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Watch Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen Video Online From Gordon Ramsay
Chicken is America’s most favorite protein, and it’s time for Gordon to take it to the next level. Gordon prepares Sticky Lemon Chicken with Chicken Thighs as co-mentor Richard Brace cooks nearby. Meanwhile, Richard takes on the mighty chicken breast and cooks butterfly chicken breast. What dishes will you make in your #NextLevelKitchen?Watch Next Level Chef after the Super Bowl on @FOXTV. Did you miss season 1? It’s available on Hulu. Here: https://www.hulu.com/series/next-level-chef *Gordon’s* *Sticky* *Lemon* *Chicken* *with* *Fingerlings* *Potatoes* & *Arugula* *Salad* With Bone 4 chicken thighs with skin Kosher salt Freshly ground black pepper 2 tablespoons olive oil 1 lemon, sliced 4 large garlic cloves, crushed 3 sprigs Fresh thyme 1 shallot, thinly sliced 1/4 cup soy sauce 3 tablespoons chicken Stock 2 tablespoons sherry or white wine vinegar 1 tablespoon honey *mashed* *potatoes* 1 pound boiled baby potatoes 2 tablespoons unsalted butter, cubed arugula salad 6 ounces arugula 1 kosher salt 1 tablespoon lemon extra virgin olive oil Fresh Parmesan Cheese, Peeled *Steps* Preheat oven to 350°F. Place the chicken thighs on a clean surface and sprinkle salt and pepper evenly on both sides. Turn the meat skin side down and use a sharp knife to pierce the meat. This allows the heat to penetrate more easily, making it easier for the chicken to cook all over. Add oil to a large skillet over medium heat. Once the oil is shimmering, place the chicken thighs, skin side down, in the frying pan. Add the lemon slices, garlic, thyme, and shallots to the pot. When the skin starts to crisp up, turn the thigh over and use a sharp knife to pierce the skin. Cook until the bottom of the chicken begins to caramelize and turns golden brown. Reduce heat to medium. Remove the chicken from the pot and place on a sheet tray. Place the chicken in the oven and continue cooking while crisping the potatoes. Place the boiled potatoes on a flat surface and use the bottom of a small frying pan to lightly mash each potato. Add the mashed potatoes to the remaining chicken fat and lemon juice in the pot. Add butter to the frying pan and fry the potatoes until crispy on one side. Flip and continue cooking until the other side is crispy. Remove the potatoes from the pot and set aside. Add soy sauce, chicken stock, vinegar, and honey to the pot. Bring the mixture to a boil and simmer until it reduces in volume and thickens into a glaze. Return the chicken to the pot and stir-fry until completely coated. Place the arugula in a medium bowl and season with salt. Peel the lemon and pour the juice into a bowl, add the olive oil and mix. Place the potatoes on a plate. Add chicken and top with pan sauce. Place lemon slices and garlic pieces on top. Add salad and finish with slices of Parmesan cheese. If you have extra lemons, rub the zest on top for extra freshness. *Richards* *Butterflies* *Chicken* *Breast* *Sides* *Salsa* *Verde* *Potatoes* and *Cress* *Salad* 1 boneless skinless chicken breast Kosher salt Freshly ground black pepper Ghee 2 tablespoons 1 large garlic clove, crushed 2 fresh thyme stalks 2 tablespoons unsalted butter *Salsa* *Verde* 1 bunch flat leaf parsley, 1 bunch tarragon, chopped, 1 garlic clove, 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 1 tablespoon capers 1 jalapeño, seeded and diced 2 teaspoons honey 1 teaspoon anchovy paste 1 teaspoon anchovy paste 1 pound steamed peewee potatoes *Cress* *Salad* 3 ounces pea shoots 3 ounces Watercress *Instructions * Place the chicken on a flat surface. Use a sharp knife to make a cut in the side of the chest. Be careful not to cut the seams. Open the cut side of the brisket and lay it flat on a surface. Sprinkle both sides of the chicken generously with salt and pepper. Add ghee to a large skillet over medium heat. Once the ghee has melted, add the chicken breasts to the pot. Cook until chicken begins to turn golden brown, then flip. Add garlic, thyme, and cubed butter. Once the butter has melted, use a large spoon to brush the chicken with the melted butter. Continue cooking until the butter is brown and the chicken is cooked through. Remove the chicken from the heat and let it rest while you make the salsa verde. In a large mixing bowl, combine parsley, tarragon, garlic, red wine vinegar, olive oil, capers, jalapeños, honey, and anchovy paste. Add the steamed potatoes and mix. Serve the chicken breasts with the potatoes and toss the pea shoots and watercress with the remaining salsa verde. Place the salad on top. 0:00 Welcome to the next level kitchen 0:37 Level 1: Cut the chicken 1:21 Level 2: Cook the chicken 11:58 Level 3: Next level presentation