Hello folks it is Barry here welcome to my virgin kitchen today is our second video in
apple month we have already had those gorgeous rose apple pies which you guys are making
and loving and sending me pictures and I am drooling on my phone they are just remarkably
good I really hope you give them a go, if you do give them a go today I fancy doing
something a bit savoury and this is 100 percent true I guess it is the whole online food life,
last night I dreamt of making a pork and apple recipe today but I went in the supermarket
and switched it up last minute to to chicken this is a sticky tangy apple chicken it is
so moist so tender it is served alongside asparagus and sweet potato wedges I really
hope you do if you would hit pause on the video now, write down all the ingredients
they are also in the description box down below or my website if you are on there too.
So before we get started I want to say a huge thanks to this person who on the giant hoverboard
video said barry I have this idea why do you not do the opposite of giant food I have already
been doing that for the last year at least it is called mini food mate please check it
out good times.
First thing we are going to do is work on our side dish the sweet potato wedges as they
take the longest we will put in a roasting tray all our sweet potato wedges give them
a good coating in oil and season in pepper and salt get your hands in there get fully
coated then shove it in the oven for 25 minutes.
And they taste once they are out really good, yes I would love to just stand around eating
sweet potato wedges all day but we need to crack on and make the rest so we are going
to make a baste and rub first the baste all of the baste ingredients go into the jug chuck
them all in there give them a stir together it may look disgusting but I promise you it
is really good you may think there is too much vinegar in there and you can adjust that
but it gives a nice tang pour that into a saucepan bring it up to a simmer and whilst
it is coming to a simmer we make our rub, so for this rub then it is kind of like the
baste except we are using a bowl rather than the jug we are dumping all the ingredients
together into the bowl then mixing together with a spoon until fully combined now to make
sure our chicken cooks fully through and a little faster what I did was get a zip lock
bag and gave a little bashing with the chicken.
I did not bash it with the chicken I bashed it with a rolling pin you do not bash chicken
with chicken that would be like wrestling could be a new sport.
So bash the chicken until nice and then then add the rub into that freezer bag too give
it a good old shake and mix together until coated I added some oil in there too in the
bag to help grip it too got it all coated on there and then it is time to simply cook
it up.
Grab yourself a griddle pan over a low flame we will do it really low so the chicken gets
as much cooking time as possible place the chicken all down there and start to cook away
what we will do is baste it in the simmered apple vinegar as we go along keep basting
it as much as you can get it all coated real good colour on there and as it starts to caramelise
too all that baste will come off keep topping it up so get your brush in there working it
all along after around six and a half minutes turn it over cooking for the same amount of
time cooking it the same style giving a good old brush and coating it is looking so good.
So meanwhile I had some asparagus in a pan cooking away in butter to serve alongside
so get it all nice and basted and believe it or not with your asparagus done, wedges
done and chicken done it is ready to serve.
When we serve it up with place the chicken down give it an extra basting to liven it
up again this is completely optional but you can add some fresh parsley on there and a
grinding of more pepper what I really liked was when I cut into it was so juicy and tender
you can use some of that leftover sauce you have got as a dunking pot and this was an
r Kelly moment I was having a moment in the kitchen I did capture it but got a bit embaressed.
It is really as easy as that guys it is done in under half and hour and remember I am self
taught so remember if I can make it you can if you do try it send me some pictures @myvirginkitchen
on twitter and Instagram subscribe to me if you have not already check out my last 2 videos
and let me know down below any recipes you want to see next and I will give them a go
see you next time.