When cooking with 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 it’s nicely browned crispy skin, which adds flavor, textural and, a 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 go gather your equipment and let’s start cooking.
Equipment Needed for Bone-In Chicken Breast Recipe:
- Chefs knife
- Cutting board
- 12” Skillet
- 6 qt. Saucepan
- 1/2 Sheet pan
1. 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 the skin to 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 and 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 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.
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 thoroughly mixed. Season to taste with salt and pepper.
3. Cook 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.
Check out Brick Chicken with Herb Gremolata
Gordon Ramsay Chicken Recipes
- Chicken Under a Brick with Herb GremolataHell’s Kitchen Brick Chicken recipe by Gordon Ramsay. You’ll first need to prepare the whole chicken by spatchcocking, which is simply removing the chicken’s backbone. Then the chicken goes into a hot pan skin side down.
- Bone-In Chicken Breast with Andouille Sausage Potato HashHell’s Kitchen Bone-In Chicken Breast recipe by Gordon Ramsay. The meat is completely exposed to the heat, could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, contrast any dish.
- Roast Chicken with Chickpea StuffingHell’s Kitchen Roast Chicken with Chickpea Stuffing recipe by Gordon Ramsay. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking.
- Chicken Fricassee, with Mushrooms in White SauceHell’s Kitchen Chicken Fricassee, with Mushrooms in White Sauce recipe by Gordon Ramsay. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.
- Gordon Ramsay Butcher Chicken Guide: Cutting, Cooking, and CravingThere was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?