http://www.cbc.ca/stevenandchris/2008/08/sticky_lemon_chicken_by_gordon_1.html


Infamous and internationally famous chef Gordon Ramsay recently paid a visit to Steven and Chris. As usual, he had a few fiery things to say about his ways in the kitchen. He also brought a few delicious recipes with him that you can make at home: sticky lemon chicken and champ.

Launch Full Video Player and Watch this Segment!

Sticky Lemon Chicken
(Serves 4)
Gordon

1 large chicken, cut into 8-10 pieces
Sea salt and black pepper
3-4 tbsp (45-60 ml) olive oil
1 head of garlic, halved horizontally
few thyme sprigs
splash of sherry vinegar
2 tbsp (30 ml) dark soy sauce
3 tbsp (45 ml) honey
1 lemon, finely sliced (ideally with a mandolin)
bunch of Italian parsley, chopped

Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle in the soy sauce and honey and shake the pan to mix.

Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now, the chicken should be cooked through.

Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green beans or steamed sugar snap peas.

Tip: If you have a jar of preserved lemons in the cupboard, chop up a lemon and add it to the sauce with a little more honey before reducing. It will give the dish a different dimension.

Serve with:

Champ
(Serves 4)

2 1/4 (1 kg) mealy potatoes (e.g. round red), peeled
Sea salt and black pepper
2 tbsp (30 ml) butter
bunch of green onions (about 6-8), trimmed and chopped
1/3 cup (75 ml) whipping cream
1/3 cup (75 ml) whole milk, plus extra if needed

Cut the potatoes into similar-size chunks and boil in salted water for about 10 minutes until tender when pierced with a small sharp knife. Drain well.

Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and chopped green onions.

Pour the cream and milk into a pan and bring to a boil. Take off the heat and gradually pour onto the potatoes, mixing well. If the mash is too thick, add a little extra milk.

Season generously and serve.

Courtesy Key Porter Books