miss France every day...the people, the food...but especially the bread...the French are the best bakers. Pain a need you in my life !!!! I miss you every day.

[pietbliksem]

I bought a copy of 'The Cuisine of Paul Bocuse' back in the day and it became my classic French cooking bible for the simple reason that even though classic, the techniques seemed to be more understandable and doable than the Andre Simon translation of Escoffier's 'Ma Cuisine'. There are dishes that I still prepare as often as possible, that although not always simple ingredients they blow you away with amazing flavour and class. What I did last night was Cotelettes de Mouton a la Champvallon as it does to a few humble mutton chops what very few other treatments can. Once again a success. Although I consider Jacques Pepin as my original teacher, Paul Bocuse was definitely the headmaster of my imaginary cooking academy.

[robbbiago]

This was such and easy recipe. I just saw an exhibit about Julia Child, and I was going to make Coq au Vin, but this looks fun. I liked the idea about thickening the sauce with the yolks.

[gparker]

Made this tonight exactly following the recipe and it was indeed super good. Now that I know the procedure I feel like I could knock this out in 5 min of prep time—so a very good weeknight meal.

[nancydelu]

I am amazed. "Bekrishuta, " as we say in Shikoku! Thank you for your teaching.

[amarug]

Looks incredible, will make this on the weekend. BTW Rainwater isn't very good to drink. It has often a lot of bad stuff in it and needs filtering etc. I live in Switzerland, so tapwater has zero chlorine or weird taste and is essentially aa good or better than bottled water. but if you live in a place where tapwater isn't safe or at least doesn't taste great, just use bottled water

[nicoles]

Merci! My French mother cooked this quite often. Thanks for showing us how to do it.

[alisonburgess]

Good old Paul Bocuse - what a classic 🎉 Thanks for that demo Stephane

[Bougie]

Merci Stéphane pour cette recette. J’ai déjà poché du poulet dans du lait, ce qui a donné d’excellents résultats. Mais avec le vin et la crème, c’est digne d’un repas avec des amis. Hugs from Paris.

[therrolandrews]

I made this dish tonight, followed the instructions to the letter. Used a French Chardonnay and bottled water. What a delicious dish! Chicken was wonderfully moist and the sauce, dang, the sauce had it all going on! This one’s a keeper!👌😎

[justinacatacataca]

What a super easy and delicious recipe! Thank you for sharing one of Paul Bocuse’s technique.😊

[petermueller]

I also stumbled across that Bocuse video and I was fascinated. Mesmerized. Imo you provide us with a very good analysis of that whole situation. Btw, I think one of the core secrets is he used a super heavy-bodied Meursault. Expensive stuff...

[gc-tmtv]

This is your best demonstration yet.
In my dreams I see you and Nigella working together.

[filmaadin]

This rendered very tender and tasty. I’ve had some green beans and a remainder of yesterday’s Gratin Dauphinois with it. Awesome dish.

[sue.F]

I made this last night but used beurre manié for thickening. Was is deliciously moist and flavourful - an essential recipe.

[shannanmacbeth]

I find it very helpful how you explain everything, thankyou!!

[axiomist]

Like everything I watch you make : It's delicious ! Long live France !!!

[along]

Than you so much...I go back to this recipe time and time again! Everyone adores it.