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CreativityTranscript
00:00 [Music]
00:22 Welcome back once again to HowToCookGreatFood.com
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00:29 OK, let's get on with this beautiful chicken
00:31 I've got some legs here, chicken legs
00:33 I've cleaned them really well
00:35 Skin's on, the bone is in
00:37 I'm going to go straight in with some salt and pepper
00:40 I'm using a black pepper and a little bit of sea salt
00:43 [Music]
00:46 There you go
00:47 Up here I've got a little bit of dried oregano or oregano
00:52 as our friends in America say
00:54 and a little bit of dried basil
00:57 [Music]
01:00 OK, one bay leaf, I think that goes there
01:03 Quality olive oil
01:05 [Music]
01:08 Let's pour some of that over there, beautiful
01:10 Right, garlic
01:12 I've got, we're going to put a lot of garlic in this by the way
01:16 That amount, that's a tablespoon of finely chopped garlic
01:20 [Music]
01:23 Huge amount, we really want the garlic to come out in this dish
01:27 Simply, my hands are clean, in I go
01:29 and we're just going to mix this around
01:31 Now what I want to do
01:33 is I want to leave this for at least two hours
01:36 Let that garlic really get in to all of our chicken
01:41 So shrink wrap or cling film over the top
01:44 into the refrigerator, minimum two hours
01:48 Overnight would be absolutely divine
01:51 and if you want you can cook straight away
01:53 but it just won't be quite the same
01:55 You just need a little bit of time to kind of
01:57 get some of them juices happening there
02:00 So I'll be back in two hours
02:02 and I'll see you then
02:05 OK, let's get moving
02:07 I've got a decent sized pan here
02:09 The heat's on, nothing in it
02:11 I'm not putting any oil in
02:13 because our chicken, don't forget, has been in that olive oil
02:17 So what I'm going to do
02:20 is place in our chicken
02:25 There's the balance of our marination
02:29 Let's pop that baby in
02:32 The rest of that garlic and olive oil there
02:35 I'm on a kind of medium heat
02:40 I don't want to fry the life out of these
02:42 because they'll just burn on the outside
02:44 and won't be cooked in the centre
02:46 So fairly low
02:48 We'll cook these for about five minutes
02:50 A couple of minutes each side basically
02:52 with the lid off
02:53 Take a look then
02:54 Then we'll get the lid on
02:55 So I'll be back in five
02:58 So here we are
03:00 These have just been cooking just for a few minutes
03:02 Not that five minutes, you know
03:03 I've turned them over a couple of times
03:06 Fairly gentle heat
03:07 and they're nowhere near done, you know that
03:09 We've just kind of got a little bit of the flavour
03:12 and kind of round them up slightly
03:15 But optional this is
03:16 I'm just going to add in a little bit of dried red chilli
03:20 Completely optional, I'm glad I have to use them
03:22 Now what I'm going to do is I'm going to go in
03:25 with some lovely red onions, sliced
03:28 Quite a few there
03:36 Simply, we're going over the lid
03:38 Keep your eye on it
03:39 I'll be back in five minutes
03:40 See you then
03:43 Let's jump in now and take a look
03:48 This is looking fantastic
03:51 Our onions are cooking
03:53 but not browning that much
03:54 They've just turned that kind of really nice white
03:57 I don't want to burn them
04:00 Now some sliced fresh tomatoes
04:03 In they go
04:05 I prefer to use fresh tomatoes than tinned and pureed
04:09 and that kind of other stuff
04:11 which is a bit more natural
04:16 Get a bit of juice off the tomatoes
04:19 Now the riper your tomatoes the better
04:23 What we're going to do
04:24 The lid's going to go back on
04:27 We're going to cook this
04:28 and the steam that it's created
04:31 is going to break them down
04:32 and give us a little bit of a sauce
04:34 Now depending on how juicy they are the tomatoes
04:37 I don't know myself yet
04:39 We may add a splash of water or not
04:43 I'll be back in about five or six minutes
04:46 OK let's have a look
04:47 Let me just get a little bit of steam out of there
04:49 so it doesn't go on the camera lens
04:53 Right, there you go
04:55 As you can see there
04:56 it's breaking down really nicely
04:58 Now's the time to give them a good mix
05:03 Now these look juicy enough to me
05:04 I'm not going to add any water
05:06 I don't want a big big sauce happening here
05:10 Mix them around
05:14 Let them break down a little bit
05:19 Now I'm going to lower the heat to a simmer
05:27 The lid's going to go back on
05:30 I'm going to simmer this away now
05:32 for about ten minutes
05:33 It's in there
05:34 OK in we go
05:35 Final stage
05:41 It's looking absolutely delicious to me
05:47 The chicken is cooked nicely
05:50 I'm just going to finish this off
05:52 with a few green olives
05:57 I just want to add a nice little flavour
05:59 You could add some fresh basil now
06:02 Some parsley
06:07 Check that for salt
06:09 I think it's fine
06:10 I've had a little taste myself already
06:12 This is delicious with some pasta
06:15 Hope you enjoy it
06:16 See you again next time
06:18 Don't forget to subscribe to my channel
06:20 Take care
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