Alex from french guy cooking came by our spot in Brooklyn to teach us one of the most traditional french dishes. Each step is specifically designed to teach you a vital, yet simple, element of french cooking. Lets bring that French love back and keep it fun and easy for you.

While making this Chicken with Cream sauce he breaks down many of the basic foundations of french cooking including (mise en place, julienne, chopping, searing, caramelizing, basting, deglazing, reduction, plating, and much more)

Warning… you might just be a French chef after watching this video

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Mise en place ( Wash and prep):
INGREDIENTS:
¾ cup mushrooms- sliced
¼ cup mushrooms- rough chopped
1 shallot- rough chopped
1 clove garlic- minced
Zucchini- julienned
Raw chicken thigh
Buter
Cream
Tarragon

Pat dry your room temperature chicken. Season with salt and pepper.
Heat a tablespoon of olive oil and a tablespoon of butter in a pan on high heat.
Once hot place chicken skin side down. Allow it to crisp up and become golden brown.
Flip chicken over and turn heat down to low and baste.
Bonus tip: Baste your chicken with thyme for added flavor.
Remove chicken once fully cooked and set aside.
Add shallots into your pan let them slowly cook down and caramelize.
Toss in your zucchini and mushrooms making sure to slowly stir to infuse all flavors together.
Toss in a clove of minced garlic and allow to cook down.
Remove veggies from pan. Set aside.
Add a splash of whisky to your pan, turn on high heat and carefully light with a candle lighter, making sure to do so from a safe distance.
Now add 1/3 cup of white wine to pan to deglaze.
Once deglazed add in 1/3 cup of heavy cream and mix until evenly incorporated.
Lay down the veggies on a plate to form a base.
Cut your chicken thigh at an angle and place on top of the veggies.
Drizzle on that amazing creamy sauce over the chicken and VOILA!
BON APPETIT!!

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