The chicken fricassée you surely never tried! | One pot Wonders - Ep. 1

This is not you standard chicken fricassee. With this classic white ragout, the chicken is poached to create a delicious sauce that is both subtle and delicate, a must try.

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[mr.thegreat]

I’ve watched hundreds of recipes and videos on YouTube and nothing compares to The French Cooking Academy.

[thestudentcafe]

Absolutely brilliant. You could imagine this dish being created in a French Farmhouse 100 years ago. The 'purest' of French cooking and at its best.

[MisterNightfish]

I'm a bit fan of one-pot recipes. Everything I've tried from your channel so far has been great (Boeuf Bourguignon, Chicken Chasseur, etc) so I will definitely give this a try next weekend.

[csmats]

American chicken fricassee as my mother did it was always one pot in this style (floured chicken instead of making a roux) but the addition of wine and the egg yolk adds levels of flavor and texture that I simply must try out next time I make it.

[paulafigueiredo]

It reminds me of my childhood. My grandma used to make this dish (without mushrooms), and I still do it for my husband and I.
Thanks Steph 😋😋

[danlacrosse]

Love how you explain why you do this or that. It opens up a whole level of learning and demystifying the art of cooking. I can do this!

[vikz]

That sauce looks spectacular. Thanks for showing the technique! 👍👍

[kassik]

Amazing series with one pot recipes. I'm cooking this dish right now and it tastes so good. Lovely recipe. Simple and amazing taste.

[joannthornton]

This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!

[Samurai]

Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.

[joekoscielniak]

This is a deceivingly simple treatment of this classic dish. There is flavor added at every turn and the final reduction perfect to ensure a dish suited for friends and family. It also is very affordable. I figured this is a meal for 4-5 people at about $4-5.00 per serving.

[femalism]

I'm going to try this recipe tomorrow. I can't wait for the new boeuf bourguignon...I've been making Julia Child's version for decades!

[duncn]

Just cooked it, very tasty! That sauce is addictive 👌

[kimdelo]

Looking forward to the one pot wonders. Coming from a French family that has lived outside France for a couple of generations, when my family 'cooked French' it either involved searing a piece of meat in a pan then making a sauce out of whatever meat pieces were stuck to the bottom of the pan, or else simmering something in a cocotte over low heat for a whole day and throwing more things into the pot at strategic moments to make a rich sauce. I was always told that French grandmas 200 years ago kept an iron pot of hot water over the kitchen fire at all times, and threw whatever vegetables or pieces of meat they came up with into the pot to simmer forever. The result was what they fed their families. Cooking things in one pot for hours over low heat is the REAL 'French Cooking.' My family, and most French families I think, don't give the slightest crap about whatever book Escoffier wrote.

[Joyful-Heart]

Thank you for this quick recipe 👍 I absolutely enjoy explanations that can be used in other recipes as well. Thank you again.

[susanseno]

You've got new fans in us! You are a super talented teacher! Watching from Woodbridge, NJ.
We are making the puff pastry now.This is next.

[along]

Loved this! Thanks so much for your wonderful tutorials. I've been cooking many years, but I love to keep learning new approaches to old favorites. Much success to you my friend.

[daphnepearce]

I like the addition of the egg yoke at the end, the sauce looks wonderful. Thanks Stephane.

[bhuvidya]

Another great recipe! Cooked it for the family last night and boy did they got for it! I love those moments in your videos where you taste your food 12:17

[faithsrvtrip]

I am so happy you are back! I guessed you were staying busy and I can't wait until your cookbook is out, of course I am buying one!