can I be making a chicken dish today they have this chicken dish I've had many times in Spain so I thought I'd share with you is absolutely delicious so I'm just going to go through the ingredients now I've got my chicken pieces there I've got four chicken drumsticks and four thighs now my pieces have got the skin on but you know if you're a bit health-conscious want to keep the fat down obviously ask your butcher or you can do it yourself take the skin off it's entirely up to you then what you want to do with those is wash them dry them a little bit of paper towel and then season them a little bit of salt and pepper vegetable wise I've got a green pepper and a red pepper now more in a fairly small so I'm going to use the whole of each of those but if you got a large one and I'm talking about your peppers if you've got a large pepper then just chop it in half and just use half the red and half the green one tomato I'm going to use half the leek now with the leek when you cut it in half try and give it a bit of a rinse you know because sometimes you get a little bit of sort of dirt or grit in between the layers so try and rinse it off as much you can maybe slit it of the knife just to rinse off some of that half an onion longer to use then I've got four cloves of garlic now I'm going to use two cloves of garlic initially and I'm going to slice those up add them in with the sort of onion the peppers to Martha's leek just gives it a really nice base and then later on the other two cloves of garlic I'm going to crush those add it with the chopped up parsley and it just really has a beautiful flavor at the end now with the parsley if you haven't got fresh parsley don't worry you can use dried parsley you can use like a teaspoon over here I've got one cube of chicken stock and I'm glad that with like a glass hot of hot water so you got instant chicken stock really nice and simple I've got a little bit of white wine there's only a small amount in there probably about a third of a glass of white wine if you haven't got white wine but you've got a little bit of red wine use red wine the difference is slight difference on the flavor but also you know the red wines can add a little more color little bit of olive oil and that's frying up the chicken and that's it so nice and simple ingredients but you get a beautiful flavor and it's delicious so now I've gone through all the ingredients what I'm gonna do is get it all prepared I'm gonna go over to the hob and we're gonna start frying up these piece of chicken and get a beautiful color on it so I've come over to the hob and what we do is switch me your hob on now I'm using an induction hob and I'm gonna put it on about medium heat and gonna add some olive oil let's get it wonderful in there just put that in the pan now you want enough so that you can you know Brown off the chicken pieces you don't need too much because obviously I'm using with the skin on that's got a little bit of fat anyway so let that warm up then whilst I'm doing that I'm just gonna put a little bit of seasoning bit of salt and pepper on the chicken good pinch of that then if you start a warm up because the induction hob warms up really nice and quickly so just waiting to that's just a little bit hotter and I'm gonna put my piece of chicken in there straightening nice and hot now this is going to be a little squeeze that's spitting you can hear it's because there's a little bit into left on the tip until you see so try and draw your chicken off as much as possible look at that nice and cozy you know let's just build up a little bit of color on each side of the chicken all the chicken pieces give the occasional turn over if you want to get the color all the way around really that beautiful color Jemma Swaffham and once you've got a bit of color on there then you can take them out of the pen I would say you're looking at eight minutes maybe ten minutes at the very most and I think cooking more of their value in it so let's have a look I think I tell you those fires out so those as well so there you go value minutes for the chicken pieces I mean we're not trying to cook the chicken at this point just trying to give it a little bit of color today I've take the chicken out I've got all the other bits all prepared the peppers the onions and the leeks and the garlic and everything just put it all in put any women together really any of these faithful I would format I would say you want to cook these for a good 10 to 15 minutes and get really nice and soft if you need to turn the heat down a little bit all means do that so you know you can do this on a sort of fairly large to medium heat 10 to 15 minutes and so they've really softened them so just a recap we've cooked the chicken for about 8 minutes get a nice color on it and I've been cooking these vegetables for about 15 minutes and I've given them the occasional stir and that softening down beautifully now make sure you haven't got the heat too high so they're sort of burning so just give it a final stir now you can turn the heat down just a little bit more and then what we'll do is add the chicken pieces back in so I've got all my chicken pieces there had them in a bit of tin foil just to keep them a little bit warm I'm gonna add those on the top beautiful get what those juices help there again I'm just gonna carry on cooking and I'd say really cook for another 10 minutes so now I left the chicken pieces cooking on top of the vegetables for the 10 minutes I'm just gonna bring the heat up again to about a medium heat because what I'm going to do now is around some white wine and this is gonna give it a beautiful flavor now what we'll see if you don't drink white wine and you don't want to use it in your cooking then just use stock but I'm going to add the white wine or red wine if you want because it just really adds a flavor so getting out to heat and then we're gonna add the white wine so it's going to have me white wine now I'm going to use the leftovers and what I've got in the bottle there so it's just pouring in there again bring the heat up a little bit now Wharton do is cook off the the sort of alcohol in the wine so just let that sort of babble away once we you know cook the wine off for two or three minutes then we can add to stock so I've got these stock which you can write that now you don't need to sort of fill it out so everything that's covered because what we're next gonna do is to put a lid on there and we're going to carry on cooking for about another 15 minutes but I'm now going to turn the heat down nice and low so now I've been cooking the chicken on a very low heat for 15 minutes just going to take the lid off and I've got me crushed up garlic with that fresh parsley and I'm just going to add some of that in really just kind of sprinkle it in the sauce here and this is just give it a really lovely flavor it's quite an important thing to add this parsley and little bit of garlic just at the end there because it really intensifies the flavor and just makes this dish what it is now again I'm gonna put the lid back on just carry on on the same low heat very low heat give it another 15 minutes and that will be ready to serve up so I finished cooking the chicken lure out beautiful and that sauce smells perhaps it you won the fall that little bit of parsley and garlic then what I'm gonna do is take it over the table serve it up and try some some first of all gonna get a couple of piece of chicken on there fair because I'm really starving fern that referee gives me dinner after all now also can I get some of that wonderful sauce all those bits of vegetable in there and so it's kind of like a shoe I'm gonna get some water source source is really nice and you can mock the ham with some lovely fresh bread so I'm just going to move the pan out away and then we're gonna try some now first of all just gonna get some of the juices let me try it hmm ah that is absolutely just I remember it absolutely delicious hmm I really know it and dip the bread in there that is gonna be wonderful now I'm gonna serve mine up I've got a really nice Rioja wine there so have a little bit out and I've got meself some bread they're ready there now let's just try a little bit of this chicken as well so let's just get out there so we can see it look good right let's just tuck into this nice to say if you prefer not to have the skin on your chicken you know cook little valid the skin hmm no he's delish absolutely delish and look the chicken is so nicely cooked it just peels off it's so soft you'll really enjoy this it's wonderful a bit more hmm I'm not joking that is just yummy yummy so go and try it I'm going to put mine on a tray I'm gonna go and watch the Olympics so thanks for watching me videos and I know you'll enjoy all the best the original Naked Chef and don't forget have a little bit of bread you can dip all those juices Cheers hmm the wines nearly as good as the food see you again soon