My dad is a culinary arts teacher at a technical college, and he loves the famous chef on Food Network, Gordon Ramsay. Ramsay is a talented chef with great knowledge on food and technique, and his funny to watch with his snide remarks and Bad A attitude. One of Dad's students actually got to work with Ramsay in the kitchen during his externship at the Sundance Ski Resort. Bringing in highly skilled chefs may be a reason why Sundance has a great culinary reputation.
Today, I tried making Ramsay's Sticky Lemon Chicken recipe for our family dinner. It's one of Dad's favorite recipes. Chicken and Sherry, who could resist? This recipe turned out great. The chicken was moist with a hint of lemon, Sherry and soy sauce. It's a delicious balance and you can even make the outside a little extra crispy. It's delicious served with a side of jasmine rice, steamed vegetables, or Ramsey's Champs. Check out the recipe is listed below. There's also a link to his easy video.
Prep Time: 10 mins
Cooking Time: 25 mins
Sticky Lemon Chicken
1 chicken, cut into 8 pieces
2 tablespoons olive oil
2-3 tablespoons soy sauce
1 clove of garlic
1 tablespoon sherry vinegar
1 lemon sliced thickly, plus juice from another half of lemon
1/3 cup water. Add in more a little by little if needed.
Bunch of fresh thyme, minced with scissors
2 tablespoons honey
Freshly ground pepper
1 tablespoon chopped Italian parsley
1. Cut chicken and season with salt and pepper. Heat the oil in a
large pan at about medium high heat, add the chicken, and brown thoroughly on both sides with garlic for 5 minutes.
the chicken is a nice golden-brown, add the soy sauce and Sherry vinegar.
Top with the lemon slices and squeeze the juice from half of that other
lemon over everything. Add cup of water and, over
medium-low heat, simmer, turning the pieces from time to time for about
6-7 minutes (or until most of the water has cooked away, whichever comes
3. Season with the fresh thyme and drizzle with honey and some more soy sauce (if needed). Add
a good grind of pepper and cook for another five minutes or so.
Sprinkle with fresh parsley and serve with champ--that's Irish for
mashed potatoes with green onions.
It was a quick and easy recipe and most importantly, my family enjoyed it. Yes, even little Holly ate it. It's a perfect mixture of sweet and sour, something to shake up the flavor of our chicken.We served it with white rice. A little more vegetables would have been a great addition, so we'll try that out next time. This is definitely a recipe I'll be turning to again and again. Check out the link above to see how he does it. Here is the recipe for his Champ.
1/2 lb floury potatoes (e.g. King Edward), peeled
pinch of Sea salt and black pepper
2 tablespoons butter
Bunch of spring onions (about 6–8), trimmed and chopped
1/2 cup double cream
1/2 cup whole milk, plus extra if needed (Europeans love their whole milk, but can be substituted)
1. 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.
2. Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and spring onions.
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 and serve.