Our Famous Chicken Marsala - Chef Jean-Pierre

one of the most requested recipes of all the requests, the recipe that you guys have submitted for

chicken

masala, stay tuned, I will show you how to make the most amazing

chicken

masala you have ever made, remember if you like our recipe. Subscribe to our channel, give us the thumbs up and don't forget to ring the bell. Stay tuned, we'll show you exactly how to do this. Well, friends, let me show you how easy it is to make that recipe. There is one recipe that has been requested more than any other recipe and it is this chicken masala, so I am going to show you how to make it.

It's all about the sauce. It's always about the sauce. Let me show you how to do this. Let's start with the sauce and then we put the chicken in the oven and I'm going to make it with the roasted potatoes with garlic and rosemary and carrots very easy to do well everything I do is easy as I said it's about the sauce friends so let's prepare that sauce, I use a reducing saucepan, it's a little easier to make, you don't have one of those, just use a regular skillet, we're going to start with an olive oil with roasted garlic, we're going to let that heat up while this happens, I'm going to present the ingredients, this is mison and remember Amazon, plus you have to have everything ready and then you can make the recipe with us, so bacon, if you don't have bacon, no I don't want bacon, don't put it in onion, shallots, yes You don't have shallots, don't worry, mushrooms, today we have sage and a little tarragon, I like those two together, they are wonderful, you don't have one or the other, don't worry, you have thyme, you can use rosemary, you can use oregano, okay, I like to make it with sage and a little bit of tarragon, but do it however it makes you happy, garlic, we have our garlic puree.

We don't have mashed garlic, we just do minced garlic, a little cream and then we get black mission thick balsamic vinegar that we use all the time. It's really amazing, some masala wine. I'm using dry masala because my vinegar is sweet if your vinegar is sour then you better use sweet masala mine is just right and a little bit of olive oil with roasted garlic okay guys let's get going I'll do it first thing we're going to do is to get a uh, we're going to sauté the bacon first, remember that the bacon is the only thing and then it goes before the uh, who comes before the onion, otherwise the onion was always first, always the number one is yours unless there's bacon that sounds like a poem bacon is always number one no, onion is always number one unless there's bacon okay that's it and why do we put bacon right First, why do we process fat and use fat that has been melted? the bacon and we put the onion there, okay, now if you have onion and shallots, do you put them together?

No the onion takes a little longer to caramelize than the shallots so you make the onion first and then you put the shallots in and if you only have onion then don't worry it's fine if you only have shallots then that's fine too there is no nothing wrong with that, okay, we gotta make it easy, remember folks, it's just a little bit of onion, here I'm making just a little bit of sauce, I'm just making two chicken breasts, so I don't need a lot of salt. Actually, you know? When you make a sauce like this, my friends, you can make that sauce in large quantities and freeze it, yes, it will freeze.

For a long, long time, we want to caramelize this before we put in the shallots. When I had a couple of minutes, I wanted to show my friends how we preserve our herbs, but you know what I'm going to do later. I'm showing it to you because many people have already asked me how to keep herbs fresh. I have a system that is fabulous. You know, keep your abs for a week, 10 days, some of them two weeks when you buy fresher, but otherwise, you buy them if you don't. I didn't plant them correctly two days later, they're useless, so I'll show you how to keep them nice and fresh.

It's really cool, I have a really cool technique, that's the kind of technique we use when you're in a restaurant business, how do you keep things fresh? You can't buy things every day, so you're looking right now, folks, and you realize, oh, I forgot to tell you that in the middle we've got some meat. Broth is on the stove there without the meat broth, so we'll come back, we'll talk about this in a minute, but let's not worry about it now, I just want to make sure I don't forget to tell you just yet. meals in the square we are waiting for the onion to caramelize a little and I tell you that we are waiting for the caramelized onion we are going to start with the chicken breast we are going to do that and I can sauté the chicken breast I put them in olive oil, but it will burn if I go in the oven to cook the chicken breast, so I'm going to use a little bit of clarified butter and we have a video on how to clarify the butter, it's essential, I love you. go see it because it's very important to do, you know, if you make clarified butter, it keeps for a long time, it can be kept at room temperature for four or five months if you made it correctly or you can keep it. in the refrigerator for up to a year without any problems, the clarified butter is spread with butter and you brought the mold, you removed the milk salad, so all you have is butterfat, it has a very high smoke point and you can keep it for a long time, okay?

You guys have been watching my channel long enough. I think they've graduated and can use it well, so let's slow this down a bit. It goes a little faster. Now we're going to put some shallots in there. I'm going to show you something really cool. You see the banana pot. We have a little bit of caramelization. I'm going to show you what we're going to do with it. This is really cool. When you get to the bottom, you have to check the bottom of the pan. constantly friends make sure it doesn't burn and shake it up, I mean I don't mind at all a little comedy at the bottom, I don't mind that at all, so look we've got some pretty colors at the bottom. from the pan right there we have a nice color remember it's all about the sauce so we have to focus on that sauce now we're going to put the mushrooms in and we're going to sauté the mushrooms we're going to sauté the mushrooms until we extract all of their water and then We put vinegar in it and we put our wine in it and we put the rest of the ingredient in it and what we have to do is get rid of all the water from the mushroom and for that we are going to put a little bit of Mediterranean sea salt that is going to help us remove the water from a mushroom and a little salt and we are going to let it cook for a second, don't worry for a second, check the bottom of the pot, constantly check the bottom of the pot constantly so that it doesn't burn and we are going to go to medium heat so that it is not too hot otherwise we will burn the bottom of the pot very easily let's get into the chicken here my friends now as I said I am doing it with clarified butter, it is hot now clarify the butter, we can get a temperature of up to four 400 450 degrees without burning it, so I wanted to make sure it's not hot, I have two chicken breasts a little bit of salt and pepper we're going to get it a nice golden color salt and pepper we're going to put them in there we're going to brown them while the sauce cooks your job put them in a pan and like we do with the steak don't touch them leave them alone leave them alone my friends a little more salt and pepper on the other side leave it alone we are sporting a beautiful color leave it alone don't touch it all They want to play with them so look let's see what we have here the mushrooms are starting to release all their water and then we are going to make some roast potatoes there are a lot of things to do but the good thing is that if you are at home and you are cooking with the children, one should make the chicken, the other should make the sauce or all in the same pot, so look, look, look, you see all that steam right there, that's the water coming out of the mushrooms.

Water is the enemy of food friends in a minute you are going to see the bottom of my fat you can tell by the way I am using a wooden spoon I like to scrape the bottom of my pot come right there look see what you don't know if You can see, you may not be able to see because the camera can only be in so many places at once, but let me tell you guys, this is important, we're going to take a little putty knife right there, I'm going to scrape the bottom of this side of the pot look look look see what we're doing friends we're shaking and look let's look at the bottom of the pot we look good see see now I do have a few burnt bits in there I don't care I don't mind a little caramelization you see it's starting to smell delicious my friends it's really good let's see how we do with the chicken the chicken chicken chicken chicken ah I want a beautiful color there's a little bit more still I don't touch it I didn't touch it I didn't touch it for at least a minute and three quarters ok let's see what we have Here friends, let's lower the heat, I don't want it.

It will be too hot, so now we can endure, look, look, look at the fungus I released on all its water fronts. You see that the mushrooms have released most of their water. It already smells beautiful. This is a good base. It's a beautiful base. let's put sage and a little tarragon, if you only have sage, start putting whatever herbs you want, remember it's not written in stone somewhere, oh my goodness, he has to set the stage, no, it's your recipe , put whatever. you want someone to not like it tell them to go eat somewhere else, okay, let's look, oh yeah, look, look, look, look, look at their friends, look at this, look at these friends, look at this, it's like this beautiful or what, now, friends, we can.

Go in the oven, it's not going to take long, I know they're very big, but maybe 10 minutes is fine. We're going to take them and cook them until they're nice and juicy. I already have my oven, it's already preheated, so here we go, see you later now. let's focus on the soaps my friend, now look, look, the mushrooms release 90 percent of their water the mushrooms are going to have a nice texture why do we want to release the water in the mushroom because the water? that's like nothing and I don't want water in my food you put water with firewood if you want I don't want it taking out the mushroom the onion here that I have the most okay so now I can concentrate on the sauce a little garlic, this is my garlic puree that you guys have made, if you don't, go to essential on our website on a youtube channel under essential and it's garlic and berries, you don't want to use mashed garlic, no Don't worry, just use minced garlic.

One cup of minced garlic. Don't worry, let's find this right. Now let's put it. How long do we cook garlic for? For how long? How long do you think we cook it until we smell it? The moment we smell it, it releases this beautiful aroma and I want to capture that aroma because I don't want to burn the garlic. I want to smell the aromatic, fragrant floral garlic right now, right now, right now, I'm going to put in the balsamic vinegar. Here this is the fake balsamic vinegar fork, if you've never tried it before, I'm telling you, it's amazing.

Okay, if you've never tried it before, you should try a fake vinegar or a good balsamic vinegar. He is 18 years old. It's lovely. vinegar okay let's put the vinegar and then we'll put my vinegar there's no need to reduce because he's already 18 years old he's already reduced the dry muscle be careful not to get a little masala wine drunk and like I said, I'm using masala wine dry, okay, dry masala wine because my vinegar is sweet, if my vinegar was sour, I would use a sweet masala wine, okay, I'll show you the herbs that I don't want to forget. to show you what we have here, we're going to take a real quick, we're going to put in some beef broth now, you've all probably seen my beef broth recipe, if you haven't seen it, you should.

Go back to the basics again, for example do it now, you don't want to worry about making your own beef broth, don't worry, just buy a good beef broth somewhere, it's okay, there are many good beef broth recipes, there's a lot. or just buy some if you don't mind low sodium friends low sodium low sodium please buy low sodium and some of them are like four five hundred six hundred milligrams of sodium per cup so you want to try to buy something delicious and if you have never done done yours you should try it once it's not that hard I promise and you can keep it in the freezer for 17 years look at this look at this sauce right there we're going to fix the consistency in a minute I'll show you you know how to do that let's put a little more salt and pepper because I don't have just a little bit, we just started a little bit with the mushroom, but that's nothing before we continue with this, my friends.

I'm going to make the potatoes real quick but I want to show you real quick how we preserve our fresh herbs because you buy herbs at the store and if you don't, if you don't do something with them if you don't store them properly, they're going to go bad in no time. time, so I'll show you what we have here, okay, this is my herb, my herb container, it's like a crockery type container, you know, it's aromatic. I put a towel on top, just a damp towel, not wet, damp, then I put a paper towel under the paper towel, I have my herbs, you see, I have my parsley, I have my chives in a container because they keep better and then my thyme and my rosemary and my oregano and then and then Italian parsley and then the regular opacity right here under this.

My friends, if you notice here, I don't know if you can see, but I have a paper towel, so a paper towel, herbs, one more paper towel, and even though I dried the dried pepper, I put double paper towel, I go there and then I put my wet towelRight there I put my wet towel and then I close my container now if you notice that my container inside is wet from the condensation of the herbs and the cloth and I close it I see close close close the closet I even remove the air by pushing it down and this, my friends will keep my herbs fresh for a long, long, long, long, long time.

I don't have space here, so you know what I'll put here. I'll put it up again later. It keeps. I have herbs under my nails now they stay for a long time I promise you possibly two weeks sage rosemary thyme oregano 10 days some of them like basil you can't do anything with it some of the chives maybe Not that much, but it is a good way to preserve fresh herbs. Store them in the refrigerator somewhere where there is space. I don't have space in mind. Let me do something real quick. I have the chicken in the oven.

I have to move my friends. I'm going to make the potatoes, okay, so the potatoes let me put them here so we can follow them with the camera, okay, this is what I'm doing here friends, I have small potatoes, then we cut them into small pieces and if they are small, I leave them alone and then I have carrots, then I cut them. I'll have to show you how to do it. I have to make a video on how to cut vegetables and I always forget to do it, but I'm going to do it. There's a lot to do at some point, you know, I don't have time to do it all, but I'll show you, I promise, when I'm done, everyone in America will know how to cook fast, the cook will know how to cook, I promise.

It's not difficult, anyone can do it, okay, cooking is not rocket science, everyone can be a good cook, now not everyone can be a good singer or musician, or does that require talent, cooking requires understanding ingredients, no big deal, everyone can do it. I promise you, okay, we're not talking about becoming a master

chef

, we're talking about becoming good home cooks, so this is what we're going to do with those potatoes I already cooked, so what did I do? the potato in water and I cooked the carrots in water separately and when they were cooked I took them out I let them cool the carrots I put them in ice water very quickly because otherwise they would not maintain the beautiful and clean color as they are, so it is a very simple, we're going to take a little chopped rosemary and then we're going to put a little garlic, a little garlic puree, then we have a little garlic puree right there and a little bit of garlic oil olive oil with garlic and we are going to mix all this until we have a good mixture.

If you don't have garlic, we will just add a nice olive oil. Okay, you don't have to add garlic, but if you have it, why not, well, and then you are going to take your potatoes that are cooked and your carrots then I cooked so now what we are going to do we are going to take some black pepper a little bit coarser and a little more salt we are going to mix all this we are going to mix all this friends and then we are going to take a spatula and we are going to mix all this and then we are going to bake them in the oven friends we are just going to bake them like this in the oven and let me tell you those potatoes my friends are going to be amazing we are going to put them in the oven with the chicken and the chicken is cooking it will be ready in two minutes while the chicken let me get all this stuff out of here when the chicken continues to cook, which won't take long, I'll tell you it won't be long when the chicken is ready what we're going to do we're going to check it I'm going to clean it up everything and I'll be back in a second to finish the sauce ok well the chicken is ready friends I'm going to take it out of the oven and we'll let it rest a little.

You should always let it sit a little and remember that you take something out of the oven when you live with a towel in the pan, otherwise you know it would. It's not the first time you think that after 50 years in the kitchen then I don't make mistakes like that. I still do it. I think it's a human thing, it has to be right because otherwise you would think that a

chef

is cooking for 50. years it doesn't burn anymore I still do it from time to time not frequently but I still do it too many times we will take out the chicken every time you take out something out of the oven then it's hot you put a towel in here okay it's kind of an unspoken rule in a commercial kitchen you have to put a towel in and take something out of there because you know it's hot the next guy may not know it's hot so now What are we doing here friends?

The sauce, let's see the sauce, the sauce is good, but you. You know what the sauce is a little bit runny so what do we do if we have a bermanier we can thicken it if we have a cook roux we can thicken it but let's say we don't have eco crew we're going to make one of those so you can use it but let's say we don't have any, right? do you have flour right now? No, it's too late for flour. The flour needs to be cooked. We're ready to eat, so we don't want that.

We're going to put some cornstarch slurry in tapioca powder and arrowroot. You can use a lot of thickener, but cornstarch is the easiest. This is cornstarch and water. A very simple mix. You put a little bit in there, people, very little. There's no need. put a lot in there, just a little bit, make sure the sauce is hot when you do this, but then you will know what to put because remember that cornstarch only works if the mixture is boiling, so put a little first and bring the sauce to the boiler, bring the sauce to a boil and then see how much you need, be careful, just put a little bit in first, don't go out and put in too much and then what do you have to do, let's say you put in too much, what do you do?

Don't worry, just put almost broth in there, it's fine, you can also put some wine in there, you can put masala in there, it will be perfectly fine because you don't need to cook the masala, remember, so put a little bit first and then let's see what happened let's see what happened and let me tell you something just a little bit I put look look look a little bit I put in France it's enough to have done it so that the chicken is resting you have to let it rest you have to let it rest there is no doubt that you don't want to cut a plate just a few minutes look that sauce is perfect what else could improve the sauce what do you think yes you are right butter there is nothing wrong with that friends how? well we put the butter at the end because we are putting out the fire and we put the butter at the end because butter don't be afraid now I'm not afraid uh you put the butter at the end so that I don't separate friends, remember that butter is made of three components, fat, milk, solid and water, the butter will separate and become oily, but if we do this right away right now, it barely melts, you see, it barely barely melts and that sauce is here, my friends, oh yes, honey, that sauce.

Right there my friend is going to be amazing, okay, that's a game, right there, here, wait a minute, let's not touch it, let's not touch it, let's just take out the chicken breast, get the rag out of here now and put it back. new. Don't forget we're going to take out the chicken breast and we're going to cut it now let's go to a cutting board and we're going to cut that chicken breast look, we have a beautiful seal on the other side some people always told me how come you don't seal the other side you see one side and then you put the other one in the pan and look how pretty it comes out on the other side you see We have something nice, nice color, if you are not sure of the temperature you want to cook at 155.

Don't forget to put a thermometer, no Don't be afraid to put a thermometer in there, there's nothing wrong with it and you want to keep it. at 145 you still want it to be nice and moist you don't want it to be all dry oh you know what we have fruit we have it I have to take this towel because it's the only one I have I have to take this potato out of the oven my friend there you go the potatoes are we're going to put them right here let's not worry about the potato now let's go back to a cutting board and cut that beautiful chicken breast that I like to cut nice and thin so that it's delicate I like to make some nice cuts and so that it's delicate and not too thick so that it is more delicate you see friends and if we look I want to show it to you in a second so you can see it if we look Right here, look beautiful, nice and moist, the chicken.

See, see, right here, you can probably see it from above or you can see it from the side. You see how nice and wet, with his friends, we don't want it to be. a dry chicken dry chicken is overcooked chicken is not good my friends we don't want to overcook the chicken. See what I'm doing by the way I'm cutting it nice and small and pushing it back a little bit, that's all. a little bit at an angle and I'm pushing back slightly, so now just like that, we're going to take it, we're going to put it on the plate, let me put this out of the way, wipe my rag right there. let's drink, we have a serving plate right there, I'm going to put some sauce underneath, okay, you can put the sauce on top, you can put it underneath, you can put it wherever it makes you happy, so now look look, let's put it So my friends, let's put a little more sauce on that side right there a little bit so that we cover the whole side like this, you see, look how beautiful that chicken is, wow, well, that's going to be something. serving let me tell you I don't know who's coming to dinner but man, that's a serving of chicken breast let me tell you and it's so moist it's going to melt in your mouth my friends, how about that?

See very simple. Well, that wasn't complicated. What do you think is easy to do? Now let's grab some of those roasted potatoes right there with a nice spoon or tongue. Whatever we can do, just put a little bit of them over here. Well, have some of those roast potatoes. there and let's put them like this friends like this very simple I wouldn't have to do anything fancy here like that just a couple of potatoes there you have it we can organize them if we have time I don't have time because it's hot and I'm hungry and here we have it because I'm holding my tongue incorrectly just arrange however you want I'm probably going to organize a little bit differently but when we have a little minute or maybe I put the cards around it, but here it is just put some beautiful parsley leaves on top, very simple right my friend, don't do anything fancy, but still take the time to make it look pretty good, very simple.

You know what we should do and I'll probably do it in a minute. We will take some potato and put all the carrots around it. I think it will be very very simple, but that's how simple it is, friends, I want to. you can make this recipe it's very simple it's about the sauce make it with steak make it with lamb make it with meat anything that sauce is what it's all about chicken masala the easiest recipe in the world I hope you enjoyed it remember if you like it subscribe to our channel, we need new subscribers, ring the bell so you receive a notification every week when I make a new video and don't forget to give us the thumbs up, thanks for watching and see you next week.