Hello There Friends! French-inspired with a twist of bold flavours and vibrant ingredients, this comforting chicken dish combines peppers, sausage, and spices with a rich tomato and wine sauce. Serve it with barley or rice for a well-rounded meal the entire family will love. Let me know what you think in the comments below!
RECIPE LINK: https://chefjeanpierre.com/chicken-recipes/mediterranean-style-braised-chicken/
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46 Comments
❤🎉❤❤❤
Love to see you cook and me hungry! It is like my mother would make. Thank you.
I really want to know more about that dutch oven you're always using! Also, did you get a different handle for your WOLL?
Parle trop, assomant !
Thanks chef!
I worked a place and we did a barley risotto. It was good
The skin was removed before frying?
I can tell that’s a good wine 👍 🤣🤣
Wow!
Yummy
Lots of fun ideas from this.
Understand they resist magic and control but, wouldn't they make great mounts? At 14' they are tall enough for a hags hut but what about a big basket like a chariot top.
The advantage would be super in a Mirkwood or spider infested environment.
Like Baba Yagas hut and (Sheelba in Nehwan).
They'd be desirable as high level mounts. Bigger than elephants.
🫶👍👌
An old term? You just got your ears lowered? I am 68 Earth years, Love your posts, maybe, Maybe, MAYBE you had a great way of cooking barley in the past? Do a recap next for My 17 year old son, and I Love barley??????
1 cup of barley to 2 cup of rice, ?!??!?!?!??!
what are you suppose to do with the 1980's bush of thyme garnish?
Hello Chef
I've been following your channel for at least a year now. Thank you so much for these recipes; I have cooked more than a few to the delight of family and friends–I make sure to credit you as the source! I appreciate that you take the time to review the basics constantly–little reminders never hurt. I also appreciate the subtle back-and-forth between you and Jack on the subject of olives 🙂
Thank you Chef. God bless you
It looks absolutely wonderful, as always!
I'm not a tomato fan, but I'd definitely try this. Looks tasty.
I’m thinking that some chorizo sausage instead of andouille sausage would give this some great flavour and colour and make it more Basque like. I also can’t find andouille sausage here in Brussels lol
I gave your channel recommendation to a friend whom works in the kitchen of a major chain restaurant. Even though he has to follow the recipes as prescribed, he said he started to work in your techniques (Mallard reaction on the meats, adding stock instead of water, proper salt levels, etc). He has been getting lots of compliments from the customers since doing this.
Chef, if you have ever made it, would you do an episode with chicken/beef/lamb shwarma with a bed of rice?
My favorite is chicken shwarma with a bed of rice(the rice has a light coating of oil🤔 no clue why, but it is delicious).
I found the exact same brand of Harissa at my grocery store. They had mild and spicy. I would call it spicy rather than hot. It tastes to me like a bell pepper base with spice. It is quite good.
you continue to amaze us millions of people who subscribe to your brilliant chanel Chef, with your cooking skills, teaching skills, your humour and your wonderful personality, I have become a confident and very happy and experimental home cook using all the skills you have taught me 🙏🤩❤
somehow every recipe is "easy" but its not
I get that same brand harissa at our local HEB here in Texas.
Hot and mild.
I keep it on hand at all times.
Great on a sandwich.
Time for more vegetarian recipes!?
Please, JP, do us a quick video how to make the barley?
love you, thanks <3
I agree with you Jack – I can’t stand olives either.
Congratulations on going over 2 million subscribers!
Thank you for another good recipe
"Hello there friends" warms the heart as much as the food. Love this guy
Jack, just pull off the olives… you can give them to Chef… lol
Look so delicious
Dear Chef Jean-Pierre,
That dish looks good. One question: In the video, you browned the chicken in a separate pan, but in the recipe section, it states to brown the chicken in the Dutch oven. Can you clarify this for this newbie cook? Please answer in the comments.
It seems to me that this is an excellent idea, but I'm going to do it with rabbit, it's a secret, don't tell anyone. There is one thing missing from the video, how much do you brown the meat? Camera off, was that a retake? Did the director call for a redone? Who is calling the shots over there?
Looks so good! Thanks Chef JP!
Trust me the longer the video the better it is just means we get to spend more time with you and believe me the more time we get the better are lives are everyday
Did Jack eat some olives??😂
😂😂😂 "the recipe police on me"
nice
In Orlando I got Harrisa, the same brand, at Whole Foods too. I use it when I’m making shawarma on the grill with pita bread in my Ooni pizza oven. I love the flavor. Yum 🤤
"You put enough butter in there…oh ho ho". Truer words have never been spoken.
Hey what’s now in season for beef/Chicken/wild etc to cook ?
I was waiting for the finger waggle. He did right at the end at the fade to black 😊