This dish exemplifies comfort and flavor, presenting a harmonious mix of andouille sausage and sweet potato hash, brightened by the freshness of sautéed Swiss chard. The andouille sausage injects a smoky note, which perfectly complements the sweetness of the potatoes and the Swiss chard’s lively taste.
Gordon Ramsay takes it up a notch by ensuring the chicken breast is impeccably cooked, keeping the bone in to preserve the most moisture and flavor. He crisps the skin to a perfect golden brown, offering a satisfying crunch contrasting with the juicy meat below. The seasoning remains simple and effective, allowing the chicken’s natural flavors to stand out, while a whisper of herbs like rosemary or thyme provides a delicate aromatic backdrop.
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Bone-In Chicken Breast Recipe
Achieving the perfect chicken breast requires careful attention. Once your pan is hot, sear the chicken breasts for a delightful crispy skin. To ensure even cooking, remove excess oil, add a bit of chicken stock, and introduce a piece of butter. Finish the cooking process in the oven, starting from the non-skin side.
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
4 each 10 oz Bone-In, Skin-On Chicken Breasts
2 Garlic Cloves
1/2 bunch Thyme
1 Lemon, zested
4 oz Olive Oil (for cooking)
16 oz Chicken Stock
2 Tbsp Unsalted Butter
Salt and Pepper To Taste (TT)
- Andouille Sausage Potato Hash
2 each Yams, peeled and small diced
2 each Yukon Gold Potatoes, peeled and small diced
1 Yellow Onion, small diced
8 oz Andouille Sausage, small diced
2 Rosemary Sprigs, finely chopped
2 oz Olive Oil (for cooking)
4 oz Chicken Stock
Salt and Pepper TT
- Swiss Chard
1 bunch Chard cleaned, stems removed and roughly chopped
1 Garlic Clove, minced
1 oz Olive Oil
TT Salt and Pepper
Directions
- Chicken Breast with Pan Gravy
- Preheat oven to 375°F.
- In a large sauté pan over medium-high heat, add olive oil.
- Season chicken breasts with salt and pepper and place them skin side down in the pan. Cook until the skin crisps, about 3-5 minutes.
- Flip the chicken once it releases easily from the pan. Cook for about 3 minutes on the flesh side.
- Add 4 oz of chicken stock, thyme, and garlic to the pan. Flip the chicken back to the skin side.
- Place the pan in the oven and cook the chicken thoroughly for approximately 10 minutes.
- Remove from oven, take the chicken out of the pan to rest.
- Place pan over medium heat, add remaining chicken stock and reduce to desired consistency.
- Finish the sauce by mounting it with butter. Strain through a fine mesh strainer for serving.
- Andouille Sausage Potato Hash
- Mix yams and Yukon gold potatoes separately in salted boiling water until tender. Remove, drain, and dry on a tray lined with a paper towel.
- In a large sauté pan over medium heat, heat oil. Add onions and cook until translucent.
- Add sausage and cook until oil begins to release.
- Add both types of potatoes and rosemary. Cook until thoroughly incorporated.
- Season with salt and pepper to taste.
- Swiss Chard
- Heat oil in a large sauté pan over medium heat and add garlic. Cook until fragrant but not burned.
- Add chard, season with salt and pepper, and sauté lightly until wilted.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen TV Show.
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Is it better to bake bone-in chicken at 350 or 400?
Baking bone-in chicken at either 350°F or 400°F can yield delicious results, but the temperature chosen can affect the texture and cooking time. Baking at 350°F will result in a slower cook, allowing the heat to penetrate the bone more gently, which can help keep the meat moist. On the other hand, baking the chicken at 400°F will cook it faster, creating a crispier skin. The choice depends on your preference for cooking time and whether you prioritize juiciness or crispiness.
How do you cook chicken breasts so they are moist and tender?
To ensure chicken breasts remain moist and tender:
- Brine or Marinate: Soak the chicken in brine (a solution of water and salt) or a flavorful marinade before cooking to help retain moisture.
- Avoid Overcooking: Use a meat thermometer to check doneness and remove the chicken from the heat when it reaches an internal temperature of 165°F.
- Cook at a Lower Temperature: Cooking chicken breasts at a lower temperature can help maintain moisture.
- Let it Rest: Allow the chicken to rest a few minutes after cooking before cutting into it. This helps the juices redistribute throughout the meat.
- Use a Cooking Method that Retains Moisture: Methods like poaching, slow cooking, or baking in a covered dish can help keep the chicken moist.
How long does it take to cook bone-in breast?
The cooking time for a bone-in chicken breast can vary based on the oven temperature and the breast size. At 350°F, it generally takes about 35-45 minutes. At 400°F, it might take approximately 25-35 minutes. Always use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F.
Is bone-in chicken breast better than boneless?
Whether bone-in chicken breast is better than boneless depends on personal preference and the intended use. Bone-in chicken breasts:
- Tend to be more flavorful due to the bone and often have more skin, which can become deliciously crispy when cooked.
- Remain juicier during cooking because the bone acts as an insulator.
- It can be more challenging to eat and carve due to the bone.
On the other hand, boneless chicken breasts:
- They are more convenient to eat and quicker to cook.
- They are easier to slice and incorporate into salads and pasta dishes.
- It can dry out more easily if not cooked properly.
Ultimately, the choice between bone-in and boneless comes down to the desired texture, flavor, preparation time, and the specific recipe you’re using.
Summing Up
As a simple gesture reminiscent of rustic roots and hearty homemade meals, this Gordon Ramsay bone-in chicken breast brings the formidable expertise of a chef known for his exacting standards into your kitchen with an understated elegance. With skin rendered to golden opulence and a tender interior that speaks of careful timing and proper heat mastery, it’s a dish that celebrates the foundational pleasures of good meat simply but expertly seasoned.
Beneath the crackling exterior, the essence of the chicken is enhanced, not overwhelmed, by a consort of quality aromatics, allowing the natural juiciness of the meat, amplified by the bone’s presence, to shine truly. This preparation, a dance of skill and simplicity, invites both the novice and the seasoned home cook to deliver a meal with profound flavors and textural symphony.
Last Updated on January 22, 2024 by John Siracusa
