SUMMER MENU | Chicken Pizzaiola | Jamie’s Italian

SUMMER MENU | Chicken Pizzaiola | Jamie’s Italian

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Hi guys, right I’m gonna show you one of our
brand new dishes on the new menu at Jamie’s Italian across the whole country.
It’s one of our best sellers currently and you guys, you love your chicken and I
like to love you back by giving you amazing chicken. So none of this sort of
indoor reared chicken right we only have at Jamie’s Italian the most amazing
free-range chicken. This is from Devon and that’ll be the same chicken in every
single restaurant beautiful free-range from Creedy Carver. Lovely family farm
and they’re really beautiful birds. We marinate them, always in bay, rosemary,
garlic and a little lemon zest, a little oil and they normally get marinated at
least a day before so you get that flavour inside. So we’ve got a beautiful
chicken breast here and a little wing bone and we use the legs for a different
dish. But over there is the lovely Andrea Hello! Andrea just cook me one
of these please. So if you watch Andrea now he’s gonna pick a nice breast,
he’s gonna place it skin side down on the grill. Now there’s a method of
cooking that what you always do at Jamie’s Italian. Now look at what he’s gonna do. He’s gonna pick that plate up and that plate is scaldingly hot. So this
chicken will get cooked from both sides. Look how he did it. So strong. So it’s a really nice method.
We always cook our grilled meats like this. It’s called Al Mattone which means under the mallet, under the brick. And it’s an old method of
cooking over fire where you put your cut of meat ‘schhh’ and then you pick up a hot
rock ‘schhh’. So if you imagine that it’s cooking from two sides. So it’s gonna cook
quicker, it’s gonna be more juicy and it’s gonna tenderise a little bit and
it’s going to make more surface area for crispy skin. Yes!
It’s gonna cook nice and quickly about four or five minutes so let’s make the
sauce. The sauce is called, we have a few chicken dishes. The one I’m going to do
now is Chicken Pizzaiola. Which is kind of like a pizza sauce
right which sounds a bit odd but go with me right. It’s a real classic. We’re gonna
start in a pan, a little sauce with garlic, olives, capers, oregano and this
amazing chilli from Calabria and it’s really, really special. We source that
especially. And the chillies from Calabria, they’ve
got a warmth but there’s a sweetness and fruitiness to it that just makes this
whole dish. So every time a chicken dish comes on in
Jamie’s Italian that goes on fresh and then we make this sauce to order. So
we’re going to slice up our garlic. We’ll go in with a little oil. This sauce is always made to order. Chicken grilled nice and fresh. Simple dish but big
flavours. In with the olives and the capers. I’ll get a little teaspoon of
Calabrian chilli. The colour that comes out of them is phenomenal and you know, it
makes it a little bit spicy. In with the oregano. All these people
are getting excited about piri piri chicken if you want to try like Sicilian
style piri piri, much better. I’m telling you this is the way forward.
So we go in with a little swig of vinegar and then a nice passata. Look at
that. How we doing on that chicken? Ready chef! So look, just have a look at that
chicken. What you’ll see is the skin is crispy. Let’s serve it up. When the
chicken comes off the grill we let it rest for a little bit. We’re going to go
in with our wonderful pizzaiola sauce. It’s delicious.
I’m then going to take the chicken and I’m going to slice it. And then I’m just
gonna open it out on the plate look at that guys. And then just a few little
bits of lemon dress rocket. Just a few little bits in and around.
Look at the colours! Guys, guys! Look at the plate. Really nice, simple dish. Humble. Its
heart is in the right place. Good chicken. Come in and try this. The chicken Al Mattone Pizzaiola at Jamie’s Italian. It’s basically a Sicilian style piri piri
chicken. If you like that then you’ve gotta come in and try that because that is
the most amazing chicken. Proper free-range chicken. A lovely sauce made
to order. Capers, olives, chilli, those Calabrian chilies, tomato, little lemon
and rocket. Super good. It really is delicious. Happy days.

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  1. Could somebody please tell me what that "rocket" stuff is? I'm from America and don't think I've ever seen that.

  2. Italians don't know how to cook meat. They only add tinned tomatoes. If u want to Know how to cook meat ask Indians

  3. Jamie you are awesome 💐💐💐💐💐💐💐💐💐💐💐💐💐💐💐it's Fantastic 👍👍👍

  4. Small portions and over priced for what it is. No wonder nobody eats there. Which is why he’s making these videos.

  5. This looks amazing,And colors oh my oh my. As always realy lovely and simple recipes. Love it

  6. Jamie you always share good tips and tricks! I've just purchased a grill press to make this dish! 🙂

  7. I'm sorry, but this isn't even remotely pizzaiola. This is something we would eat at home as simple family meal, but that portion size is like for my 2 and half year old son. this is not pizzaiola. why? Pizzaiola has cheese in it. Finished off with mozzarella or fior di latte. In fact, pizzaiola is supposed to be super simple. Chicken breast diced into bite size pieces, dredged in flower and browned in a little oil, then add fresh cherry tomatoes and seasoning. then when the tomatoes have wilted, you add slices of cheese on top and cover the pan until melted. the simplest dish that a child can make. to make true and real pizzaiola, just google polla alla pizzaiola on youtube. you see a real italian recipe everywhere.

  8. There is no sign of Sicily in this dish. Then pizzaiola sauce is another thing. I understand that it's the "chef touch" but call it in a different way. What if your name is used improperly?

  9. i hope one day u open one halal jamie italian restaurant and halal ingredients… so all religion can eat your food. because i really really love what u cooking. 🙂

  10. What's with all the 'small portion' comments? Anyone that thinks that's small for an entree should reconsider their portion size and/or stop eating at crummy fast casual restaurants.

  11. I love how your restaurant is kind of like a trattoria! It's not too posh, and these are exactly the restaurants I enjoy.
    Great recipe as always!

  12. Wish you could make a video on how to find the right kind of knives and what company’s sell good and sharp knives

  13. And that chicken leg with 3 olives will cost £15. Thanks but alot of money for just presentation.

  14. the Real Chicken Pizzaiola is just: stir frying the meat in the pan with a little bit of extra vergin oil, then you add fresh small piece of tomatoes that we call pomodorini. you let it cook for 15/20 minutes and it is ready.

  15. Loooks great. Names of the dish seem to very. Piri chicken is Portuguese. You are mixing Italian with that. All cool.

    I recommend you create your own names for recipes. You have the ability to do so.


  16. More juicyness when you put a brick on top? Are you not pushing the moisture out that way? Just wondering…

  17. i like oli but his italian branded restaurant sucks big… if he would cook i would come eating but otherwise it does not taste good at all there.. sorry

  18. Hallo mr. Jamie can i get training in your restaurant i am doing study in hotel management in cook field

  19. Nice video, Thanks! You should also open Jamie's Chinese Restaurants as China is the largest food market in the world. Best luck! :))

  20. Come on, it's just a chicken breast and tomato sauce…ok I eat this at home, but who eats this at a restaurant?

  21. Jesus Christ people. If you ate anywhere more upmarket then a hungry horse or brewers fayre, you'd know it's perfectly normal to serve the main by itself, with sides as optional extras.

  22. no wonder Jamie's Italian shut down lol. Are you serious James? Best moment when Jamie is talking and the "strong guy" adjusts the so called brick. And Jamie is making garlic, oregano, olives and some chilli into a special sauce like it's a wonder of the world and he knows this cause he even compares it to peri peri like it has anything to do with it. seriously??

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