Added: 5 years ago
From: FostersMarket
Views: 83,950
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  • bs yo did not whash you hands after touching the chicken!

  • oh fuck yeah you going to deglaze that pan?

  • @blakbull11

    I'm going to take some red wine - about half a cup - and I'm going to deglaze the fuck out of that pan!

  • 7:40 damn that's hot!

    

  • Looks good to me.

  • Who cares how Americans say the word herb? It's called dialect. Nothing weird or annoying about it, just another way of looking at it. That's like saying French is weird because you don't pronounce "monsieur" "mawn see ur"

  • I wonder if she thought she'd get a cooking show from this. lol

  • "nice thin slices" oh yes, the are so.... thin.

  • Looks wonderful...and thank you for introducing me to the spagetti squash, I'll be trying that really soon!

  • that has no flavor!!

  • this sure looks yummy,thanks

  • I wonder what the squash tastes like.

  • Americans don't sound the H in the word "herbs".

  • @verbalgrinding annoying isn't it

  • 0:50 such an ugly piece of shit block of wood to have in the middle of a modern kitchen

  • That sauce looks like its au jus. If you want an actual sauce keep on the stove and reduce on high heat until it coats the back of a spoon. Yummy!

  • SO DOES THAT SERVE ONE PERSON ?

  • great recipe : fry onion garlic until soft add tomatoes until they break down to create a sauce add crispy pancetta and chicken cook until chicken is thoroughly done serve on rice (or alternatively use vegetables if u a vege, and you could also add pasta into the dish than serve it on rice.)

  • I can't tell is she has a southern accent or is slightly retarded...

  • hahaha! Awesume!

  • @iamegggirl

    LMAO! my thoughts exactly.

  • This is braised, not roasted. Roasting uses dry heat. You can tell it is done when the internal temp of the thickest section is 170° F. I personally prefer it to reach 180° F.

  • not really internal temp of any poultry should be 165F.

  • I've seen 165° chicken that was still pink next to the thigh bone. I prefer slightly over done to slightly under thank you.

  • @Soujurn the traditional way of cooking this recipe would require that the chicken be seared for a short period in a pan to crisp the skin then be finished off in the oven.

  • ha ha ha so true

  • You're one shallow, superficial, pathetic observer.

  • Technically, this is braized chicken, not pan roasted. It does look good though. Easy too. I want to give it a try. Good video.

  • Great recipe! simple and to the point.

  • MMmm! This looks really delicious. And you even used the spaghetti squash instead of real noodles! What a great way to get some nutrient-dense foods in for dinner.

    I'm going to definitely cook this for my family in the near future.

    Thank you. :)

  • can i use Weed leaves instead of Basil leaves.........:)

  • delicious!

  • sorry dzlove but she definately says herbs wrong. why no h? no reason, its just wrong. u crazy yanks. those tomotoes looked real nice im not sure i'd wanna roast them.

  • it's just a different way or pronunciation. don't bother arguing with me about the issue, i am an english teacher. yes i'm also aware i didn't use correct punctuation and grammar in this post, i don't care.

  • Umm..Actually she is saying ''herbs'' the right way.

  • listen how she says herbs.....ERBS lol like shes some rasta man high on weed lol

  • Fantastic! She presents it so well and articulately. And the results are amazing too.

  • thanks for your vid, its really yummy. I tried it and its yummy yummy.again thanks for posting..

  • very good video.i don't know why some people feel the need to be so mean.

  • I'm sure this is a fine recipe, but she needs to stop talking...

  • Your nasty son of a bitch

  • YUMMY! :)

  • that was a good video, very informative. Thankyou

  • Lovely! I like the plum tomatoes as well.

  • romas are for oven roasting tho so shutup

  • Looks good but I really hate it when you have several dishes and you need different oven temps. I only have one oven.

  • she does use the same temp, 400 degrees farenheit, an hour for the squash and a half hour for the toms and onion.

  • Use "vine" ripened tomatoes next time, not those pale, flavourless things!

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