I took a cooking class years ago. This is one of the first things I learned how to cook. My husband and kids loves this chicken especially when they are feeling under the weather. Makes for a cozy winter dinner and so much better than regular chicken soup. Thanks for sharing and reminding me to cook this soon.
Hi Jack. I like this recipe - a lot. I have chicken thighs and leeks in the fridge, and I'm just going to the supermarket (on my bike) to get the rest of the ingredients. This is ideal for a windy autumn day in the UK. Great video as usual mate, well done.
Absolutely ideal for this time of year, and I have all the ingredients in the fridge! Can't wait to give this a go tonight :) Your recipes never cease to impress.
I just made it and I loved it! Thank you for sharing such amazing recipes, I can't wait to try more of them. For anyone wondering, I used skinless chicken thighs and I didn't use wine since I couldn't get it. The flavour was still really good though :)
Great recipe Jack, thanks. Do you have a nice chicken and mushroom risotto recipe? Mine seem to be too claggy so would be keen to improve! Thanks and keep up the great work 🙏
Another absolutely awesome recipe 💎👏👏👏. Flavours must be…fresh tarragon, nothing like it. I always keep dried tarragon leaves because you can’t always find fresh ones…no double cream or coconut cream added here which makes a change though you could but cheaper, more flavoursome and lighter this way. I absolutely love this recipe and will be making it this week. Thanks for the recipe.
I tried this a couple of days ago with some extra chicken thigh I had. I used boneless and skinless cause it was what I had. It was utterly delicious, And one of the guests asked for the recipe. :)
Suggestion - not everyone likes mash done so smooth although it seems like most "chefs" are obsessed with it. Many people seem to like it slightly chunky etc. I make heaps of varieties e.g. with garlic, spring onion, bacon etc. It's a texture thing.
@@ChefJackOvens Crunchy bacon bits work well too, along with some hard cheeses. Thanks for the reply though, when we go out to restaurants in Aus, it seems like mash is mainly served as puree. SUCH a waste of such a great vegetable. Best mash I ever had was in Greensboro, NC (USA) and stated as chunky garlic mash. It was superb but I do accept they have many more varieties of potatoes than we have here.
You’d be surprised even perfectly cooked potatoes will still have the occasional lump. It was just me being a perfectionist. It’s optional you don’t have to do it
If you want to speed up the sieving process for mash or soups etc, simply use the back of a ladle to push through the sieve. Trust me, it will change your game, and you won't believe how fast it is.
@@ChefJackOvens Honestly, you won't believe how easy it is. I'm an ok cook, I started about twenty years ago trying Gordon recipes. I have no major talent, but don't poison people. I remember trying his broccoli soup, and the horror of passing through a sieve. Over the years, I've sieved and get bored over the time, so tend to go 'rustic' for even a blended soup - that's my excuse. But a few months ago, somebody brought up using the back of a ladle instead of a spoon. I now sieve all my soups and mashes, simply as it takes not time. You'll honestly be amazed. Do let me know.
Great favour combinations! Might be an idea to remove the chicken skin after frying and crisp it up in the oven, then lay on top for presentation and some crispness!
Hi Jack, this looks amazing. I’m going to cook this for my family. Thank you so much for sharing the recipe. Just a quick question. Is it okay to use breast meat instead of thigh?
Hi Jack, thanks for the recipe. First one I'm trying. Silly question here, my whole grain mustard seeds floated to the top. I don't see them in you dish. Did I f**k it up at some stage? Wouldn't be the first time. 😀
Nice recipe. Re the mash, why do you use unsalted butter and then add salt? (Is it because you have no control of the amount of salt that’s added to the butter?)
hey chef havent tried this yet ...not sure where to write these things but had to tell you i bought that microplane you have and its a GAME chAnger for parmes'n on pasta...next level (plus if you buy an off color its half price!)....will try above oh ps also got an atlas150 and cranked own pasta, better half and i are poised to gain 10kg per week 🤣....all this is really on you🤣🤣
G'day jack, With the leeks you can hold the white end with one hand and cut away from you to form a spear shape with the leek. This way you get all the usable white part and none of the bitter dark green part of the leek.
Hi. This looks so tasty! Alas, I absolutely loathe tarragon, so is there an alternative you would recommend? (tarragon and dill are the only two flavours I loathe). Thanks!
Hi Jack ..my husband will love this recipe, I don’t like mushrooms so unfortunately it’s not one for me unless you can recommend a replacement ..your mash potato does look yummy xxx
Dunno if this helps, but if it's the texture of mushrooms you dislike, like me, you could add mushroom powder (or buy dried mushrooms, blitz them into a powder and add that). Just adjust the amount of liquid as it might thicken the stew a bit
You can definitely use dried tarragon if you need to. 1 tsp will work. Always start with a little less and add more in as you go to your preference. You can always add but you can’t take out 🙏
@@ChefJackOvens I cooked this yesterday using one tsp of dried tarragon. My daughter who is not a big fan of the said herb loved it and my grandson ( who is five) cleaned his plate and said it was yummy. So it'll be on the menu again. I'm also going to give your beef stew ago now the weather is changing. The thing I love about your recipes is that you always put a new spin on the old ones, making them taste more delicious.
Subscribed. Chef I gotta ask, will brazing those thighs not turn the skin slimey? Hate the mouth feel of braised skin. I do really enjoy your channel non the less👍
I went to the web site and looked for this and the firecracker beef recipe to print out and couldn't find either. Is there anywhere I can find the recipes to print?
The websites undergoing a huge transformation right now and I’ll be adding all the recipes as soon as I can. I also just put out a community post about the website. Sorry for any inconvenience
@@ChefJackOvens Thank you for that. There are so many things I want to try. I already made the meatballs and they were excellent. Keep up the great work.
@@ChefJackOvens I ask because I’m in the UK and the price of energy has skyrocketed largely courtesy of Vladimir Putin. The slow cooker, along with the microwave are the cheapest methods of cooking.
I let out a sigh of relief everytime he says "this is completely optional"
😂 but agree
Haha 😂
same 😂
That looks so yummy! We have leeks in our garden, as well as tarragon in the herb garden. I’m making this for the weekend. Can’t wait!
Just classic British winter cooking. Love it.
You can’t go wrong
I took a cooking class years ago. This is one of the first things I learned how to cook. My husband and kids loves this chicken especially when they are feeling under the weather. Makes for a cozy winter dinner and so much better than regular chicken soup. Thanks for sharing and reminding me to cook this soon.
You have some of the best recipes on RUclips. You're an incredible chef!
Just made this, was a real hit with the family. Awesome stuff, keep these one pot recipes coming!
My favourite food channel. Great work, Jack
Luckily I had planned on a chicken stew for this weekend. Your recipe looks so wholesome and tasty. Thank you.
This is extremely tasty! Please enjoy if you make it
Hi Jack. I like this recipe - a lot. I have chicken thighs and leeks in the fridge, and I'm just going to the supermarket (on my bike) to get the rest of the ingredients. This is ideal for a windy autumn day in the UK. Great video as usual mate, well done.
#metoo. waitrose organic thighs need using and some nice chicken and vegetable stock needs using.
Hey Trev! Great to hear. Please enjoy it, let me know what you think 🙏
Absolutely ideal for this time of year, and I have all the ingredients in the fridge! Can't wait to give this a go tonight :) Your recipes never cease to impress.
Beautiful dish! I can't wait to try it. Maggie Beer would be so proud that you incorporated verjuice, her absolutely go to 😁
I just made it and I loved it! Thank you for sharing such amazing recipes, I can't wait to try more of them.
For anyone wondering, I used skinless chicken thighs and I didn't use wine since I couldn't get it. The flavour was still really good though :)
Looks delicious and the 30 cracks of pepper makes me so happy. Good one to try tomorrow. Thanks Jack. X
Definitely one for the cold winter nights here in the UK.
Jack, this looks bloody lovely! 🥰
Very well presented - in contrast to many other sites,
Very nicely done( and as i only eat Fish& Fowl this suits me just right)
Looks delicious. Thanks for alternatives. Get tired of eating the same old thing!👍🏽❤️
This is so good 😊
I am absolutely in love with this channel. Absolutely in love.
So simple and few fancy tricks, thanks!
This was a huge success with the family. Thanks Jimmy!
Haha thanks Tom
Great recipe Jack, thanks. Do you have a nice chicken and mushroom risotto recipe? Mine seem to be too claggy so would be keen to improve! Thanks and keep up the great work 🙏
Fabulous comfort food Jack! Another easy to follow, delicious recipe. Thanks for sharing. Cheers from AKL.
Taragon is so strong but I love it... usually in eggs and such. I'll have to give this recipe a go!
It is such a great herb
Bu kanala bayildim.Tek kelime anlamasam da gorselden çok net yapabileceklerim gosteriliyor🥰Çok teşekkürler.
looks delicious, your voice is nicely modulated and sounds comfortable like your dish!
Thanks so much! 😊
It was great, my dear friend and colleague good luck dear
💖💖💖💖
Great videos and clear demonstrations...
Thank you!
Never had Tarragon crisps before... will definitely give this a shot on my next chicken dish. Looking forward to it!
They’re a great addition to this recipe. Sage crisps are awesome too
OMG! This was really fabulous. People actually thought I could b e a chef!
Thanks
Thank you so much 😊 you really don’t have to do that 🙏
@@ChefJackOvens I made it and ate it ! 😁✌🏼
Another absolutely awesome recipe 💎👏👏👏. Flavours must be…fresh tarragon, nothing like it. I always keep dried tarragon leaves because you can’t always find fresh ones…no double cream or coconut cream added here which makes a change though you could but cheaper, more flavoursome and lighter this way. I absolutely love this recipe and will be making it this week. Thanks for the recipe.
Made this tonight. Delicious - we decided it's a keeper!
Loving your recipes thank you for sharing .
My pleasure 😊
Oooh, subscribed straight away. Love ideas for meals & this looks delicious 😋 xx
Thank you so much 😊 I really appreciate it
I tried this a couple of days ago with some extra chicken thigh I had. I used boneless and skinless cause it was what I had. It was utterly delicious, And one of the guests asked for the recipe. :)
We live in Crete and are just going out to buy some big fat Greek leeks to make this for tea !!
Please enjoy 😊
Suggestion - not everyone likes mash done so smooth although it seems like most "chefs" are obsessed with it. Many people seem to like it slightly chunky etc. I make heaps of varieties e.g. with garlic, spring onion, bacon etc. It's a texture thing.
That’s why I said you don’t have to do that 🙏 I love spring onion through mash 👌👌 or crispy garlic
@@ChefJackOvens Crunchy bacon bits work well too, along with some hard cheeses. Thanks for the reply though, when we go out to restaurants in Aus, it seems like mash is mainly served as puree. SUCH a waste of such a great vegetable. Best mash I ever had was in Greensboro, NC (USA) and stated as chunky garlic mash. It was superb but I do accept they have many more varieties of potatoes than we have here.
Comfort food love it 💓
You know it!
Nice one chef
Cheers mate
Oh snap! I can’t wait to try this! Yum!!
It's so good!
Delicious 😋
Will give this recipe a burl this week thanks Chef 👨🍳 great recipe for the upcoming week. 😊
Thank you 🙏
I’m sold. Off to get ingredients now
Yum! Will rotate my qormah dishes with this
Mmmm chicken thigh….. 🤤
🤤🤤🤤
Making this for dinner!
Awesome! Please enjoy
Yummy comfort food! Thanks Jack 👍
I need a ricer, your mash looks amazing, as do you Chef!!!!!!!!!!!!
Amazing recipe
This looks very good!
Thank you 🙏
Looks so yumm..any alternative to verjuice?
This looks really nice but I feel it needs something green to go with it like steamed broccoli or green beans.
I love the knife racks and knives, where are they from?
They’re from www.koiknives.com/collections/koi
Here you go again 🤤 looks so good
This is to good to be true! I will do this on sunday
Looks so good!! I would have never pressed those already ‘riced potatoes’ through that sieve. How many lumps could have been in there
You’d be surprised even perfectly cooked potatoes will still have the occasional lump. It was just me being a perfectionist. It’s optional you don’t have to do it
Your mashed potatoes look so good.😋 The entire recipe looks so good Beautiful meal, Jack. I must try those potatoes but I need to buy a ricer first.🙄
Thank you 🙏 you can make the mash easily by hand. The ricer just helps out a little 🙏
Gonna say, you don't need a ricer at all !🙄
Love your channel 🤗👌🏻
If you want to speed up the sieving process for mash or soups etc, simply use the back of a ladle to push through the sieve. Trust me, it will change your game, and you won't believe how fast it is.
You know what! I really need to try this! Cheers for that
@@ChefJackOvens Honestly, you won't believe how easy it is. I'm an ok cook, I started about twenty years ago trying Gordon recipes. I have no major talent, but don't poison people. I remember trying his broccoli soup, and the horror of passing through a sieve.
Over the years, I've sieved and get bored over the time, so tend to go 'rustic' for even a blended soup - that's my excuse. But a few months ago, somebody brought up using the back of a ladle instead of a spoon. I now sieve all my soups and mashes, simply as it takes not time. You'll honestly be amazed. Do let me know.
Great favour combinations! Might be an idea to remove the chicken skin after frying and crisp it up in the oven, then lay on top for presentation and some crispness!
Yum 😌
So good 🤤
Jack a winter warmer ❤❤
Thanks chef👍
Hi Jack, this looks amazing. I’m going to cook this for my family. Thank you so much for sharing the recipe.
Just a quick question.
Is it okay to use breast meat instead of thigh?
Looks delicious…unfortunately a family member is allergic to mustard…
You can leave the mustard out 🙏
Another great video. Question though do you think this could be done in a slow cooker?
Yes, absolutely
your food is amazing ! Kitchen is not bad either ! 🎉
Thank you so much 😊
Can you substitute the mushrooms with something else? I hate the texture but love the taste.
Could you use white wine instead of verjuuce?
Definitely 👍 or a splash of white wine vinegar too
Yum
🤤🤤🤤
I’m cracking on with this one nice and early 🤣👍🏻
Slice off the root end??! She DID NOT SAY THAT LOL
Extra virgin??? .... Yeah she did say that... Sorry I'll turn the comment section of myself
would you skip the searing step if using skinless chicken?
If skinless still sear them 🙏
@@ChefJackOvens thanks for the quick reply, trying this one tomorrow night… love the channel & website
If using terragon from the small spice/herb jars...roughly how much does it equate to in either tsp's or tbsp's?
Just use a tsp 🙏
@@ChefJackOvens - thanks 👍
Can I use extra virgin olive oil?
Hi Jack, thanks for the recipe. First one I'm trying. Silly question here, my whole grain mustard seeds floated to the top. I don't see them in you dish. Did I f**k it up at some stage? Wouldn't be the first time. 😀
Nice recipe. Re the mash, why do you use unsalted butter and then add salt? (Is it because you have no control of the amount of salt that’s added to the butter?)
That’s exactly right. Plus I use a better quality salt than which the butter would have so better flavour
hey chef havent tried this yet ...not sure where to write these things but had to tell you i bought that microplane you have and its a GAME chAnger for parmes'n on pasta...next level (plus if you buy an off color its half price!)....will try above oh ps also got an atlas150 and cranked own pasta, better half and i are poised to gain 10kg per week 🤣....all this is really on you🤣🤣
Haha 😂 that’s not my fault 😉 glad you’re enjoying the micro plane. They’re so good for lots of things
G'day jack,
With the leeks you can hold the white end with one hand and cut away from you to form a spear shape with the leek. This way you get all the usable white part and none of the bitter dark green part of the leek.
Hi. This looks so tasty! Alas, I absolutely loathe tarragon, so is there an alternative you would recommend? (tarragon and dill are the only two flavours I loathe).
Thanks!
Thank you 🙏 sage works really well 🙏
@@ChefJackOvens I'll try it with sage then, thank you!!!
Hi Jack ..my husband will love this recipe, I don’t like mushrooms so unfortunately it’s not one for me unless you can recommend a replacement ..your mash potato does look yummy xxx
Dunno if this helps, but if it's the texture of mushrooms you dislike, like me, you could add mushroom powder (or buy dried mushrooms, blitz them into a powder and add that). Just adjust the amount of liquid as it might thicken the stew a bit
Why don’t you just leave the mushrooms out Joanne? 😂 I make this with peas if it helps.
Looks yummy ❤❤❤❤
Can I use dried tarragon if I can't get fresh? Would one tsp be sufficient?
You can definitely use dried tarragon if you need to. 1 tsp will work. Always start with a little less and add more in as you go to your preference. You can always add but you can’t take out 🙏
@@ChefJackOvens I cooked this yesterday using one tsp of dried tarragon. My daughter who is not a big fan of the said herb loved it and my grandson ( who is five) cleaned his plate and said it was yummy. So it'll be on the menu again. I'm also going to give your beef stew ago now the weather is changing. The thing I love about your recipes is that you always put a new spin on the old ones, making them taste more delicious.
Subscribed. Chef I gotta ask, will brazing those thighs not turn the skin slimey? Hate the mouth feel of braised skin.
I do really enjoy your channel non the less👍
can you bbq grill? show something for that? I think i can manage a grill - this is a great meal my senses tell me although my palette will never know
My first bbq recipe was just last week. I’ve collaborated with Weber so lots of bbq content coming
@@ChefJackOvens i will check it out - webber is what I am getting
I went to the web site and looked for this and the firecracker beef recipe to print out and couldn't find either. Is there anywhere I can find the recipes to print?
The websites undergoing a huge transformation right now and I’ll be adding all the recipes as soon as I can. I also just put out a community post about the website. Sorry for any inconvenience
@@ChefJackOvens Thank you for that. There are so many things I want to try. I already made the meatballs and they were excellent. Keep up the great work.
Those mushrooms were not portobellos. They were chestnut mushrooms. portobellos are the big flat mushrooms.
They’re Swiss brown mushrooms which are baby portobellos
Delicious👋👋👋
Thank you 🙏
Hi Jack, my partner despises mushrooms - can you recommend an alternative?
Comida 🍱 peruana 🇵🇪👈♥️
I hope this isn't too daft a question, but by the time the potatoes have been put through the ricer and sieve, aren't they virtually cold? Pete A :)
If they cool down, you can heat them back up
@@ChefJackOvens Yup. I had feeling it was a stupid question!! LOL!!!
@@wurlitzer895 haha not stupid at all mate. If you don’t know always ask. Happy to help 🙌
30 cracks worth?
Haha yep
Any reason not to do this in a slow cooker? If okay can you suggest how long ( I hate chicken overcooked)
You get the same results doing it in a pan like this. I don’t use slow cookers and if I do, it’s very rare
@@ChefJackOvens I ask because I’m in the UK and the price of energy has skyrocketed largely courtesy of Vladimir Putin. The slow cooker, along with the microwave are the cheapest methods of cooking.
👍👍👍
👌
Absolute banger. How's the tarragon level for normies?
Thank you 🙏 it’s not overpowering at all
😋😋😋👍👍👍👍
Is it just the one side of the chicken that gets seared?
Yes, the part with the skin
@@honeyenc9954 thank you
Is there a lot of sodium in this meal?
Use as much or as little sodium as you want.
Sadly thighs don't seem to be favored where I live. People mostly go for the breast meat...
Definitely don’t use breast meat for this recipe it will be way over cooked and dry 🙏