1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast 2 00:00:10,573 --> 00:00:12,853 Speaker 1: from News Talks. That'd be Yeah. 3 00:00:12,933 --> 00:00:15,413 Speaker 2: Cook is Nicky Wicks. She's with us this morning. Held 4 00:00:15,453 --> 00:00:18,853 Speaker 2: a good morning, Yeah, good morning Jack. Happy Labor Day weekend. 5 00:00:20,373 --> 00:00:21,533 Speaker 2: This is a bit of a sort of as a 6 00:00:21,613 --> 00:00:24,493 Speaker 2: key milestone on your culinary calendar, isn't it. 7 00:00:24,973 --> 00:00:25,613 Speaker 3: Oh? 8 00:00:25,733 --> 00:00:27,813 Speaker 2: Why do we say, well, just as a sort of 9 00:00:27,853 --> 00:00:30,213 Speaker 2: a it's a you know, we're getting into the warmer weather. 10 00:00:31,413 --> 00:00:34,613 Speaker 2: Feels like there's no doubt we are sort of fully 11 00:00:34,773 --> 00:00:37,493 Speaker 2: ensconced in spring despite the weather of this week. 12 00:00:37,613 --> 00:00:40,613 Speaker 3: You know, it really is and I know terrible weather, 13 00:00:40,813 --> 00:00:43,213 Speaker 3: you know, across parts of the country. But I always 14 00:00:43,213 --> 00:00:45,533 Speaker 3: think of Labor weekend as being the first in the 15 00:00:45,573 --> 00:00:49,893 Speaker 3: season of long weekends. I love that we've had a long, 16 00:00:50,253 --> 00:00:53,053 Speaker 3: hot road. It's probably much Niky am I right. I 17 00:00:53,053 --> 00:00:56,253 Speaker 3: don't think we have one since Monday. Yeah, to day 18 00:00:56,413 --> 00:00:59,493 Speaker 3: makes all the difference. For some reason, even non cooks, 19 00:01:00,053 --> 00:01:02,293 Speaker 3: I think, feel as though they've just got a bit 20 00:01:02,293 --> 00:01:05,853 Speaker 3: more spaciousness in their weekend. So maybe just slow down 21 00:01:06,373 --> 00:01:09,493 Speaker 3: and enjoy cooking rather than throwing something together after work 22 00:01:09,533 --> 00:01:11,053 Speaker 3: and all that kind of thing. So I love that. 23 00:01:11,253 --> 00:01:14,613 Speaker 2: Yeah, and you have the perfect little shoulder season options 24 00:01:14,653 --> 00:01:15,373 Speaker 2: for us this morning. 25 00:01:15,693 --> 00:01:19,893 Speaker 3: It's so lovely chicken with roasted grapes. So you just 26 00:01:20,093 --> 00:01:22,773 Speaker 3: if this is just a one pan bake off, which 27 00:01:22,853 --> 00:01:25,173 Speaker 3: I just love, you can expand it, you can shrink it, 28 00:01:25,173 --> 00:01:27,973 Speaker 3: depending on how many people you've got around your table. 29 00:01:28,653 --> 00:01:31,533 Speaker 3: I just adore it. I use chicken thigh portions. It's 30 00:01:31,653 --> 00:01:33,893 Speaker 3: really great if you can find some with the bone 31 00:01:34,213 --> 00:01:37,613 Speaker 3: and skin on. Not always possible these days. Definitely bone 32 00:01:37,653 --> 00:01:40,293 Speaker 3: and you can find, but sometimes not the skin on. 33 00:01:40,493 --> 00:01:42,733 Speaker 3: So you know, if you can't, that's fine, but it's 34 00:01:42,733 --> 00:01:44,933 Speaker 3: lovely to have those those two things, and they're just 35 00:01:44,973 --> 00:01:48,133 Speaker 3: a bit more juicy. Two hundred degrees. It's a bit 36 00:01:48,173 --> 00:01:51,853 Speaker 3: of a quick bake, this large roasting dish or a pan, 37 00:01:51,973 --> 00:01:53,693 Speaker 3: depending on how many you've got. It needs to be 38 00:01:53,693 --> 00:01:56,533 Speaker 3: given proof obviously, driddle in some olive oil, and then 39 00:01:56,733 --> 00:02:00,893 Speaker 3: arrange your skin, your chicken pieces of skin side up, 40 00:02:01,373 --> 00:02:04,973 Speaker 3: and then I've got five hundred grams of red seedless grapes. 41 00:02:05,093 --> 00:02:08,053 Speaker 3: I really love a bit of sweet in my savory dishes. 42 00:02:08,133 --> 00:02:11,053 Speaker 3: Not everybody does, Jack, Some people don't like that sort 43 00:02:11,053 --> 00:02:13,893 Speaker 3: of apricot or date or prune or whatever. But I 44 00:02:13,933 --> 00:02:14,933 Speaker 3: love it, and grapes. 45 00:02:14,693 --> 00:02:17,893 Speaker 2: Are just perfect. Oh how could you? Who doesn't like this? 46 00:02:17,973 --> 00:02:18,453 Speaker 2: Who doesn't? 47 00:02:18,573 --> 00:02:20,413 Speaker 3: I don't know. Some people are like, oh, why that 48 00:02:20,573 --> 00:02:21,053 Speaker 3: looks nice? 49 00:02:21,053 --> 00:02:25,333 Speaker 2: Oh yeah, some people. Yeah. 50 00:02:25,493 --> 00:02:27,493 Speaker 3: So you can arrange the grapes around the chicken. But 51 00:02:27,533 --> 00:02:29,413 Speaker 3: I also sort of squish some. I take a sort 52 00:02:29,413 --> 00:02:31,373 Speaker 3: of fistful of them and kind of squish them a 53 00:02:31,413 --> 00:02:33,333 Speaker 3: little bit so that the juice comes out. Scatter them 54 00:02:33,373 --> 00:02:36,533 Speaker 3: around the chicken. Scatter over lots of garlic, six cloves 55 00:02:36,533 --> 00:02:40,173 Speaker 3: of garlic, a splash of red or white wine, it 56 00:02:40,173 --> 00:02:42,093 Speaker 3: doesn't really matter. Quart of a cup of vat and 57 00:02:42,133 --> 00:02:44,693 Speaker 3: quart of a cup of stock. You could go a 58 00:02:44,733 --> 00:02:46,413 Speaker 3: little bit of time. You could go a little bit 59 00:02:46,453 --> 00:02:48,733 Speaker 3: of rose me either one, lots of salt and pepper 60 00:02:48,813 --> 00:02:51,453 Speaker 3: on there, and then cover it with foil, pop it 61 00:02:51,493 --> 00:02:53,213 Speaker 3: in the oven, roast it for about forty to forty 62 00:02:53,213 --> 00:02:56,493 Speaker 3: five minutes, take the foil off, and then sort of 63 00:02:56,493 --> 00:02:58,133 Speaker 3: cook it for another ten or fifteen minutes. And that 64 00:02:58,253 --> 00:03:00,933 Speaker 3: just makes sure that the chicken is obviously cooked all through. 65 00:03:00,973 --> 00:03:03,933 Speaker 3: But that skin goes beautiful golden brown. But you should 66 00:03:03,933 --> 00:03:06,773 Speaker 3: still have some syrup left over from the line and 67 00:03:06,813 --> 00:03:13,173 Speaker 3: the stock and the great juices serve it was you know, salad. 68 00:03:13,213 --> 00:03:16,413 Speaker 3: Just take the whole pan to the table, serve it 69 00:03:16,413 --> 00:03:18,933 Speaker 3: with a lovely bit of salad, crusty bread to mop 70 00:03:19,013 --> 00:03:21,893 Speaker 3: up the juices. Oh it's so good. I love it. 71 00:03:22,373 --> 00:03:25,293 Speaker 2: Yeah, it's amazing. I think this could be a bit 72 00:03:25,333 --> 00:03:28,013 Speaker 2: of us this weekend. Actually just a little bit of 73 00:03:28,093 --> 00:03:30,013 Speaker 2: just a little bit of extra time. And I love 74 00:03:30,093 --> 00:03:33,453 Speaker 2: that him and the little sweet components. You'll be surprised 75 00:03:33,453 --> 00:03:34,373 Speaker 2: to hear, Nicky. 76 00:03:35,853 --> 00:03:39,093 Speaker 3: Well, you just never know what people these days. Yeah, 77 00:03:39,493 --> 00:03:41,173 Speaker 3: get a one pan wonder and I love that on 78 00:03:41,213 --> 00:03:43,533 Speaker 3: the weekend because you don't want to spend your weekend 79 00:03:43,573 --> 00:03:46,173 Speaker 3: doing dishes. I just want some good sort of comfort 80 00:03:46,173 --> 00:03:47,853 Speaker 3: food but not too heavy at this time of the year. 81 00:03:48,213 --> 00:03:48,693 Speaker 1: So there you go. 82 00:03:48,853 --> 00:03:50,933 Speaker 3: That's my next my weekend, just for this weekend. 83 00:03:51,533 --> 00:03:53,933 Speaker 2: Very good. Thank you so much, Nicki. Nicky works there 84 00:03:53,973 --> 00:03:56,213 Speaker 2: and like I say, the recipe will be excuse me. 85 00:03:56,333 --> 00:03:59,013 Speaker 2: On the News Talks heb website. 86 00:03:58,773 --> 00:04:01,893 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 87 00:04:01,973 --> 00:04:04,773 Speaker 1: to news Talks He'd be from nine am Saturday, or 88 00:04:04,893 --> 00:04:06,773 Speaker 1: follow the podcast on iHeart Radio.