Unless you are a serious cook, you don't realize how valuable his techniques are. He's world class. Thank you, Bruno.

I dont really enjoy sweets, but Bruno's savory stuff blows my mind. He does not compromise with the layering and refinement of flavors, but the things that he is doing also seems very simplistic and sort of "duh!" after youve seen what it becomes. It's evidence that he cooks from the soul

Legend says Bruno got that cleaver by cooking a delicious meal for the king of the Orcs...

In german we call that sauce "jäger" = hunter. I was always wondering how to make that sauce! Thank you very much and a lot of love from Germany!

The way that knife just glided through the chicken so smoothly 😭

so happy youre getting the subs you deserve....almost to 1 million!

A tear fell while you served this on the plate. Seriously! Your dishes are truly inspiring. You make it all seem so effortless while the finish exemplifies skill and masterful technique. So beautiful every show.

The few times I visited family in Paris, they'd take us to go visit with a good friend of theirs out in the country that ran a duck farm. They raised not just ducks but geese, chicken, pheasants and some other livestock. Anyways, the lady of the house made "canard chasseur" and of all the things I've eaten in France, that dish is the one that I always brag about to people. It looks exactly like your dish here but with duck so when you had it plated, oh the memories. lol They serve it with buttered egg noodles with black truffles at that house. I'm sure the truffles was mainly hospitality for us though. lol

Bruno Albuze is the kind of guy you wanna be stuck on a desert island with. He'd cook you up a monster meal out of nothing.

This is one of my fav chicken dishes, theres many versions of it but this one is really great

If civilization was falling..I'd send my men to secure chef Bruno.

how do you not already have millions of subscribers? I don‘t get it...every meal you cook is pure perfection

This dish looks so good, full of nourishment and flavour. Nothing can replace good food in the world. Thank you for showing and sharing, au revoir.

I never want these videos to end. Can you make longer videos please?? You're the best, Bruno!!!

I imagine cooking this for a house full of family and friends. Looks fantastic :)

I cooked it this today, Omg it's a long process but definitely worth it.

Went mushroom hunting this year as a great covid thing to do....oysters, morels, chanterelles, and lobsters.....such a great way to destress and burn time outside of the kitchen

Literally salivating by the end. Loved all the details!

I just made this, it was some of my favorite chicken that I have ever tried. I used shiitake instead of porcini mushrooms though, but it worked really well.

Melted butter and cognac makes a caramelized sauce and have been using that combo for years. Look delicious ....

This is one of the best chicken recepies i watched while generating too much mouth water.

Thank you, I made this for last nights dinner, super nice.

You are wonderfull,your creations are the best,not easy to follow,..but unbelievable splendid,thanks

It must be such a pleasure using those beautiful knives. That cleaver! You barely had to move a muscle and it just glided through the chicken! Call me weird but that was so satisfying. And thank you again for a wonderful hint with the tip of salting the pan. You are the most generous chef! 😁😁😁

That intro got me STOKED!!❤️❤️

by far the best cooking content on the interwebs. Chef is on another level wow!

Toute ma famille a adoré votre poulet chasseur. La meilleure de toutes les recettes de poulets chasseurs que j'ai essayées auparavant.

Thank you for sharing the recipe I just subscribed! Will be making it tonight for my family tonight! You are a good man Bruno!

ça à l'air monstrueusement bon et simple ! merci :)

Have eaten this beauty in restaurant in Dijon. Wasnt very happy with the meat, but the sauce and the garnish were stunning. And of course the wine:)

Now, here is a Bruno's recipe I think I can actually manage to recreate!

I made this last night and think it may be the best recipe ever. I look forward to being able to streamline and perfect my technique so that I can make up for lost time :)

Thank you for the great effort you put into every single video

Yet another Bruno recipe I have to cook! I've made this before from other recipes, but they never came out as good looking as this.

There is even a note for celiac people that cannot eat gluten. Gotta love him!

This dish is definitely a labor of love.

J’aime la façon que vous cuisinez d’un façon simple et efficace et un aboutissement remarquable super

Wow, that looks incredibly delicious.

Je commencé étudier le français thanks to you merci!

Thank for your videos they keep us sane only 2 more weeks to go

I swear this has gotta be Jacques Pepin son ., both French classic food and so technique driven. Love it.

Wow this guy could make any dish look so tasty! But i bet it tastes amazing too

As always.... simple unbelievable !!! AMAZING !!

Quel talent franchement c’est un truc de fou , bravo Bruno magnifique

Thanks for your clever way of cooking recipes

Je viens de le faire. Ça faisait un moment que je n'avais pas dégusté un poulet chasseur et c'est délicieux. Merci beaucoup Bruno pour votre vidéo et votre savoir faire partagé. S.

Nice classic French cooking at its best👍

Gorgeous. Perfectly rendered. :::drooling::: Well done, as always.

Bruno you're a genius! If you ever make a book I will buy it in seconds!

Super. Le papier d'alu sur le manche isolant de la sauteuse, ça permet de la mettre au four jusqu'à quelle température ?

Il n’est que 17h30 ici et j’ai déjà faim !

bruno is a lvl 10 orc barbarian when he's not cooking

ça met l'eau à la bouche le boss merci

you know you mean red hot pan when you actually almost burn the skin of a chicken side down, it definitely takes some effort 😄 great recipe btw, can't wait to cook it

Easier way. Put that stock in fridge. Skim the solidified fats to clarify the spilt stock. Then reheat. Takes a bit more time but saves alot of effort skimming

thats so looks delicious and healthy meal chef Bruno. Bonjour! Bon appétit!

It must be amazingly delicious~~ OMG, save my poor soul~ I need this chicken~

Fantastic! I will cook this next weekend! Can I use Rum instead of Conhaque?

Greetings Chef Sir Bruno, you make it look easy and beautiful, I must try, thanks for sharing...stay kind🍍

OMG looks so good..... I'm definately trying this..... :)

Thank you for recipe. Good luck

I got excited when I saw this on Instagram yesterday ❤

Bravo Bruno it's fantastic amazing plate thank you very much for this video .The real deal :-) :-) :-)

This looks amazing! Great for a dinner party too. Can’t wait to see the full recipe posted so that I can try it this weekend. Would this go well with mashed potatoes or risotto with this chicken on top or is it usually served on its own?

Thanks for the trick on non sticking chicken!

Amazing! Beautiful dish!

Another Masterpiece, from *The Master Chef Bruno* From Simple, To Spectacular Every Dish you Make you take it to another Level, with your Explanation Presentation and The Best off all Your Personality Besides been a Master Chef you are a Great Human Being My Respect Chef Bruno From Chef Roberto 🇵🇷

Easily the best chef on youtube.

Страшно представлять, на сколько это вкусно...😢❤❤❤

This hunters chicken is much different than other recipes I have seen. Most other recipes use chicken breast with streaky bacon, bbq sauce and cheese. I will say the one I have seen most often would be much faster and easier to make But this version sound amazing as well just way more involved and likely much better!!

Bruno instructs that the chicken parts be cooked for 1 1/2 hours, total. This will result in overcooked meat.

Bruno, can this recipe be used for pheasant or chukar partridge?

Great stuff really appreciate your cooking. Where did u get those knife I would like ton buy them ..✌👍

Bruno where can I buy it that cain knife.? The big one

It's looking so delicious food and I will try this soon

Just need some of your fresh Easy Homemade French Baguettes and you're in heaven!

Have made this so many times now so good

I apologize for whining. The chicken was delicious. Yes, we had a lot. But, That had a big benefit - I did not have cook 2 days later. Merci! Plus I learned a lot too.

Looks absolutely delicious !

That recipe looks amazing...hughs from México :)

Wow that looks so good!

Bruno is truly a legend

C’est un plat de saison ça !

Perfect use of the Hennessy 🥃

J'ai commencé à saliver après juste 29 secondes 😁😁😁😋

Making a stock out of another stock. Mind explodes

Bruno, what quantity of fresh mushrooms do we add? You show them being sautéed in the video but the ingredient list does not show how much. Thanks for your reply.

As for the cleaver..”Ka Plah! Today is a good day to die!”

Looks great..Big like👍 fully enjoyed watching your great video. Thank you for sharing, sending warm wishes, see you around

Toujours au top , merci Chef Bruno.

The drumstick looked a tad pink. Undercooked? Maybe it was the lighting. The sauce looks absolutely delicious.

awesome chef,amazing dish

bsr chef vraiment je suis trop des recette qui m'a trop aidé et merci boquou. ....

This is almost exactly how I make it except that I use Armagnac. I would say that you hunt animals or game, but forage is the word to use for mushrooms. Now I would love to see Bruno doing a Boeuf Bourguignon and compare it to that of Michel Blanc.

You spilled some herbs in the edge on the plate Bruno!

Have a great day dude, thanks for the recipe 😊

awesome and looks tasty😍

Chef gave a very important advice never salt the meat side always the oil on the pan before putting chicken to sear

Most of the most of the most cooking ch i loved so much

Poulet chasseur trop bon la vraie cuisine française