Cook Like Jamie Oliver: 6 Ingenious Chicken Dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Meatballs in tomato sauce, chicken panzanella, closed pie and other goodies to try.

1. Crispy chicken with baked potatoes and vegetable salad

Ingredients

• 2 kg of potatoes;
• 2 lemons;
• whole chicken carcass (3–3, 5 kg);
• a few tablespoons of olive oil;
• a pinch of sea salt;
• a pinch of ground black pepper;
• ½ bunch fresh thyme;
• 5 cloves of garlic;
• spices to taste;
• ½ bunch fresh basil;
• 1 bunch of parsley;
• ½ bunch of jusai onions;
• 4 tablespoons low fat Greek yogurt
• 1 bunch of dill;
• ¼ a fork of white cabbage;
• 4 medium carrots.

Preparation

Rinse the potatoes well and cut into wedges. Place the potatoes and one lemon in a saucepan with boiling salted water for 4-6 minutes. Then put the potatoes in a colander, shake a little and leave for a couple of minutes to drain excess liquid. Boiled lemon will come in handy a little later.

Rub the carcass with olive oil, salt and black pepper. Sprinkle the chicken with the juice of half a fresh lemon and fill with the lemon halves.

Preheat oven to 180 ° C and place chicken breast side down on the wire rack. The fat is mainly located on the back of the bird, so in this position it will be evenly distributed throughout the meat and retain its juiciness. Place a baking sheet under the wire rack: excess fat will drain into it.

The chicken will be baked for about 1.5 hours.

Turn the carcass over 45 minutes after starting to cook until crisp on all sides.

After 15 minutes, place the boiled potatoes, thyme, chopped garlic and spices on a baking sheet with fat. Stir well and place in the oven. After another quarter of an hour, stir the potatoes again.

When the chicken is baked, remove it from the oven and increase the temperature to 200 ° C. Leave the potatoes for another 5-10 minutes, until they are crispy.

Now prepare the salad. For dressing, combine boiled lemon pulp, finely chopped half of the skin, chopped basil, parsley and jusai onions, and Greek yogurt in a bowl. Toss and add some olive oil and spices.

Chop the dill and cabbage. Peel the carrots and cut them into strips. Combine these ingredients and season with lemon sauce.

Serve the chicken with crisp and vegetable salad.

2. Chicken meatballs in tomato sauce

Ingredients

• 3 slices of gray bread without crusts;
• 50 ml of milk;
• 50 g olives;
• 2 tablespoons of capers;
• 4 cloves of garlic;
• 4 tablespoons of grated Parmesan;
• 300 g boiled chicken;
• 1 large egg;
• salt, ground black pepper - to taste;
• a few tablespoons of olive oil;
• 800 g of tomato pulp;
• ½ teaspoon sugar;
• a few sprigs of parsley.

Preparation

Cut the bread, mix it with milk and wait a little.

Grind soft bread, olives, capers, one garlic clove and Parmesan in a blender. Add chopped chicken and raw egg and chop everything again. The texture does not have to be uniform, just enough so that balls can be rolled out of this mixture.

Season the minced meat with salt and black pepper. Make small balls of it about 2.5 cm in diameter. If the minced meat is watery, add bread crumbs to it.

Grease a baking dish with oil and place the meatballs in it. Drizzle them with olive oil and place in a preheated 180 ° C oven. After 15 minutes, turn the meatballs over so that they are evenly golden brown and bake for another quarter of an hour.

While the meatballs are cooking, make the tomato sauce. Pour 2 tablespoons of olive oil into a saucepan, place over medium heat and fry 3 cloves of minced garlic until slightly softened.

Add tomato pulp to the garlic. By the way, it can be replaced with tomato paste. To get all the pasta out of the jar, simply pour a little water into it, stir and pour into a saucepan.

Increase heat and cook the sauce for 8-10 minutes, stirring occasionally, until thickened. If the sauce seems sour to you, add sugar to it. Season it with salt and black pepper to taste. Add the sauce to the meatballs 5-10 minutes before cooking.

Sprinkle with chopped parsley before serving.

We serve these delicious hot meatballs with tomato sauce, but they also go great with pasta or rice. For cold meatballs, you can serve green salad or chili jam.

Jamie Oliver

3. Salad with chicken, bacon and sun-dried tomatoes

Ingredients

• chicken (1, 2 kg);
• some sea salt;
• some ground black pepper;
• a few tablespoons of olive oil;
• 1 ciabatta;
• 12 slices of bacon;
• 50 g arugula;
• a bunch of fresh mint;
• 145 g sun-dried tomatoes in olive oil;
• spices to taste;
• some balsamic vinegar.

Preparation

Rub the chicken with salt, pepper and a little olive oil. Place on a baking sheet and bake in an oven preheated to 200 ° C for about 1.5 hours, until fully cooked.

Half an hour after starting cooking, place the ciabatta pieces on a baking sheet with chicken to make croutons. When the meat is baked, remove the baking sheet from the oven. It should cool slightly.

This salad, which is incredibly simple recipe, is a perfect combination of chicken and a few other delicious ingredients.

Jamie Oliver

Use your hands or a fork to divide the chicken into several long pieces. Fry the bacon in olive oil until crisp.

Combine chicken, croutons, arugula, mint leaves, sun-dried tomatoes, and bacon. Add spices, season with balsamic vinegar and olive oil.

Serve the salad with a glass of refreshing white wine.

4. Chicken with vegetables in the oven

Ingredients

• 4 large tomatoes;
• 2 red onions;
• 1 red pepper;
• 1 yellow pepper;
• 4 cloves of garlic;
• 6 chicken thighs without skin and bones;
• ½ bunch fresh thyme;
• 1 teaspoon paprika;
• 2 tablespoons olive oil
• 2 tablespoons of balsamic vinegar
• spices to taste.

Preparation

Cut the tomatoes into quarters. Cut the peeled onion into rings. Pepper seeds and cut into pieces. Use a knife to lightly flatten the unpeeled garlic.

Place the vegetables and chicken in a baking dish (about 25x30cm). Vegetables should not cover the chicken. Sprinkle with thyme leaves and paprika.

Combine olive oil, balsamic vinegar, salt and black pepper. Pour this mixture over vegetables and chicken. Place the baking sheet in an oven preheated to 180 ° C and bake for about an hour.

A simple recipe for a delicious baked chicken. And the oven will do all the hard work for you.

Jamie Oliver

The chicken should be well baked and golden brown. During cooking, periodically turn the pieces of meat over and sprinkle them with liquid from the baking sheet.

Serve with green salad. It also goes well with rice and cornmeal porridge. And a slice of crispy bread can be dipped in a juicy gravy.

Check out Jamie's delicious recipe:

5. Panzanella with chicken

Ingredients

• whole chicken carcass (1.5 kg);
• some sea salt;
• some ground black pepper;
• a few tablespoons of olive oil;
• A bunch of fresh herbs (such as sage, rosemary, and thyme)
• 270 g ciabatta;
• 1 head of garlic;
• 2 kg of tomatoes;
• 1 bunch fresh basil
• 1 small red onion
• 5 tablespoons red wine vinegar
• spices to taste;
• 100 g pitted olives;
• 2 tablespoons of capers;
• some grated parmesan.

Preparation

Rub the chicken with sea salt, pepper and olive oil. Stuff the carcass with herbs. Leave some rosemary, it will come in handy a little later.

Break the ciabatta into random pieces and place on a baking sheet. Add crushed, unpeeled garlic cloves to the bread and place the chicken on top.

This dish has an amazing flavor. The bread absorbs the juice of the chicken baked with herbs. The result is incredibly delicious crunchy croutons.

Jamie Oliver

Place the baking sheet in an oven preheated to 180 ° C for 1.5 hours. The chicken should be completely baked.

Cut the tomatoes into different pieces. In a large bowl, combine with your hands half the tomatoes, half the basil leaves, chopped onions, and 1 tablespoon of vinegar. Add spices.

Then add 4 tablespoons of vinegar, 2 tablespoons of olive oil, a pinch of black pepper to the same bowl and mix well.

Dip the toasted bread into this dressing, leaving a few slices for later. Stir until the ciabatta can soak. Add chopped olives, capers, leftover tomatoes, bread, and basil to a bowl. Stir gently the resulting panzanella and sprinkle with rosemary and parmesan.

Slice the cooked chicken and place the pieces of meat on the panzanella.

6. Closed chicken pie

Ingredients

• some olive oil;
• 2 onions;
• 600 g of skinless and boneless chicken thighs;
• 350 g of any mushrooms;
• a bunch (30 g) of fresh thyme;
• some sea salt;
• some ground black pepper;
• 1 tablespoon red wine vinegar
• 150 ml of water;
• 375 g of chilled puff pastry.

Preparation

Put a nonstick skillet with a diameter of 30 cm over high heat and heat 1 tablespoon of olive oil in it. Fry chopped onion and chopped chicken in it for 6 minutes, stirring occasionally. The chicken should take on a golden hue.

At this time, chop the mushrooms, place them in another non-stick skillet and place over medium heat. Cook the mushrooms for 4 minutes, then add them and half of the thyme leaves to the chicken. Season with sea salt and black pepper. Pour vinegar and water into the pan and mix well.

Roll the dough into a circle a couple of centimeters larger than the pan in which the filling is being prepared. Cover the pan with the dough and tuck the edges with a wooden spatula. Make cross-cuts on the dough (just don't cut it completely). Brush the cake with 1 teaspoon of olive oil. Place the remaining thyme in the middle.

Bake chicken pie for 15 minutes on the lower shelf of a 220 ° C preheated oven. The dough should rise and be golden brown.