Chicken al mattone – which means under the brick – is a classic Italian method of cooking. It gives the chicken beautifully crisp skin while keeping the meat super tender and delicious. It’s served up with a rich pizzaiola sauce – tomatoes, oregano, olives and capers are teamed with the uniquely sweet and spicy Calabrian chilli for a bit of a kick. Available now!
Links from the video:
Italian Rolled Lamb: http://jamieol.com/RolledLamb
Puglian Burrata Bruschetta: http://jamieol.com/Burrata
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What is that red wine vinegar or Sherry vinegar that was added?
Didn't see him taste the sauce once? Far from a professional but always taste before you serve!
Lol you guys eat fast-food everyday or what? It's an alright size. You think rent, manpower and organic ingredients are cheap? 30-40pounds for once a week is fine.
And your total is fifty dollars
Grande
Bravo grande.j
I bet that cost at least £20. It’s no surprise the restaurants went bust.
This video didn't age very well.
Shame they went bust
Jamie’s Closed Italian. What a joke.
He was just glorifying a grill press.
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??
Yes!!! 💥💪💥
😍😍😍😍 I love it
I'm here for the cOLorS
Nice but probably costs £85 hence why the restaurants are going under.
Stevie wonder gave this a thumbs down. He could not see the colour
olive garden watch out lol
Delicious dish lovely 😍
Jamie.. I’m a very big fan of you and your restaurant but the portions served in Singapore is really small
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.