Dining and Cooking
Another Banger Chicken and Sauce Combo
In American Recipes

Another Banger Chicken and Sauce Combo



#shorts #food #cooking

Metric Recipe:
40g unsalted butter
40g plain four
75ml white wine
400ml hot chicken stock
1–2 tbsp Dijon mustard
50ml double cream
2 tbsp chopped tarragon

Imperial Recipe:
1/4 cup 1.5 oz unsalted butter
1/4 cup 1.5 oz plain flour
1/3 cup 2.5 fl oz white wine
2 cups hot chicken stock
1–2 tbsp Dijon mustard (no change)
1/4 cup double cream
2 tbsp chopped tarragon

If you’re looking for a new chicken and sauce combo, this recipe keeps me coming back time and again. And all you got to do is season up some whole chicken legs. I’m using rosemary salt, if you know, you know. And then we’re just going to blast them in a 400°ree oven for about 45 to 55 minutes, depending on the size of your leg, but I pull them about 185 to 190 internal. Next, we’re just going to build a really simple r by combining flour and butter and cooking it off for about 5 minutes. Next, add dry white wine and cook it off for 2 minutes before adding chicken stock in about three different stages. And at first you’ll see your sauce get way too thick, but as you keep adding that chicken stock little by little and working it in, it will magically thin out into a beautiful gravy-like consistency. To finish the sauce, add Dijon mustard, heavy cream, black pepper, and fresh chopped teragon. To take this sauce to the final level, pour it back in the pan you cook the chicken in to remove all that delicious fond off the bottom. Then simply just serve this up with your roasted chicken legs. And trust me, you’re going to feel like you’re eating out at a great

45 Comments

  1. @thatdudecancook

    Metric Recipe:
    40g unsalted butter
    40g plain four
    75ml white wine
    400ml hot chicken stock
    1–2 tbsp Dijon mustard
    50ml double cream
    2 tbsp chopped tarragon

    Imperial Recipe:
    1/4 cup 1.5 oz unsalted butter
    1/4 cup 1.5 oz plain flour
    1/3 cup 2.5 fl oz white wine
    2 cups hot chicken stock
    1–2 tbsp Dijon mustard (no change)
    1/4 cup double cream
    2 tbsp chopped tarragon

  4. @D2C3R5

    i would have just made the sauce int he chicken pan and get the fond right off.

  8. @brombelnder

    I liked these more when you had hair. You’ll get more views if you wear a wig or a hat. I’ve been thinking about this a while and finally had the courage to say it. I used to love your videos when you had hair so maybe do like a fedora or a wig. I promise you’ll get more views. Joshua weissman gets more views and look at that hair !

  10. @PDGX

    185-190°F internal?? Why go so high and risk drying out? I’ll typically pull out at 160+ and let rest minimum of 10 minutes. 450-500 oven gives skin a nice crisp

  11. @CockneyToff

    Hmm chicken low fat … but the rest is a recipe for you to end up like the Michelin man.. with 3 spare tyres

  16. @psychoskwurl

    God I hate the phrase "if you know you know" well no shit. That's what knowing means. Todays people are just so full of such profound wisdom.

  19. @Markinlondon

    Yo, you just keep watching the fallow boys in London
    You copy all their YouTube videos
    Find your own recipes, crook

  21. @Kilgore482

    This is a very well done video, especially for such a simple dish. Your production has soared over the years. Bravo

  29. @J4m1e24o8

    I can’t express strongly enough how important it is to cook dark meat chicken to 180+. I was always told 165 for chicken, but dark meat is still rubbery at that texture. Aim for 180-195 like the video says.

  40. @cj4200

    Put flour and butter in a pan in the oven as it heats up. Time it right and the roux makes itself.

  41. @Rob-fd6si

    Dude….haven't seen you in a while. Totally enamored with your cooking talent and entertaining style.
    But wtf happened since then. Get back to being you man.