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Gordon Ramsay Chicken Fricassee

Gordon Ramsay Chicken Fricassee
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Chicken Fricassee is a traditional French method of cooking where chicken pieces are sautéed and then braised in a flavorful liquid, resulting in tender meat enveloped in a luscious sauce. Gordon Ramsay’s version incorporates ingredients like smoked bacon, mushrooms, and fresh herbs to enhance the depth of flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large free-range chicken, jointed into 8 pieces (or 4 chicken legs, separated into thighs and drumsticks)
  • Sea salt and freshly ground black pepper, to season
  • 150g smoked bacon lardons or diced streaky bacon
  • 4 garlic cloves, peeled and crushed
  • 150g chestnut mushrooms, halved
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 2 sprigs of fresh thyme, leaves only
  • 75ml brandy (optional)
  • 450ml chicken stock
  • Small handful of fresh parsley, chopped, for garnish

Instructions

  1. Sauté the Chicken
    Heat the olive oil in a large, heavy-based sauté pan over medium heat. Season the chicken pieces with salt and pepper. Place the chicken in the hot pan, skin-side down, and cook for 3-4 minutes until golden brown.

  2. Add Bacon and Aromatics
    Turn the chicken pieces over and add the bacon lardons, crushed garlic cloves, and halved mushrooms to the pan. Stir in the bay leaf, rosemary sprigs, and thyme leaves.

  3. Deglaze with Brandy
    Pour in the brandy (if using) and carefully ignite it to flambé, allowing the alcohol to burn off. If not flambéing, simply let the brandy simmer for a minute to evaporate the alcohol.

  4. Add Chicken Stock
    Pour in the chicken stock, bringing the mixture to a gentle simmer. Cook uncovered for 10 minutes over medium-low heat.

  5. Simmer Until Tender
    Cover the pan and continue to cook for an additional 15-20 minutes, or until the chicken is cooked through and tender.

  6. Thicken the Sauce
    Remove the chicken pieces and set them aside. Increase the heat to medium-high and let the sauce reduce and thicken slightly for a few minutes.

  7. Final Touches
    Discard the bay leaf, rosemary sprigs, and garlic cloves. Return the chicken to the pan, spooning the sauce over the pieces to coat them well.

  8. Serve
    Garnish with chopped fresh parsley and serve hot alongside your choice of sides.

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-fricassee/