Creamy Chicken Tarragon, a la Jacques Pépin | KQED
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Published 2022-03-09
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
All Comments (21)
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A young Claudine Pepin. Was that her first appearance with her father?
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Okay, I got to say that when his daughter came on it really touched me deeply. I found tears in my eyes for the rest of the show. Just yesterday I found for the first time the show where his granddaughter cooked with him. The family connection for him was a part of it, but also for me personally was the resemblance to the love of my life that I lost several years ago. Ah, life moves on past us so quickly.
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You can tell from watching these old cooking videos how much different our food used to be. Like the chicken for example is quite dark in color. Chicken now is very large, pale and tastless
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beautiful moment between father and daughter! Lovely chef, so much passion and wisdom!!
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Jacques cooks like my mom. She doesn't waste a thing. She even uses the chicken's memories!!!
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Jacques is a magician with his paring and boning knives. The way he was breaking down the chicken in the beginning and especially peeling that fruit near the end looked so smooth.
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I made that cream chicken just like in this video AND IT IS BOOOOMB. Truly Thank you Jacques Pepin.
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He's just such a natural. Those hands are magic... It's a beautiful thing to witness.🥂
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I never watched or heard of these episodes; however, these are absolutely some of the best cooking shows Jacques Pépin ever created if not the best.
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Incredible, how many delicious dishes he made from one chicken. He used brown rice, when nobody thought much about fiber. Definitively a pioneer. Excellent ideas to prepare food for the week!
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This is delightfully dated, but you know what? He’s not trying to sell you anything. This is just good cooking advice from a talented and charming man in the 1990s. Bravo 10/10
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I love that Chef Pépin uses as much of the food as possible. I cringe when my food goes bad before I have a chance to eat it. I appreciate his showing how to pare down vegetables to reach the 'still good' portions, especially the leeks.
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I have probably watched JP break down a chicken 100+ times, and it never gets old!
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Adorable duo! Love these old shows
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Adding Claudine was a brilliant stroke. Not because of her expertise, but because she had so little. Jacques Pepin is a fine teacher, and Claudine provided a student--she enabled him to turn his show into a classroom. He could correct and talk to her in a way he could not talk to his viewers, and she could ask questions in real time. Very clever.
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Claudine is adorable here. Well, she’s adorable anyway, but seeing her confidence nowadays, it’s interesting to see her growth. Plus, it must’ve been a little intimidating being on his show in front of the cameras. On a side note, I am constantly impressed by Chef’s speed and economic motion. Even Ming Tsai said he was blown away by Pepin’s speed, and Ming trained in Paris.
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One of the things that bring me peace is watching Jacques deboning chicken 🐔
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Other chefs just demonstrate a recipe, but Jacques also gives us kitchen techniques, cooking philosophy, and nutritional information
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Fabulous hair Claudine!
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What a wonderful human being, so full of warmth and kindness
