How to Make French Chicken and Potato Tart
In this episode, test cook Erin McMurrer makes host Julia Collin Davison a foolproof Poulet au Vinaigre (Chicken with Vinegar). Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).
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Both of these dishes look absolutely amazing! Thank you!
Always good recipes, whoever cleans their pans, I would love to have clean my pans.
Pastry and potatoes. Not low carb,darn it.
🤤🤤🤤🤤🤤🤤🤤🤤
This is one of my favorite dishes I learned to make when I lived in France !!! It is so good.
Julia, I love you. You're amazing, but you don't need to be in every moment. Let Erin have her moment too! You can both shine beautifully!
Question about the pastry please (anyone?)
How was 'fissure-free' pastry obtained before the advent of plastic wrap? I really want to know as I just can't justify using these single-use items.
The potato tart looks so good! I'm wondering if the pastry recipe would work for other pies as well… it's different from any other one I've seen.
I love the Benny Hill theme music.
Vinegar chicken? Right up there with salt and vinegar chicken! (And proof that God loves us, and wants us to be happy!)
Keith is really Dilf-ing it up.
The tart looks so good, but I don't have the patience for the dough.
I thought that she kept sneezing until it was explained that she was speaking French
Julia lacks a personality.
Am I imagining things, or did Erin say she was going to use cream? I never saw her use cream at the end. I made this chicken dish today May 10-2023 and my husband loved it, but I was torn whether to use cream or not. I didn't. To cream or not to cream that is the question. 😂
I do miss Chris, but this crew is so very entertaining.
16 tablespoons of butter…..can't I use 96 half teaspoons?
I still feel like Erin talks down to the other person, and tries to hide it with her smile.
Yep , using real butter , cream and potatoes, with onions: all natural and whsts not to love ? Bonus that beautiful flakey crust . 🥧
I made the chicken recipe today. It was perfect. Of all the ATK recipes I've tried, this one was elegant in its simplicity. The chicken was perfect, the sauce was so savory, I wanted to take a straw to the leftovers. Wow.
keith is fantastic. so specific…calm…artistic.
I'm a chef of 30+ years. Went to chef school in Baton Rouge in 97ish. When Bizarre Foods came out I was hooked. The grosser and weider it was, I wanted to try it. I literally will try any food on the planet. But I still watch shows like this and AZ and even Hells kitchen sometimes. Love Bourdain and Julia Child. Real cooks, dont even get me started on Ray or the Pioneer Bozo. Nobody knows how to cook everything. Learn,learn,learn. And enjoy trying something new. Ciao!!
Well done, Erin — Poulet au Vinaigre is on my to-do list.
(ATK: Please eliminate the old guard Julia from future videos as your other presenters do not need her opinions — They're quite capable on their own.)
Wow Guys if i had the money i would pay just learn you guys are Amazin I have been watching for such a long time thankyou form Perth Western Australia
Whoever does hair and makeup for ATK shows is just really good. Everyone always looks fabulous.
How fucking hot and sexy is Keith ? ❤❤😋😍😘🔥
1:01 I don’t like dark chicken; would bone-in split breasts work, if they’re cooked to 160°
Does it have to be a French chicken? Could I use any nationality?
"If you don't have any white wine on hand, you can always use Vermouth" … right, because Vermouth is a staple that most people have "on hand."
I have been watching ATK content and following recipes for years. Thank you for putting in the work. The only thing I've started to notice is the recipes are often not a complete dish. It would be great to at least suggest another recipe (a vegetable dish) that you have covered. On the other hand it's always fun thinking about what would pair with featured recipes.
Horizontal cuts are completely unnecessary on onions and shallots. Amateurs.
I love how ATK doesn't just cook, they also teach by telling the viewers the techniques behind the cooking. Thanks!
Just made – delicious 😋
Nice edit … replace burnt pie with not burnt pie🤣🤣🤣🤣
I slowly realized that this is NOT a recipe that layers chicken and potatoes…. #sad lol!
I'm craving both dishes right now. 😊
High temp for tart- i would definitely need the tin foil in my oven. Yummmmy – i love it cold.
oooooh……yummmmmmm! might try making the potato filling for a two-person gallette!