Like the french peasant cooking his old coq had a cartouche… this piece of paper is meant to protect your ass when you sit on a public toilet. It has no use in the kitchen
Yeah I like caramelizing the pearl onions in with your bacon… I like to sear my chicken pcs before braising and I pull the skin off, render it for the fat and that's what I sear my chicken in… I pull my chicken, caramelize my julienned onion and carrots, then put my chicken back in, my spices and then my wine… I've been playing around with dry vermouth lately instead of a Cabernet sauvignon
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Beautiful, but us Yanks don't have the patience to cook a dish over a 2 day period…
well i've never found myself attracted to vans but if its necessary for the recipe
That’s a weak marinade. 😮
Does laying thyme gently across the top of meat actually infuse flavor? Or does it just look good while it sits there in the fridge….
‘One pot wonder’ – uses multiple pots.
in French : Bof, pas terrible….. ma grand-mère faisait bien mieux…..! et moi aussi…..
>One Pot Wonder
>Made With More Than One Pot
>Implying
Can you see the mushrooms?
Lekker
This Man is a National Treasure
Lefty said you forgot the “punch of salt”.
🤨
Sitting thyme and an unpeeled garlic clove on chicken does nothing lol a few seconds in and I know this dude can't actually cook. Bye 👋🏻
Looks wonderful although I wouldn’t be calling it a one pot, it might have been the same pot but a lot of handling. I may be wrong 🤗
Hmmm, is the chicken skin soft and chewy? I love me a crispy chicken skin. Soft skin, meh
That looks delicious. I so wanna try to make that.
Sauce is broken chef
No butter in the sauce needed?
Cartouches are so hot right now
That looks appropriate mate
Those are the most beautiful mushrooms ever holy wowzers
One pot wonder my arse, I count 2
Gorgeous 💋
Looks delicious 😋…
Like the french peasant cooking his old coq had a cartouche… this piece of paper is meant to protect your ass when you sit on a public toilet. It has no use in the kitchen
Coco fun😂😂😂😂😂😂😂😂😂shitty AI
Chicken needs more color.
Yeah I like caramelizing the pearl onions in with your bacon… I like to sear my chicken pcs before braising and I pull the skin off, render it for the fat and that's what I sear my chicken in… I pull my chicken, caramelize my julienned onion and carrots, then put my chicken back in, my spices and then my wine… I've been playing around with dry vermouth lately instead of a Cabernet sauvignon
Mmmmmmm, flabby chicken skin. 😣
How do you marinade anything without salt?
You had me until the crappy arty-farty namby-pamby hoighty-toighty way you served it