Gordon Ramsays Sticky Lemon Chicken Food

GORDON RAMSAY'S STICKY LEMON CHICKEN

Steps:

• Season the chicken with salt and pepper and heat the olive oil in a large saut pan
• Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown
• Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half
• Drizzle over the soy sauce and honey and shake the pan to mix
• Pour in a good splash of hot water and add the lemon slices
• Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so
• By now the chicken should be cooked through
• Transfer the chicken to a platter and sprinkle over the chopped parsley
• Serve with the champ and green beans or steamed sugar snap peas

GORDON RAMSAY'S STICKY LEMON CHICKEN

Steps:

• In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
• Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
• Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
• Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

STICKY LEMON CHICKEN

Steps:

• preheat oven to 375.
• put chicken in a roasting pan.
• heat remaining ingredients in microwave for 1 minute to warm, and pour over chicken roast the chicken 30-40 minutes, basting with the sauce every 10 minutes.
• the sauce will thicken.

GORDON RAMSAY'S STUFFED CHICKEN

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

STICKY LEMON CHICKEN

Steps:

• Cut the chicken into large bite-sized pieces. Season with salt and pepper.
• Heat the olive oil in a large pan and brown the chicken pieces with the garlic and thyme.
• Once the chicken has browned, add the red wine vinegar and reduce by half. Add the soy sauce and honey and mix.
• Pour in the hot water (adjust volume according to how saucy you would like it to be) and add the lemon slices. Let it simmer and reduce down until syrupy, about 10 minutes or so. By this time the chicken should be cooked.
• To serve, sprinkle over some of the reduced sauce and chopped parsley.