Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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Date: 2023-11-30
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Comments and reviews: 16
trebabcock
I don't know why I'm so afraid of chicken. I have a Thermapen thermometer, so I should know when it's safe, but I just don't trust myself. I've been slowly getting closer to my goal of making fried chicken. Started with a slow cooker, just throwing it in with some spices and forgetting about it until dinner time. It would be around 200F, which is, unfortunately, my comfort zone. For thanksgiving, I roasted a whole chicken in the oven since it was just my girlfriend and I. But shallow frying chicken scares me. I can't even get a consistent doneness with hamburgers. Anyway, thanks for making Thursdays the best day of the week.
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I don't know why I'm so afraid of chicken. I have a Thermapen thermometer, so I should know when it's safe, but I just don't trust myself. I've been slowly getting closer to my goal of making fried chicken. Started with a slow cooker, just throwing it in with some spices and forgetting about it until dinner time. It would be around 200F, which is, unfortunately, my comfort zone. For thanksgiving, I roasted a whole chicken in the oven since it was just my girlfriend and I. But shallow frying chicken scares me. I can't even get a consistent doneness with hamburgers. Anyway, thanks for making Thursdays the best day of the week.
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DaRkLoRdZoRc
Okay, here's my problem with dishes like this: The slow cooking time coupled with the chicken being cooked in liquid usually means (at least in my experience) that the chicken skin comes out absolutely vile. It's got a slimy, almost gelatinous texture that makes me want to puke. This is a dish I'd love to make more often because it's ridiculously cheap and lazy, which is right up my alley, but I can't make myself look past the skin, and anytime I try and make it with skinless chicken, I get significant pushback from my family. What can I do to satisfy both sides of the issue?
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Okay, here's my problem with dishes like this: The slow cooking time coupled with the chicken being cooked in liquid usually means (at least in my experience) that the chicken skin comes out absolutely vile. It's got a slimy, almost gelatinous texture that makes me want to puke. This is a dish I'd love to make more often because it's ridiculously cheap and lazy, which is right up my alley, but I can't make myself look past the skin, and anytime I try and make it with skinless chicken, I get significant pushback from my family. What can I do to satisfy both sides of the issue?
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Khannesjo
I'm not totally sure I understood it correctly, but I think in the video you said a pint of mushrooms instead of a pound of mushrooms, as the recipe in the description states. And for something that is as heterogeneous in size, and therefor packing density, as mushrooms, volumetric measurements would be a real stretch, even if it probably doesn't matter for a sloppy style recipe. For that purpose, if you really wanted to go by volume, you could say two hands full of mushrooms instead, as this at least doesn't incite someone to get a measuring device dirty.
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I'm not totally sure I understood it correctly, but I think in the video you said a pint of mushrooms instead of a pound of mushrooms, as the recipe in the description states. And for something that is as heterogeneous in size, and therefor packing density, as mushrooms, volumetric measurements would be a real stretch, even if it probably doesn't matter for a sloppy style recipe. For that purpose, if you really wanted to go by volume, you could say two hands full of mushrooms instead, as this at least doesn't incite someone to get a measuring device dirty.
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Mawgbot
Adam, a suggestion instead of soy sauce - there's a product from Maggi called. Maggi Seasoning. It's a black-brown square based bottle with a long, skinny neck. The seasoning itself is basically liquid MSG, but with bonus features. It's very watery, like soy sauce, but doesn't have that tell-tale Asian Umami burst. Instead, it's a bit more meaty, more hefty, more sassy. It's utterly magic. You might need to search your local Asian grocer but trust me, it's WILDLY good in any European dish, on salads, on rice, meat, vegetables.
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Adam, a suggestion instead of soy sauce - there's a product from Maggi called. Maggi Seasoning. It's a black-brown square based bottle with a long, skinny neck. The seasoning itself is basically liquid MSG, but with bonus features. It's very watery, like soy sauce, but doesn't have that tell-tale Asian Umami burst. Instead, it's a bit more meaty, more hefty, more sassy. It's utterly magic. You might need to search your local Asian grocer but trust me, it's WILDLY good in any European dish, on salads, on rice, meat, vegetables.
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aragusea
Hah I have been putting fish sauce in a lot of my dishes the same way you are doing soy sauce, a little goes a long way for salt and glutamate addition. Great for all kinds of soups and sauces and chili and stuff like that. Just have to make sure it has time to cook for a few minutes to make sure that any fishy smell is well and truly gone or melded into the dish, you can't add it right at the very end before serving like you can with soy sauce or salt.
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Hah I have been putting fish sauce in a lot of my dishes the same way you are doing soy sauce, a little goes a long way for salt and glutamate addition. Great for all kinds of soups and sauces and chili and stuff like that. Just have to make sure it has time to cook for a few minutes to make sure that any fishy smell is well and truly gone or melded into the dish, you can't add it right at the very end before serving like you can with soy sauce or salt.
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Keenan_G
Don t have any mushrooms or carrots. Or shallots Oop. Gonna make it with onions and garlic instead. Might add potatoes too. It ll be like a shakshuka tomato sauce thing. Probably gonna end up more Italian I suppose. Will have to get groceries and try it the correct way sometime
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Don t have any mushrooms or carrots. Or shallots Oop. Gonna make it with onions and garlic instead. Might add potatoes too. It ll be like a shakshuka tomato sauce thing. Probably gonna end up more Italian I suppose. Will have to get groceries and try it the correct way sometime
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abyssal_phoenix
Glad to see im not the only one who hides soy sauces in about everything savory. It makes everything taste so much better. It adds some umami, salt and depth of flavor
From french sauces to baked beans to gyros and stuffing. It all can use a tiny bit
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Glad to see im not the only one who hides soy sauces in about everything savory. It makes everything taste so much better. It adds some umami, salt and depth of flavor
From french sauces to baked beans to gyros and stuffing. It all can use a tiny bit
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CyrusBluebird
For the soy sauce part: it's salty glutamine bomb. So whichever one that is ppl's fancy really: garum, that wheat Maggi stuff, yeast extract, Vegeta powder. whatever. Welcome to Europe, we reinvented garum by getting ideas from east & south-east Asia.
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For the soy sauce part: it's salty glutamine bomb. So whichever one that is ppl's fancy really: garum, that wheat Maggi stuff, yeast extract, Vegeta powder. whatever. Welcome to Europe, we reinvented garum by getting ideas from east & south-east Asia.
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partyfists
Wow, on to a new phase of Adam, less White Wine more Cognac! Great video, how do you think this recipe may have turned out if you thickened the sauce with flour instead of adding it to the chicken? Floured chicken always gives me slimy vibes.
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Wow, on to a new phase of Adam, less White Wine more Cognac! Great video, how do you think this recipe may have turned out if you thickened the sauce with flour instead of adding it to the chicken? Floured chicken always gives me slimy vibes.
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Connie_cpu
If mushrooms are a non-negotiable hard no for anyone in the house, anyone have recommendations for what someone could substitute? Or if anyone thinks it'd be otherwise fine just making it with carrots and shallots as the only vegetables?
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If mushrooms are a non-negotiable hard no for anyone in the house, anyone have recommendations for what someone could substitute? Or if anyone thinks it'd be otherwise fine just making it with carrots and shallots as the only vegetables?
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user-bj5gw1ne9s
I swear to god i made this exact same stew yesterday because i make stews from what i have in the house thanks to you. but put in a spoonful of mustard, gonna eat the leftovers, thank you so much for teaching me how to cook Adam
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I swear to god i made this exact same stew yesterday because i make stews from what i have in the house thanks to you. but put in a spoonful of mustard, gonna eat the leftovers, thank you so much for teaching me how to cook Adam
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Renucleous
I bet this tastes delicious, but I have a very strong vomit urge whenever I encounter boiled skin. A lot of Chinese dishes or European fricassee give me honest gag reflexes.
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I bet this tastes delicious, but I have a very strong vomit urge whenever I encounter boiled skin. A lot of Chinese dishes or European fricassee give me honest gag reflexes.
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LyrialEra
I love using soy sauce or soy reduction in my stews and soups it really adds so much umami to anything you want to be savory, cool to see you using it that way too
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I love using soy sauce or soy reduction in my stews and soups it really adds so much umami to anything you want to be savory, cool to see you using it that way too
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Elc22
I've been in the process of getting a set of stainless pans, and Made In was on my short list along with All Clad. They make great stainless cookware.
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I've been in the process of getting a set of stainless pans, and Made In was on my short list along with All Clad. They make great stainless cookware.
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bipolar-tiger
I use Maggi instead of soy sauce for western dishes. It doesn't have soy flavor so it tastes less chinese but still pack a bunch of umami.
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I use Maggi instead of soy sauce for western dishes. It doesn't have soy flavor so it tastes less chinese but still pack a bunch of umami.
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TheRealWinser
I've done this but instead of soy sauce I've been using yeast extract. It really brings the same level of umami without the extra sodium.
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I've done this but instead of soy sauce I've been using yeast extract. It really brings the same level of umami without the extra sodium.
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