Easy Sticky Lemon Chicken Recipe

Dear friends, 😀

Ooops… 😳 I am sorry for deleting the blog on this recipe yesterday because there was some maintenance done at Youtube and my link to the video was gone! 😯 So, I am now replacing the recipe video with Gordon Ramsay in it here …….

Please double click on the picture to play video. 😉

Gordon Ramsay’s Sticky Lemon Chicken with Champ (Mashed Potatoes)

*** Posted on 26 Feb, 2009 – I am sorry but this video has been blocked by YouTube and is no longer accessible. I have deleted the video link 😳 ***

Doesn’t the sound of the chicken sizzzling in the pan just make your mouth water? 😀

After this, I will post a few more easy recipe videos from Gordon Ramsay. 😉

Serves 4

 

Ingredients

 

Lemon Chicken

  • 1 large chicken, jointed into 8–10 pieces
  • Sea salt and black pepper
  • 3–4 tbsp olive oil
  • 1 head of garlic, halved horizontally
  • Few thyme sprigs
  • Splash of sherry vinegar
  • 2 tbsp dark soy sauce
  • 3 tbsp honey
  • 1 lemon, finely sliced (ideally with a mandolin)
  • Bunch of flat leaf parsley, chopped

 

Champ

  • 1kg floury potatoes (e.g. King Edward), peeled
  • Sea salt and black pepper
  • 30g butter
  • Bunch of spring onions (about 6–8), trimmed and chopped
  • 100ml double cream
  • 100ml whole milk, plus extra if needed

 

Method: How to make sticky lemon chicken with champ

1. Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

3. Cut the potatoes into similar-sized chunks and boil in salted water for about 10 minutes, until tender when pierced with a small sharp knife. Drain well.

4. Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and spring onions.

5. Pour the cream and milk into a saucepan and bring just to the boil. Take off the heat and gradually pour on to the potatoes, mixing well. If the mash is too thick, add a little extra milk. Season generously.

6. Transfer the chicken to a platter and sprinkle over the chopped parsley, serve with the champ and green beans.

Bon Appetit!

choesf 😀

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2 Responses so far »

  1. 1

    The blog still wil not play.Thier is no recipe or Chef Ramsey.

    Like

  2. 2

    happyhomemaker88 said,

    Hi there and welcome, dear Jessica 😀

    I’m sorry but the video recipe has been blocked by YouTube and therefore, I have just deleted the video link. 😳

    With peace and harmony,

    choesf 😀

    Like


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