I bought the Master Class series, and I don’t regret it. I’ve been watching many of the cooking classes, and this is the first dish I made from the series: Gordon Ramsey’s Chicken Supreme. He made it with root vegetables, but I opted for potatoes and raw carrots.
This method produced a very tender chicken breast. My daughter took a bite and said, “Thank you, Gordon Ramsey.” So I would also like to say, “Thank you, Gordon Ramsey.” I know he will never read this, but I appreciate his teaching methods. I will use this method moving forward.
Ingredients:
- 4 boneless, skin-on chicken breasts
- Sea salt
- Freshly ground black pepper
- 3 TBS grape seed oil
- 4 garlic cloves, crushed
- fresh thyme
- 1 stick butter
- 2 shallots
- 1/4 cup brandy
- 3/4 cup veal demi-glace (or chicken broth)
Directions:
Preheat oven to 425 degrees. Place a large skillet over high heat and add grapeseed oil. Lower the heat to medium and add garlic and thyme. Place the chicken breast, skin side down, in the pan. Don’t move the chicken until the skin releases and browns on the edges, about 4 minutes. Tilt the chicken to the edge of the pan to sear the sides, about 10 seconds per side. Flip the chicken and add 6 TBS butter. As the butter melts, carefully and continuously spoon it over the chicken, basting the skin until golden, about 3 minutes. Flip the chicken skin-side down and transfer the pan to the oven for 10 minutes, until golden brown and the juices run clear.
Remove from oven and transfer to a plate to rest. Drain the excess fat from the pan into a small bowl.
Return the skillet to medium heat. Add the shallots and the remaining 2 TBS of butter. Return the garlic and thyme to the pan. Stir frequently and cook until the shallots caramelize, about 4 minutes. Lower the heat and carefully pour in the brandy. Be cautious of the flambé caused by the alcohol burning off. Scrape the bottom of the pan, add broth, salt, and pepper. Cook for a few minutes, then strain into a small pot. Push the shallots and garlic into the strainer through the sieve. Return to the heat and reduce for about 5 minutes.
Drizzle sauce over chicken, but be careful not to moisten the crispy skin.
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