The perfect easy chicken recipe to tackle your first French pan sauce.

Comments · 131

• GE

  @Getpojke · 2 years ago

  Thank you for differentiating between &quot;Sucs&quot; &amp; &quot;Fond&quot;. It&apos;s something that very few food channels/writers do. Sucs only become fond once they are deglazed from the bottom of the pan. Love this dish, simple yet so tasty. Brilliant served with petits pois à la française.<br>Your mention of arrowroot sent my mind reeling back to childhood. If we had been ill as children our first food to aid recovery would be a light soup &amp; if we kept that down some arrowroot pudding for afters. Though I keep arrowroot in the kitchen as a thickener I haven&apos;t made the pudding in decades; may treat myself when I get out of hospital tomorrow. Merci.

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• LI

  @lisaboban · 2 years ago

  And that&apos;s my Valentine&apos;s Day dinner!

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• EV

  @EvoStevo-d9y · 2 years ago

  From the fine diced shallots to the beautiful brown stock, this is a gorgeous execution and presentation!

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• RI

  @ritarodrigues9946 · 2 years ago

  Dear Chef Stephane. &nbsp; Blessings from Houston. &nbsp;Ty for teaching and sharing your talents - ♥️

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• MO

  @Mo_Ketchups · 2 years ago

  I love the knock of butter at the end of the sauce. I’ve done that for years just on instinct (which began by balancing the acidity of tomato paste/sauces). And, I love the way you babied the shallots &amp; explained their different temperament from onions. Nice! 👌

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• PE

  @pequeuxdarleux1480 · 2 years ago

  You&apos;re right: &quot;Bercy&quot; is in the &quot;quartier des vins de France&quot; (south/east of Paris) &quot;French wines district&quot;. Bon appétit à toutes et à tous.

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• JO

  @Joras48 · 2 months ago

  I like these recipes not only very nice but also no waste of time ..

• KJ

  @kjp4771 · 1 year ago

  Seriously, I am so amazed with this recipe, my first pan sauce every and even though I got the stock slightly wrong it turned out to be one of the best chicken dishes of my life, having avoided them ever since as a young english boy where I was subjected to english casseroles every week which made me avoind them until I saw your channel a few years ago and finally built up the courage to try.<br><br>Thank you for your recipes, this is the 1st of many I hope to create now you have shown me the light!

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• YA

  @yahoo8485 · 2 years ago

  how could you not like this!!!!

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• SI

  @sidlvaga · 1 year ago

  I love this recipe. I did it twice, but the second time around I didn’t have white wine so I replaced it with cognac and it worked beautifully.

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• RH

  @rheffner3 · 2 years ago

  The stock you use is not available to most of us. &nbsp;I hope that using a store bought stock still works.

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• FR

  @freedom4evry1 · 2 years ago

  Stephen, this is something I definitely want to make. &nbsp;I love the flavor of shallots. &nbsp; Chicken thighs are my favorites. &nbsp;So rich and moist. &nbsp;Love your channel.

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