I just made this today. It tastes marvelous. Not a single drop of it left. My sister even had a second serving! Thank you chef JP. Love from Malaysia

honestly can not believe this is free content. 50+ years of experience in a professional kitchen and we get to learn from chef basically 1 on 1... incredible. thank you chef!!

It's good to see you back Chef Jean-Pierre, we all seriously missed you last week, we all hope you're doing and feeling alright.

The best thing about Chef Jean-Pierre is how excited he gets about his food. He's always smiling and enjoying himself and it makes me as a viewer have as much fun as he's having.

As an ex professional chef. I totally agree the detail is important. I see so many recipes that just show you HOW to get to the end goal. But they don’t show the WHY they’re important. This is far more educational and closer to how you learn in a real kitchen. Appreciate this chef! Thank you :)

This channel is therapy, comedy, drama, education and so much more.

The difference between Chef Jean-Pierre and other chefs on other cooking shows is that Jean-Pierre actually explains what he's doing and why he's doing it. He's teaching rather than blowing up his own ego.

I am a chef classically french trained and Chef Jean-Pierre is the BEST, I LOVE HIS WORK and ART!

Once again I made the mistake of watching one of chef JP'S videos at 3:30am. Now my mouth is watering & my stomach is protesting!😋🤤 Some of the best dishes are the most simple.

"If you like to drink it, then cook with it!" That has to be the most French thing ever said. Love it!

JP strikes fear in the hearts of chefs holding on to their trade secrets that he gives away for free. A true man of the people.

"On-yon that's not caramelized tastes like nothing! I hope you can see in dis pot...Water is the enemy of food, friends!" Priceless, and so informative and inspiring.

I often watch Chef Jean-Pierre, aka Chef Onyo, for sheer comedic entertainment while admiring the delicious 'and very simple recipes that a child could make'. He is half French, half Italian, which means that he incorporates the two top cuisines on the planet into one chef.

You say: "Thanks for watching." I say: "Thank you, Maestro Chef, for showing and teaching and calling us 'fwends.' You bring us into your kitchen of wonders and include us, every step of the way!" We Thank You, most gratefully for making this possible. Bravo, Maestro Chef Jean Pierre!!! France Driscoll StayFree via ¡Viva Cristo Rey! Sacramento CA USA

I brought my mom a similar recipe from my time in Paris. I told her, Mom, you need to make me this dish, it's delicious, easy to make and Mediterranean at heart. I am middle eastern, we have our own share of food goodies but every time I visit my home country my mom makes me a coq au vin. Thank you chef Jean Pierre for bringing back this beautiful dish into the picture. I still remember it like it was yesterday, the beautiful crepes wrapped in cheese at three o'clock in the morning after a long night of singing and dancing. Please keep it up, I would love to see you go over French cheeses and share with us their intricacies, their place in French cuisine, and which ones are used in a Fondue Savoyard....

i cannot cook these kinds of dishes, but i like watching Chef Jean Pierre, i feel like i'm in france with bistrots and artists on the streets.

When ever i´m sad, hungry, tired, happy, awake, angry, full of energy, low on energy, stuffed, tired, stressed, relaxed or anything else....i just fire up my computer, open YT and watch 1 or 27 of your videos, Chef Jean-Pierre 😀 I have learned more by subscribe to your channel, than i have learned by reading 1000 books about cooking! In my humble opinion, you are THE best chef on youtube! ❤️ Thank you, Sir!

I’m absolutely so happy I found you. I’m 66 and you have inspired me to start cooking again, why should my husband have all the “fun” and I can for sure tell you are enjoying yourself. Thank you for all your expertise, your a gem 💎

This is such a amazing channel, I have binge watched almost the whole channel since I found it a couple of days ago. Thanks for all the great content.

We are Lucky to have you cooking with us and passing on 50+ years of your experience and more importantly your love of cooking!!

My all time favorite chicken dish. My mom made it beautifully when I was growing up; I think her recipe came from Julia Child. I really miss her cooking, (which was similar to your way of cooking & keeping your kitchen clean simultaneously). Watching & listening to you warms my heart. Not sure what I’ll do if/when you retire/stop making videos, but I’m sure it’ll include a few tears. Thanks so much for sharing your life with us & putting a smile on my face.❤️

I watched this while having a protein bar and coffee (🤢 trying to lose 50 more lbs for hip replacement surgery). When I can walk again, I plan to make most of your recipes (my husband won’t believe his taste buds)! Love you, Chef Jean Pierre. You are fabulous and the BEST teacher. Hope you are doing well!

He explains the fundamentals in every video...and it never gets old, and it never "takes too long". It doesn't matter which video you do, you get all the knowledge required to do whatever it is. Every time.

I thank you again. I think I did last year, but my grandma complains about how we eat such boring foods(we make two turkeys every thanksgiving and Christmas and Easter) every holiday. She does not like wine, but I made this last year and she loved it. Be it as a gravy or a meal. I will make it this Christmas and serve it. My family is weird about food and what not, so I have plenty of wine and Coq au vin to share with my grandmother and myself. It’s so strange how informative you are. I can make this from heart after watching it. That’s what I did the first time, but thank you for explaining everything. Be it the history, personal experience, the rationale. You seriously teach how to cook, not obey my orders and copy exactly.

I love Jean Pierre, he is so funny, sincere and straight forward. How does he stay so clean, on task and keep good humor?💕Thank you for sharing your experience with us. 👏👏

This brings me back to my mom’s kitchen, she was classically taught by a French cook. She would serve this up for my dad to make him happy and it worked.

I’ve been waiting for this one! I expect Jean to drop his whole bottle of wine in the pot.

Chef, you are our favorite professional Chef. We love your personality. Thank you for your recipes and your personality and sense of humor.

THANKS ALL! I very much doubt this will make it to the Chef, but for all you other people, I want to say thank you. I was Infantry for 27 years and never in my dreams though I would live to think about eating something more than a meal a day (lucky for that) on my belly behind a rifle and great people. These videos help my health and while I am NOT a god cook, my life is better with training like this. Thank you Chef and all people on the channel.

Like seeing an old friend every time. Ciao!

When I watch you cook, I think that I am right there in the kitchen and I find myself talking to my screen as if you can hear me. I love how you make this a "conversational" video and draw me into your process. The chicken looked delicious!

I’m sitting here drinking a couple of beers, and watched 12 videos! Love this guy. Most informative man I’ve ever watched

I can't believe someone gave a thumbs down... Crazy.... LOL... A cool trick I learned in historical cooking for thickening was cooking steaks in beer. Yes beer. Get all your dried spices and a fair amount of butter.. mix all together and form into a ball.. about the size of a golf ball. When it was nearly finished cooking, drop the butter ball with the flour and spices mixed in it, and low heat.. no stiring.. ha h aha.. just naturally thickened. Guessing that too would work with cornstarch also. Was a cool trick as the sauce was thickened perfectly. Have you tried that Monsieur Pierre? Just curious. Love the new kitchen..... will be an experience going from gas to convection.

Chef P's video is music to our eyes & ears. The beautiful song of a master chef. A symphony in the new kitchen.

My husband and I just discovered you on utube. As they say, better late than never. Tonight I am trying your Coq Au Vin recipe for the first time. Love your personality Jean-Pierre, you truly have a delightful personality. You have such a warm smile and you make us happy. In this chaotic world we all need to find ways to feel happy. Thanks for educating us about cooking techniques along the way. All the best Jean-Pierre.

We who are cursed with electric cooktops all understand, forgive and appreciate your learning curve with the induction cooktop. I learn so much with every video you do. So thanks!

I like the complete, full length version of the recipe. Don’t worry about it. Besides there’s nothing else any better to watch than can beat what you”TEACH”us ! Cooking school for free, thank you so much.

When Chef Jean Pierre said he would cook the chicken in red wine. I knew he was gonna measure carefully 😂

You remind me of my French cooking teacher and mentor Roland Chaton over 40 yrs ago . And you Sir are a master chef.. much respect to the art of cooking and to you

Hello Chef Jean Pierre. I searched for your Cookery Lesson last week. . I am sorry to read from other comments that you were not well. Thank God you are back . You are in a New Studio. Co GRATULATIONS & The Best of Luck tbere. Your Recipe Cok au Vin is a Popular Dish in Ireland. We have a Great Country here for Fresh Food. Meat.. Veg. Milk & wonderful Cheese . You would Love it here Chef. God Bless You & all those that work with you. Enjoy your New Premises. When you come to Ireland you would be made Very Welcome. All you need is an Hotel to Use to demonstrate. One Evening that is all to Demonstrate. Then you would Love the Lovely Sights & Restraints & Music all arou d especially around the South & Mid West & West. God Bless & Goid Luck. Keep up your Good Work. We Love you. . 😁😁😁😁

They literally wrote "onyo" in the description, fair play chef

My husband and I are trying to make your dishes twice a week the chicken fricassee was awesome 😎we had it o last two dinners as we had leftovers it was good reheated p,wow. We also did the carbonara and now this week we will pick two more of your dishes this week, can’t wait

This is, in my humble opinion, the paramount cooking channel on KZfaq or any other platform for that matter.

Chef, I think among you, Jacque Pepin, Nick Stellino, Julia Child and Justin Wilson we have all the possible cooking instruction and great humor anybody could hope for. Your method of actually taking us through every step, showing everything, is just terrific and an amazing help. Thanks for the great work and the laughs!

My friend! Welcome back!!! I love the design of your new kitchen, but I’m on the fence with the induction stove. I recently installed a gas range and I don’t think I could ever go back to electricity. I believe that it is a true measure of your skill, to be able to create delicious using whatever heat source. A very famous, and well respected chef once told me “Onyo is ALWAYS number 1. No matter what, you always start with Onyo”. I think Pearl Onyo will stand up to being cooked with the Lardons (even if they go in the pot first) but I’ll have to pay close attention to them. Thank you for adding another wonderful dish to my Sunday evening dinner repertoire.

Chef JP, Outstanding as always. Who needs a cookbook when you have a truly wonderful teacher like yourself explaining how to cook a fancy dinner. Yes I agree, a child could do this. Thank you again Chef

You feel like family Chef. Thank you for all your inspirational shows. And thank you to your staff as well. Merci

I love how he explains the reasoning behind what he does, very important that many cooking channels leave out.

Holy Buckets, the technique of thickening with flour and the strainer is BRILLIANT. I have never seen that technique before, but I cannot wait to try it out the next time I braise something.

I love how straight and honest you are, Chef. Your passion for cooking and this channel outweigh the nonsense we deal with a lot when watching cooking videos. Thank you!

It is just wonderful. That at my age. 70 years. I am able to go to school without paying tuition ( which I could NOT afford on SS) and having to take a long commute to the school!! Which I would be a bit tired by the time I got to the school. Even though I have been cooking for my family before getting married then after. I am considered a " good cook". You, Chief have taken me

This man's enthusiasm for cooking is infectious. Just look at how excited he got when thinking about the lardons and the chicken cooking together :D How can you also not get excited by that!?

Missed you last week! I kept checking to see if I just missed the notification and then thought you might be sick or something. GLAD you're here today Chef!

"Measure carefully", the new standard in no f@ks giving. Thank you chef for the comedy, knowledge, and chef isms.

“ you don’t like what i put inside? get outta my kitchen!”. love it! Thank you so much!

Chef JP, I had this dish at a restaurant when I was 18, and absolutely loved it. I’m 66 now, and have tried to make this myself a few times, but have been very disappointed. I followed your recipe today. Wow Wow Wow. Brings back so many memories. LOVED IT. Thank you.

Though we've never met, after watching the channel for a couple of months I actually feel like we are friends.

My favorite part of the week again, when Chef uploads a new recipe!!!

I just love your food channel - I so wish I was in your class - For the first time in my life you not just made me smile but you touched my desire to cook better even though I know I can cook …God saved the best for last! GOD BLESS !

“Purple Chicken” was a frequently requested meal when my son was little.

Chef, watching you cook is a special treat. You teach so well. I am having a friend for dinner, and this will be the menu. Watching how much you enjoyed it is so convincing when it comes to trying these recipes. Thanks so much for the teaching and for the entertainment.

You are one of the few chef's that I watched and I actually believe it when you say it taste amazing, I have tried some recipes in the past and said to myself, "they really lied to me." I will come back and let you know how this taste.

Chef, Thanks for all your videos. Last night I made an amazing Coq au vin thanks to your instructions. My wife was very happy. God Bless from Dubai

As long as there is the "God Bless America" sign I will know that is it Chef Jean-Pierre's kitchen!

This has to be one of the most comforting recipes to me. A truly incredible dish. Thanks for the recipe chef!

Chef Jean Pierre, I am a French Canadian and love to cook. You always inspire me to try your recipes. I have done many of them but want to make something special for my wife birthday and now I know what I can make for her, Coq au Vin. Thank you for the hard work you do to give us fantastic cooking videos. I'm a great fan of yours. Thank you so much "my friend" Best Regards, Pierre

I cannot tell you how much joy I get out of your wonderful videos! Food is delicious and your approach is so fun! You’ve taken my cooking to a whole new level. Thank you for everything. God bless you!

You are welcome, Chef Jean-Pierre & staff. You are the best cooking instructor.

So happy to see you today in the new kitchen. I got your baking mats as a Mother's Day gift from my family...love them. ❤ Thanks for today's video.

You are delightful. You, my dear chef, inspire me and lift my spirits. All your dishes are fabulous. I love the way you instruct proper technique and elaborate on why technique is important. Thank you, thank you, thank you. I appreciate you.

I saw you make your Coq au Vin probably near 30 years ago on your PBS show - Sunshine Cuisine and immediately bought your cookbook which I still use. Yours is the only Coq au Vin recipe I use to this day. I love what you're doing on KZfaq and watch every video you release. Thank you for proving how easy and fun it is to cook, like my Dad taught me. Love ya, Chef!

When my wife and I were first married 34 years ago, there was a lovely little French restaurant in our town where we went for special occasions. She always got the Coq au Vin. The restaurant closed in 1992, and she has been disappointed by the Coq au Vin she has tried in other places. She said they were just not the same. So, I was a little nervous when I set out to cook this recipe last week. It was a glorious success. She said the chicken just melted in her mouth, and the mushrooms in the sauce were just wonderful. Thank you, Chef! The food was so full of flavor, and it brought back a lot of happy memories, too.

I watch a lot of cooking videos but yours are by far the best full of personality and great traditional food

I love the new kitchen, and the butter storage is close by

My comment was sent before I was finished. Sorry about that folks. As I was saying. These classes have helped me greatly. Also it feels good to get education that helps me up my game. It is always good to learn. Thinking it's time to just give up. Is not for me. I have gotten so many compliments after taking your classes! I was always considered a " good cook". Now I am blowing their socks off!!🤣😂😅 I love you for this Chief! 🥰

The free range 'Purple' chicken is the rarest of all yard birds. ;))

Im living a bit on the wildside and thumb video up before i see it cause i know it will be good.

Welcome Back Chef. we missed you. 1 week was like, it's been like you were out for months.

Wow, now I need to have some purple chicken. Totally going to marinade some chicken in red wine!

Chef Jean-Pierre, nearly a year ago, I purchased a portable 2 burner induction cooktop and it took some getting use to. However, I love using it so much better than using an electric coil or ceramic cook top. When you can’t cook on a gas range, or don’t have access to one, induction cooking is the way to go. It also cooks food nearly as fast as a gas stove does, and it is safer to use around children and pets too. As always, I enjoying watching your cooking videos and I always learn something new too. Thank you for presenting another wonderful cooking video Chef Jean-Pierre! I’m glad that you finally got your gas range back! 😉

Chef I am very thankful for all the knowledge. I have learned a lot from you. 😁 Please continue making more inspirational cooking videos! All the love from the Philippines! 🙏

Chef Jean-Pierre should open the Institute of Onyo and Caramelization

I always wanted to go to a fine cooking school but couldn’t afford it. Chef Jean is my cooking education.

Made it today! Followed your method and was well rewarded - the only divergence was fresh rosemary instead of fresh thyme (my wife doesn't like thyme, and I can't follow your advice and not invite her again!!!) and accompanied by rosemary potatoes instead of mash (my son abhors mashed potatoes for some reason, and I also can't not invite him again!!!!). Thank you for a great recipe and a great channel - I always learn something, and am entertained as well!

I love this dude. So genuine and full of life! The recipes are always excellent and the accent is an extra added bonus

When it said "pearl onyo" I laughed so hard I cried.

I have learned more on this channel than I ever did in culinary arts school. I love it!! I pretend I'm in class every day thank you chef

I am in the habit of finding fault with many of the internet chefs making basic mistakes on hygiene and cooking style but must say this Chef does know his trade and I like that aspect very worth watching thanks

So glad to see you are back-thanks for the tip on thickening dishes with flour using a strainer-I wish I knew this a long time ago-I will definitely be using this trick in the future-thank you-

Chef!!! You had me watching 9 year old reruns of you which is fine!!! But welcome back friend!!! I’ll watch this at home tonight over a glass of Merlot!!!!! Can’t wait!!!!

I made the original recipe wine marinade the chicken for 24 hours and red wine and herbs. Let me tell you something brother my whole house smells amazing. OMG, it was beautiful, thank you so much for showing me this recipe

There's just something about french chef's and mushrooms. Like how fast they chop it, and cook it. Just so fancy!

Okay, so I wasn't expecting the recipe text to say "onyo." That pleased me more than I can say.

It's Retro time, classic 🐔🥓 "measure carefully" 🍷🤣

This, I'm certain, will be delicious. 1) Chef, if I marinate the chicken in wine in the classical method your refer to, use that marinade to braise the chicken? 2) "For those of you who watch my channel, I'm going to show you everything I've learned in the kitchen for fifty years." Extraordinary gift. Thank you.

I wanted to see purple chicken. Always a great time.👍

love your attitude , plein de joie et de passion ! forever young chef pierre !

Growing up in the conservative Midwest USA I completely understand why nobody would eat purple chicken, and having made my own Coq Au Vin I know why they should have. This recipe is a great compromise. 🍷 Thank you for your instructions on how to use a microplane on lemons. I make my own Limoncello and switched from lemon peels to microplanning the lemons. The result is smoother and less bitter so I could cut back on the added sugar.

Somebody is going to marry me after I cook this dish. Thanks Chef!

Wow. Sorry so.many complained about this video. You explained what was going on at the beginning. Cooking is not an exact science. Neither is making a video. I would rather have a video with minor imperfections (which I didn't even notice because I was learning) than no video. Live cooking. Not scripted 30 second video. Thank you Chef for your entertaining and educational videos.