Comments on: Gordon Ramsay’s Baked Chicken with Eggplant, Zucchini & Tomato Ragout

By: Rebecca

Rebecca — Wed, 25 May 2011 01:05:00 +0000

Good but you didn’t mention garlic in list of ingredients…

By: Jean

Jean — Wed, 26 Jan 2011 01:06:42 +0000

As 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!

By: Dominique

Dominique — Sat, 01 Jan 2011 18:15:58 +0000

Nice 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

Mo Morrison — Sat, 01 Jan 2011 16:49:08 +0000

This 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!

By: Wesley

Wesley — Wed, 11 Aug 2010 14:23:09 +0000

Just 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).

By: tsitsi

tsitsi — Fri, 08 Jan 2010 18:20:31 +0000

i think its lovely my word i love it good combination although it is not expected i love it