Baked Chicken with Vegetable Ragout by Gordon Ramsay
1 hour 20 min. Recipe Yield:
8 servings Difficulty:
Medium recipe
Baked chicken with vegetable ragout - recipe for Gordon Ramsay to save time, vegetables can be cooked in advance, and chicken is best fried just before serving. The size of the chicken breasts also determines the cooking time in the oven. To check if the chicken breast is ready, it should be pierced with a toothpick, if white juice comes out, the breast is fully cooked.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Gordon Ramsay's baked chicken with vegetable ragout, cut the eggplant and zucchini into cubes, peel and chop the onion coarsely, and simply crush the garlic without peeling.
Chop the tomatoes, pour boiling water for 5 minutes, then pour cold water and remove the peel. Squeeze the tomatoes in the palm of your hand and squeeze out the juice and seeds, and then chop.
Salt and pepper the chicken breasts, put them in a frying pan with heated olive oil. Fry for 3-4 minutes on one side, turn over and fry for another 2-3 minutes.
Put the breasts, and add olive oil to the pan, put onion, garlic, eggplant and a few sprigs of thyme and rosemary. Stirring occasionally, fry the vegetables for 5-7 minutes until the onion is soft and translucent, salt and pepper.
Add zucchini to the vegetables, pour in the wine and let it evaporate to half the volume. Add the tomatoes, stir and transfer to a greased baking dish. The form before laying out the vegetables must be warmed up.
Put the fried breasts on top of the vegetables, sprinkle with herbs and put in an oven preheated to 190°С (375°F). Bake Chicken with vegetable ragout for 5-10 minutes depending on the thickness of the breasts. Let the dish stand for 5 minutes, and then serve.