Gino's Super Quick Chicken Dinner | This Morning

yes good luck good luck good luck sandy lamech it is I need to throw the chicken on guys otherwise you put the chicken on and I'm just gonna talk about the book because this is Gino's Italian Express at the moment is my this is my favorite book that I wrote so far I personally tested each recipe three times to make sure that everything works to perfection to the minute each grams of ingredients and it's just Fanta what a little bit of oil it was so much joy I wanted to refresh the oil because the way I'm gonna do this recipe now I got a little bit of oil I'm going to show you how to make a very fast chicken dish which is delicious I've got olive oil in a pan and I'm gonna put a little bit of butter okay very important to put oil and butter together because if enough time it doesn't burn so once you put it there I need to put it the breast of chicken I'm gonna show you what I've done later just a bit of flour a bit of salt and pepper nice and easy and it goes in there the way I've done the chicken yeah do a done the chicken you get a breast right normal breast of chicken then what I do it's tender bashing it down and do all of that I'll just cut it lengthwise like that okay so catch it is thin I see the thing is we chicken the thing that people get it wrong quite a lot of time is they're overcook it's yeah so to avoid that the best way to do it is you make you thinner so you cook it very fast and then and it doesn't dry out that's it so you want to do about three or four minutes on each side we also want to do some potatoes now when I say genius Italian Express which is the new series that a film in Italy in the book it's not only because the recipes are quick is the preparation as well that is quick the fact that the potato they stay in the oven for 40 minutes that doesn't matter because once it's in the oven is India yeah is the prep that is fast so for the potatoes were ago ago new potato Philip if you can put them in a tray if you can put yeah another one already no except one yes I'll just leave that one then yeah just favorite color red I like yellow yeah I don't like to the green one they get too bitter right but ya know you know when you cook them the green ones they always be because it gives you a different flavor a lot of people a lot no disrespect for people relaxing like Victor have sweet olive oil please okay look I'm cooking the chicken as with you as we speak it so olive oil goes in there loads of salt and pepper for me and then we want to put fresh rosemary leaves and it's a shake it off they put them there actually that and when it is the TV show on the TV shines on the Thursday and he's gonna be on 8:30 really I really enjoyed the feeling with this one guys we've got a little clip actually it's a lot were you have a net and winning this ancient regatta is a source of enormous local pride one two three go this year we're gonna win wanted boys we're gonna win it is here listen let's turn around and be careful me turn around let's see let's draw like a gondola fun but you do have it cooking as well it was very fun because his travels so cooking really amazing now what I've done with the chicken cooks all the oil that I had and the batter you throw it away so you end up with a dry pan and the chicken is then just let it relax for a second we're going back on the potato this is done beautifully I love the way you done very lush you just throw everything in there garlic as well we ask you know mm-hmm take the skin on because thought was he burns so put it there give it a good mix oven 200 degrees yeah 200 degrees 40 minutes the job is not it's not willing to go there and start to mix it up whatever we do now for the chicken how do we created the sauce first of all capers yeah beautiful flavor that is gonna give I use the small capers in vinegar okay by the way capers sister is a boy it's a plant which is like a bush in Italy they grow on walls everywhere and it's the power of the flower just because before different hours you just pick that I love diapers oh yeah they're quite something aren't they yes oh vinegary because you can keep capers in salt or in vinegar salad when you cook it if the salt is vinegar doesn't matter just give them a rinse so you take away that excess all for the XRD anger once the capers are in there or we go we're gonna put a little bit of freshly squeezed lemon juice mm-hmm okay just on top can you see that the actual pan is not on the fire right now because what I wanted to happen that is so hot and the lemon is going to operate straightaway so freshly squeezed lemon juice don't worry about piece or anything by that I would have put a couple lemons depend that they are big they are okay don't worry about pips and all of that is cooking if you don't want the pips you take it off okay once the lemon that we put it on the heat we're going to put a little touch of a chicken stock just to create a nice sauce okay now once we got the chicken stock it starts to bubble and we need to thicken this one up and I'm going to show you a technique how to do that fill it the potatoes you can start to put them on there on the other side how you guys could chop are can you chop our sir yes sir I'm sure I can I'm quite capable if you can chop some pasta really put it on the side of the plate over there how much you are that much is fine and very very roughly chopped I don't want you to finely chop well that's looking a little bit of salt and pepper go in but do you want more sorry I didn't hear what you just said there is perfect yes is that to report not as perfect the problem with parsley you know what is if you chopped before - too much yeah you lose the fresh it's not very good now how do we thicken up this sauce is very simple first we need is a little bit of flour okay you get a bit of butter mm-hmm by this the battery goes into the flour okay you massage the butter into the flour either mm-hmm then you shake off and then you put the butter in there and that's it that's C because the flour in the batter he creates like a row exactly so then once you create the cold row the only thing with us is look how is sticking up with the so strict instantly yeah so that's a trick that if you got guests at home prepare the chicken the last minutes that little bit of flour is incredible because once you get together with the body it's like a pace and it's absolutely beautiful okay I'm ready this is done what was your favorite thing to cook on on your own show I did a chocolate naan baked cheesecake we do in the book with one of my favorite things ever which is a chocolate straight I'm not going to say the brand just in case but we all know which the brand is this one ends Ella yes one n Sara n is gone tonight yeah that is the one guys thank you our simple Italian cookie nice and that's what I'm doing the serious what I'm living the series is I want to do something simple I want to do someone that is powerful in flavor with very little ingredients listen if you like lemon if you like more capers if you like less capers express yourself yes it is very lemony the way you've done with that amount is very lemony but you didn't if you want to put less you put less lemon a little be more stuff a little lemon cello on the side you can dab that after oh I love him I love it I like when I have a pole early morning or bill with lemon I want to I want to feel and I want to taste amendment sometimes shoe week and I'm like no that's not what a beggar and it's on the telly as well all the recipe details all you've got to do is have a look at you

Channel: This Morning

Views: 786,716

Keywords: this morning, holly willoughby, phillip schofield, this morning funniest, Holly & Phillip funny, gino's italian express, gino d'acampo, gino recipes, gino this morning, gino itv, lemon chicken, italian lemon chicken, lemon chicken and capers, easy recipes, super quick recipes

Id: aGvpMlhZBdE

Length: 8min 54sec (534 seconds)

Published: Tue Nov 19 2019