This week we are making a simple family dish with a twist. French style chicken with lemon and thyme with an addition of native Australian herbs and pepper berries.
For all the details on how to get native Australian herbs and spices head to
This great little company is run by a bunch a young people helping local native Australian communities. If you can, please support them. Their products can be shipped locally or internationally so don’t miss out f you want to to get the real taste of that recipe.
🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES:
😀 SUBSCRIBE:
💌 NEWSLETTER►
🧅🥕INGREDIENTS🥕
one chicken around 1.2 kg
200 ml cream (heavy whipping cream)
Fresh lemon thyme (one handful)
The juice of 2 lemons
2 pinch of salt
2 pinch of crushed Tasmanian pepper berries (or black pepper)
1 and a half to 2 teaspoons of lemon myrtle
2 and a half tablespoon of olive oil
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial:
🎗️ join the FCA community on Patreon:
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: