French-style chicken | Chicken recipes | Jamie magazine 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.

Make a Rub

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

Overcooking or cooking at too high a temperature can result in tough, dry chicken. Undercooking can leave chicken undercooked and chewy.

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.

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.

Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.

It is very important to marinate chicken whenever you plan to cook with high, direct heat such as grilling or pan searing, as these techniques tend to dry out the meat as it cooks. A marinade is an acidic solution that gets a head start on breaking down the structure of a protein before it is cooked.

Our Secret. Mary Brown's has developed its very own proprietary cookers. Rather than pressure fried, which is the industry standard, our cookers use heat to seal in juiciness and flavour and give our chicken its delicious natural golden colour. Mary Brown's is real, wholesome, comfort food, made fresh daily.

What spices enhance the flavor of chicken? ›

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

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.

Jamie Oliver MBE

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).

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.