Gordon Ramsay’s Sticky Baked Chicken Drumsticks

This delicious recipe comes from the Chef’s book, Gordon Ramsay’s Healthy Appetite. Gordon also cooked this dish on The Rachael Ray show in front of a live audience,  teaching Rachael a thing or two about cooking.

These drumsticks are super easy to prepare and cook, so don’t hesitate to whip up a batch for dinner or company. Gordon says they taste just as good the next day, so you might want to double or triple the recipe if you like left-overs.

Ingredients for Chicken:

• Chicken Drumsticks, 10
• Olive Oil
• Sea Salt
• Black Pepper

Ingredients for Glaze:

• Rice Wine Vinegar, 3 Tsp
• Lemon Juice, from 1 1/2 lemons
• Fish Sauce, 3 Tbsp
• Honey, 6 Tbsp
• Sesame Oil, 4 tsp
• Soy Sauce, 4 tsp

Cooking Instructions:

Pre-heat the oven to 400 degrees F. Coat drumsticks with olive oil, then season with salt and pepper. Arrange drumsticks in a single layer in a casserole dish, and bake for about 20 minutes. Prepare the chicken glaze while the drumsticks are cooking. Making the glaze itself is super easy. Just mix all of the glaze ingredients together, and it’s prepared!

Remove the Chicken Drumsticks from the oven after about 20 minutes and coat with the glaze. Return to oven and bake for another 20-30 minutes until nicely browned. Make sure to turn the chicken a few times during this part of the cooking.

Remove from oven and let rest for a few minutes before serving. Enjoy.

Chicken Potato Soup

This recipe isn’t from Gordon Ramsay, it’s actually my recipe. I’ve incorporated much of what I know about Gordon Ramsay’s cooking into the recipe. I prepared this for dinner last night since I’ve been feeling a little under the weather lately and Chicken Soup does a body good. Give it a try and let me know what you think.

Ingredients:

• a few sprigs of thyme
• 1 or 2 carrots (peeled and chopped)
• 1 golden potato (peeled and chopped into 1/2 cubes)
• 1 boneless skinless chicken breast (chopped into 1/2 inch cubes)
• 1 or 2 stalks of celery (chopped)
• 1 small onion (diced)
• 1-2 cloves of garlic (minced)
• olive oil (a few good glugs)
• 7 cups chicken stock (or broth)
• salt and pepper to taste

Directions:

Add olive oil to large stock pot and heat. Add onion to pot and cook while stirring for a couple of minutes, add chicken, garlic, and thyme (separating leaves from stems. Cook chicken and onions, stirring occasionally until the chicken is opaque and onions are translucent.

Add chicken stock to pan and the rest of the ingredients except for the salt and pepper. Bring to boil then simmer on medium low for 20-30 minutes. Add salt and pepper to taste and serve.

Oh my, this recipe looks divine! It also looks like it’s pretty darn expensive . Make sure you have a few pots and skillets before attempting this. You’ll also need a sieve.

I’ll update this post as soon as I get a chance with written instructions, measurements, and everything else, but in the mean time check out the video!

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.

This recipe comes from Gordon Ramsay’s Fast Food

Ingredients:

• 5 tbsp olive oil, plus extra
• 8 large boneless skinless chicken breasts
• sea salt and black pepper (I use kosher)
• 4 banana shallots (unpeeled), smashed
• 2 medium eggplants trimmed and chopped.
• handful of thyme sprigs
• handful of rosemary sprigs
• 4 zucchini, trimmed and chopped
• glass of dry white wine
• 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)

Directions:

1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

7. Leave me comments.

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