Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen
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- Опубликовано: 18 май 2024
- Chicken is America’s favorite protein and it’s time for Gordon to take it to the Next Level! With his Co-Mentor Richard Blais cooking by his side, Gordon’s going to whip up a Sticky Lemon Chicken with Chicken Thighs. Meanwhile, Richard will take on the mighty Chicken Breast, cooking up
a Butterflied Chicken Breast. Which dish are you cooking from #NextLevelKitchen?
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Gordon’s Sticky Lemon Chicken with Fingerling Potatoes & Arugula Salad
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, sliced in rounds
4 large garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, thinly sliced
¼ cup soy sauce
3 tablespoons chicken stock
2 tablespoons sherry or white wine vinegar
1 tablespoon honey
Smashed Potatoes
1 pound boiled fingerling potatoes
2 tablespoons unsalted butter, cubed
Arugula Salad
6 ounces arugula
Kosher salt
1 Lemon
1 tablespoon extra virgin olive oil
Fresh parmesan, peeled
PROCEDURE
Preheat your oven to 350℉.
Place the chicken thighs on a clean surface and season evenly on all sides with salt and pepper.
With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.
In a large skillet over medium-high heat, add the oil. Once the oil is shimmering, place the chicken thighs in the pan, skin side down.
To the pan, add the lemon slices, garlic, thyme and shallot.
Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.
Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.
Remove the chicken from the pan and place on a sheet tray. Place the chicken into the oven and continue cooking while you crisp the potatoes.
Place the boiled potatoes on a flat surface and use the bottom of a small skillet to gently smash each potato.
Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the butter to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.
Remove the potatoes from the pan and set aside.
To the pan, add the soy sauce, chicken stock, vinegar and honey. Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.
Add the chicken back to the pan and toss to coat completely.
Place the arugula in a medium bowl and season with salt. Zest and juice the lemon into the bowl, drizzle with the olive oil and toss to combine.
Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top. Add the salad and finish with parmesan slices. If you have an additional lemon, zest across the top for added freshness.
Richard’s Butterflied Chicken Breast with Salsa Verde Potatoes & Watercress Salad
1 boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
2 tablespoons ghee
1 large clove garlic, smashed
2 sprigs fresh thyme
2 tablespoons unsalted butter
Salsa Verde
1 bunch flat leaf parsley, chopped
1 bunch tarragon, chopped
1 garlic clove
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon capers
1 jalapeno, seeded and diced
2 teaspoons honey
1 teaspoon anchovy paste
1 pound steamed peewee potatoes
Watercress Salad
3 ounces pea shoots
3 ounces watercress
PROCEDURE
Place the chicken on a flat surface. Use a sharp knife to make a slit down the side of the breast, making sure not to cut down the seam. Open the cut side of the breast and place it flat on the surface. Season the chicken liberally with salt and pepper on all sides.
In a large skillet over medium heat, add the ghee. Once the ghee is melted, place the chicken breast in the pan. Let the chicken cook until it begins to turn golden brown, then flip.
Add the garlic, thyme and cubed butter.
Once the butter melts, use a large spoon to baste the chicken with the melted butter. Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the heat and let rest while you make the salsa verde.
In a large mixing bowl, combine the parsley, tarragon, garlic, red wine vinegar, olive oil, capers, jalapeno, honey and anchovy paste.
Add the steamed potatoes and toss to combine.
Plate the chicken breast with the potatoes and toss the peas shoots and watercress in the remaining salsa verde. Place the salad on top.
0:00 Welcome to Next Level Kitchen
0:37 Level 1: Chicken Cuts
1:21 Level 2: Cooking Chicken
11:58 Level 3: Next Level Plating 
Развлечения
Gordon's "just a touch" is half the bottle.
I was thinking the same with the honey!!! 😂😂😂😂😂
Just a pinch of salt and pepper - half the shakers.
Mine too!
A tablespoon equals half a cup. Didn't you know that? 😂
You got to love same with the butter etc...
Gordon: "A tablespoon of honey."
Pours half the bottle
Me: beautiful
I noticed that! Such a “Dad” move ☺️
Right!
he learned that from Marco Pierre White - "just a touch of olive oil" (half bottle later)
😂😂
I love how he placed the chicken gently in the pan lol. "Butter garlic jacuzzi", "parachuted from the sky", "potatoes steamed in their jackets"👌😍
5:55 I'm just imagining Gordon casually showing up in the studio with a tupperware with leftover potatoes
MR Daniel jardco Radcliffe love eath mr harry James potter Lily Evans nightmare sonic unleashed sonic the werehog ❤
“A TOUCH of soy sauce” *pours half the bottle*😂
Ikr, he's the same way with olive oil.
You can tell Richard is a little intimidated, which is refreshing to see considering all of the super stars and heavy hitters he worked with over the years. He can still get star-struck.
It’s genuine though
Cooking with Chef Ramsey it’s like going to church with the pope
Yeah, i love how humble he is and you can see that he is taking everything gordon says in and learns as he sees him do things😊
8:41
"Gordon has large tablespoons at home!"
That's brilliant! 😂
Gordon just had his "two shots of vodka" moment with that honey come on Gordon a table spoon? That was a third of a cup of honey my dude
hahaha Yup!
Exactly what I was thinking lmao
I think he literally meant a table of honey & f*ck the spoon
Richard manages to cook one chicken breast meanwhile Gordon creates a feast in the same amount of time
Gordon's plate looks yummy. 👌
That's because he talks too much
Too much talking while cooking spoils the dish. "Concentration" is an important factor in cooking.
It just shows the experience and technique Gordon has over Richard. Gordon used more than one way of cooking the chicken to bring out the flavours of the chicken and everything that he put on the plate has been seasoned and well thought out while Richard just threw stuff on top as garnish.
Nothing can be compared with experience, passion and love for what we do. That's what makes Gordon different from others.👍
Went to Juniper & Ivy in San Diego a few years back and saw Richard in action. He caught us watching him work and came over to our table just to check in (table next to us thought we were VIPs but we’re really just big fans). Was a class act, super down to earth, and made the experience very memorable. Glad to see this collab with a next level chef and next level person through all his successes.
Finally a new series with Gordon Ramsay
Right.
He's a busy man
It was really good
@@Muscleman8562 Nobody cares. I hope the cigarettes melted your oesophagus.
Well at least we learned from the best.
Gordon Ramsey inspires me to want to cook something amazing
Me too
hot pan.
olive oil.
season.
done.
He makes it look so easy! So hard to know when something is ready for the next step
You can do it trust me I watch Cooking Channel’s all the time and I just follow the recipes and it comes out damn near perfect
I enjoy seeing how passionate Gordon still is about cooking, even after all this time.
There is always something new to learn, a new dish to try, a new thing to teach, and it's nice to see he still has a passion for cooking and teaching people to keep it simple, easy and delicious.
Any show Gordon is on always has the most held back fire editors....."Gordon has large tablespoons", "you don't need to chop like Blaise" this is great
"Pro Tip: Gordon has large tablespoons at home" has fucking sent me man oh my god 😂
Worked with Blais in Atlanta and have known many both FoH and BoH that came thru his tenure. Thank you to both gentleman for sharing your expertise and imparting this part your life experiences for us all to learn from!
We need more simple amazing videos like this where Gordon is cooking amazing dishes with other great chefs. Let's make this a thing! 😍
The other guy isn't a chef. Stop saying that
@@markonino12 huh?
The "Gordon has large spoons at home" tip killed me :D
Richard's energy is refreshing and I love the way he explains everything for Cooking dummies like me. He explains things in a way I can understand and also he seems to really love what he is doing... cooking and teaching! I haven't seen the whole video.. so I don't know how these dishes are going to turn out but I just had to stop and comment on the positive energy I'm getting from Richard!!
Great pairing of chefs. I started cooking with bone in meats years ago and have ever since. Wish I had known how much more flavor the bones bring when I was younger. Best part, when Richard's hair was bouncing as he chopped the herbs. Boing boing....lol
That hair made me laugh too 😂
I made Gordon's sticky lemon chicken for dinner tonight and it was FABULOUS!! I wanted to lick the plate, it was so good! My family is already asking me to make it again.
ME TOO!! I think I'm in love rn🤤💓
Are the potatoes already cooked when he puts them in the pan? Or are they raw?
@@helloworld7818 I was not sure about those potatoes in the video so I'd used the poached ones, remember don't boil them for too long👀
@@mewoo1oo ok thanks
@@helloworld7818 yes, I didn't have leftovers so I microwaved some and then used them.
I’d like to see Gordon react to Canadian (Quebec) poutine and see him put all that passion into making one 😂
@@Muscleman8562 in a vag? Kudos
I like how Gordon kept it simple to where we feel confident making this at home.
Watched this movie already for the fifth time. Every moment of this drama is very exciting. The hero (chicken) went through a lot of loving care by the creators of the film. I love the end by Gordon, especially because of his way to bring potatoes as a girlfriend of the chicken. I give Oscar to both. See you on a Red Carpet. Thank you from all my heart ( 86 years young) and blessings for every day.
yes, mr chicken was very busy & had a great pairing with his girlfriend potato. both recipes look simple yet
elegant for occaisions, & oh so tasty.
stay cooking, stay young, miss eighty-six, you're on it.☆
"Honestly, I'm gonna be a thigh person" - Gordon Ramsay 2023
Both recipes look delicious and practical not complicated. Thank you.
I’ve eaten Richard’s food before. Still talk about the dinner years later it was so amazing. I’m going to have to try his chicken breast recipe! And oh yeah, Gordon’s recipe, too. Sure. 😉
“Just a touch” puts half the bottle in
both of these dishes look so goooood! it's rare to find a chef who can match gordon and we're lucky to have richard! the smashed potatoes actually remind me of fish and chips!
I love how with Gordon is always: Just a touch, is amazing much, and a tablespoon comes closer to a soupspoon.
Thank you Gordon. You have taught me so much through your videos. 🙏🏽
I love how all chefs (me included) when giving a recipe, say like: simply add 1 tablespoon of something and then proceed to pour in half the bottle 😂😂😂
Love your guy's collab feels so natural! Your guys chemistry is great!
It's fascinating 😊 I like sounds, music, grinding, grinding, close-up angles. I love cooking too !
I particularly enjoy how 'a touch' is several gallons, and 'a tablespoon' is a several kilos 🤣
Both look really yummy. I will definitely try both recipes. I’m partial to chicken breast, so Richard’s dish looks really good. Love Gordon’s arugula salad too!
Your videos always inspire us to think outside the box when it comes to cooking. Thanks for the inspiration!
Looks amazing! Thanks for you work! 👍
Gordon is literally next level. 🔝
Love this two for one session!
Love the show guys ! Thanks for the extras.
Thank you for helping me feed my family forever mane especially with all the free videos you’re a god send!
Thanks for the recipes!
Happy Birthday to Richard Blais, many many happy returns of the day, along with Gordon Ramsay moving to next level is super.
You guys have a good team energy ! Keep it up 🔥🔥
Two of my absolute favorite chefs!
These two are great together
Richard's hair 👌 not even 1 strand dared to fall out of place.
Oh man I love this stuff! I love cooking and cook for my client so this stuff just drives idea after idea in my head. Really appreciate it thank you guys! Would be pretty neat if with these you could have someone eat them and get reactions or heck just real reactions from each other trying the other ones dish.
Loving this new show! Smiled when Gordon said his fav chick pcs are the thighs and wings!! Mine too!! Terrif new ideas for cooking up some tasty Cheeken😂
I love cooking like my father in past he was butcher looks genius and funny how gorden and his partner present the process of cooking looks like they both live their dream
TWO OF MY FAVORITE CHEFS....THX
@Gordon Ramsay Thank You good sir for having Richard Blais on this trip with you! I miss your food at The London. And the one thing burned into my mind was that desert cart with the caramels. I can not wait to make this. Thank You for the recipe and the new content! Love you!!
I’ve always been insecure about cooking chix because if I don’t cook it long enough, I could get sick, so I usually overcook it. These 2 methods of cooking chix are simple & faster & I like the tip of poking holes in chix.
Maybe include the amount of time you sauté on each side. This is my favorite cooking video of yours. 👍Keep recipes coming using common ingredients the average person uses.
I take the temp everytime. I do not trust myself with chicken otherwise. 😂
Use a probe thermometer, lol.
ruclips.net/video/9ETq33KVh_w/видео.html
this is fantastic. Pure joy to watch. I am going to create both of them.
both looks delicious 😋
Both dishes look amazing
drink every time Richard says lean - works on any video
Always happy to see more from Gordon; chicken to boot
Keep them coming, please!!
Love watching these 2! 😁❤️
Wow amazing 2 chefs. Thank U so much for Ur super awesome Rich recipes
I just made the Gordon’s Sticky Lemon Chicken with freshly chopped potatoes (a small variation) and the result was spectacular. Another one for my go-to recipe :). Huge Thanks to the Chefs!
SUPER INCREDIBLE
"A touch of salt..."
*Dumps the entire Atlantic ocean.
"Beautiful"
Gordon’s great cooking recipes and techniques are the best.
Making this tonight.
...Connection went off ...Also loved the butterfly Chicken Recipe ...I sometimes use a fork on the Chicken slices so that the marination seeps in through the holes and slow cook it ...Wonderful viewing and learning new methods...
Incredible two master chefs chicken dynamic chicken dishes - must try simple cooking marvels!
the mans cred in undiniable, hes a top tier chef with the face of a battle hardened drill sarget, and the work ethic of one, much respect.
I just love this Gordon, you inspire me to cook man
Cant wait to have these for dinner Gordon thanks for doing this!
Great cook Gordon. 👌I am big fan of your recipes
Easy to cook and simple recipe. Bookmarked.
Lemn Chicken Thai with potato and boneless chicken brest so beautiful and yummy recipe
That's next level alright.....both dishes. My new fave channel!
I love this show!❤️
We also use the same trick to use that leftover flavorful oil for frying potatoes. 👍
Loved these Recipes....Love the way the Chicken is cooked with the lemon slices ..A new technique for me ,then building up on the flavors..I absolutely loved the the way the Potatoes were smashed slightly and the crisped...In Bengal one of my favourites is using Roasted Chana (Chola Bhaja) then flattened and served with a sprinkling of Chaat Masalaand lime juice ..Used to buy them from the Vendors in Victoria Memorial Grounds in Kolkata on Sunday outings..where
I cooked your recipe Gordon Ramsay today, man it's delicious, will try the other recipe tomorrow, ❤️
Nice learning experience within the first five minutes. Love the aha moments.
True art
"We like chicken breast because it's lean and healthy"
*cooks it in butter*
Simple amezing dish love it
OMG! That was amazing!
Gordon is truly a master
Just wow...!!
Seems like a cool series! Nice!
🧐❤️🔥 Love the idea, a must try.
I SMELL MINT IN RICHARDS DISH, LIKE IT COULD USE IT. LOVE THESE DISHES ON BOTH SIDES. GREAT STUFF.
Enjoyed it very much.
"A table spoon of honey"
half bottle gone
Litearlly one of best chef in this planet.
Awesome!🎉
Makes me hungry watching this
Watching from Saskatchewan 🇨🇦
Wonderful show,we have 2 different kinds of chicken recipes, Californian vs Brit but both are awesome in a different way and so exciting
Hello sir I met you at a wedding in 1993 you are very kind and I thank you you got me started on culinary arts at that time...thank you...shi...
My favorite part is at 8:35 or so "From there, just a little bit of honey. And literally a tablespoon of honey".. Proceeds to carefully tip the bottle over and drips out a tablespoon, than just keeps going.. Beautiful :)
Nice!
Imma try both, they both look delicious. I have some potatoes "left over" and buy some chicken on sale tomorrow...