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I’m in Brazil and just made it! It was a success. Best chicken even! ❤
Thank you
I’m making this rn, watching again just to freshen my memory, but imma use a lil whiskey cause, who keeps cognac at home… wish me luck.
Frozen pearl onions are very convenient, I despise peeling shallots and I’m sure pearls’ s skins are even more obnoxiously thin. We’re good.
Marry me ! Please 🙏
Burgundy and 🍷 wine is the same ??
…sigh… haven't watched you for a while because I was getting addicted to watching you…..still love you 😍
Where are the mushrooms?
"… going to sear…sear… season" I think I love you
I also love you Irish scones I make them all the time 👍😊
Look delicious
So far I have never failed trying your receipts Laura, love your book as well. Thank you!
receipe 30 tuscan chicken
Shouldn't you add the wine before broth, let it reduce to cook out the alcohol, then add the broth?
Looks amazing – making this on the weekend for friends. Did I miss this going into the oven?
perfection, laura. my 98 year old mother requested this dish. she loved it. thank you so much.
This looks divine
You kinda lost me at the mushrooms. I don’t enjoy FUNGUS
Love Coq au vine, but properly cooked takes 48 hrs. to make.
Thanks for this recipe ❤
I’s it spicy? Cuz that looks spicy 🌶️ I love spicy food
👌👌👌👌👌👌👌👌
Hi, Laura, I like your food.
I saved an ice tea bottle in which I'm going to put the wine. That way, my family won't see what I'm putting in the food because if they find out that I purchased wine, then that right there will cause too many arguments.
This is such a great recipe! Definitely deserves more views❤️
It’s gorgeous. You love it.
You bet I do.
Why is your ingredient list different than what you use when actually cooking it?
I want to make this so I’ll omit some ingredients you listed since you didn’t use them
Cock of what?
Made this for dinner tonight, it was good. I used fresh pearl onions, that made a lot of work because you have to boil them and then put them in an ice bath so you can remove the skins. I don't usually cook French recipes and while this was good, Italian cuisine is far more delicious.
This was so incredible!! I used fresh pearl onions. I think next time I would caramelize these before adding. I would recommend buying frozen (I couldn’t find those), just to save the work of peeling them!
It's been a few years since Last time I watched Laura. Everything good but, frankly all too modern. That watch. Fast pace. Why not give us a bit more warmth of the Italian cuisine. Ok, French this time) Cooking is not about business, right? Love, comfort, home, family, slow living…
Laura is so gorgeous! Can you make the Italian Tuscan dish Ribollita please!!!!
The fond shouldn't be that dark; it's burnt..
OMG!!! Laura laura laura, i made this for dinner today and my oh my it was a sure hit!!! Our friends were so impressed how good it tasted and said this is like a special date night kind of dish. My whole family loved it. I served it with egg noodles and some wants rice. Definitely recommend this dish. Try this dish out you guys you will love it! Friends kept telling me they loved it snd i just say thanks to laura in the kitchen haha.
Looked it up – beurre manié is the “proper name”. I use this method to thicken up my roast gravy which produces a very deep rich flavor. I was trying figure out what my grandmother’s method was to make her roast gravy so rich when I saw this method being done on a PBS cooking show many years ago.
wish you would have me over ha ha ha Watching from Fountain Inn SC Love your Channel
Love the pan. What brand is it?
What pan is Laura using in this video?
Thankyou for this recipe❤ Will def try
Can you tell us what size and who makes this dutch oven?
I would love to see how you make taco soup!
What kind of pan are you using? Brand?