Jamie Oliver shares his recipe for chicken pie
Whether you’re cooking a stir-fry or another chicken dish, there’s the risk of creating dry, chewy chicken.
“Chicken is a very popular meat but if not cooked carefully it can become dry,” said Chef Dennis.
He added: “If you are cooking a stir fry, I recommend cutting the chicken into small, bite-sized pieces.”
This is to ensure the chicken cooks more evenly, but another must-do is not to overcrowd the pan.
“Cook the chicken on medium-high heat until browned which is about four minutes per side and try not to overcook it,” advised Chef Dennis.
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“If you have time, let it rest for five minutes before serving as this allows the juices to redistribute.”
It is also worth considering the type of chicken you buy, as chicken breast is a lot more likely to become dry than chicken thighs.
Chicken thighs have more fat on them so they tend to remain juicy when cooked.
A key way to help prevent dry chicken is to marinate the chicken before cooking for at least 30 minutes.
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Chef Dennis said: “Acidic marinades like lemon juice or vinegar can help tenderise the meat.
“Or, soaking in a saltwater brine solution for 30 minutes up to a few hours seasons the meat and helps it retain moisture.”
Chef Dennis added: “If using chicken breasts, tenderise the chicken with a mallet or rolling pin so it is an even thickness.
“You could also try adding a sauce like a soy-ginger sauce, sesame oil, barbecue sauce, creamy sauce or curry sauce as the sauce helps to coat the chicken and keeps it moist while cooking.”
Exact cooking times
For boneless, skinless chicken breast, Chef Dennis said it should be cooked in a pan for around six to seven minutes on each side.
For chicken thighs, you can increase the chicken time to eight to 10 minutes on each side.
“Always remember to check that the meat is cooked either by using a meat thermometer or checking that the juices are running clear,” added Chef Dennis.
Chicken recipes worth trying:
- Chicken Parmesan
- Chicken pot pie.
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