Gordon Ramsay Chicken Stew Recipe
Gordon Ramsay chicken stew is my new go-to comfort dish. You know the one — warm, hearty, and perfect for unwinding after a long day or impressing your friends. I used to think stew was just a random mix of whatever was in the fridge, until I learned how Ramsay takes humble ingredients and turns them into a symphony of flavors. With just a few simple techniques, like the magic of deglazing and the importance of herbs, you’ll create a dish that brings everyone around the table. Let’s get cooking, shall we?
Key Components for the Best gordon ramsay chicken stew
Selecting the Right Chicken Cuts
Choose bone-in, skin-on chicken thighs (about 800 g) for rich flavor and moisture. Thighs have more collagen than breasts and give a silky mouthfeel when simmered; trim excess fat and pat pieces dry to get a proper sear. If you prefer lean meat, swap half the thighs for boneless breasts and cut simmer time by 5 minutes so the meat reaches 75 °C (165 °F).
Choosing Vegetables and Aromatics
Use a classic mirepoix: 2 medium onions (300 g), 3 celery stalks (200 g), and 3 carrots (250 g), all diced about 1 cm for even cooking. For a gordon ramsay chicken stew, add 200 g baby potatoes or waxy fingerlings, quartered, plus 4 cloves garlic and 1 Tbsp tomato paste to deepen the color. Run a wooden spoon over the pan—if tiny brown bits stick, that’s flavor waiting to be loosened.
Stocks, Wine, Cream, and Flavor Boosters
Use 1 L low-salt chicken stock or homemade broth so you can control the salt. Deglaze with 150 ml dry white wine—Riesling or Sauvignon Blanc works—to lift the fond and add acidity. In the last 5 minutes stir in 100 ml heavy cream or crème fraîche, and season with 2 tsp Dijon mustard, a splash of Worcestershire, 2 bay leaves and 4 sprigs of thyme.
Prep and Kitchen Setup for a Gordon Ramsay Chicken Stew Recipe
Prepping Chicken: Trimming, Brining, Seasoning
Rinse chicken briefly under cold water and pat dry. Optional brine: dissolve 40 g salt and 30 g sugar in 500 ml water, submerge the chicken for 30 minutes, then rinse; it helps keep the meat juicy but you can skip it if you’re pressed for time. Season with 1 tsp salt, 1 tsp pepper and a pinch of smoked paprika, then let the pieces rest at room temperature for 15 minutes to sear evenly.
Chopping Veggies to Uniform Size
Consistency matters. Cube potatoes and dice onions, celery and carrots to about 1 cm so every bite cooks the same. Toss garlic with a little olive oil to stop burning and keep your mise en place in separate bowls so you can cook without scrambling.
Organizing Tools: Pans, Instant Pot, Oven Option
A heavy-bottomed Dutch oven or large oven-safe skillet works best. For a quicker route, use a 6 L Instant Pot: brown on “Sauté” then cook 15 minutes on high pressure with a 10-minute natural release. For oven braise, preheat to 160 °C (320 °F) and cook covered for about 1 hour 15 minutes; always keep a meat thermometer handy to confirm 75 °C.
Building Flavours: Searing, Caramelizing & Deglazing
Searing Chicken Properly
Heat 2 Tbsp olive oil over medium-high until it shimmers. Place chicken skin-side down, press for full contact, and don’t move it for 4–5 minutes until the skin is golden, then brown the other side for 3 minutes. Rest the pieces on a plate so the seared crust keeps the juices in.
Caramelizing Onions, Celery & Carrots
Turn heat to medium and add another tablespoon of oil if needed, then add onions, carrots and celery. Salt lightly to draw out moisture and stir every two minutes for about 8–10 minutes until the veggies are translucent with golden edges. Those bits will melt into the stew and give a sweet, savory base.
Deglazing with Wine and Tomato Paste
Push the veg to one side, stir in 1 Tbsp tomato paste and cook for a minute to remove raw taste. Pour in 150 ml white wine and scrape the pan bottom with a wooden spoon to lift the browned bits. Let the wine reduce by half, about 3–4 minutes, to concentrate flavor.
Simmering and Creamy Finish for Your Chicken Stew with Vegetables
Simmering Stew for Tender Chicken
When making gordon ramsay chicken stew, return the chicken to the pot and pour in 1 L stock with bay leaves and thyme. Bring to a boil, then lower to a gentle simmer—tiny bubbles, not a furious boil—and cook covered with the lid slightly ajar for 25 minutes. Check that the core reaches 75 °C; too-high heat will shred the meat and cloud the broth.
Adding Creamy Potatoes and Kidney Beans
After 25 minutes, stir in 200 g quartered potatoes and 150 g canned kidney beans (rinsed). Cook uncovered for another 15 minutes until the potatoes are fork-tender. Turn off the heat and stir in 100 ml heavy cream, swirling to make a velvety finish; this chicken stew works well with peas or chickpeas instead of beans.
Comparing Stovetop vs. Slow Cooker vs. Oven
Stovetop gives you control and lets you tweak seasoning at the end. For a slow cooker, brown the chicken and veg first then transfer everything to the pot and cook on low for 6–7 hours. Oven braise at 160 °C, covered, for about 1 hour 15 minutes for a hands-off finish and deeper flavor.
Ramsay’s Herbs, Seasoning & Advanced Techniques
Fresh Thyme, Basil & Seasoning Adjustments
I strip the leaves from 4 sprigs of fresh thyme and add them at the end so the aroma stays bright. Finish with a handful of torn basil leaves and taste for salt, pepper, or a squeeze of lemon if it needs lift. Hold off on salt if your stock was bought—better to add it at the end.
Thickening Options: Roux, Cornstarch, Reduction
To thicken, make a roux: melt 1 Tbsp butter, whisk in 1 Tbsp flour and cook 2 minutes before blending into the pot. Or mix 1 Tbsp cornstarch with 2 Tbsp cold water and whisk that in. You can also reduce uncovered for 5–8 minutes; add thickeners off the heat and stir to avoid lumps.
Common Mistakes and Quick Fixes
Don’t overcrowd the pan or the chicken will steam instead of sear—brown in batches. Cloudy broth from starchy potatoes means rinse your spuds or add them later. If the stew tastes flat, a splash of vinegar or a quick grating of nutmeg wakes it up.
Serving, Variations & Storage Tips
Serving Suggestions and Pairings
Ladle the stew into deep bowls and finish with extra thyme and a drizzle of olive oil. This gordon ramsay chicken stew shines with crusty sourdough or a garlic-rubbed baguette to mop up the sauce, or a simple green salad dressed in lemon vinaigrette for contrast. A chilled Sauvignon Blanc or a pale ale pairs nicely.
Variations: Wine & Cream, Tomato-Based & Bean-Rich
If you want more richness, swap half the stock for 200 ml dry Chardonnay and finish with 150 ml double cream. For a tomato version, stir in 200 g crushed tomatoes and skip the cream. Boost fiber by adding 100 g peas and 200 g beans, and cook for an extra 10 minutes.
Storage, Reheating & Freezing Guidelines
Cool the stew quickly in shallow containers and refrigerate within two hours. It keeps 3–4 days at 4 °C; reheat gently over low heat, adding a splash of stock if it’s too thick. For freezing, leave 2 cm headspace, freeze up to 3 months, thaw overnight and reheat to 75 °C before serving.
Gordon Ramsay Chicken Stew
Ingredients
Equipment
Method
- Rinse chicken under cold water, pat dry, and optionally brine with 40g salt and 30g sugar dissolved in 500ml water for 30 minutes. Season with 1 tsp each of salt, pepper, and smoked paprika.
- Heat 2 Tbsp olive oil in a Dutch oven over medium-high heat, add chicken skin-side down, sear for 4-5 minutes until golden brown. Flip and cook other side for 3 minutes, then remove.
- Add diced onions, celery, and carrots to the pot, sprinkle with salt, stir every 2 minutes for 8-10 minutes until translucent and slightly caramelized.
- Push veggies to one side, add 1 Tbsp tomato paste, toast for 1 minute, then pour in 150ml white wine, scraping the bottom to deglaze. Reduce wine by half over 3-4 minutes.
- Return chicken to the pot, add 1L stock, bay leaves, and thyme. Bring to a boil, reduce to a gentle simmer for 25 minutes, cover slightly ajar.
- Check chicken temperature to reach 75°C, then stir in quartered potatoes and kidney beans. Cook uncovered for another 15 minutes until potatoes are tender.
- Stir in 100ml heavy cream just before serving for a creamy finish.
Nutrition
Notes
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FAQ – gordon ramsay chicken stew
What type of chicken is best for Gordon Ramsay chicken stew?
Bone-in, skin-on chicken thighs are the gold standard for flavor and moistness. If you want a leaner option, mix in some chicken breasts, but those thighs are where the good texture lives!
How do I thicken my chicken stew?
You’ve got options! A classic roux works wonders, or you can use cornstarch mixed with water. A good reduction will also do the trick if you’re up for some simmering!
Can I freeze Gordon Ramsay chicken stew?
Absolutely! Just cool it quickly, portion it into airtight containers, and freeze up to three months. Remember to thaw it overnight in the fridge before reheating.
What vegetables can I add to my stew?
You can customize your stew! Carrots, potatoes, celery, and peas are fantastic. Want some color? Throw in some green beans or bell peppers!
How long should I simmer my chicken stew?
Simmer your stew for about 25 minutes after returning the chicken to the pot, ensuring the chicken reaches an internal temp of 75 °C (165 °F). This will give you tender meat and rich flavors.
Conclusion
And there you have it! A bowl of Gordon Ramsay chicken stew that not only looks like a masterpiece but tastes like pure comfort. The aroma wafting through your kitchen, the silky texture of the sauce, and the tender chicken pieces combine to create a dish that feels like a warm hug. Finally getting it right is nothing short of gratifying. It’s your turn now — make it bold, make it yours. Trust me, your taste buds will thank you!
