Gordon Ramsay Chicken Thighs Fricassee

Gordon Ramsay Chicken Fricassee with Herb Sautéed Potatoes

Gordon Ramsay Chicken Thighs Fricassee

Gordon’s ultimate home cooking is motivated by his love for French cuisine. This is a Chef Gordon Ramsay chicken thighs recipe, that he first fell in love with as a young chef.  He Cooks with his youngest daughter Tilly as she helps Gordon cook a wonderful chicken Fricassee with sauteed potatoes and an out of this-world lavender creme caramels.

Chicken Fricassee with Herb Sautéed Potatoes
Serves 4
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  1. 2 tbsp olive oil
  2. 4 chicken maryland, jointed into 4 drumsticks and 4 thighs
  3. 100g bacon lardons or streaky bacon, sliced
  4. 4 garlic cloves, peeled and crushed
  5. 150g white button mushrooms, halved
  6. 1 bay leaf
  7. 2 rosemary sprigs
  8. 2 thyme sprigs, leaves only
  9. 50ml brandy
  10. 400ml chicken stock
  11. Sea salt and freshly ground black pepper
To garnish
  1. 2 sprigs of thyme or chopped parsley
  1. In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic and mushrooms and mix well. Stir in the bay leaf, rosemary and thyme.
  2. Add the brandy, and increase to medium high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
  3. Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.
  4. Transfer to a baking tray, and place under hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).
  5. In the meantime, increase the heat under the pan to medium high to reduce and slightly thicken the sauce.
  6. Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.
  1. Original recipe uses 1 large free range chicken jointed into 8 pieces. I used thin streaky bacon cut into strips as I couldn't get bacon lardons here. I also substituted chestnut mushrooms for white button mushroom. I also did not flambé the chicken after adding the brandy.
Hell's Kitchen Recipes http://hellskitchenrecipes.com/

YouTube Video Recipe : Gordon Ramsay Chicken Fricassee
The Hell’s Kitchen Cookbook: Recipes from the Kitchen
Other Great Hell’s Kitchen Recipes: Gordon Ramsay Blondies

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