Gordon Ramsay's Gourmet "Chicken & Mash" | The F Word

next up is our main course is a chicken that's been poached on sauteed so with pommes puree and caramelized turnips basically chicken and mash chicken perhaps the most popular bird in Britain remove legs wings Parcells nose [Music] stuff with garlic and salt [Music] poachin stop carrots celery leeks pepper and coriander time Bailey poach 12 minutes morel mushroom sauce you can't find morels use a dried set or just a dried wild mushrooms shallots salt thyme garlic 100 grams dried morels we get some flavor on there I'm using dried mushrooms because it gives a lot of intensity white wine reduce remove chicken at stock [Music] 150 males double cream the Sigma and this horse of course again it's almost like a cafe au lait color [Music] squeeze all juice out of there parsley into the sauce okay remove chicken breasts get your knife point on top the wishbone and go through it beautiful breasts season oh and olive oil q phi down first just really nice and crispy butter base chicken with morel mushroom sauce done now poaching the chicken and then so teeing actually helps to keep the breasts nice and moist and we all know what dried chicken tastes like there's nothing worse so the idea of poaching it first is to render the fat down then it's put in the pan so tight and it keeps the color and gives the skin a really nice flavor you'll be a butter in there now yes I get some color on there first sugar so now we're serving turnips with a chicken and what really pisses me off is that people are so rude about turnips they're full of flavor that are great winter vegetable and we're gonna be caramelizing these with some Chinese five-spice as the turnips often I drain off the fat and add a good dousing of port this glazes the tunur and as it reduces they turn a gray color let's go John more port will be butter with the turnips I'm also serving mashed potato now some people use very fluffy and Flowery potatoes but I'm using a nice waxy potato to help take on more cream and butter the secret behind making a great match for me personally is keeping the skins on the skins protect the potato so therefore it doesn't absorb all that water and we peel them when they're piping hot never be tempted to make a mashed potato in a food processor that turns into like a gluey horrible mess I use hot milk and a ricer to made the mash a lot of people take the potatoes off the stove at this stage but I use a low heat to cook off any excess water and melting the butter there we go for here mark 6 first I don't don't burn that butter Shema watch that butter doesn't burn there yes mark 4 and then say yes you

Channel: The F Word

Views: 3,161,743

Keywords: Celebrity Chef, Chicken Dinner, Classic British Dish, Classic Recipe, Cooking Channel, Creamy Mushroom Sauce, Culinary Inspiration, Culinary Masterpiece, Elegant Meal, Famous Chef Recipe, Food Critic, Gordon Ramsay Cooking, Gordon Ramsay Fan Club, Gordon Ramsay Masterclass, Gordon Ramsay TV Show, Gourmet, Gourmet Food Blog, Morel Mushroom, Mushroom Cream Sauce, Must-Try Recipe

Id: I-VmHtzFnBY

Length: 4min 7sec (247 seconds)

Published: Mon May 21 2018