We think Jacques’ mother would be pleased and proud to know that he’s still cooking her chicken in cream sauce recipe from his childhood. This rustic French country dish will come together for your family’s table with just a few ingredients and 30 minutes of hands-off cooking.
—
Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Learn how the JPF shares “Happy Cooking” for all at jp.foundation
—
JPF is now on YouTube to spread the word that better food leads to better living, improved health outcomes, and stronger communities. Videos added every Friday – subscribe to never miss a video!
—
Get more recipes from Jacques and JPF updates in our email newsletter: jp.foundation/subscribe
Join the JPF Membership Family: jp.foundation/members
Follow JPF:
Website: jp.foundation
Instagram: @jacquespepinfoundation
Facebook: @jacquespepinfoundation
32 Comments
Thank you Jacques so much. You continue to teach me how to cook simple meals. And I am a single guy and I continue to learn being in my kitchen.😊
Love his recipes because some of them are not too expensive and I can actually make them.
Looks simple and delicious.
Looks fabulous Jacques. Not a fan of tarragon but I might try this with rosemary and add a little butter and cracked peppercorns to that sauce but heck yeah I'm in!
if you are serving this with rice, why not just make a pilaf? all those flavors will infuse in the rice.
Crème*
I cooked his cauliflower gratin last night with some roasted chicken and mashed potatoes, a great and simple meal for 1 person.
Thank you, Chef!
If you are really into tarragon, check out Chakapuli, a Georgian stew.
why am i quite certain mine won't turn out like this? loveya, jp.
tarragon: the most underappreciated herb.
Tarragon is an acquired taste. I haven’t acquired it.
Ok—adding this to my lineup. Absolutely beautiful! He is my favorite chef of all time. No pretension here. 💜
Jacques, you are a culinary hero, you bring back simple, recipes that are delicious and satisfying. Thank you so much.
By the way, my wife and mother both watch your videos !
In French, the accents on letters are important. Crème.
👍
Looks good!
I can't think of a better chef to learn "simple, but solid" cooking from. What a great foundation.
I learned from my Mother and she from her Mother. Jacques learned from so many great chefs throughout the world but never forgot what he learned from his Mother. ❤
mom is the best cook!
Genius.
I would prefer this with a skillet potato or even a nice mash – since you already have a gravy.
I love watching you cook! Thank you Jacques – I'm going to try this tomorrow. Looks delicious.
another great video Thank you
My mother did the same way, and also did a Fish a la creme. Whiting with salt and pepper, cover it with heave cream (same used here) fresh grated parmesan cheese and into the oven untill the cheese is melted and gratinee. Serve it with mashed potatoes. In like 20-30 minutes you have dinner ready
As the Two Fat Ladies would say, "Yummo!"
I love the collection of oils, vinegars, spices etc that are always on the island, right where they’re needed 😊
Love Jacques. But what kind of mutant chicken thighs are these? They’re huge! 😂
The only time I like tarragon “l’estragon” is with chicken. Et voilà.
A living legend, literally. My dream would be for him and Marco Pierre White to have a conversation with one another.
I think I made this maybe once, maybe 20 years ago from Julia Child's main cookbooks? or from an Elizabeth David book. Still seems unfamiliar to me, need to make it again. Thanks for reminding me Jacques
looks delicious – besides rice, what else would go well with this as a side dish? open to recommendations!
I'm a good cook( just ask the 2 children and 8 grandchildren I kept fed and happy). Most of what I have learned came from this great man and I want to thank him for the many times I went from nothing to a great dinner in less than an hour. God Bless You Jacques Pepin!