How to Make One-Pot Chicken Jardinière and One-Pan Mediterranean Shrimp
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Host Bridget Lancaster makes One-Pot Chicken Jardinière, and Toni Tipton-Martin shares the history of cooking in one pot. Next, equipment expert Adam Ried shares his top pick for bird’s beak paring knives. Finally, Morgan Bolling makes One-Pan Mediterranean Shrimp, and Ashley Moore makes Wacky Cake from the Recipe Box.
Get the recipe for One-Pot Chicken Jardinière: cooks.io/3D3mwQz
Get the recipe for One-Pan Mediterranean Shrimp: cooks.io/3N9TQdn
Buy our winning bird's beak paring knife: cooks.io/3JwYct5
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We love roasted fennel with chicken and potatoes so this is a great idea to take it up a notch! I can't tell you how many times when I'm buying the fennel, the grocery clerk asks me "What is this and what do you do with it?!" Raw or roasted, awesome veg to use :)
I'm adding these recipes to my collection. They meet the dietary guidelines for several of my friends and the palettes of others.
Super awesome thank you. The cake in particular is so innovative, I am excited to make it very soon. As for the other two main courses they are absolutely spectacular! I wonder whether it's possible to make the shrimp dish with thawed frozen shrimp?
I'd think so. Most shrimp we eat has been frozen at some point. Even when you buy it 'fresh' at the store, unless you live where the shrimp are caught or harvested, it probably came frozen to the store. Frozen shrimp only take a few minutes to thaw too, so you are getting a fresher product than the shrimp in the case.
@@laraleepn Thank you so much.
2 dishes ruined by terragon and fennel.
If you listened Bridget, you can modify with different ingredients, and I think the same with Morgan. I happen to love fennel, but it's expensive and not always available.
What! That's the best part!
15:45 One-Pan Mediterranean Shrimp
14:40 wacky cake
11:31 bird’s beak paring knives
7:00 history of cooking in one pot
0:28 One-Pot Chicken Jardinière
I've been making that wacky cake ever since I discovered the recipe in Peg Bracken's I Hate to Cook Book. She called it cockeyed cake. But by any name it is just as good.
ATK;;;;;HELLO,both of these look very possible,I’ll have to try them out,,,,,THANKS. 🇺🇸🇺🇸🇺🇸🇺🇸
Get back in the Kitchen, ferscrissakes. 😉
Is it considered cross-contamination if using the same tongs on the finished cooked chicken (10:15), as was used on the raw chicken (3:18)? 🤔
should be fine as long as you dip it all the way into the simmering liquid
The chicken was still left to simmer for about 30 minutes so its fine. Only an issue if the tongs were used on the finished product
Yes. That's why I put the raw chicken in with my fingers.
The editing department probably cut out the part where she washed it while waiting for the chicken to cook.
I think she would've been better off spooning out the entirety of it at serving time, and leaving the tongs for the dishwasher.
Oh man, I watched for the shrimp but now I want everything lol. Wacky cake sounds fun.
That "One Dish Meals" Reader's Digest cookbook was what introduced me to cooking.
Is anyone else skipping the “In the Library” portions of all these recent videos? 😅
Loved that part. Skipped the knife section this time.
Pancetta is easier to find than chicken livers? Maybe ATK doesn't shop for chicken livers that often.
My best guess is they thought of the average pack of bacon when writing that particular line up rather than specifically pancetta. I definitely have an easier time finding *that* than chicken livers (at least without having to ask the butcher).
@@KamikazeMusume Agree as many chickens now don't even include them like they once did.
My stores (normal ole supermarkets, Stop & Shop & Big Y in central CT) carry 2 brands pancetta but no chicken livers - have to travel a town over to a health food store to get chicken livers. Have to drive 5 towns over to get backs, necks, gizzards, or feet -I can't afford to drive that far so often can't afford those theoretically less expensive and definitely more flavorful & useful bits of chicken! Whereas in Durham North Carolina I could get chicken livers easily in regular ole supermarkets, and all other parts in asian mkt 2 miles from my house, so definitely regional differences. That's why I get irritated when recipe developers assume "ready availabilty" of anything :-)
Indeed. I don't think think I've ever been to a grocery store that didn't have pancetta, but I had to go out of my way to find chicken livers (as well as chicken feet).
There are like 84 rows of chicken breasts, mind you. The people perusing that aisle looked like they would be really fun at a party.
@@theouthousepoet :-)
You must not live in the south if you say chicken livers are hard to find.
Hey John Palm, can you respond to me too?
It isn't hard to find chicken liver. I made fresh chicken liver pate for Bahn Mi sandwhiches, yesterday. I find the palate of most Americans to be appalling and immature. Most people refuse to eat any kind of liver. It is a healthy meat, whether beef, chicken, or wild game (fresh venison liver and heart are my favorite, thin sliced, spritzed with EVOO, and seared over a live wood fire and sprinkled with salt and fresh ground pepper). Liver is nutrient dense with lots of vitamins and iron and is excellent as a post-partum meal for a new mother.
I love fennel. This is great Morgan. Thank you.
The chicken looks great as well. Plus, Bridget said saucy. Hehe. Sorry. 😎
My husband loves shrimp so I’m excited to try this recipe on him. Not sure what he’ll think about fennel but he’s adventurous.
Not giving Mediterranean shrimp, fennel high marks. Love you guys. Most dishes are 10/10.
Fennel is magnificent. It can be an acquired taste. But when prepared properly, new tasters will love it!!
My dear dear ATKers. All very good. But really. Nothing can complete with one-pan 🍤.
The wacky cake ... my Grandma has been making that for our families birthdays for over 70 years. so good.. but she made with a different process
GREAT PRESENTATION 👏👏👏👏👏👏
I live in the Midwest USA, chicken livers are easier to find than a chunk of pancetta like she uses!!
Toni is superfluous ... YAWN ...Time can be better used.
I'm so glad I found your channel...yum,yum,yum.
i watched this
Hi
❤❤❤❤
Chicken livers are more difficult to find than pancetta? Where are you shopping. Ridiculous statement. Follow the advice of Jaques Pepin for a much better and authentic results.
As another commenter mentioned above, this is absolutely true where I live. I've never been in a grocery store without pancetta, but barely any have chicken livers.
In fact, I don't think I *know* anyone who eat chicken livers. No one will say no to pancetta, but livers seem like a more specialized item right on their face?
@@theouthousepoet I find that interesting. I live in Northern California, a simi rural area. I guess chicken livers are more popular here. What part of the County do you live in.
@@chefmike9945 I currently reside in downtown Vancouver, Canada. :)
This look so delicious 😋
What is panchetta?
Thanks Morgan!
The shrimp dish for me🤗🌹
Can more low carb dishes be considered? I use no potatoes, rice, breads, grains based....
For the rest of us who enjoy life, we like recipes to include carbohydrates. If you are worried about weight gain try going to the gym. Or portion control.
Yea, Morgan!
❤ thank you
hi
Can I use white cooking wine? Thank you!
Cooking wine generally is VERY heavily salted so…. The short answer is no. As an alternative buy a six pack of very small bottles of white wine. The bottles will keep a really long time and then you have a little white wine on hand without having bottles of wine go off.
@@marybretired Thank you for responding so quickly! I’m sorry, I should have made myself plain. I don’t buy or drink any alcohol, so what do you suggest using? Thank you so very much!
@@sandrah7512 Thank you so very much!
@Sandra H Thank you so much for your very informative reply! It is much appreciated.
Is it safe to leave the chicken out for 25 mins on the counter after searing?
You can if it's frozen but not for longer than 2 hours, but to bring from a cold fridge to room temp, it should be fine being left out for 30 minutes to get to room temp.
@@johnhpalmer6098 I get that but this is after searing
@@Jantonvid Not an issue as it finishes cooking (temps continue to rise several degrees after it comes out of the oven or pan), just remove 2-3 degrees before your desired temperature is reached with a thermometer. (for the breast, that'll be 158F or so and let it rest for 10-20 minutes depending on the size of the whole bird, less if just the breast and it'll rise up and reach between 160-165F in that time.
Yes, it should be safe to leave it out for 25 mins after searing, prior to putting it back in the pot to finish cooking.
Another fast recipe. Looking forward to making these
Why not leave the peel on the carrots? That's where some nutrients and a lot of good flavor reside...
All great but the shrimp recipe is not very good. Feta and oregano will over power the shrimp.
Chicken livers are very easy to find in my superstore.
I am suspicious of their thermometer readings...rarely does it exceed their target...yes occasionally it does...but so many times it is right on. I know they test and test...but.....do I love the direction this show has gone post CK....liked it then...LOVE it now!
tarragon 🤤
To me, any time feta cheese added to anything might as well shred up old dirty, stinky gym socks and garnish the meal with it. yeecchh
*GASP*
I can eat a whole block of feta as a meal unto itself.