I Found This Recipe in a British Magazine from the 60s! 🔝 The Best Way to Cook Chicken and Vegetables!
Step back in time with this incredible vintage recipe! Straight from a 1960s British magazine, this dish brings together tender, juicy chicken and perfectly cooked vegetables in a way that’s simple yet unbelievably delicious.
In this video, I’ll show you how to prepare this retro classic just like home cooks did decades ago—using wholesome ingredients, rich flavors, and timeless cooking techniques. Whether for a cozy family dinner or a special occasion, this recipe is guaranteed to impress!
Try this forgotten gem, and taste why it’s still one of the best ways to cook chicken and vegetables! 🍗🥕✨
Shopping List for the 1st Recipe:
- Olive oil
- Soy sauce – 2 tablespoons
- Lemon – 1
- Mustard – 1 teaspoon
- Honey – 1 teaspoon
- Garlic cloves – 7
- Paprika – 1 teaspoon
- Oregano – 3 teaspoons
- Salt
- Black pepper
- Chicken breasts – 2
- Zucchini – 2
- Onion – 1 large
- Carrots – 2
- Yellow bell pepper – 1
- Eggs – 2
- Sour cream – 7 fluid ounces (200 ml)
- 10% cream – 3 fluid ounces (100 ml)
- Cheddar cheese – 7 ounces (210 g)
- Nutmeg – 1 teaspoon
- Breadcrumbs – for topping
- Whole wheat bread – for toasting
Shopping List for the 2nd Recipe:
- 3 eggs
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of oregano
- 1 cup of cream
- 3 tablespoons of flour
- 1 teaspoon of baking powder
- 8 ounces (250 grams) of pasta
- Olive oil
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 chicken fillet
- 7 mushrooms
- 1 bell pepper
- 1 tomato
- 2 ounces (60 grams) of Parmesan cheese
- 8 ounces (250 grams) of cheese