Chicken chasseur (with WHAT juice)
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Date: 2026-03-07
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Comments and reviews: 20
tom_something
I'll have to try the V8 approach. I normally go with tomato paste and that Better Than Bouillon that was flashed at one point, with some water of course and _yes_ going easy on the salt. The salt in Better Than Bouillon is probably instrumental in its long refrigerator shelf life (is it still called shelf life if it's not on the shelf well, it's on a refrigerator shelf, but shelf-stable always means a room-temperature shelf. the FDA needs to tell us what a shelf is. Well, not _this_ FDA, but maybe the next one, if we get a next one.
Anyway, this is how I often cook for myself. There's steps, and there's time, but there's not a lot of hands-on time. You get something that you absolutely cannot get from a packaged meal or fast food (not that I'm disparaging either of those things, all the time, at a fraction of the price of getting someone else to make this kind of thing for you. Brown meat, saute veg, add liquids, wait, add butter, eat. It's delicious. It's _objectively_ delicious.
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I'll have to try the V8 approach. I normally go with tomato paste and that Better Than Bouillon that was flashed at one point, with some water of course and _yes_ going easy on the salt. The salt in Better Than Bouillon is probably instrumental in its long refrigerator shelf life (is it still called shelf life if it's not on the shelf well, it's on a refrigerator shelf, but shelf-stable always means a room-temperature shelf. the FDA needs to tell us what a shelf is. Well, not _this_ FDA, but maybe the next one, if we get a next one.
Anyway, this is how I often cook for myself. There's steps, and there's time, but there's not a lot of hands-on time. You get something that you absolutely cannot get from a packaged meal or fast food (not that I'm disparaging either of those things, all the time, at a fraction of the price of getting someone else to make this kind of thing for you. Brown meat, saute veg, add liquids, wait, add butter, eat. It's delicious. It's _objectively_ delicious.
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Electromanx3
In an edited voice-over video one has to assume that calling french people frogs was fully intentional or it's so natural for Adam, that he never second-guessed it. He should think about whether this sort of language is really necessary and appropriate for cooking videos. If it was some sort of inside joke or he meant Americans who take french cooking too seriously as frogs, then most people here apparently didn't get it.
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In an edited voice-over video one has to assume that calling french people frogs was fully intentional or it's so natural for Adam, that he never second-guessed it. He should think about whether this sort of language is really necessary and appropriate for cooking videos. If it was some sort of inside joke or he meant Americans who take french cooking too seriously as frogs, then most people here apparently didn't get it.
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aragusea
V8 is a fantastic liquid for making rice, with the caveat that it doesn't get absorbed super well so you may need to add some more water at the end and give it a big stir. One of my favorite rices ever was a bit of red palm oil, some curry powder, some saffron, some chicken bouillon powder, and V8 in the rice cooker. It wasn't jollof rice, but it was close enough for the minimal amount of effort it took!
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V8 is a fantastic liquid for making rice, with the caveat that it doesn't get absorbed super well so you may need to add some more water at the end and give it a big stir. One of my favorite rices ever was a bit of red palm oil, some curry powder, some saffron, some chicken bouillon powder, and V8 in the rice cooker. It wasn't jollof rice, but it was close enough for the minimal amount of effort it took!
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CP3oh322
5: 12 Conspiracy time: I don't think all those veggies went in at once. I feel like that many veggies would crowd the pan a lot more than what we see in the next video cut. I swear Babish does this a lot, too. I follow the recipe exactly and use the amounts specified and pan size shown and yet my pan is way more crowded than his looks in the video.
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5: 12 Conspiracy time: I don't think all those veggies went in at once. I feel like that many veggies would crowd the pan a lot more than what we see in the next video cut. I swear Babish does this a lot, too. I follow the recipe exactly and use the amounts specified and pan size shown and yet my pan is way more crowded than his looks in the video.
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aragusea
This video is 25% ad (2 minutes. Cmon Adam, 1 minute ads should be enough, especially in such a short video. Feel free to make a sassy comment about it in a future video where you explain why we shouldn't complain about long ads. I just feel like the effort per video has gone down lately, while the relative amount of ads has gone up.
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This video is 25% ad (2 minutes. Cmon Adam, 1 minute ads should be enough, especially in such a short video. Feel free to make a sassy comment about it in a future video where you explain why we shouldn't complain about long ads. I just feel like the effort per video has gone down lately, while the relative amount of ads has gone up.
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woIf
I've been wondering for a while why more people don't realize that tomato soup can be used the same way as you're using the v8. So many delicious sauce recipes that require blending tomato other veg together. there are SO many places i've found uses for anywhere from multiple cups to just a couple tablespoons of tomato soup.
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I've been wondering for a while why more people don't realize that tomato soup can be used the same way as you're using the v8. So many delicious sauce recipes that require blending tomato other veg together. there are SO many places i've found uses for anywhere from multiple cups to just a couple tablespoons of tomato soup.
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DreadKyller
I don't usually comment about sponsorships, as I understand why they are done and don't personally mind them, but sponsorships shouldn't take 25% of a video, that's a bit excessive, nearly 2 minute sponsorship blocks are really pushing a limit. Especially for a product that doesn't need 2 minutes to explain.
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I don't usually comment about sponsorships, as I understand why they are done and don't personally mind them, but sponsorships shouldn't take 25% of a video, that's a bit excessive, nearly 2 minute sponsorship blocks are really pushing a limit. Especially for a product that doesn't need 2 minutes to explain.
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sputnik7243
120 secs instead of the usual 60 sec ad. Money must be short i get it.
Then you gonna ask what is it to me, I still get a video of you but yeah this time its 6 minutes minus the ad. You like modernism but also looking back things trusting he wouldnt change. Then It becomes old school after a while.
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120 secs instead of the usual 60 sec ad. Money must be short i get it.
Then you gonna ask what is it to me, I still get a video of you but yeah this time its 6 minutes minus the ad. You like modernism but also looking back things trusting he wouldnt change. Then It becomes old school after a while.
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josephdeveau4150
You're still allowed to make fun of the French and Italians with (mostly) impunity because 1) they always talk about how great their culture is to the point of parody and 2) they have such great culture they need a little hard ribbing from Yanks, Brits and the rest of the Commonwealth.
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You're still allowed to make fun of the French and Italians with (mostly) impunity because 1) they always talk about how great their culture is to the point of parody and 2) they have such great culture they need a little hard ribbing from Yanks, Brits and the rest of the Commonwealth.
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JWixatronWicks
hmm, always knew the brest with wing as Chicken Supreme. Sort of a failed airline with 1 half wing. nope don't like that at all. lol. Big fan of vermouth in chicken dishes - for some reason my parents has a crate of the stuff, especially with some tarragon vinegar and smoky bacon.
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hmm, always knew the brest with wing as Chicken Supreme. Sort of a failed airline with 1 half wing. nope don't like that at all. lol. Big fan of vermouth in chicken dishes - for some reason my parents has a crate of the stuff, especially with some tarragon vinegar and smoky bacon.
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Magmafrost13
Ok I get where you're coming from with the V8 juice and I don't care about the cheat thing but that stuff's _expensive_ dude. Like oh my god just run some tomatoes and carrots and whatever other very cheap vegetables are in there through a blender yourself and save like $8
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Ok I get where you're coming from with the V8 juice and I don't care about the cheat thing but that stuff's _expensive_ dude. Like oh my god just run some tomatoes and carrots and whatever other very cheap vegetables are in there through a blender yourself and save like $8
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bryanchitwood6488
Nice. I like using the vermouth which I always keep on hand and look forward to the V8 hack. We always have that or an equivalent in the fridge for the Sunday brunch Bloody Marys. It's good to use what you've got, even if dried tarragon is all you can muster.
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Nice. I like using the vermouth which I always keep on hand and look forward to the V8 hack. We always have that or an equivalent in the fridge for the Sunday brunch Bloody Marys. It's good to use what you've got, even if dried tarragon is all you can muster.
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secretsongrecords
Okay. Big take away from this. Adam is a Vodka drinker. I'm a Gin drinker. But respect. I have used various versions of this recipe to get rid of aging cocktail ingredients for years. Except I didn't know it was a thing. Thanks Adam! Another banger.
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Okay. Big take away from this. Adam is a Vodka drinker. I'm a Gin drinker. But respect. I have used various versions of this recipe to get rid of aging cocktail ingredients for years. Except I didn't know it was a thing. Thanks Adam! Another banger.
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BlueJazzBoyNZ
V8 juice is So so so expensive. So looks like Adam has SOLD OUT as if we didn't know already.
Adam has product placement way more, than Wayne's World. No way! Yes Way!
I'm picking that my comment will be scrubbed in 3 2 1.
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V8 juice is So so so expensive. So looks like Adam has SOLD OUT as if we didn't know already.
Adam has product placement way more, than Wayne's World. No way! Yes Way!
I'm picking that my comment will be scrubbed in 3 2 1.
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TheSidwysDrftr
I heard licorice and wanted to never try teragon. Star anise in traditional Chinese cooking is also something I avoid since it never gets taken out so the person eating just bites into a big chunk of licorice flavour that I dispise
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I heard licorice and wanted to never try teragon. Star anise in traditional Chinese cooking is also something I avoid since it never gets taken out so the person eating just bites into a big chunk of licorice flavour that I dispise
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nikkicoyotie8431
call me squaimish but the lollie pop style legs with the end chopped, and airline style chicken breats wierd me the hell out
Also, I use 1 part low sodium v8 and 3 parts no salt added broth instead of water when making ramen
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call me squaimish but the lollie pop style legs with the end chopped, and airline style chicken breats wierd me the hell out
Also, I use 1 part low sodium v8 and 3 parts no salt added broth instead of water when making ramen
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theritchie2173
I get that it was deliberate, but boasting about how much you like loli leg probably isn't the wisest move at this 'interesting' point in our history. On the other hand, you may have just given the FIFTY EGGS guy a heart attack.
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I get that it was deliberate, but boasting about how much you like loli leg probably isn't the wisest move at this 'interesting' point in our history. On the other hand, you may have just given the FIFTY EGGS guy a heart attack.
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BanjoGate
Hey Adam, I would seriously watch a montage of you cutting things up at 4x speed while you narrate what you're cutting up. Like, a 20-30 minute supercut of you cutting up stuff and talking over it.
4: 30-4: 45 is oddly satisfying
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Hey Adam, I would seriously watch a montage of you cutting things up at 4x speed while you narrate what you're cutting up. Like, a 20-30 minute supercut of you cutting up stuff and talking over it.
4: 30-4: 45 is oddly satisfying
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rayanrahal2944
Adam 7 years ago: freeze that for stock if you’re one of _those_ people
Adam now: the scraps I will freeze for stock because I am now one of those people
Amazing continuity and inspiring character development as always
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Adam 7 years ago: freeze that for stock if you’re one of _those_ people
Adam now: the scraps I will freeze for stock because I am now one of those people
Amazing continuity and inspiring character development as always
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JudyCZ
Dry vermouth has been used as a replacement for white wine in cooking for years now. Primarily because it's usable for months after opening and we just don't drink enough to justify opening a bottle of standard wine that often.
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Dry vermouth has been used as a replacement for white wine in cooking for years now. Primarily because it's usable for months after opening and we just don't drink enough to justify opening a bottle of standard wine that often.
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