Learn how to cook up hearty, traditional family meals with Michelin-starred Knorr chef, Marco Pierre White.
Chicken on the bone will add extra flavour here, but you can use chicken breast fillets if you prefer. Cooking off the brandy and wine gives this dish a delicious sauce, made even more tasty with the Knorr Chicken Stock Pot.
I much prefer cooking poussins (which are small, tender chickens) either on the barbecue or in a griddle pan. It gives them a greater flavour. For this dish, I’ve spatchcocked the poussins – that is cut them in half – and blanched them for 5 minutes.
We all like the taste of curry – those aromatic spicy flavours are very palatable. A good easy way to enjoy the flavours without cooking a curry sauce is to make a flavouring paste from a Knorr Chicken Stock Cube mixed together with olive oil, curry powder and rosemary.
One of the secrets of cooking chicken is to make a paste with Knorr Chicken Stock Cubes to season the inside cavity of the chicken, as well as the outside. As it starts to cook, the flavour will infiltrate the chicken inside and out. This is the best way I know to cook a chicken at home.
This is one of those classic, old-fashioned dishes. The secret is to make sure you don’t unravel the work you’ve done as you transfer the chicken breast from flour to breadcrumbs to pan. Be gentle with it.
In the summer you can throw four or five of these on the barbecue – fantastic. I poach the baby chickens (also known as poussins) beforehand just for ten minutes to get that wonderful, crispy skin. Give my way a try and see if it isn’t better.
The secret to a good chicken pie recipe is good chicken – and keeping it simple. If you buy the pastry, that’s dinner for four in an hour and a half.
On a summer’s day, a very simple alternative to a roast chicken is my recipe for Warm Chicken a la Vinaigrette with shallots and herbs. There’s something very nice about eating a warm chicken salad dish on a hot sunny day.
This recipe takes two simple ingredients – chicken breasts and courgettes – and turns them into something a little bit special. The fried chicken paillard goes well with the griddled courgette slices, making it a nice dish.