This has to be another one of my favourite chicken recipes. Marsala wine, a fortified wine that originated in Sicily similar to Sherry or Madeira makes this dish dance! The
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By Joel Mielle

Parmesan, Pesto and Chicken. Just those three words alone are enough to make me salivate. Put them together in a creamy sauce and wow! It’s so simple to make, and
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By Joel Mielle

A great and healthy salad with moist poached chicken breast. This recipe is similar to one I had in Positano Italy. The chicken is succulent and tender and the salad
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By Joel Mielle

This salad is a twist on the beef Thai salad version using spicy chicken. The chicken is coated in coriander and ginger then cooked in coconut oil. The salad is
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By Joel Mielle

There are a lot of “Best fried chicken recipes” out there, many try to imitate the famous KFC secret recipe, in fact you can see my version here.  Now this is
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By Joel Mielle

It’s the sauce that makes this dish, the chicken is baked in the oven in it’s own juices smothered by the creamy lemon butter sauce. The smoky paprika permeates into
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By Joel Mielle

The Hasselback potato, a Swedish recipe  has always been a very impressive potato recipe.  This one is the chicken version, made with a filling of two cheeses and pancetta for
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By Joel Mielle

Roasting a chicken is certainly not rocket science, however by adding a few tweaks and ingredients, it can take the humble roast to a new level. This is a two
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By Joel Mielle

A quick and simple recipe to make using chicken breasts. Made with olive tapenade which you can buy or make yourself, see my recipe. Baked in oven with chicken stock
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By Joel Mielle

Creamy Chicken Milano is cooked using chicken thighs with the bone (chops). It’s the cooking with the bone that keeps the thigh juicy and flavourful making it the tastiest part
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By Joel Mielle

Simple to make, delicious Italian Kebabs with eggplant. This recipe uses a cheesy eggwash to coat the kebab creating a crusty outside whilst sealing all the juices inside. The cheese
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By Joel Mielle

An awesome combination of flavours makes this dish incredibly tasty. There are many variations of this recipe, this version has more of a Southern Italian influence with olives and anchovies.
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By Joel Mielle