Bone-In Chicken Breast

today we're going to learn how to make our bone or chicken breast [Music] we're serving our bone-in chicken breast with an andouille sausage sweet potato and russet potato hash sautéed Swiss chard and an herb chicken jus so to get started we can get our pin up to medium heat get a little oil in the pan as that's coming up we'll season our chicken breasts salt and pepper on both sides so right now I've made a great chicken jus brought it down from the dark meat bones using the thigh bones in the crown of the chicken but it's still a little bit too thin so we're gonna bring this down until it fully coats the spoon and there's a recipe for this in the link below this is a great homey dish something that just gives you a lot of comfort with your sweet potato hash little smokiness from the andouille sausage and this gorgeous California Swiss chard we call this bright lights so now we've gotten that skin nice and crispy I'm going to drain off just the touch of this oil and add a little bit of chicken stock [Music] and one piece of butter and then we can get that in the oven to start the cook from the non skin side as the chicken breast cooks we'll continue on with the garnish starting with the sweet potato and russet potato hash in the pan I'm gonna get a little bit of olive oil and this andouille sausage so as this cooks you'll see the oil start to change turn a little bit a little bit orange so I can see my oil is already starting to turn from that from that nice and dewy once that happens I'm gonna add some yellow onion that's been diced as a second layer of this hash and as far as the onions go we're not trying to caramelize them we're just sweating them out a bit so we're going to incorporate some of that now flavored oil with the sausage get your onions a little bit translucent at this point we'll add just a touch of garlic and your potato mixture now these potatoes have been blanched ahead of time so now they just have to be warmed up and I want to hit it with just a touch of chicken stock and I'll set this to the side and move on to the Swiss chard I'm going to start in a pan again with a little bit of olive oil give this just a touch of garlic I'm going to add my chard and then some salt and pepper on that as well and then just a slight saute I'll hit that with a touch of chicken stock as well just to cool the pan down and I'll set that to the side and we'll check the chicken [Music] so I can feel that's just about done I'm going to let it come up in the pan for about another minute which is great because I can finish heating up all my garnish before I start to plate so we'll start with our mixed potato and do a sausage hash right up here around 12 o'clock and I'm gonna pull this chicken off just to rest next I'm going to put down my Swiss chard and make a little bed in front of that potato that I can lean my chicken breast up against so with the chicken now we're gonna cut it down but this just makes it a little easier and a little more finesse on the plate so it's not they're super clumsy so we're going to spread that out and then add that herb chicken jus [Music] and this is our bone-in chicken breasts delicious hey guys if this video made you hungry we have more recipes on our YouTube channel check it out click subscribe and get cooking [Music] [Applause] [Music]

Channel: Hell's Kitchen

Views: 284,824

Rating: 4.9091864 out of 5

Keywords: Gordon Ramsay cooking, Paul Niedermann, Hell's Kitchen Paul, kitchen, challeneges, signature dish, dinner, food service, culinary, culinary arts, ingredients, preparation, taste test, meal preparation, menu, final service, finals, breakfast, lunch, guest judges, sous-chefs, elimination, Los Angeles, hells kitchen winner, New York, cuisine, contest, Hell's Kitchen, Gordon Ramsay, FOX, Reality Television, Cooking Competition, Bone-In Chicken Breast, Christina Wilson, Chef Christina Wilson

Id: rNYPS0ID4H4

Length: 5min 3sec (303 seconds)

Published: Fri Oct 06 2017