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Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
Aug 29th, 2013 by grradmin

In season 2, episode 5 of The F Word, Gordon Ramsey shares his recipe for stuffed chicken. Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce is a recipe that looks complicated and fancy, but is actually pretty simple. Just follow the directions below for a fantastic meal.
Ingredients
1/2 cup pistachios with shells removed
1/2 cup chopped parsley
1/2 teaspoon fresh thyme
1/2 cup ground sausage
1 boneless chicken thigh (skin optional)
4 strips of bacon
2 tablespoons olive oil
3 cups water
1/3 cup sherry vinegar
1/4 cup Marsala
1/4 cup chicken broth

Directions
1. Combine sausage, pistachios, thyme, parsley, and a dash of both salt and pepper all together in a bowl. Place the mixture onto the center of the chicken and roll the chicken over until it covers majority of the stuffing. Set aside.
Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
2. Take a large piece of aluminum foil, and drizzle 1 tablespoon of olive oil all over it. Season the foil with salt and pepper and then lay out 4 strips of bacon onto the foil close enough to where the sides of each piece are touching. Place the stuffed chicken thigh right on top of the bacon and roll the foil over with the bacon all the way around and squeeze the ends of the foil nice and tight like a tootsie roll.

Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
3. Bring a pot of water to a boil and then place the stuffed chicken wrapped in aluminum into the pot for 25 minutes. Then remove the stuffed chicken from the water and chill in the refrigerator for 30 minutes.
4. Remove the chicken from the refrigerator and carefully unwrap the foil. Place a skillet on the stove and drizzle in 1 tablespoon of olive oil. Season the meat once again with a pinch of salt and pepper, and then place the stuffed chicken into the pan. In order to get the bacon nice and crispy, roll the chicken around as each side browns. Remove the chicken from the skillet and put aside to rest for a bit.
Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce

5. Deglaze the very same pan with the sherry vinegar along with the bacon juices and oil at a medium temperature. Add the Marsala wine and chicken broth, stirring frequently until the sauce has thickened. Remove the pan from the heat and the sauce is now ready.

Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
6. Slice up the chicken at an angle, place onto plates and then drizzle the dish with Marsala sauce. Enjoy your Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce!

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Gordon Ramsay’s Sticky Baked Chicken Drumsticks
Sep 24th, 2011 by Foodie

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.

 

 

 

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Chicken Potato Soup Recipe
Apr 10th, 2009 by Foodie

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.

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