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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from Newstalks'd be.

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Speaker 2: Thirteen to ten on news Talks. He'd be if you

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Speaker 2: are entertaining and you want to have a delicious, nutritious

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Speaker 2: meal that isn't too complicated, Nicky wakes our cookers here

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Speaker 2: with a great suggestion for us this morning. Gilder, Yeah,

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Speaker 2: good morning Jack. Yeah, this sounds great. So creamy chicken

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Speaker 2: and peas one pan wonder.

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Speaker 3: Yeah, one pan wonder.

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Speaker 2: Yeah.

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Speaker 3: And you know, I know we've been talking a lot

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Speaker 3: about social media. Look what about social cooking and eating?

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Speaker 3: That's way better, much better's dullifying, you know. And I

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Speaker 3: think this warmer weather suddenly owns us all up a

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Speaker 3: little bit, doesn't it, Like a little flour, like a

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Speaker 3: little bloss. Yeah, Because I know myself, I've been starting

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Speaker 3: to think, oh, okay, go out a little bit. Maybe

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Speaker 3: you have friends over.

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Speaker 2: That usual for me. Come on, Yeah, And this is a.

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Speaker 3: Great difference, not too expensive. I think we've got to

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Speaker 3: think about that this year in terms of our entertaining season.

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Speaker 3: You know, it's been a bit lean this year.

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Speaker 2: Yeah, So chicken is all affordable.

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Speaker 3: It's probably our most affordable protein. I still encourage people

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Speaker 3: to spend a bit more and buy some good quality

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Speaker 3: chicken so that it has got some sort of nice

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Speaker 3: texture and good flavor to it. And yeah, look, lovely

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Speaker 3: big pan of this delivered to the table. You cannot

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Speaker 3: go wrong. Here's what you do. It's so super easy.

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Speaker 3: One chicken breast, I think will end up giving you

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Speaker 3: about three pieces, because we're going to take the tenderloin

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Speaker 3: off if it's on that's on the back. Slice the

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Speaker 3: chicken breast through horizontally in half, so you've got two

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Speaker 3: thinner pieces. But I'm using three to four of chicken

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Speaker 3: breasts here, so do that with all of them. Sprinkle

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Speaker 3: them with salt and pepper. Heat a large pan and

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Speaker 3: I mean a really big pan here on medium, Lightly

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Speaker 3: brown the chicken on both sides, and a little bit

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Speaker 3: of oil, and perhaps a little bit of butter too,

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Speaker 3: which would be really nice. Take that away. We're going

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Speaker 3: to cook it a little bit more later, so Darry

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Speaker 3: just want to lightly brown it on both sides. And

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Speaker 3: then I've used leaks because they're in season and they're

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Speaker 3: cheap at the moment. Onions will be fine. You just

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Speaker 3: want to soften those up in the oil. And butter

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Speaker 3: and those leftover sort of chicken juices and pan juices.

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Speaker 3: And then in a big bowl, mixed that this little

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Speaker 3: mixture which.

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Speaker 1: Is just going to be a beautiful jew all over.

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Speaker 3: Cup of chicken stock, two tablespoons of lemon juice. So

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Speaker 3: there goes that beautiful acidity to wake your wake your

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Speaker 3: taste buds up street cloves of garlic, which your mince

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Speaker 3: wil crush, half a teaspoon of chili flakes, another little

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Speaker 3: flavor and anser in there, and pour that over your

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Speaker 3: cooked or softened leaks and onions. Bring it to a

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Speaker 3: simmer for about ten minutes, add the chicken back to

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Speaker 3: the pan so it gets a little bit more cooking.

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Speaker 3: And then we've got caught of a cup of cream jack.

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Speaker 3: Oh my goodness, it's so good. It just thickens the

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Speaker 3: saucer a little bit. So you then just bringing that

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Speaker 3: up to a gentle heat, pop it into the oven

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Speaker 3: if you like, or do it on the stop top

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Speaker 3: of the stove. It just needs to cook up for

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Speaker 3: about six to eight minutes. And then right at the end,

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Speaker 3: I just pour some board water over about a cup

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Speaker 3: and a half of peas, and I just love putting

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Speaker 3: peas in here because it's so springy and it's beautiful.

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Speaker 3: Let them sit for five minutes, then drain them. That'll

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Speaker 3: be enough to cook them enough, and then add those

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Speaker 3: to pan for the final two minutes. And then just

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Speaker 3: serve this at the table, perhaps with a lovely bit

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Speaker 3: of crusty bread, maybe some butter crunch or cose lettuce,

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Speaker 3: decent grind of black paper over it, chop parsley over

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Speaker 3: your dish. And it's just I mean, I ate this

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Speaker 3: the other night when I was testing this, and honestly,

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Speaker 3: I just couldn't.

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Speaker 1: Have been happier.

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Speaker 3: It was sort of light and bright and fresh, but

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Speaker 3: also kind of comforting and spring as we've seen, you

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Speaker 3: know yesterday and in the South Island can tune on

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Speaker 3: us and be cold again. Yeah, will still be fine

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Speaker 3: for that, you know, or for a lovely sort of

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Speaker 3: summer lunch, a lovely sort of spring luncheon. So it's

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Speaker 3: a good eat.

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Speaker 2: It's really sounds amazing affordable and can I just say too,

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Speaker 2: Like I'm going through the ingredients, I think I have

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Speaker 2: literally everything at home. I don't have I maybe don't

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Speaker 2: have cream.

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Speaker 1: I don't have cream.

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Speaker 2: But I could just pick that up from the dairy.

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Speaker 2: That's not hard, very simple, like this is all stuff

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Speaker 2: that These are pantry staples totally.

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Speaker 3: And I'm all about the pantry staples always because I

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Speaker 3: live a long way from a supermarch.

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Speaker 2: Yes, yeah, okay, can I ask though, could you could

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Speaker 2: you swap a few living like my wife is Persian

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Speaker 2: and Persians of course never have boneless, skinless skinless chicken breasts.

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Speaker 2: I mean that's like, you know, that's like sacracin So well,

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Speaker 2: could I do like a bone in option or or

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Speaker 2: something called skin? You know I could do that of course.

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Speaker 3: Of course, you just need to cook a little bit longer.

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Speaker 3: Great question, because you're right, you know, sometimes you want

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Speaker 3: a bit more flavor in there, which the skin gives

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Speaker 3: you because it's got fat and the bone and gives you.

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Speaker 3: So look, thighs would be lovely in this chicken skin

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Speaker 3: on breasts if you can find them. I'm still old

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Speaker 3: enough to remember bone in breast. Yeah boy, they were fantastic,

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Speaker 3: all those little caramelized bones at the end, all delicious.

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Speaker 3: So yeah, absolutely, no, you can. You just need to

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Speaker 3: think about how long you need to cook. The trick

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Speaker 3: of this one is that cooks very quickly because of

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Speaker 3: all of those things, but by all means cook it

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Speaker 3: for a bit longer. Are you going to use thighs

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Speaker 3: or something?

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Speaker 2: Yeah? Very good? Hey, top of the text machine right now.

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Speaker 2: Please tell NICKI that I absolutely love her new book.

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Speaker 2: Oh that's nice.

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Speaker 3: That is so nice. Yes, yes, it's being read widely

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Speaker 3: and I get loads of messages and I love them

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Speaker 3: all and I respond to them all, I hope. And yeah,

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Speaker 3: that's been good. More from a Quiet.

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Speaker 2: Kitchen very good. That's right. If you were going to

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Speaker 2: say it, I was, so I'm glad that you did.

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Speaker 2: Your publisher would be absolutely splitting if you didn't. Let

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Speaker 2: as Nicky works out, cook this morning. Her recipe will

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Speaker 2: be on the Newstalks. He'd be website very shortly, and

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Speaker 2: More from a Quiet Kitchen is available at all good bookstores,

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Speaker 2: as they say.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to news talks he'd be from nine am Saturday, or

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