Bone-In Chicken Breast with Andouille Sausage Potato Hash


When cooking with a Boneless, skinless breast, the meat is completely exposed to the heat during cooking, and the bare meat could turn leathery and tough as it dries out during cooking.  I love this recipe for its nicely browned crispy skin, which adds flavor, textural and, contrast to the dish.

How to Make Gordon Ramsay Bone-In Chicken Breast

Below are the steps on how to cook Bone-in Chicken Breast. Now gather your equipment, and let’s start cooking.

My favorite pan to sauté chicken is a Non-Stick Fry Pan from All-Clad Safe, a PFOA-free Non-Stick Fry Pan at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

1. Searing Chicken

Preheat oven to 375 degrees.

In a large sauté pan over medium-high heat, add oil and heat season to taste chicken breasts with salt and pepper and gently place chicken skin side down. Then allow the skin to be crisp;

Turn chicken breast over once it lets loose from the pan without difficulty, approx. 3-5 minutes. Let the chicken cook on the flesh skinless side for approx. 3 min; gently add 4 oz. Chicken stock, thyme, and garlic, then turn the chicken breast back to the skin side.

Then place in oven and allow the chicken to cook completely for approx. 10 minutes. Take out from the oven and take the chicken out of the pan to rest. Put the pan back over medium heat and add the remaining chicken stock.
Let chicken stock cook-off and reduce to desired thickness and add butter. Once the butter has mixed in, strain the pan gravy with a fine mesh, and save it for serving.

2. Preparing Andouille Sausage Potato Hash

Partially cook the yams and Yukon gold potatoes separately in salted boiling water. The potatoes should be cooked until just for tender, removed from the water, and dried on a half sheet tray or plate lined with a paper towel. In a large sauté pan, heat oil over medium flame.

Add the onions and cook until translucent and fragrant. Then cook sausage until oil begins to release. The onions and oil will start to take on a  slight orange-looking color.

Add both potatoes and rosemary. Continue to cook until the thoroughly mixed season to taste with salt and pepper.

3. Cook Swiss Chard

In a large sauté pan over medium flame, heat oil and add garlic. Cook until fragrant but not burned. Burned garlic will make your greens bitter. Once fragrant, add chard and season. Sauté lightly until greens are wilted.

Bone-In Chicken Breast with Andouille Sausage Potato Hash

5 from 1 vote
Course: MainCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

How to cook a Hell’s Kitchen classic recipe, Bone-in Chicken Breast.

Ingredients

  • 4 ea. 10 oz. bone in, skin on, Chicken Breast

  • 2 ea. Garlic Cloves

  • 1/2 bu. Thyme

  • 1 ea. Lemon, zested

  • 4 oz. Olive Oil for cooking

  • 16 oz. Chicken Stock

  • 2 T Butter, unsalted

  • Salt & Pepper to Taste

  • Andouille Sausage Potato Hash
  • 2 ea. Yams, peeled and small diced

  • 2 ea. Yukon Gold Potato, peeled and small diced

  • 1 ea. Yellow Onion, small diced

  • 8 oz. Andouille Sausage, small diced

  • 2 ea. Rosemary Sprigs, finely chopped

  • 2 oz. Olive Oil for cooking

  • 4 oz. Chicken Stock

  • Salt and Pepper To Taste

  • For Swiss Chard
  • 1 bunch Chard, cleaned, stems removed and rough chopped

  • 1 ea. Garlic Clove, minced

  • 1 oz. Olive Oil

  • Salt & Pepper To Taste

Directions

  • Searing Chicken
  • Preheat oven to 375 degrees.
  • In a large sauté pan over a medium-high heat, add oil and let to heat. Season to taste chicken breasts with salt and pepper and gently place chicken skin side down. Then allow skin to crisp; Turn chicken breast over once it lets loose from pan without difficulty, approx. 3-5 minutes. Let chicken cook on flesh skinless side for approx. 3 min; gently add 4 oz. chicken stock, thyme, and garlic and then turn the chicken breast back to the skin side.
  • Then place in oven and allow chicken to cook completely for approx. 10 minutes. Take out from the oven and take the chicken out of the pan to rest. Put the pan back over medium heat and add remaining chicken stock.
  • Let chicken stock to cook off and reduce to desired thickness and add butter. Once butter has mixed in, strain the pan gravy with a fine mesh, and save for serving.
  • Preparing Andouille Sausage Potato Hash
  • Partially cook the yams and Yukon gold potatoes separately in salted boiling water. The potatoes should be cooked until just for tender, removed from water and dried on a half sheet tray or plate lined with a paper towel. In a large sauté pan, heat oil over medium flame. Add the onions and cook until translucent and fragrant. Then cook sausage until oil begins to release. The onions and oil will start to take on a  slight orange looking color.
  • Add both potatoes and rosemary. Continue to cook until thoroughly mixed. Season to taste with salt and pepper.
  • Cooking Swiss Chard
  • In large sauté pan over medium flame, heat oil and add garlic. Cook until fragrant, but not burned. Burned garlic will make your greens bitter. Once fragrant, add chard and season. Sauté lightly until greens are wilted.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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