Italian chicken recipe | Jamie Oliver recipes (2024)

FAQs

How does Jamie Oliver make chicken casserole? ›

Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew.

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Egg white velveting is when egg whites are added to the cornstarch mix to make a thicker marinade. If you've included some soy sauce, sesame oil, or mirin to your marinade, you might want to add an egg white to make that sauce thick and delicious.

Salt is the foundation of any marinade, so use it abundantly. It makes sure that moisture from the marinade gets thoroughly absorbed into all parts of the meat. This process is called osmosis: the salt pulls out the meat juices, which then get absorbed back into the meat with the marinade's flavors in tow.

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Jamie chooses Wolf Dual Fuel ranges as his ovens of choice for his London and Essex homes and also his London studio (demo model pictured below).

Cast iron cookware has been trusted in kitchens for centuries – and with good reason. For a start, it's guaranteed to last. This makes Jamie Oliver by Tefal Premium Cast Iron pots and pans are robust enough for everyday use.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

What tenderizes chicken thighs? ›

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender. Put it in a double boiler and steam it.

It really depends on the end result you want. I leave the skin on my chicken, and I like it crispy. Crispy skin is a result of dry cooking, like roasting/baking, grilling, or frying. Covering a chicken with foil will turn dry cooking into moist cooking - you're not really baking, anymore, you're braising.

Marinades are an easy way to add extra flavour to your chicken, but a good marinade will help prevent the meat from drying out. Making a chicken marinade at home is fast and simple. Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.