I hope many on here will watch and try other of his recipes, for example his version of tandoori chicken, his version of butter chicken I’ve watched and made, 😋 recipes out of this world. Many other classics are there too.
Dude you read my mind. instead of cubing the chicken you could totally just swap out spices and use full chicken breasts. I'm gonna try it with some steaks. I wonder how it will go.
Im 71 and have been cooking from scratch all my life and this is the most delicious chicken recipe I've ever made. Love all your recipes but so far think this is my favourite. Lovely X Lynda
I love how quick, clear, and concise your recipes are. You explain what to do, but also why, which as a beginner cook I find really helpful as a lot of recipes/chefs skip over that info expecting that you already know. Thanks Jack!
Been a head chef at a few places over the 12 plus years I’ve been cooking which makes me a chef my friend. Plus I’m qualified and have all certificates 👌
in total agreement, some TH-cam chefs need to f*** off with their cults of personality, sometimes I can appreciate but sometimes I just wanna cook asap😂
Perfect timing of a video for someone who cooks every night and doesn't want to sit and watch 10+ minute vids for inspiration. You know what you're doing and you don't fanny around. I have subscribed.
Love the way you explain best practice for prep work, also how you explain what each herb and spice brings to the dish both aesthetically and taste wise. Great stuff...keep up the good work!
I am going make this, it looks delicious. I really like your no nonsense straight to the recipe and method. I find it quite frustrating when people waffle on for ten minutes before starting the recipe. Thank you I have subscribed. Update: I made this recipe and it was very very good. The sauce was just amazing.
@@ChefJackOvens It's honestly very refreshing. It can be nice to hear people's stories about how their recipe or their musings about various things relating to it, but that sort of prolonged aside feels out of place in something that is presented as a technical instruction video, especially for something I will rewatch and/or consult while I am cooking it if necessary. All in all, kudos to you! :>
I made this last night for my family and EVERYBODY loves it. I haven't had a chance to eat it yet, but while I was preparing it (taste as you go), it was fire. I know when I eat it tonight, it's gonna be extra good because all the flavors had marinated. Can't wait and thanks for sharing.
I just wanted to say thank you chef. I just made this dish for the first time following your recipe tonight. It tastes absolutely incredible!! I can't believe I made this dish with my own two hands and I didn't order this at a restaurant! Injust wish I had thought to.make garlic bread so I could dip it in the sauce! I can't wait to try more of your recipes in my own kitchen! Again, thank you!
Great dish! Made this tonight, served on a bed of fresh spinach and about half cup of pasta. Drizzled a dash of balsamic over pasta and spinach then top with chicken and sauce. Thank you!
*@Jack Hmm, interesting recipe 😋! I imagine that you would enjoy a bowl of hot heavy cream seasoned with traditional warm spices before bed time 🤣.* 🇺🇸🗽
Really appreciate you having the care to provide an alcoholic substitute. As a Muslim, that small detail speaks volumes about your character, and it is something that no other cooking channel does.
Thank you for this recipe!! I followed it for my cooking this morning. It’s absolutely delicious! not my first time making creamy Tuscan chicken, but this is by far a lot better than what I used to make. Very happy with how easy everything was to follow. Thank you again!
I tried this yesterday and it was a complete success. My guests were very impressed and loved every bite. Thank you. Will be trying other recipes as well. 👍👍👍
Made this dish tonight… three grown ass men loved it…couldn’t get enough! Extra sauce leftover to make mussels tomorrow night. Add a little extra wine, shallots and voila.many many thanks. 🙏❤️
Made this tonight for the first time and it was fantastic! My parents and my teens thought it was, too 😀 not very complicated, didn’t take too long to make, and it was so fragrant 🤤 I served it with mashed potatoes and steamed veggies, and next time I’ll serve it with pasta. Thanks for a great recipe and concise video 👍🇨🇦
I fixed this tonight for the first time. It was absolutely delicious! Thanks for all your hard work putting out these videos so that we can enjoy the recipes that you put out that are so easy for those of us who are not professional chefs can follow and have a successful result.
I made this a few weeks ago for my sister and brother and she has kept bugging me over and over to make it again. So, I'm making it tomorrow for her as a surprise haha. Jack, I've followed 5 or 6 of your recipes and each one has turned out amazing, so thanks very much. I did slightly burn the Satay Chicken because my sister uses an induction hob so gotta be careful with that in the future.
You do a fantastic job mate. My partner really struggles with dairy, so I tried this with coconut cream and whilst it does change the flavour it was still pretty amazing.
I'm severely lactose intolerant so I feel their pain. If you're in the UK, Arla make a lactose free dairy cream that you could use. Also, lactase enzyme tablets are a game changer if your partner hasn't tried them yet.
Just got done making this and it was phenomenal! I didn't have sun dried tomatoes on hand so I substituted them for crushed tomatoes instead. This will be one I make all the time! A side note: I had quite a bit of sauce left over so I'll be storing it. Anyone else making this, I'd say you'd easily have enough sauce for 6 chicken breasts, maybe even 8.
Made this last night for the family and it got 3/3 👍👍👍 Great recipe, *will* make again ... but with a couple of tweaks, including making this a 2-day dish, with the sauce prepared a day ahead of serving. Day 1) Make sauce, but add maybe 8oz of sliced mushrooms near the end. Refrigerate over night Day 2) Fry 1 slice of bacon, chopped and friend until crunchy, remove and fold back in just before serving ... cook chicken in rendered bacon fat. But overall, just a fantastic recipe ... many thanks from Texas!
I just made this for my fiance for a special occasion and it came out so delicious. I'm serving it with rice. The sauce is so mouthwatering, this is one of those dishes I know I going to keep making !
This was incredible. Thanks so much, what a great recipe and a perfectly delivered video. I made some adjustments to the amounts as i went (eg reduced the cream a bit, added a bit more tomato puree) to make sure the colour of my sauce matched yours, but either way it worked. This was up there in the top 3 sauces ive cooked. We had it with my partner's legendary Parmentier Potatoes and it was perfect.
Jack made this last night, added some sliced mushrooms (cooked them separately) with a little lemon juice and rind at the end. My wife and I loved it and will def. make again - maybe hold off the salt a little.Thanks
I made this recipe yesterday for my daughter’s birthday dinner…it was just fantastic…everyone raved about it…and so easy. Thank you for the easy way you presented it. I tripled the recipe and it was just fantastic!
Hey Jack, just tuned in to make a comment, you're the ONLY chef I know who actually gives us a rationale for adding spices. A most crucial and valuable trait that puts up above any other online authorities that I have encountered.
Count me in among the increasing crowd who proclaim you their favourite chef here. A pleasure to watch and listen to, and always so very yummy recipes. This will definitely have to be tried. Pipe dream would be to once cook with you... 😀
WOW. Delicious. First of your recipes we've tried and I couldn't believe the flavour. Most YT food vloggers just hit everything with spices to get a high flavour note. This recipe hit the 'high' notes without the heat. Masterful. Thank you. 🤗
Wow. I just finished a portion with some microwave brown rice. Absolutely fantastic! It's a great recipe to batch cook also. I have 3 more portions cooling before they go in the freezer. Highly recommended - thank you for a delicious recipe idea with fabulous instructions. BTW I used frozen spinach and I allowed it to thaw before squeezing out the excess water. I love the texture that spinach adds to the sauce.
Thank you for this recipe!! I followed it for my cooking this morning. It’s absolutely delicious! 😊 not my first time making creamy Tuscan chicken, but this is by far a lot better than what I used to make. Very happy with how easy everything was to follow. Thank you again! 😊
Made this tonight and it frickin rocked. I'm not super experienced with cooking but this was super easy to follow and myself and my fiancé were wildly impressed
I commented the other day I would make this dish and did last night It was soooooo good .The only thing I tweaked was two cloves less garlic as we tolerate garlic less well now we are wrinklies The sauce was to die for ,a really lovely dish you could make if you had friends over I served ours with rice .Thank you Jack will make this many more times
I could watch a whole video of you chopping and slicing Jack, it is truly fascinating! Another amazing recipe from my favourite YT chef! As always, TFS and have a great week! 👍💖
Excellent recipe and step by step instructions on how to achieve perfect results even for a non-chief like me. Chicken came out moist and tender. The sauce was excellent. Perfect for those of us on a non sugar and low carb diet. I added sautéed mushrooms since I cannot eat potatoes or rice at the present time. Thanks for an exquisite dinner.
Looks lovely Chef Jack..I've done Tuscan chicken before and find adding some chopped smoked bacon or smoked pancetta really adds another delicious flavour, and also uses up those couple of rashers lurking at the back of the fridge 😂👍
I have to thank you for your channel bro. I’ve really been impressing everyone with my cooking lately thanks to you. Great videos and really easy to understand and follow with delicious food at the end. Thanks so much. Keep them coming.
Looks good and easy to make. As others have said, I also appreciate your straight forward instructions. Sometimes I enjoy a bit of history or reasoning for why something is the way it is. Like the sordid history of Spaghetti alla Puttanesca (sp). Thank you.
Excellent recipe, very easy to follow. I made this dish last night, and it was splendid. I served it over Spanish rice, which may seem like a mismatch, but it was delicious.
Honestly a dang good recipe. I tried it last night and not only was it a filling and satisfying meal, but cleanup was so easy cause I only needed about 3 dishes plus measuring cup/spoons.
well done! Bravo...as a chef/teacher, where have you been all my life?!!!! soooo glad I happened upon this recipe and your talent! truly, sincerely FANTASTIC!
This looks very tasty I shall make it this week as have most of the ingredients to hand Thank you for your easy to follow recipes Jack I especially love the chicken ones but all are great and easy to follow
Thanks for the recipe :) I'm definitely gonna make it this week. I really appreciate how you provide flavourful meals that can be cooked midweek. Keep up the good work!
Yeah!! Railway don't come out here no more Bb A Eb~~and it's cold Fm Cdim9 Bb through Nambucca up the coast the grass is greener the girls are sweeter I did all the last ten summers Ab Gsus4no3rd^C#
Made this and it's class. I used half milk instead of cream and that was an error because the sauce ended up quite thin, but it tastes amazing and I'm so grateful for the recipe. Top class.
@@banditopollo850 Bandito, my kid is 26 and played football for the U of Toronto... he loves to cook so it's a pleasure to go the extra mile (kilometer ;-) for him LOL Cheers!
You make all your recipes easy to follow and execute, this is one I will definitely try. The boiling point of alcohol is 78 Celsius, which means that there would be no alcohol left in the final dish.
Either crispy garlic bread served alongside or al dente pasta: fettucine, linguine, farfalle or penne allowed to absorb the sauce for a couple of minutes. An easy, delicious main dish that isn't time consuming.
Add this today. It was bangin’!! Just added a squeeze of lemon at the end and a pinch of cayenne while cooking to boost for my taste. Thanks much. Ready yo invite guest next time.
Amazing recipe. Thank you. A friend of mine forwarded your video to me today. I made this meal for my family and was very impressed. We adored it. I’m subscribing to you channel. Love the no nonsense approach too. Well done 👍
I just made this recipe for the 2nd time. It is SO good! It’s now my husband’s favorite meal! The sauce is just amazing!Thank you for the easy-to-follow instructions. I unfortunately found out that I was out of sun dried tomatoes so I substituted chopped roasted red peppers. I love sun dried tomatoes but the roasted peppers were very good too!
I'll definitely will give this a try. please keep your videos coming. this will be the 4th recipe of yours I'll prepare and so far every single one was a winner.
I made mine a tad too salty - but otherwise this dish is AMAZING! Very rich, flavourful sauce - complements the chicken beautifully. Will definitely be making this again in the future! Thanks Chef!
Good avvy Chef, thank you for this absolutely fantastic recipe. One of many we've tried of yours. My daughter and son-in-law recently came for tea, and this recipe is now part of the family collection. Bloody lovely as we say up here in north Manchester. Thank you, Chef Jack Ovens. Much love, Andy and Karen 😎👍
I made this for my for my girlfriend and I, im telling you this IS THE BEST!!! Thank you chef, definitely an impressive dish. Don't sleep on this, just make it!!!
Made this two days ago, absolutely freaking delicious. I used stock instead of wine and added few splashes of Worcestershire sauce for the spiciness and sourness as substitute for the wine.
Another winner! Quick question from a novice. Refined/unrefined olive oil.. What's the difference I wonder and the effect on the end dish if I just use regular olive oil?.. Thanks.. 🏴🇹🇭
Unrefined olive oil Is produced without chemical processes and is much better to cook with. Extra virgin olive oil is too strong in flavour and made with olive pastes which burn and become bitter when cooked. Regular refined olive oil has gone through extra processing which contain more chemicals. As a result, unrefined olive oil is better and healthier too. With that paragraph of an answer and to answer your question haha, it won’t make too much of a difference 😉😊
@@ChefJackOvens Now there's a comprehensive answer!!.. Thanks and am learning all the time and great these tips you share!!.. So unrefined unless advised otherwise? Again thanks and just about to add you to Instagram.... Good luck you are doing an incredible job!!... I can now cook!!!! 👍👍🤣🤣😂😂
You’re my fav CJO… absolutely delicious.. and you are straight into it… no non sense talk with clear instructions. Thank you Jack .. you’re a legend 👨🏼🍳👏🏻👏🏻
WOW, this is rich but so much flavor!!! Now that I’ve made this for myself, I’m going to invite some close friends over and surprise them. Thank you for this.
I hope many on here will watch and try other of his recipes, for example his version of tandoori chicken, his version of butter chicken I’ve watched and made, 😋 recipes out of this world. Many other classics are there too.
I really do appreciate that! Glad you’ve been enjoying the recipes. Thank you so much 😊
Dude you read my mind. instead of cubing the chicken you could totally just swap out spices and use full chicken breasts. I'm gonna try it with some steaks. I wonder how it will go.
that tandoori was the first recipe we tried of his - last week - AMAZEballs!
Can I use coconut cream instead of cream
Couldn't agree more Samantha. Truly professional tasting dishes.
Im 71 and have been cooking from scratch all my life and this is the most delicious chicken recipe I've ever made. Love all your recipes but so far think this is my favourite. Lovely X Lynda
So glad you enjoyed it, Lynda! 😊🙏
I love how quick, clear, and concise your recipes are. You explain what to do, but also why, which as a beginner cook I find really helpful as a lot of recipes/chefs skip over that info expecting that you already know. Thanks Jack!
Happy to hear you enjoy it. Thank you 🙏
So does many
@@u235u235u235 boring
What a breath of fresh air this chef is, his no-nonsense guide on how to copy his dish was clear and to the point, well done.
Thank you! Glad you enjoy it.
thats what i was thinkin!! also doesnt yell at the audience like some youtubers like to do lol
Does he run a restaurant? Otherwise he’s not a chef.
Been a head chef at a few places over the 12 plus years I’ve been cooking which makes me a chef my friend. Plus I’m qualified and have all certificates 👌
in total agreement, some TH-cam chefs need to f*** off with their cults of personality, sometimes I can appreciate but sometimes I just wanna cook asap😂
Holy Moly I literally licked my plate clean! If you're on the fence about making this, just do it! You will be glad you did. AMAZING! Thanks Chef!
Haha that’s awesome to hear! Glad you enjoyed it and thanks for making it
Best tutorial ever on YT , NO WAFFLE NO ACTING CUTE OR QUIRKY , JUST ONE HANDSOME CHEF EXPLAINING PERFECTLY WHAT NEEDS TO BE DONE , XXXXXX
❤️❤️
Perfect timing of a video for someone who cooks every night and doesn't want to sit and watch 10+ minute vids for inspiration. You know what you're doing and you don't fanny around. I have subscribed.
Love the way you explain best practice for prep work, also how you explain what each herb and spice brings to the dish both aesthetically and taste wise. Great stuff...keep up the good work!
I am going make this, it looks delicious. I really like your no nonsense straight to the recipe and method. I find it quite frustrating when people waffle on for ten minutes before starting the recipe. Thank you I have subscribed.
Update: I made this recipe and it was very very good. The sauce was just amazing.
Thank you very much! I really appreciate it. I’ll never do that as I completely agree with you with it being frustrating 🙏
@@ChefJackOvens It's honestly very refreshing.
It can be nice to hear people's stories about how their recipe or their musings about various things relating to it, but that sort of prolonged aside feels out of place in something that is presented as a technical instruction video, especially for something I will rewatch and/or consult while I am cooking it if necessary.
All in all, kudos to you! :>
I made this last night for my family and EVERYBODY loves it. I haven't had a chance to eat it yet, but while I was preparing it (taste as you go), it was fire. I know when I eat it tonight, it's gonna be extra good because all the flavors had marinated. Can't wait and thanks for sharing.
I just wanted to say thank you chef. I just made this dish for the first time following your recipe tonight. It tastes absolutely incredible!! I can't believe I made this dish with my own two hands and I didn't order this at a restaurant! Injust wish I had thought to.make garlic bread so I could dip it in the sauce! I can't wait to try more of your recipes in my own kitchen! Again, thank you!
Great dish! Made this tonight, served on a bed of fresh spinach and about half cup of pasta. Drizzled a dash of balsamic over pasta and spinach then top with chicken and sauce.
Thank you!
Smash that like button and consider subscribing! Thank you 🙏 It helps me out more than you’d believe ❤️
*@Jack Hmm, interesting recipe 😋! I imagine that you would enjoy a bowl of hot heavy cream seasoned with traditional warm spices before bed time 🤣.* 🇺🇸🗽
Haha I love it, but not that much 😂
@@ChefJackOvens Haha!!!
Really appreciate you having the care to provide an alcoholic substitute. As a Muslim, that small detail speaks volumes about your character, and it is something that no other cooking channel does.
Always have respect for everyone! Glad this is helpful to you 🙏
Thank you for this recipe!! I followed it for my cooking this morning. It’s absolutely delicious! not my first time making creamy Tuscan chicken, but this is by far a lot better than what I used to make. Very happy with how easy everything was to follow. Thank you again!
I tried this yesterday and it was a complete success. My guests were very impressed and loved every bite. Thank you. Will be trying other recipes as well. 👍👍👍
Made this dish tonight… three grown ass men loved it…couldn’t get enough! Extra sauce leftover to make mussels tomorrow night. Add a little extra wine, shallots and voila.many many thanks. 🙏❤️
Happy to hear you all enjoyed it! The flavours are so good 😊
Made this tonight for the first time and it was fantastic! My parents and my teens thought it was, too 😀 not very complicated, didn’t take too long to make, and it was so fragrant 🤤 I served it with mashed potatoes and steamed veggies, and next time I’ll serve it with pasta. Thanks for a great recipe and concise video 👍🇨🇦
That’s awesome to hear! Glad everyone enjoyed it. Thank you 🙏
The best flavors. Try subbing with smoked paprika and some crushed and toasted pistachios or walnuts😋
I fixed this tonight for the first time. It was absolutely delicious! Thanks for all your hard work putting out these videos so that we can enjoy the recipes that you put out that are so easy for those of us who are not professional chefs can follow and have a successful result.
I made this a few weeks ago for my sister and brother and she has kept bugging me over and over to make it again. So, I'm making it tomorrow for her as a surprise haha. Jack, I've followed 5 or 6 of your recipes and each one has turned out amazing, so thanks very much. I did slightly burn the Satay Chicken because my sister uses an induction hob so gotta be careful with that in the future.
I’m so glad you’ve been enjoying the recipes. That will be a nice surprise for your sister 😊
You do a fantastic job mate.
My partner really struggles with dairy, so I tried this with coconut cream and whilst it does change the flavour it was still pretty amazing.
Happy to hear you still enjoyed it with the coconut cream 😊
I'm severely lactose intolerant so I feel their pain. If you're in the UK, Arla make a lactose free dairy cream that you could use. Also, lactase enzyme tablets are a game changer if your partner hasn't tried them yet.
Oatcream is a great choice! don't know if you have a good one where you're from though
@@michaeldgn9813 Thank you, we are in Australia out in a regional area. Lactese do work well for her though!
@@WaRk1ll3r111 Thanks mate. We're in regional Australia, and oatmilk is generally her choice for coffee etc. I might have to try it with that.
Tried making Tuscan Chicken for dinner tonight. It was a total winner with my family. This will be a repeat performance
Happy to hear!
Certainly appreciate how straight forward you are with the ricipes.
Just got done making this and it was phenomenal! I didn't have sun dried tomatoes on hand so I substituted them for crushed tomatoes instead. This will be one I make all the time!
A side note: I had quite a bit of sauce left over so I'll be storing it. Anyone else making this, I'd say you'd easily have enough sauce for 6 chicken breasts, maybe even 8.
the sun dried tomatoes added a lot of flavour depth highly recommend using them next time :)
@@mitchellryan7509 👍 Will do!
So glad you enjoyed it! Its always good having a bit of extra sauce in a recipe like this.
Made this last night for the family and it got 3/3 👍👍👍
Great recipe, *will* make again ... but with a couple of tweaks, including making this a 2-day dish, with the sauce prepared a day ahead of serving.
Day 1) Make sauce, but add maybe 8oz of sliced mushrooms near the end.
Refrigerate over night
Day 2) Fry 1 slice of bacon, chopped and friend until crunchy, remove and fold back in just before serving ... cook chicken in rendered bacon fat.
But overall, just a fantastic recipe ... many thanks from Texas!
I just made this for my fiance for a special occasion and it came out so delicious. I'm serving it with rice. The sauce is so mouthwatering, this is one of those dishes I know I going to keep making !
This was incredible. Thanks so much, what a great recipe and a perfectly delivered video.
I made some adjustments to the amounts as i went (eg reduced the cream a bit, added a bit more tomato puree) to make sure the colour of my sauce matched yours, but either way it worked. This was up there in the top 3 sauces ive cooked.
We had it with my partner's legendary Parmentier Potatoes and it was perfect.
Jack made this last night, added some sliced mushrooms (cooked them separately) with a little lemon juice and rind at the end. My wife and I loved it and will def. make again - maybe hold off the salt a little.Thanks
Glad to hear you enjoyed it! Thank you 🙏
I did same Iain!! Although with lime, def" hold back on the salt👍
I made this recipe yesterday for my daughter’s birthday dinner…it was just fantastic…everyone raved about it…and so easy. Thank you for the easy way you presented it. I tripled the recipe and it was just fantastic!
That’s amazing to hear! Glad everyone enjoyed it. Happy birthday too 🙏🙏
You can tell by the way he cuts the ingredients. A proper chef!
🙏🙏
Hey Jack, just tuned in to make a comment, you're the ONLY chef I know who actually gives us a rationale for adding spices. A most crucial and valuable trait that puts up above any other online authorities that I have encountered.
Much appreciated!! glad it's helpful to you.
Count me in among the increasing crowd who proclaim you their favourite chef here. A pleasure to watch and listen to, and always so very yummy recipes. This will definitely have to be tried.
Pipe dream would be to once cook with you... 😀
I really do appreciate it! Thank you 🙏 means a lot to hear 🙏🙏
WOW. Delicious. First of your recipes we've tried and I couldn't believe the flavour. Most YT food vloggers just hit everything with spices to get a high flavour note. This recipe hit the 'high' notes without the heat. Masterful. Thank you. 🤗
Im so glad you enjoyed it. Thank you!
Wow. I just finished a portion with some microwave brown rice. Absolutely fantastic! It's a great recipe to batch cook also. I have 3 more portions cooling before they go in the freezer. Highly recommended - thank you for a delicious recipe idea with fabulous instructions. BTW I used frozen spinach and I allowed it to thaw before squeezing out the excess water. I love the texture that spinach adds to the sauce.
Did it freeze well? How did you thaw it?
It was fine, yes. I just defrosted overnight in the fridge.@@_wormlet
Tried substituting the chicken with salmon and the white wine + chicken stock with vegetable stock. Really amazing!
Made this about 10 minutes ago, absolutely brilliant - thanks for the recipe :)
Awesome! Happy to hear you enjoyed it
Thank you for this recipe!! I followed it for my cooking this morning. It’s absolutely delicious! 😊 not my first time making creamy Tuscan chicken, but this is by far a lot better than what I used to make. Very happy with how easy everything was to follow. Thank you again! 😊
Made this tonight and it frickin rocked. I'm not super experienced with cooking but this was super easy to follow and myself and my fiancé were wildly impressed
Awesome to hear! Glad you both enjoyed it 😊
I commented the other day I would make this dish and did last night
It was soooooo good .The only thing I tweaked was two cloves less garlic as we tolerate garlic less well now we are wrinklies
The sauce was to die for ,a really lovely dish you could make if you had friends over
I served ours with rice .Thank you Jack will make this many more times
So happy to hear this.Thank you so much for trying it and glad you'll be making it again.
I could watch a whole video of you chopping and slicing Jack, it is truly fascinating! Another amazing recipe from my favourite YT chef! As always, TFS and have a great week! 👍💖
Might have to do a compilation video of cutting and slicing. Thank you so much, Hazel 🙏
@@ChefJackOvens 👍👏👏👏
No nonsense. Short and easy. That's how we like it, and that's why I subscribed.
Keep up the good work.
Awesome! Thank you!
Made this today and it is absolutely restaurant quality - up there with my favourites! Thanks for another great recipe!
It’s a pleasure, glad you enjoyed it
in waht country do you live in that you feel this was restaurant worthy?
Excellent recipe and step by step instructions on how to achieve perfect results even for a non-chief like me. Chicken came out moist and tender. The sauce was excellent. Perfect for those of us on a non sugar and low carb diet. I added sautéed mushrooms since I cannot eat potatoes or rice at the present time. Thanks for an exquisite dinner.
Glad you liked it! Thank you
I just served this recipe up to the fam and they LOVE it! It's not just good, it's exceptionally good! Thank you!
Glad you liked it!!
Love the addition of what every ingredient does to the dish. Great job Jack!
Making this tonight , you really break it down and just really show how easy cooking is . Hopefully more people can understand !! Thanks chef
Glad you enjoy it. 🙏🙏
Ok, I just made this for my mother's birthday dinner and WE LOVED IT! The sauce is amazing. Mmmm!😍
Great to hear you all enjoyed it! Happy birthday to you your mother 🥳
I’ve made this a few times now and it is always a big hit. It’s absolutely delicious and really easy to make. Thank you Jack!!!
Happy to hear that! Thank you 🙏
I have never eaten something so delicious as this. Thanks for this recipe!
Looks lovely Chef Jack..I've done Tuscan chicken before and find adding some chopped smoked bacon or smoked pancetta really adds another delicious flavour, and also uses up those couple of rashers lurking at the back of the fridge 😂👍
I have to thank you for your channel bro. I’ve really been impressing everyone with my cooking lately thanks to you. Great videos and really easy to understand and follow with delicious food at the end. Thanks so much. Keep them coming.
It’s difficult to overstate how delicious this sauce is. Unbelievable!
Looks good and easy to make. As others have said, I also appreciate your straight forward instructions. Sometimes I enjoy a bit of history or reasoning for why something is the way it is. Like the sordid history of Spaghetti alla Puttanesca (sp). Thank you.
I made this a couple of days ago, absolutely superb. I got plenty of compliments, it was a really tasty enjoyable dish!
Fantastic! That’s great to hear. 🙏🤤
I LOVE that you explain cutting techniques etc most chefs are just like “cut it”
Glad it’s helpful 🙏
Another smooth, wonderful and competent presentation of a dish that makes cooking a pleasure ! Thanks Chef !
Any time! Glad you like it 😊
Excellent recipe, very easy to follow. I made this dish last night, and it was splendid. I served it over Spanish rice, which may seem like a mismatch, but it was delicious.
I love this recipe. Always looking for a nice chicken recipe for my family. I'm excited to try this. Thank you so much.
Hope you enjoy it! It’s amazing 🤤🤤
Honestly a dang good recipe. I tried it last night and not only was it a filling and satisfying meal, but cleanup was so easy cause I only needed about 3 dishes plus measuring cup/spoons.
Happy to hear you enjoyed it! Thank you 🙏
Cooked this last night Jack, was delicious. Big thumbs up from the whole family.
Fantastic! So glad you all enjoyed it
It's so rare that i find a recipe that becomes a staple, but you've done this. Thank you, Sir.
Thanks for the recipe. I've made this many times, usually served over zucchini noodles or riced cauliflower.
Very nice! Glad you’ve been enjoying it
well done! Bravo...as a chef/teacher, where have you been all my life?!!!! soooo glad I happened upon this recipe and your talent! truly, sincerely FANTASTIC!
Thank you very much! Welcome to the channel
This looks very tasty I shall make it this week as have most of the ingredients to hand
Thank you for your easy to follow recipes Jack I especially love the chicken ones but all are great and easy to follow
You’ll definitely love this one! The chicken is so juicy and tender and the sauce is incredible 🙏
its not that tasty but it is easy.
Each time i look at my feed, there you are showing yet another fantastic recipe!! Thank you again for this recipe, can't wait to try this one!
*THIS ONE'S A BANGER* Thank you for boosting my reputation at the house. 😎
Bloody lovely. the whole family enjoyed this. Thank you Jack.
That’s awesome to hear! Thank you 🙏
Thanks for the recipe :) I'm definitely gonna make it this week. I really appreciate how you provide flavourful meals that can be cooked midweek. Keep up the good work!
It’s a pleasure! Please enjoy it and thank you for watching 🙏
Yeah!! Railway don't come out here no more Bb A Eb~~and it's cold Fm Cdim9 Bb through Nambucca up the coast the grass is greener the girls are sweeter I did all the last ten summers Ab Gsus4no3rd^C#
Made this and it's class. I used half milk instead of cream and that was an error because the sauce ended up quite thin, but it tastes amazing and I'm so grateful for the recipe. Top class.
What a hit!!!! I made this last night and my son said it was the best dish I’ve ever made! 💪💪 thanks Chef!
Me too. Big success with everyone. I felt like Bocuse. 😊
im sure your kid has a very evolved palate , great review bud.
@@banditopollo850 Bandito, my kid is 26 and played football for the U of Toronto... he loves to cook so it's a pleasure to go the extra mile (kilometer ;-) for him LOL Cheers!
You make all your recipes easy to follow and execute, this is one I will definitely try. The boiling point of alcohol is 78 Celsius, which means that there would be no alcohol left in the final dish.
Thank you! Alcohol does take hours to fully be evaporated but I say substitutes mainly for religions that can’t consume anything to do with alcohol 😊
Either crispy garlic bread served alongside or al dente pasta: fettucine, linguine, farfalle or penne allowed to absorb the sauce for a couple of minutes. An easy, delicious main dish that isn't time consuming.
🤤🤤🤤
Made it exactly to the recipe. Absolutely fantastic. Thanks for the new addition to the rotation. Freezes excellently as well👍🏻👍🏻
Glad you liked it!!
Add this today. It was bangin’!! Just added a squeeze of lemon at the end and a pinch of cayenne while cooking to boost for my taste. Thanks much. Ready yo invite guest next time.
Very nice! Glad you enjoyed it 😊
I've done this recipe a couple of times now and everybody that ate it loved it, brilliant vids.
Made this tonight and it was really tasty, thanks for the recipe.
Thanks for making it and I’m glad you enjoyed it 👌
tasty is the word, its not delicious. IT is easy to make at least. Good for cafeteria.
Amazing recipe. Thank you. A friend of mine forwarded your video to me today. I made this meal for my family and was very impressed. We adored it. I’m subscribing to you channel. Love the no nonsense approach too. Well done 👍
This dish has become our weekly staple, easy,quick and delicious and the chef is not bad either 😄🙌
😉
This is soooo delicious and has become an absolute favourite and since I almost never have cream I have often used thick plain yoghurt instead.
I just made this recipe for the 2nd time. It is SO good! It’s now my husband’s favorite meal! The sauce is just amazing!Thank you for the easy-to-follow instructions. I unfortunately found out that I was out of sun dried tomatoes so I substituted chopped roasted red peppers. I love sun dried tomatoes but the roasted peppers were very good too!
So glad you’ve been enjoying it! It works really well with the peppers too 😊
I'll definitely will give this a try. please keep your videos coming. this will be the 4th recipe of yours I'll prepare and so far every single one was a winner.
Mate I have made your recipe maybe 20 times for my family - they love it every time, sensational dish!
Awesome to hear! Glad you’ve been enjoying it
I made mine a tad too salty - but otherwise this dish is AMAZING! Very rich, flavourful sauce - complements the chicken beautifully. Will definitely be making this again in the future! Thanks Chef!
Go for the low-sodium stock and unsalted butter to make it easier to control 👍
Always remember the golden rule: you can always add in, but you can never or very rarely, take out.
Good avvy Chef, thank you for this absolutely fantastic recipe. One of many we've tried of yours. My daughter and son-in-law recently came for tea, and this recipe is now part of the family collection. Bloody lovely as we say up here in north Manchester. Thank you, Chef Jack Ovens. Much love, Andy and Karen 😎👍
Thank you Chef Jack. That looks absolutely heavenly.
This one is incredible
it looks good, doesnt quite taste the same way.
I made this for my for my girlfriend and I, im telling you this IS THE BEST!!! Thank you chef, definitely an impressive dish. Don't sleep on this, just make it!!!
Made this today, my partner and I loved it. Thank you!
Happy to hear
I made this yesterday for the first time and it was great. Made it again today. Great recipe!
Great to hear! Glad you enjoyed it
Wow, that looks absolutely delicious and simple. Definitely going to add this to my book along with many of your recipes
It’s incredibly delicious 🤤 please enjoy it
Oh I will, I think small cubed sauteed potatoes and steamed tenderstem broccoli would be perfect for this one.
Yes! Definitely 🤤
it looks better then it tastes, not much technique to add flavor here.
I've tried this recipe a few times, I've removed the spinach and added kalamata olives into the smother sauce with the sun dried tomato, tastes great
I've just made this Jack 😍it's delicious
Glad you enjoyed it 😊
be honest.
Well done! Quick, clear and to the point! Cheers from the States!
I made this last night and my family said it was one of my best meals.
That’s great to hear! Glad you all enjoyed it 🤤
Made this two days ago, absolutely freaking delicious. I used stock instead of wine and added few splashes of Worcestershire sauce for the spiciness and sourness as substitute for the wine.
That’s so good to hear! Glad you enjoyed it. 🙏
It looks amazing,I'm off to the shop now to get the ingredients 😋
It's so good!
The colours of the ingredients look amazing together. 👍
It’s so good 😊
Lovely recipe , very tasty , I used chicken thighs as didn’t have any chicken breast in,it was really nice 👍
Glad you enjoyed it, Rob
Another winner!
Quick question from a novice.
Refined/unrefined olive oil.. What's the difference I wonder and the effect on the end dish if I just use regular olive oil?..
Thanks.. 🏴🇹🇭
Unrefined olive oil Is produced without chemical processes and is much better to cook with. Extra virgin olive oil is too strong in flavour and made with olive pastes which burn and become bitter when cooked. Regular refined olive oil has gone through extra processing which contain more chemicals. As a result, unrefined olive oil is better and healthier too. With that paragraph of an answer and to answer your question haha, it won’t make too much of a difference 😉😊
@@ChefJackOvens Now there's a comprehensive answer!!.. Thanks and am learning all the time and great these tips you share!!..
So unrefined unless advised otherwise?
Again thanks and just about to add you to Instagram....
Good luck you are doing an incredible job!!... I can now cook!!!! 👍👍🤣🤣😂😂
You’re my fav CJO… absolutely delicious.. and you are straight into it… no non sense talk with clear instructions. Thank you Jack .. you’re a legend 👨🏼🍳👏🏻👏🏻
WOW, this is rich but so much flavor!!!
Now that I’ve made this for myself, I’m going to invite some close friends over and surprise them. Thank you for this.