hi I’m Pete from Jamie’s food team and
today I’m gonna show you how to make a
chicken mushroom lasagna with some nice
creamy leeks I’ve got two pounds on the
stove
one for leagues and mushrooms one for
the chicken I’ve got this one on a low
heat this one a medium heat I’m gonna be
using this first that’s just warming up
so it’s nice and hot when the chicken
gets in it it’s really good to have a
ball on your bench for all of your bits
and pieces and rubbish I’m still chop my
leeks and – I’m not quite centimeter
slices and we’re cutting the mushrooms
now so take the bottom off slice these
little knob of butter touch with olive
oil
Ingle the mushrooms season with a little
salt and pepper and pop the allegiant
put the mushrooms give a little stir you
spec the time in with the mushrooms a
little stir and then I’m gonna pop the
lid on I basically just leave it so
meanwhile I’m gonna do the chicken these
are just nice fat free-range chicken
thighs I’m gonna take the skin off the
chicken we’d already need that and you
know nobody likes an oil chicken skin so
I’m gonna just pull it off which is
really easy when you literally just pull
it off like that and chuck it in the
bowl so on pepper
let off my pan touch you up olive oil a
little knob of butter turn the heat up
when the tourneys over in this evening
should they get seasoned on all sides
right in goes the chicken I totally get
my hands on the board a good wash just
make sure there’s no raw chicken
anywhere turning the chicken over in the
butter you really just want to brown it
on all sides see I’m with mushrooms and
leeks are doing yeah lovely your liquids
come on we’ll take the lid off and what
we’re gonna do is just keep cooking it
until that liquid reduces and all the
flavor goes back into the vegetables and
they’re nice and dry meanwhile keep
turning the chicken so they gets really
nice and caramelized on all sides so we
got five cloves of garlic peeled smashed
I’m not actually gonna cut it up any
more than that now this is sage quantity
wise that’s fine
the next thing I need is lemon and I’m
just gonna peel just put an ordinary
speed peeler try not to get this to pick
the white stuff underneath all you want
is a nice split yellow zest about four
of these do the chickens nicely getting
really nicely browned I’m gonna put the
garlic the sage and the lemon in with
the chicken now give it a bit
over sir garlic actually started to
color I can smell a sage so it’s trying
to go to the next stage which is put the
milk in I’ve got probably a couple of
litres of milk in here but I’m just
gonna add enough to cover the chickens
well almost cover it right milks coming
up to the boil
of course you don’t boil it hard and
certainly don’t want to boil the milk
over but you just wanted to gently
gently simmer leeks and mushrooms are
doing well we’re just gonna give them
another few minutes to drive off that
last bit of water for we use them now
brought my chicken to the boil I’m gonna
add a few wire mushrooms just for a
little extra flavor they just give it
something really quite special so I’ve
got some dried ones over here I’ve got
some black trumpet the more they just
tear up I’ve got some porcini yeah
and drop them in stir them into the
liquid right my legs and mushrooms are
ready
chickens poached so the last thing we
need to do is make the bechamel sauce we
could use system or milk from the jug
but you know this milk is got so much
flavor in it this is what we’re gonna
use to make the bechamel with okay I’m
gonna take my chicken out the milk pop
the pieces on a plate then leave all the
mushrooms in there cuz that’s a great
flavor pop my pan on the heat just so
it’s ready put it on the ground butter
in there and a measuring jug and let’s
see how much milk we’ve got I’m just
gonna pour this in
right cuz 1 litre
now that only comes up to about 400 mil
so cuz we need 2 litres for this just
gonna top it up pop it back in here
along with the mushrooms
I did they’re selling me wrong turn it
off put this in the middle so what do
with being right-handed you see butter
is melted time to go into my flour
Underground flour you a nice stir there
is a bit of effort in this I’m afraid
you need to keep stirring it the more
diligent you are with it the smoother
and the better the sauce you’ll have my
ruse cooking on the top despite ready
let me get my ladle out and ladle some
of this into the room and just stir it
in doing really well in so there’s no
lumps you’ve got to make sure that every
time you ask them like would you stir it
in really really well otherwise you’ll
get lumpy sauce so in with the next lot
okay that’s all the milk added now I’m
just gonna give it a gentle stir bring
it up to the boil just keep stirring the
last thing you want to do now is burn it
after all of that work this is cooked
I’m tasting delicious I’m just gonna put
it to a sieve
what’s wild mushrooms as I say you don’t
have to have them they take it somewhere
really quite special that’s our sauce
our chickens cool down though so I can
flick it up you just pull the me off
it’s very simple okay
there’s a chicken and we split it into
three locks so that we get an even
amount every layer there we go
put it to one side all right I’m gonna
bake one Sonia in this nice little dish
got a little knob of butter here when a
rubber own cut clove of garlic I’m
half-deaf it little so when they just
rub it around okay my baking dish is all
ready to go I’ve got my fresh lasagna
sheets over here and I’m just gonna I
want to start with a layer of pasta and
I want to have it coming right up over
the sides here and then fold it down on
top of the sound you when I’m full when
I fill it I’ve got my leeks and
mushrooms here and I put them in three
piles so I know I’m gonna have even
amount in each layer just going to
spread them in chunks of chicken right
now for the bechamel just gonna spoon
over the top right out there we go I’m
gonna add a little salt and pepper to
this no pecorino into the sauce like
that it’s really really delicious once
you get to that stage it’s ready to go
into more pasta pastures going in like
that this time and then you really just
repeat just exactly what I did before
and then you’re ready for the last layer
of pasta now you’re all a chicken and
all mushrooms and all the leaks in we
got these flappy bits here just to fold
over and pop some sauce on top to walk
them down a bit okay make sure you get
right to the edge that’s not stand here
get better the last season a little bit
of cheese double arrow foil
I’m just gonna pop that in the oven
though I pop that in a 180 oven that’s
180 centigrade about 350 Fahrenheit and
I’ve gone there for about half an hour I
think then I’ll take the foil off and
let it crisp up and go golden brown on
top just have 45 minutes in that oven
about 180 and this should say about
eight people and on the plate there we
go sweet leek and wild mushroom lasagna
today I’m gonna show you how to make a
chicken mushroom lasagna with some nice
creamy leeks I’ve got two pounds on the
stove
one for leagues and mushrooms one for
the chicken I’ve got this one on a low
heat this one a medium heat I’m gonna be
using this first that’s just warming up
so it’s nice and hot when the chicken
gets in it it’s really good to have a
ball on your bench for all of your bits
and pieces and rubbish I’m still chop my
leeks and – I’m not quite centimeter
slices and we’re cutting the mushrooms
now so take the bottom off slice these
little knob of butter touch with olive
oil
Ingle the mushrooms season with a little
salt and pepper and pop the allegiant
put the mushrooms give a little stir you
spec the time in with the mushrooms a
little stir and then I’m gonna pop the
lid on I basically just leave it so
meanwhile I’m gonna do the chicken these
are just nice fat free-range chicken
thighs I’m gonna take the skin off the
chicken we’d already need that and you
know nobody likes an oil chicken skin so
I’m gonna just pull it off which is
really easy when you literally just pull
it off like that and chuck it in the
bowl so on pepper
let off my pan touch you up olive oil a
little knob of butter turn the heat up
when the tourneys over in this evening
should they get seasoned on all sides
right in goes the chicken I totally get
my hands on the board a good wash just
make sure there’s no raw chicken
anywhere turning the chicken over in the
butter you really just want to brown it
on all sides see I’m with mushrooms and
leeks are doing yeah lovely your liquids
come on we’ll take the lid off and what
we’re gonna do is just keep cooking it
until that liquid reduces and all the
flavor goes back into the vegetables and
they’re nice and dry meanwhile keep
turning the chicken so they gets really
nice and caramelized on all sides so we
got five cloves of garlic peeled smashed
I’m not actually gonna cut it up any
more than that now this is sage quantity
wise that’s fine
the next thing I need is lemon and I’m
just gonna peel just put an ordinary
speed peeler try not to get this to pick
the white stuff underneath all you want
is a nice split yellow zest about four
of these do the chickens nicely getting
really nicely browned I’m gonna put the
garlic the sage and the lemon in with
the chicken now give it a bit
over sir garlic actually started to
color I can smell a sage so it’s trying
to go to the next stage which is put the
milk in I’ve got probably a couple of
litres of milk in here but I’m just
gonna add enough to cover the chickens
well almost cover it right milks coming
up to the boil
of course you don’t boil it hard and
certainly don’t want to boil the milk
over but you just wanted to gently
gently simmer leeks and mushrooms are
doing well we’re just gonna give them
another few minutes to drive off that
last bit of water for we use them now
brought my chicken to the boil I’m gonna
add a few wire mushrooms just for a
little extra flavor they just give it
something really quite special so I’ve
got some dried ones over here I’ve got
some black trumpet the more they just
tear up I’ve got some porcini yeah
and drop them in stir them into the
liquid right my legs and mushrooms are
ready
chickens poached so the last thing we
need to do is make the bechamel sauce we
could use system or milk from the jug
but you know this milk is got so much
flavor in it this is what we’re gonna
use to make the bechamel with okay I’m
gonna take my chicken out the milk pop
the pieces on a plate then leave all the
mushrooms in there cuz that’s a great
flavor pop my pan on the heat just so
it’s ready put it on the ground butter
in there and a measuring jug and let’s
see how much milk we’ve got I’m just
gonna pour this in
right cuz 1 litre
now that only comes up to about 400 mil
so cuz we need 2 litres for this just
gonna top it up pop it back in here
along with the mushrooms
I did they’re selling me wrong turn it
off put this in the middle so what do
with being right-handed you see butter
is melted time to go into my flour
Underground flour you a nice stir there
is a bit of effort in this I’m afraid
you need to keep stirring it the more
diligent you are with it the smoother
and the better the sauce you’ll have my
ruse cooking on the top despite ready
let me get my ladle out and ladle some
of this into the room and just stir it
in doing really well in so there’s no
lumps you’ve got to make sure that every
time you ask them like would you stir it
in really really well otherwise you’ll
get lumpy sauce so in with the next lot
okay that’s all the milk added now I’m
just gonna give it a gentle stir bring
it up to the boil just keep stirring the
last thing you want to do now is burn it
after all of that work this is cooked
I’m tasting delicious I’m just gonna put
it to a sieve
what’s wild mushrooms as I say you don’t
have to have them they take it somewhere
really quite special that’s our sauce
our chickens cool down though so I can
flick it up you just pull the me off
it’s very simple okay
there’s a chicken and we split it into
three locks so that we get an even
amount every layer there we go
put it to one side all right I’m gonna
bake one Sonia in this nice little dish
got a little knob of butter here when a
rubber own cut clove of garlic I’m
half-deaf it little so when they just
rub it around okay my baking dish is all
ready to go I’ve got my fresh lasagna
sheets over here and I’m just gonna I
want to start with a layer of pasta and
I want to have it coming right up over
the sides here and then fold it down on
top of the sound you when I’m full when
I fill it I’ve got my leeks and
mushrooms here and I put them in three
piles so I know I’m gonna have even
amount in each layer just going to
spread them in chunks of chicken right
now for the bechamel just gonna spoon
over the top right out there we go I’m
gonna add a little salt and pepper to
this no pecorino into the sauce like
that it’s really really delicious once
you get to that stage it’s ready to go
into more pasta pastures going in like
that this time and then you really just
repeat just exactly what I did before
and then you’re ready for the last layer
of pasta now you’re all a chicken and
all mushrooms and all the leaks in we
got these flappy bits here just to fold
over and pop some sauce on top to walk
them down a bit okay make sure you get
right to the edge that’s not stand here
get better the last season a little bit
of cheese double arrow foil
I’m just gonna pop that in the oven
though I pop that in a 180 oven that’s
180 centigrade about 350 Fahrenheit and
I’ve gone there for about half an hour I
think then I’ll take the foil off and
let it crisp up and go golden brown on
top just have 45 minutes in that oven
about 180 and this should say about
eight people and on the plate there we
go sweet leek and wild mushroom lasagna
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