Chicken chasseur (Frenchy chicken stew with tomatoes and butter)

I hope this doesn't sound weird, but Adam, this is the happiest you've sounded in a video in a good while. Hope stuff is going good for you.

Using the lid as a tray to hold the meat is the most Adam thing ever and it's genius

Glad to see im not the only one who hides soy sauces in about everything savory. It makes everything taste so much better. It adds some umami, salt and depth of flavor From french sauces to baked beans to gyros and stuffing. It all can use a tiny bit

‘Hunters chicken’ in the UK is pub food - chicken wrapped in bacon, covered in BBQ sauce and cheese. You can see the thought process, but it’s interesting how the etymology changes things like this over time

Word of warning, I tried to make a double batch of this last night and completely botched it. There are a few technique adjustments that should be made when trying to make a large batch. The main issue was needing to brown the chicken in batches rather than one pot resulted in burning the fond. I had to take everything out and wash the pot before continuing. The second issue was the two chickens released a ton of liquid. I had to reduce the pan sauce for double the time, completely dissolving my carrots and turning the sauce into a cloudy gummy mess. Please learn from my mistakes.

Gimme dat big, sloppy French country classic, uncle Adam.

My Wife said she wanted Chicken Marsala tonight but I'll think I'll make this instead. Thanks Adam.

Bon travail Adam ! Ce classique 🇫🇷 semble délicieux

For the soy sauce part: it's salty glutamine bomb. So whichever one that is ppl's fancy really: garum, that wheat Maggi stuff, yeast extract, Vegeta powder... whatever. Welcome to Europe, we reinvented garum by getting ideas from east & south-east Asia.

Always exciting when you know you have half the ingredients already! I’ll be making this on the weekend for sure!

Short and sweet, but super entertaining and informative. You're killing it, Adam. Great editing.

If you want a more french-inspired substitute for soy sauce I recommend Maggi Sauce, it has the same consistency and brings as much salt, umami and meatiness as soy sauce (although a bit sweeter). Most french grandmas use it in their cooking so no French person would fault you for that

exciting to see adam being more of adam again! glad to know you’re doing better, this weeks pod was great.

Adam, a suggestion instead of soy sauce - there's a product from Maggi called, creatively, "Maggi Seasoning". There's a range of them, but the one I mean is just "Seasoning". It's a black-brown square based bottle with a long, skinny neck. The seasoning itself is basically liquid MSG, but with bonus features. It's very watery, like soy sauce, but doesn't have that tell-tale "briny umami" burst. Instead, it's a bit more meaty, more hefty, more sassy. It's utterly magic. You might need to search your local Asian grocer but trust me, it's WILDLY good in any European dish, on salads, on rice, meat, vegetables...

Adam. You really got me into cooking. I always appreciate your easy recipes.

This is totally something I could get done with cooking on the regular! Thank you as always Adam great content! 🤘💪

I'm French. I saw the soy sauce. And I like it. We often use Maggi sauce the same way in my family, which is somewhat close to soy sauce, in that regard at least. (And it has msg)

I love using soy sauce or soy reduction in my stews and soups it really adds so much umami to anything you want to be savory, cool to see you using it that way too

I could watch these all day. Quick, simple, and delicious.

Absolutely love that Adam has subtitles to his videos!