I made this tonight and it was pretty delicious. The other recipe I have for Marry Me chicken does not call for the white wine or the dijon mustard and I think both of those ingredients result in a totally different flavor profile than the other recipe, and mostly for the better. I added some mushrooms in with the onions for even more umami, and I used spinach instead of basil. I made it with brown rice because that's all I had but it would have been way better with orzo or some kind of pasta I think.
Chef, my wife and i just made this and LOVED it! Sadly, our store was out of fresh basil and thyme so we had to use dried. If it was this good using dried, can only imagine it better with fresh. We also roasted up some baby red potatoes and poured some of the sauce on those. So delicious. We'll be making this often. Thanks for another brilliant dish.
You are so on point, love that you don't wast my time by dragging fancy film shots onto the screen. You rock, Wish you the best . . .999 points for being good at what you love.
As I like to write down those recipes, here are directions for you :) 1. Prepare the ingredients, cut, chop etc.. 2. Mix the chicken with fresh pepper, salt and olive oil. 3. Heat up a large skillet and add the oil from the tomatoes. Cook the chicken and sear for 3-4 minutes per side. 4. Into the same pan add unsalted butter alongside with onion and a pinch of salt and saute for ~3-5 minutes. Add garlic and continue cooking while constantly stirring. 5. Deglaze the pan with the white wine (or stock), bring to the boil and reduce a bit. 6. Add the dijon mustard and cook for ~1 minute until it’s nicely combined. 7. Add the stock, cream, sun dried tomatoes, dried chili flakes (optional), and freshly grated parmesan. Mix well and season with salt & pepper to taste. (be careful with salt). Bring to the heavy simmer, then reduce the heat and reduce the sauce to the desired consistency. 8. At the end add the fresh herbs and follow with the fresh basil leaves (optional, but highly recommended), mix until basil leaves start to wilt. 9. Add the chicken back to the pan and spread it evenly on the pan so its not stacked together. Flip around a couple of times so the sauce coats the chicken well. Cook for 1-2 minutes until the chicken becomes hot again. 10. Season with salt, pepper and more parmesan (up to you) Serving - Serve with whatever you want - rice, pasta, potatoes. On top of the chicken and sauce feel free to add more fresh basil leaves and freshly grated parmesan and freshly ground pepper.
looks amazing! :D would you recommend doubling the sauce if you serve this with pasta or would the sauce be enough as is? I will definitely try this, looks absolutely delicious! thanks chef
you are slowly becoming my favorite chef on this platform. Tried the Tuscan Chicken last week and all of my friends loved it! Making this recipe tonight with brown butter mashed potatoes and I am so excited. I'm treating myself on my bday! Looking forward to making your curry recipe next week!
i've been wanting to make this recipe for a while! Not expecting a marriage proposal but just the smile upon my loved one's face when they taste it will be enough! Thank you for sharing the love of food!
My first time making this for dinner last night and it was delicious. I placed the chicken over coconut rice, with a side of grilled white asparagus. Thanks for the recipe.
Tomorrow sorted, lol, fancied something different, nice and simple. Got everything in the kitchen too, was looking at the jar of sun dried tomatoes this week wondering what to do. 👍❤️🇬🇧 Thanks Jack.
Made this on Sunday it was absolutely delicious, also I’d like to say how much I enjoy your longer videos not short ones keep it up please. Many thanks
Thank you Chef for the garlic sun-dried tomato sauce recipe. This would be great with pork tenderloin medallions or even chickpeas over Jamin /Basmati rice. ps: your plating dishes are amazing. Great colour choices for each dish.
Chef Jack, first of all, I want to Thank You for your time in preparing recipes for us! I made your Garlic Tuscan Chicken recipe for my family. They LOVED it! Isn’t this a lot like that recipe? Thanks again! ♥️
Looks so delicious!! Hey, Jack, could you maybe share ways to make a creamy sauce that does NOT have cream for us dairy intolerant folk? I’ve tried replacing cream with coconut cream, but it often really changes the flavour and can be too liquid. Any tips much appreciated!
Yes! Mushrooms would be a good addition. My only concern would be the moisture they release. Might take a little simmering to reduce the sauce after the addition
Can't wait to try this recipe, Chef Jack. It looks delicious! Thank you very much for your enthusiasm and encouragement. I'm sure I speak for many when I say I love experimenting and producing high-quality food thanks to your inspiring videos. All the very best as ever, Peter A :) :) :)
Gosh Jack, you went big today. According to my very dodgy calculations you used at least 60 cracks worth of black pepper. Delicious. Making this tomorrow for sure. Thanks Jack. X
Every time I use heavy cream in a dish like this, the sauce splits into an oily mess either in the pan or upon reheating in the microwave. What was I doing wrong?
You’re pan is too hot and not distributing heat correctly. The cream needs to be worked with gently. Also depends on what percentage of fat the cream you’re using has
I've had this happen too. I just made this and was worried it would happen again, but it didn't. I think what helped was that I had my chicken stock in the fridge and added that 1st, then the cream. I think that cooled my pan down a bit. It turned out amazing.
Awesome take on that dish, thanks for showing the correct technique and proportions. Quick question Chef Jack, what's the brand of pan you're using and how is it holding up? I've found many of those "heavy duty" non-sticks not really very heavy duty at all. Thanks again Mate!! Great stuff as always.
It’s hexclad and they’re some of the best pans money can buy. It’s not traditional non stick. Metal utensils can be used and it doesn’t fall apart. They’re also commercial and industrial quality and will last a lifetime if well looked after
I always subbed the sun dried tomatoes in marry me chicken, but today with your recipe I opted into using them. Let me just say, this is one of the best pasta dishes I’ve made; I HIGHLY recommend 👌
I like it! For me some lemon zest would definitely be an invited guest. Very nice use of the sun dried tomato oil, patiently waiting on the sidelines of my condiments shelf, to be chosen for this dance. I don't need to ask anyone to marry me. I'm perfectly fine with my salt and pepper boys 🐯🐱
great recipe! just as an advice please write also on the video what's you are adding on the dish as there are millions who are not good in hearing, but they can see! it gives an impact
I'm just starting to learn how to cook so sometimes I'll ask questions that seem really obvious to others so I apologize in advance. With that being said, when searing chicken, what heat level do you recommend? Medium? Medium low? Or if you're working on a ten point scale, 4/10? 6/10? Clarification would be very much appreciated.
Hi Jack, another great creamy chicken recipe thanks. Question. Why unsalted butter when salt is added to the dish? I've always got salted butter in the fridge. Do I need unsalted?
wow ! just made this recipe last night followed step by step and it was excellent ! my husband raved for 10 mins . I followed step by step and my sauce came together perfect 😀👍 your video was well done . thank you
Interesting title 🤔it put a smile on my face😊... Better learn to sun dry tomatoes first I came across the way to do it many years ago so better look it up again to refresh my memory
Hi,Chef Jack,made this tonight,just the two of us,cut down the ingredients to half.It came out fantastic.looking forward to more of your recipes . Thank you
Wow! Looks really nice. :) Also looks almost identical to your recipe for Tuscan Chicken, which I have tried (many times 😂) and I confirm is indeed delicious! Keep up the great work! :)
That's what I was going say also! This is Tuscan chicken without the spinach. Americans have a lot to answer for, but it doesn't help when Australians just blindly follow!
@@ChefJackOvens so what's the name of this french dish? And if it has a name why wouldn't you use it, in stead of some BS American name? Have some respect for the food you are making and the culture it comes from. Start by calling it what it is. Okay sorry for the rant but this was my last straw. Sadly I can't even say it's because I'm having a bad day. I'm just over American bs.
Omg. Such an inspiring dish. Well presented. Instructions were spot on. Have to impress my guest with this wonderful dish, packed with a lot of flavors. Thanks for sharing
Stunning recipe Chef, the family couldnt stop going back for more of the incredible sauce ! We served it with broccil and buttered new potatoes. Full marks!
Hej Jack buddy. Nice meal, got your brand feel to it :) What is that cooker on which you prepare the dish? Does it use gas? Got a link to purchase it in europe maybe? Thank you
14g equals 1 tbsp so 2tbsp is 28g. I'm so specific because I want you to replicate it right not with round up ingredients like most recipes you'll see. Most of them end up being ruined by non specific amounts. I care for what I do, that's all
@@ChefJackOvens that makes sense! Sorry if my comment came across as rude - I always thought 1 tbsp was 15g, which is why I was confused seeing 28g, thanks for clearing it up!
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For whoever is debating on making this dish, let me just say, I made this this and wow it was so easy to make and it tasted amazing! 100% recommend 🤩
Awesome to hear! Glad you enjoyed it
But did they marry you?
I made this tonight and it was pretty delicious. The other recipe I have for Marry Me chicken does not call for the white wine or the dijon mustard and I think both of those ingredients result in a totally different flavor profile than the other recipe, and mostly for the better. I added some mushrooms in with the onions for even more umami, and I used spinach instead of basil. I made it with brown rice because that's all I had but it would have been way better with orzo or some kind of pasta I think.
Chef, my wife and i just made this and LOVED it! Sadly, our store was out of fresh basil and thyme so we had to use dried. If it was this good using dried, can only imagine it better with fresh. We also roasted up some baby red potatoes and poured some of the sauce on those. So delicious. We'll be making this often. Thanks for another brilliant dish.
Your recipes are awesome, they just get better and better. Thank you for the effort you take to create these for us.
Really appreciate that. Thank you for the kind words
You are so on point, love that you don't wast my time by dragging fancy film shots onto the screen. You rock, Wish you the best . . .999 points for being good at what you love.
How to break an engagement: tell the whole world I have no wine because “my fiancé drank it all”. Lol
Haha 😂 she’ll get over it 😅
@@ChefJackOvens lol. I have zero doubt that she will. Much love to you both. 😘♥️🍾
Hahaha, this cracked me up
My wife drank last of the white wine I've planned to use tomorrow to do this.🤣
😂😂😂
As I like to write down those recipes, here are directions for you :)
1. Prepare the ingredients, cut, chop etc..
2. Mix the chicken with fresh pepper, salt and olive oil.
3. Heat up a large skillet and add the oil from the tomatoes. Cook the chicken and sear for 3-4 minutes per side.
4. Into the same pan add unsalted butter alongside with onion and a pinch of salt and saute for ~3-5 minutes. Add garlic and continue cooking while constantly stirring.
5. Deglaze the pan with the white wine (or stock), bring to the boil and reduce a bit.
6. Add the dijon mustard and cook for ~1 minute until it’s nicely combined.
7. Add the stock, cream, sun dried tomatoes, dried chili flakes (optional), and freshly grated parmesan. Mix well and season with salt & pepper to taste. (be careful with salt). Bring to the heavy simmer, then reduce the heat and reduce the sauce to the desired consistency.
8. At the end add the fresh herbs and follow with the fresh basil leaves (optional, but highly recommended), mix until basil leaves start to wilt.
9. Add the chicken back to the pan and spread it evenly on the pan so its not stacked together. Flip around a couple of times so the sauce coats the chicken well. Cook for 1-2 minutes until the chicken becomes hot again.
10. Season with salt, pepper and more parmesan (up to you)
Serving - Serve with whatever you want - rice, pasta, potatoes. On top of the chicken and sauce feel free to add more fresh basil leaves and freshly grated parmesan and freshly ground pepper.
Thanks a million
looks amazing! :D would you recommend doubling the sauce if you serve this with pasta or would the sauce be enough as is?
I will definitely try this, looks absolutely delicious! thanks chef
You can definitely double the sauce. I’d say the sauce in this would be good for 2 portions of pasta, no more though
I made this tonight and had enough for one side of pasta. More pasta with my leftovers would be a stretch. Def double.
you are slowly becoming my favorite chef on this platform. Tried the Tuscan Chicken last week and all of my friends loved it! Making this recipe tonight with brown butter mashed potatoes and I am so excited. I'm treating myself on my bday!
Looking forward to making your curry recipe next week!
“My fiance drank it all” 💀😂
Haha
You do a good job on explaining how you put everything together plus it looks real good way to go
Glad you like it
i've been wanting to make this recipe for a while! Not expecting a marriage proposal but just the smile upon my loved one's face when they taste it will be enough! Thank you for sharing the love of food!
My first time making this for dinner last night and it was delicious. I placed the chicken over coconut rice, with a side of grilled white asparagus. Thanks for the recipe.
Very nice! That’s sounds delicious
Tomorrow sorted, lol, fancied something different, nice and simple. Got everything in the kitchen too, was looking at the jar of sun dried tomatoes this week wondering what to do. 👍❤️🇬🇧 Thanks Jack.
Awesome! It’s so good. Please enjoy it
Made this on Sunday it was absolutely delicious, also I’d like to say how much I enjoy your longer videos not short ones keep it up please. Many thanks
Thank you Chef for the garlic sun-dried tomato sauce recipe. This would be great with pork tenderloin medallions or even chickpeas over Jamin /Basmati rice. ps: your plating dishes are amazing. Great colour choices for each dish.
Thank you
LOVE the pork medallions idea
@@maryanngorman3533Absolutely! Just made this and thought it would be awesome with pork also.
Chef Jack, first of all, I want to Thank You for your time in preparing recipes for us! I made your Garlic Tuscan Chicken recipe for my family. They LOVED it! Isn’t this a lot like that recipe? Thanks again! ♥️
Served this together with spätzle as the Sunday family dinner. Everyone loved it!
Oh i miss spatzle!!
Looks so delicious!! Hey, Jack, could you maybe share ways to make a creamy sauce that does NOT have cream for us dairy intolerant folk? I’ve tried replacing cream with coconut cream, but it often really changes the flavour and can be too liquid. Any tips much appreciated!
Try soya cream? A good brand is Alpro. We get their stuff here in the UK.
@@malwinaniechcial5252 I haven’t found soy cream yet here in NZ… I may have to shop around and see what I can find!
Nice! I think mushrooms would be a nice addition too !
Do you think towards the end or more sauted down? They add a lot of nutrients as well. ❤
I would add them a bit earlier than onions (since only 4 minutes on those), so that they release some of the moisture.
Yes! Mushrooms would be a good addition. My only concern would be the moisture they release. Might take a little simmering to reduce the sauce after the addition
@@gloriamontgomery6900 good point!
I agree
Thank you for the sweet and simple recipe. So many other chefs are overthinking this and making it so much more difficult to make.
🫡🫡👌
From one person with a wine loving significant other to another, gotta find a safe spot for that cooking wine, LOL. Great recipe, Jack.
Haha definitely
😂😂😂
Can't wait to try this recipe, Chef Jack. It looks delicious! Thank you very much for your enthusiasm and encouragement. I'm sure I speak for many when I say I love experimenting and producing high-quality food thanks to your inspiring videos. All the very best as ever, Peter A :) :) :)
I really appreciate that! Thank you Peter 🙏
I cooked this for Valentines day and she fell in love… 😅
Honest review 10/10
Happy to hear that!
"I don't have any white wine in the house, my fiancee drank it all" is the most relatable thing I've ever heard.
Fed this to the girl I like and I got laid the same night. I am not kidding.
Thank you chef 🙏
Fantastic, thank you again for another easy no nonsense dish.
Always a pleasure
Gosh Jack, you went big today. According to my very dodgy calculations you used at least 60 cracks worth of black pepper. Delicious. Making this tomorrow for sure. Thanks Jack. X
Haha it could of handled more too haha. It’s so good
He loves pepper as much as I do! And a LOVELY recipe!
Looks delicious thank you chef ❤
Perfect, as always! One of my favorite recipes.
The stove in the back watching him use the over stove 👁️👄👁️
Hahaha
UPGRADED MY PATREON TO 5$. Your CHICKEN SANDWICH (Subway style) is EPIC. I'm so happy you made a video how to make it. Thank you again.
Also - you should put tier levels to paying. For example Tier 1 - is 3$, Tier 2 - is 6$, Tier 3 is 9$ (or 9,99).
You’re a legend for that! Thank you for all your support, it really is appreciated! I do have tiers on patreon 🙏🙏
Looks totally yummy . And your pepper whispering does it every time ..... leaves me smiling 😀😀😀😀😍 Thank you .
@@thetej2227 Whoops , I think you are on the wrong channel 😜
Haha awesome. It’s so good
Every time I use heavy cream in a dish like this, the sauce splits into an oily mess either in the pan or upon reheating in the microwave. What was I doing wrong?
You’re pan is too hot and not distributing heat correctly. The cream needs to be worked with gently. Also depends on what percentage of fat the cream you’re using has
I've had this happen too. I just made this and was worried it would happen again, but it didn't. I think what helped was that I had my chicken stock in the fridge and added that 1st, then the cream. I think that cooled my pan down a bit. It turned out amazing.
Awesome take on that dish, thanks for showing the correct technique and proportions. Quick question Chef Jack, what's the brand of pan you're using and how is it holding up? I've found many of those "heavy duty" non-sticks not really very heavy duty at all.
Thanks again Mate!! Great stuff as always.
Looks like Hexclad.
It’s hexclad and they’re some of the best pans money can buy. It’s not traditional non stick. Metal utensils can be used and it doesn’t fall apart. They’re also commercial and industrial quality and will last a lifetime if well looked after
@@ChefJackOvens Very much appreciated, thank you!!
It looks very delicious!
I'll give it a try, but I will reduce some of the black pepper.
Trust me it’s so good
Made this tonight since I had all ingredients. My lord it is SO great!
Awesome! Glad you enjoyed it
I love it when you whisper for whatever spice you put!😂🎉
Haha
made this tonight with mash and omg it was the best thing ive ever made! i put a little bit of the dijon in the mash too to add some flavour :)
This was absolutely sublime. I felt like a Michelin Star Chef in the kitchen as I was rustling this up.
This was done for my guests from Baden (Switzerland) and Vienna (Austria) and they said Wow! Thanks a lot for this yummy discovery!
I always subbed the sun dried tomatoes in marry me chicken, but today with your recipe I opted into using them. Let me just say, this is one of the best pasta dishes I’ve made; I HIGHLY recommend 👌
Just made this recipe and it was delicious! Thank you for doing this and I love your channel.
You are so welcome! Thank you 🙏
I like it! For me some lemon zest would definitely be an invited guest. Very nice use of the sun dried tomato oil, patiently waiting on the sidelines of my condiments shelf, to be chosen for this dance. I don't need to ask anyone to marry me. I'm perfectly fine with my salt and pepper boys 🐯🐱
Haha perfect
great recipe! just as an advice please write also on the video what's you are adding on the dish as there are millions who are not good in hearing, but they can see! it gives an impact
Thank you 🙏 the recipe is written In the description
This is also Keto friendly! Getting made this week! Cheers Jack!
Fantastic!
I just made this meal exactly how you did, one of the best meals Ive ever had!! It’s crazy good!!! Thank you heaps!!
I'm just starting to learn how to cook so sometimes I'll ask questions that seem really obvious to others so I apologize in advance. With that being said, when searing chicken, what heat level do you recommend? Medium? Medium low? Or if you're working on a ten point scale, 4/10? 6/10? Clarification would be very much appreciated.
An excellent video. No wasting time and going on and on like so many others
Much appreciated!
"My fiancé drank it all" 🤣
The struggle is real!
Making this again tonight. It's definitely become a favorite of mine and my husband's.
Cannot wait to make this! Thank you for another quick one. Love a great garlic sauce.
It’s so good. Please enjoy
Hi Jack, another great creamy chicken recipe thanks.
Question. Why unsalted butter when salt is added to the dish? I've always got salted butter in the fridge. Do I need unsalted?
This recipe is popular for a reason. It's absolutely delicious.
This is the first dish I made for my gf who is now my wife and I've been the chef in the house ever since 😂😂😂
Haha awesome man!
Why use unsalted butter then add salt just wondering 😅 love your recipes ❤
Unsalted butter allows you to control the amount of seasoning that you add. Plus adding a good quality salt is always better
Thanks for your reply no criticism intended
Seems very similar to your Tuscan chicken which I absolutely love so I’ll deffo try this
Similar but quite different at the same time. If you love the Tuscan, this one is even better
I love how chefs always say ‘If you don’t like it, don’t add it’ 😂😂😂
Wonderful. Can't wait to try it. Thanks for the video.
Always a pleasure
Thank you. :)
wow ! just made this recipe last night followed step by step and it was excellent ! my husband raved for 10 mins . I followed step by step and my sauce came together perfect 😀👍 your video was well done . thank you
28g of butter! love it
Yep!
I always add a little White pepper too
Any pepper is good pepper
i cook this alot, good on you for mentioning adding spinach, gotta max them veggies
So good!
Really, really good recipe. Didn’t have wine oregano and was still amazing!! Sun dried tomatoes are a must in my opinion!! Thank you!!!
Interesting title 🤔it put a smile on my face😊... Better learn to sun dry tomatoes first I came across the way to do it many years ago so better look it up again to refresh my memory
Homemade sun dried tomatoes are delicious
Made this tonight and so so happy with it. Excellent recipe 👍🏻
Great to hear!
I'll try and make this as meal-prep.
Yum, resembles a recipe I had at a Vancouver restaurant, all time fav Santa Fe Cafe, no longer around
Thk u for all these great recipes ☺️
It’s a pleasure! Thank you for watching
Hi,Chef Jack,made this tonight,just the two of us,cut down the ingredients to half.It came out fantastic.looking forward to more of your recipes .
Thank you
Mmm this is the most flavorful ingredient version of this I've seen.
Wow! Looks really nice. :)
Also looks almost identical to your recipe for Tuscan Chicken, which I have tried (many times 😂) and I confirm is indeed delicious! Keep up the great work! :)
It’s so good! All of the creamy garlic sauces I make are similar but all have huge differences I taste. 🙏
@@ChefJackOvens I confirm, all of the recipes I've tried from your channel are amazing. :)
That's what I was going say also! This is Tuscan chicken without the spinach. Americans have a lot to answer for, but it doesn't help when Australians just blindly follow!
This is a French dish
@@ChefJackOvens so what's the name of this french dish? And if it has a name why wouldn't you use it, in stead of some BS American name? Have some respect for the food you are making and the culture it comes from. Start by calling it what it is. Okay sorry for the rant but this was my last straw. Sadly I can't even say it's because I'm having a bad day. I'm just over American bs.
Yum thanks for a great recipe Chef Jack
It’s a pleasure
Looks so good!!
So good
Omg. Such an inspiring dish. Well presented. Instructions were spot on. Have to impress my guest with this wonderful dish, packed with a lot of flavors. Thanks for sharing
As a long time subscriber I did definitely think this reeks of a classic Jack Ovens dish! Anything Creamy!
You know the classics! Can’t go wrong with a creamy sauce 😉
I've made this today, it is totaly amazing!! Thanks 😊
Mmmm nice one Jack! 👌😋❤️
Thank you 😋
Will definitely try this
Stunning recipe Chef,
the family couldnt stop going back for more of the incredible sauce ! We served it with broccil and buttered new potatoes. Full marks!
Amazing recipe. So easy to make and very tasty! 😍
So good thank you for all your recipes
Glad you like them!
Your creamy chicken looks amazing ! Can I ask you something ? What kind of camera are you using for filming ? Thanks ! 😊
Thank you. I’m using Sony a7r5
Looks fabulously delicious and ready to cook it tonight
Hej Jack buddy. Nice meal, got your brand feel to it :)
What is that cooker on which you prepare the dish? Does it use gas? Got a link to purchase it in europe maybe? Thank you
Thank you. It’s gas and I have a link for it on my website
Hey, great recipe. What kind of pot do you use in the video?
👍🏻🇩🇪
Hexclad
@@ChefJackOvens Dankeschön
Wow I’ve made so many of your recipes now and all of them are so delicious. This one was a taste sensation! Thank you
And congratulations on your engagement 🎉❤🎉 I haven't heard you mention it before - although forgive me if I'm late to the party 🙃
Thank you! We’ve been engaged for 2 years now. No rush in the marriage haha
YES CHEF
Saw this vid this morning, made the dish tonight. So damn tasty and easy.
Awesome! Thanks for making it and glad you enjoyed it
Isn't this the same as Tuscan Chicken? Bloody delicious anyway.
Different in quite a few ways but both are incredible
just wondering why some of the measurements are so specific? like 28g butter??
14g equals 1 tbsp so 2tbsp is 28g. I'm so specific because I want you to replicate it right not with round up ingredients like most recipes you'll see. Most of them end up being ruined by non specific amounts. I care for what I do, that's all
@@ChefJackOvens that makes sense! Sorry if my comment came across as rude - I always thought 1 tbsp was 15g, which is why I was confused seeing 28g, thanks for clearing it up!
Ooh I like this, cooking with the oil from the sun dried tomato. Nice 😊
So good
Thanks for the recipe. I´ll give it a try tomorrow.
I have one question though. This pan looks awesome. Can you give us a link to it? Thanks!!!
No worries. It’s hexclad
Made this yesterday, it was truly fantastic!
Great to hear!
Can't wait to try this one. MMMMMM
Hello from Canada. LOvely presentation. Crisp an beautiful like your video. Appreciate and thanks for all the work that went into creating it. thanks
Thank you very much 🙏
What carbs do you think go best with this? pasta?
Pasta or mash. I had it with mash and it's incredible