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Thu, 29 Aug 2013 21:45:24 +0000hourly1http://wordpress.org/?v=3.9.6By: Rick Villa
Mon, 10 Jun 2013 13:48:39 +0000http://gordonramsaysrecipes.com/?p=216#comment-12294just a hubby cook. I was reading the ingrdience above and you call for Skinless Chicken Breasts. In the direction you call to Sear Chicken Skin Side Down. Sorry but you got me confused as I do the cooking only as a hubby. Thank you for your response.
Wed, 25 May 2011 01:05:00 +0000http://gordonramsaysrecipes.com/?p=216#comment-2735Good but you didn’t mention garlic in list of ingredients…
Wed, 26 Jan 2011 01:06:42 +0000http://gordonramsaysrecipes.com/?p=216#comment-1742As I have food allergies (garlic) and had no rosemary, or banana shallots, I rearranged the recipe a bit. I substituted a medium purple onion for shallots and garlic and added a bit of basil and oregano. I served the ragout and chicken over a bed of brown rice and dusted the plate with a touch of Pecorino Romano cheese to give a bit of an Italian twist…out of this world delicious and so easy to make. Thank you for this hearty and different chicken dish..Loved it!
Sat, 01 Jan 2011 18:15:58 +0000http://gordonramsaysrecipes.com/?p=216#comment-1614Nice tasting dish, easy to make. I used a meat thermometer to have the perfect cooking temperature for the chicken. Will certainly do it again!
]]>By: Mo Morrison
Sat, 01 Jan 2011 16:49:08 +0000http://gordonramsaysrecipes.com/?p=216#comment-1613This flavours in this dish are phenomenal – I chopped the vegetables in medium to large chunks and cooked for almost 30 minutes in the oven. I opted to cut the chicken into large chunks and stir through the vegetables before serving with fresh baked foccacia buns. My family raved over this one and, once again, the leftovers were simply sscrumptious!
Wed, 11 Aug 2010 14:23:09 +0000http://gordonramsaysrecipes.com/?p=216#comment-1168Just reviewing this recipe – I own the book and your ingredients list calls for putting whole shallots in the dish, smashed. This would be ruinous. I don’t have it in front of me, but I believe the book calls for a rough chop of the shallots and to throw in the garlic (you didn’t put in the ingredients list) whole, smashed. Personally, I just roughly chop and fully peel the garlic anyway to save the skin myself (I freeze various bits of vegetable ends, peels, etc + chicken bones to make stock).
Fri, 08 Jan 2010 18:20:31 +0000http://gordonramsaysrecipes.com/?p=216#comment-1016i think its lovely my word i love it good combination although it is not expected i love it