25+ Delicious Dutch Oven Chicken Recipes by Gordon Ramsay for Every Occasion

When it comes to hearty, flavorful chicken dishes, few chefs know how to elevate simple ingredients like Gordon Ramsay.

His recipes are known for their bold flavors, precise techniques, and use of fresh, high-quality ingredients. One of the most versatile cooking tools in Ramsay’s kitchen arsenal is the Dutch oven.

Known for its ability to evenly distribute heat, this pot is perfect for braising, roasting, and slow-cooking, creating perfectly tender and flavorful chicken dishes.
In this blog post, we’ll explore 25+ mouthwatering Dutch oven chicken recipes inspired by Gordon Ramsay’s culinary brilliance.

Whether you’re craving a savory stew, a zesty roast, or something with a bit of spice, these recipes are sure to impress.

25+ Delicious Dutch Oven Chicken Recipes by Gordon Ramsay for Every Occasion

Cooking chicken in a Dutch oven is a game-changer when it comes to creating flavorful, moist dishes.

By using Gordon Ramsay’s recipes, you can bring a touch of culinary excellence to your own kitchen.

From rich, creamy sauces to bold herb-infused flavors, these 25+ Dutch oven chicken recipes cover a wide range of tastes and occasions.

Whether you’re cooking for a family dinner or preparing for a special occasion, these recipes are sure to satisfy your taste buds and leave you craving more.

Grab your Dutch oven and start cooking—your next delicious meal is just a few steps away!

Gordon Ramsay’s Classic Roast Chicken in a Dutch Oven

This recipe brings out the full flavor of a perfectly roasted chicken by cooking it in a Dutch oven, which helps retain moisture and ensures a crispy skin. Gordon Ramsay’s method of seasoning, roasting, and adding aromatic herbs infuses the chicken with rich flavors, while the Dutch oven locks in heat and creates a flavorful sauce underneath. It’s the ultimate comfort food, perfect for a family dinner or a special occasion.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, halved
• 1 bunch thyme
• 4 cloves garlic, smashed
• 1 onion, halved
• 2 cups chicken stock
• 3 tbsp butter, softened
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken with olive oil and season generously with salt and pepper.
3. Stuff the chicken cavity with the halved lemon, thyme, and smashed garlic.
4. Heat the Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown.
5. Add the onion halves and pour in the chicken stock around the chicken.
6. Place the lid on the Dutch oven and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Once the chicken is done, remove it from the pot and rest for 10 minutes before carving.
8. While the chicken rests, stir the juices in the Dutch oven, adding butter to thicken and enrich the sauce.
9. Serve the chicken with the sauce and garnish with fresh parsley.

This Dutch oven roast chicken is a true showstopper. The tender, juicy meat combined with a rich, flavorful sauce makes for an unforgettable dish. The crispy skin offers a satisfying crunch, and the herbs and lemon infuse the bird with aromatic notes. This recipe is not just about flavor—it’s about creating a wholesome, comforting meal that you can enjoy with family and friends.

Gordon Ramsay’s Braised Chicken with Vegetables

Gordon Ramsay’s braised chicken in a Dutch oven takes comfort food to the next level. The chicken is slowly cooked with root vegetables and a flavorful broth, resulting in fall-off-the-bone tender meat and a rich, savory sauce. This dish is perfect for colder months when you crave something hearty and wholesome, making it a go-to recipe for dinner parties or a cozy family meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 2 cups chicken broth
• 1 bay leaf
• 2 sprigs rosemary
• Salt and pepper, to taste
• 1 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
3. Sear the chicken thighs, skin-side down, until the skin is golden and crispy. Flip and cook for another 2-3 minutes.
4. Remove the chicken and set aside. In the same Dutch oven, sauté the onions, carrots, and celery until softened.
5. Add garlic and cook for another minute until fragrant.
6. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. Return the chicken to the pot, add chicken broth, bay leaf, and rosemary. Bring to a simmer.
8. Cover the Dutch oven and transfer it to the preheated oven. Braise for 45-50 minutes until the chicken is tender.
9. Remove the chicken from the pot and stir in butter to enrich the sauce.
10. Serve the chicken with the vegetables and sauce, garnishing with fresh parsley.

Gordon Ramsay’s braised chicken with vegetables is the epitome of comfort in a pot. The slow-braised chicken is infused with the flavors of the vegetables, garlic, and herbs, creating a rich and hearty meal. The chicken falls apart with ease, and the sauce is perfect for dipping crusty bread. It’s a fulfilling and flavorful meal that feels like a warm hug on a plate.

Gordon Ramsay’s Dutch Oven Chicken Cacciatore

Gordon Ramsay’s chicken cacciatore made in a Dutch oven is a classic Italian dish that features tender chicken stewed in a rich tomato-based sauce. The Dutch oven ensures that the flavors meld together beautifully, creating a savory sauce infused with garlic, herbs, and olives. This dish is full of robust flavors, making it ideal for a casual dinner or a special family gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1/2 cup Kalamata olives, pitted and halved
• 1 tbsp capers
• 1 tbsp fresh oregano, chopped
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Sear the chicken thighs, skin-side down, until golden and crispy, about 5 minutes. Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken and set aside.
3. In the same pot, sauté the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Pour in the red wine and allow it to reduce by half, scraping up any browned bits from the bottom of the pot.
5. Stir in the crushed tomatoes, olives, capers, and oregano. Bring the mixture to a simmer.
6. Return the chicken to the pot, skin-side up. Cover and simmer for 35-40 minutes until the chicken is tender and cooked through.
7. Adjust seasoning with salt and pepper. Garnish with fresh basil before serving.

This Dutch oven chicken cacciatore is a rich and flavorful take on an Italian classic. The slow-cooked chicken is tender and full of flavor, while the olives and capers add a delightful tang to the tomato sauce. Paired with a glass of red wine, this dish is perfect for a cozy night in or an impressive dinner for guests. The Dutch oven ensures that each ingredient is perfectly cooked, giving you a meal that’s as comforting as it is delicious.

Gordon Ramsay’s Chicken and Mushroom Stew in a Dutch Oven

Gordon Ramsay’s chicken and mushroom stew made in a Dutch oven is a rich and creamy dish that combines tender chicken with earthy mushrooms in a flavorful, aromatic broth. The slow cooking process ensures the flavors develop fully, creating a hearty and comforting meal. This recipe is ideal for those looking for a satisfying stew that’s both comforting and delicious.

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup chicken stock
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs on both sides until golden, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 4 minutes. Add the garlic and cook for another minute.
4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-6 minutes.
5. Pour in the chicken stock and stir in the thyme. Bring the mixture to a simmer.
6. Return the chicken thighs to the pot and cover. Reduce the heat to low and cook for 35-40 minutes until the chicken is fully cooked and tender.
7. Stir in the heavy cream and cook for another 5 minutes, allowing the stew to thicken slightly.
8. Adjust seasoning with salt and pepper, then garnish with chopped parsley.

Gordon Ramsay’s chicken and mushroom stew in a Dutch oven is a comforting dish that combines the richness of cream and the earthiness of mushrooms with tender, juicy chicken. The slow cooking process allows the flavors to meld together perfectly, creating a dish that feels indulgent yet wholesome. It’s the kind of stew that will keep you coming back for more, perfect for a chilly evening or when you need a hearty meal to satisfy your hunger.

Gordon Ramsay’s Dutch Oven Chicken Pot Pie

This recipe for chicken pot pie in a Dutch oven by Gordon Ramsay combines tender chicken, a creamy sauce, and vegetables all wrapped up in a golden, flaky crust. The Dutch oven helps cook the filling evenly, ensuring that each bite is packed with flavor. This dish is perfect for a family dinner or a gathering, providing both comfort and elegance.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie or leftover)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the butter, allowing it to melt. Then add the flour and cook for 2 minutes to form a roux.
5. Slowly pour in the chicken broth while stirring to avoid lumps. Stir in the heavy cream, peas, and thyme. Bring to a simmer.
6. Add the shredded chicken and season with salt and pepper. Continue to simmer for 5-7 minutes until the mixture thickens to a creamy consistency.
7. Roll out the puff pastry and place it over the Dutch oven, trimming off any excess. Use a fork to poke a few holes in the pastry for ventilation. Brush the pastry with the beaten egg.
8. Place the Dutch oven in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
9. Allow the pie to cool for a few minutes before serving.

Gordon Ramsay’s Dutch oven chicken pot pie is a perfect balance of flavors and textures. The rich, creamy filling is packed with tender chicken and vegetables, while the flaky puff pastry adds a delightful crunch. This dish brings the warmth and comfort of a classic pot pie, making it a great choice for feeding a crowd or enjoying a comforting meal with loved ones. It’s the ideal dish for those who want a homemade meal with all the right flavors, wrapped up in a gorgeous golden crust.

Gordon Ramsay’s Chicken and Chorizo in a Dutch Oven

Gordon Ramsay’s chicken and chorizo in a Dutch oven is a flavorful, one-pot meal that brings together the rich, spicy notes of chorizo sausage with the juicy, tender chicken. This dish is a perfect balance of heat, savory goodness, and earthy undertones. Cooking it in a Dutch oven allows all the ingredients to meld together, creating a bold, comforting meal perfect for a weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 chorizo sausages, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken stock
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Sear the chicken thighs, skin-side down, until golden and crispy, about 5-6 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the pot and set aside.
3. Add the sliced chorizo to the Dutch oven and cook until browned and crispy, about 5 minutes.
4. Add the chopped onion and bell peppers, cooking until softened, about 4-5 minutes. Add the garlic and cook for another minute.
5. Stir in the diced tomatoes, chicken stock, smoked paprika, and cumin. Bring to a simmer.
6. Return the chicken to the pot and cover. Reduce the heat to low and cook for 40 minutes, or until the chicken is tender and cooked through.
7. Garnish with fresh cilantro before serving.

Gordon Ramsay’s chicken and chorizo in a Dutch oven is a fantastic dish that bursts with flavors. The combination of spicy chorizo and tender chicken, along with the smoky paprika and cumin, creates a savory, hearty meal. The Dutch oven ensures that the ingredients cook evenly, allowing the flavors to intensify. This dish is perfect for those who love bold, spicy flavors and want a simple yet impressive one-pot meal to serve on a busy weeknight or for a casual dinner gathering.

Gordon Ramsay’s Dutch Oven Lemon Herb Chicken

Gordon Ramsay’s Dutch oven lemon herb chicken is a zesty, aromatic dish that perfectly balances the tanginess of lemon with the freshness of herbs. The chicken is slow-cooked in a Dutch oven to retain its moisture, resulting in juicy meat and crispy skin. The combination of garlic, thyme, and rosemary with lemon elevates the flavor profile, making it a delightful dish for any occasion.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 1 bulb garlic, halved
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and pepper, to taste
• 1 cup white wine
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with olive oil and season generously with salt and pepper.
3. Stuff the cavity of the chicken with lemon halves, garlic, rosemary, and thyme.
4. Heat a Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown, about 4-5 minutes per side.
5. Remove the chicken from the pot and set aside. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
6. Return the chicken to the pot, skin-side up, and cover with the lid. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Remove the chicken from the oven and rest for 10 minutes. Stir in the butter into the pan juices to make a rich sauce.
8. Carve the chicken and serve with the sauce, garnished with fresh parsley.

Gordon Ramsay’s lemon herb chicken in a Dutch oven is an incredibly flavorful, aromatic dish that brings out the natural taste of the chicken. The slow cooking process ensures the chicken stays moist, while the lemon and herbs infuse it with vibrant, fresh flavors. This dish is perfect for a family dinner or a special gathering, and the buttery sauce ties everything together, making it a true crowd-pleaser.

Gordon Ramsay’s Dutch Oven Chicken with Garlic and Rosemary

This recipe for chicken with garlic and rosemary cooked in a Dutch oven combines simple ingredients with classic flavors. The tender chicken, infused with the deep aroma of garlic and rosemary, is cooked slowly in a rich broth, resulting in a flavorful dish with a melt-in-your-mouth texture. It’s a versatile meal that pairs well with roasted vegetables, potatoes, or crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil
• 1 head garlic, cloves peeled
• 4 sprigs fresh rosemary
• 1 cup chicken stock
• 1 tbsp lemon zest
• Salt and pepper, to taste
• 1 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper.
3. Sear the chicken breasts, skin-side down, until golden brown, about 4-5 minutes. Flip and sear for another 2-3 minutes. Remove the chicken and set aside.
4. Add the garlic cloves and rosemary sprigs to the pot and sauté for 2 minutes until fragrant.
5. Pour in the chicken stock and bring to a simmer. Stir in lemon zest.
6. Return the chicken to the pot, skin-side up. Cover the Dutch oven and place it in the oven to roast for 30-35 minutes until the chicken is fully cooked.
7. Remove the chicken from the oven and let it rest for 5 minutes. Stir in the butter to create a silky sauce.
8. Serve the chicken with the garlic-rosemary sauce, garnished with fresh parsley.

This Dutch oven chicken with garlic and rosemary is a fantastic example of how simple ingredients can come together to create a meal that’s both flavorful and comforting. The garlic and rosemary infuse the chicken with rich, aromatic flavors, while the chicken stock ensures the meat remains juicy and tender. It’s a perfect recipe for an easy yet impressive dinner that’s sure to please everyone at the table.

Gordon Ramsay’s Dutch Oven Chicken and Sweet Potato Stew

Gordon Ramsay’s Dutch oven chicken and sweet potato stew is a nourishing, one-pot meal that combines hearty chicken, tender sweet potatoes, and a variety of vegetables in a flavorful broth. The sweetness of the potatoes complements the savory chicken and spices, creating a balanced dish that is both comforting and healthy. Perfect for cooler weather, this stew is satisfying and full of flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs on both sides, about 5 minutes per side. Remove the chicken and set aside.
3. Add the chopped onion, garlic, sweet potatoes, carrots, and celery to the Dutch oven, and sauté for 4-5 minutes until the vegetables begin to soften.
4. Stir in the cumin, paprika, and cinnamon, allowing the spices to bloom for 1-2 minutes.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Return the chicken to the pot and cover. Reduce the heat to low and cook for 40-45 minutes until the chicken is cooked through and the vegetables are tender.
7. Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

Gordon Ramsay’s chicken and sweet potato stew is the perfect blend of savory and sweet, with the richness of chicken and the natural sweetness of the potatoes. The spices and herbs add depth of flavor, while the slow cooking process in the Dutch oven ensures that every ingredient is perfectly tender. This stew is a great option for a wholesome, satisfying meal that can easily be made for a family dinner or served at a gathering. It’s nutritious, flavorful, and sure to become a new favorite.

Gordon Ramsay’s Dutch Oven Spicy Chicken Tagine

Gordon Ramsay’s spicy chicken tagine in a Dutch oven takes inspiration from Moroccan cuisine, blending tender chicken with bold spices and aromatic vegetables. The slow-braising method locks in the flavors, making this dish a rich, flavorful stew. The tagine features a balance of sweet, savory, and spicy notes with the use of ingredients like cinnamon, cumin, and dried apricots, creating a truly comforting and exotic meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/2 cup green olives, pitted
• 1 tbsp honey
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté until softened, about 4 minutes.
4. Stir in the ground cumin, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another minute to toast the spices.
5. Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
6. Return the chicken to the pot, adding the apricots, olives, and honey. Bring to a simmer.
7. Cover the Dutch oven and cook on low heat for 45 minutes, or until the chicken is tender and the sauce has thickened.
8. Garnish with fresh cilantro before serving.

Gordon Ramsay’s Dutch oven spicy chicken tagine is a vibrant and flavorful dish that transports your taste buds to Morocco. The blend of sweet apricots, briny olives, and aromatic spices creates a complex sauce that complements the juicy chicken beautifully. This dish is perfect for a dinner that feels special yet is simple enough for a weeknight meal. The rich, spiced broth and tender chicken make this recipe a satisfying, exotic comfort food option.

Gordon Ramsay’s Dutch Oven Chicken with Roasted Garlic and Lemon Sauce

Gordon Ramsay’s chicken with roasted garlic and lemon sauce in a Dutch oven is an elegant and flavorful dish that brings out the sweetness of roasted garlic and the tang of lemon. The chicken is slow-cooked to perfection, and the sauce made from the caramelized garlic and fresh lemon adds a zesty brightness. It’s an easy yet impressive dish that can be served with a variety of sides.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil
• 1 head garlic, halved horizontally
• 1 lemon, sliced
• 1 cup chicken stock
• 1/2 cup white wine
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper.
3. Sear the chicken breasts, skin-side down, until golden and crispy, about 5-6 minutes. Flip and sear for another 2-3 minutes. Remove the chicken and set aside.
4. Place the halved garlic head, cut-side down, into the Dutch oven and roast for 10-12 minutes, until the garlic softens and becomes fragrant.
5. Add the chicken stock, white wine, and lemon slices to the Dutch oven. Stir in fresh thyme leaves.
6. Return the chicken to the pot, skin-side up, and cover. Roast in the oven for 30-35 minutes, until the chicken is fully cooked.
7. Remove the chicken from the oven and rest for 5 minutes.
8. Stir in the butter into the sauce to create a silky texture. Spoon the sauce over the chicken before serving.
9. Garnish with fresh parsley.

This Dutch oven chicken with roasted garlic and lemon sauce is a flavorful combination of savory and citrusy notes. The slow-cooked chicken is juicy and tender, while the roasted garlic adds depth to the lemony sauce. This dish is perfect for a dinner that feels refined without being overly complicated. It’s an ideal meal for any occasion, whether it’s a casual weeknight dinner or a special gathering with loved ones.

Gordon Ramsay’s Dutch Oven Chicken with Apple and Sage

Gordon Ramsay’s Dutch oven chicken with apple and sage is a seasonal, comforting dish that brings together the sweetness of apples, the earthiness of sage, and tender chicken. The Dutch oven method ensures the chicken stays juicy while absorbing the fragrant flavors of the apples and herbs. It’s a wonderful dish for fall or winter gatherings, offering a unique take on traditional roasted chicken.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 apples, cored and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 2 tbsp fresh sage, chopped
• 1 tbsp honey
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
3. Brown the chicken thighs on both sides, about 5 minutes per side. Remove the chicken and set aside.
4. Add the chopped onion and garlic to the Dutch oven, cooking until softened, about 4 minutes.
5. Add the sliced apples to the pot and cook for another 2 minutes.
6. Pour in the chicken stock, white wine, and honey. Stir in the fresh sage.
7. Return the chicken to the pot and cover. Roast in the oven for 40-45 minutes, until the chicken is fully cooked and the apples are tender.
8. Remove the chicken from the pot and rest for 5 minutes.
9. Stir in any juices from the pan to create a sauce, then drizzle over the chicken.
10. Garnish with fresh thyme before serving.

Gordon Ramsay’s Dutch oven chicken with apple and sage is a delightful blend of savory, sweet, and herby flavors. The tender chicken is complemented by the sweetness of apples and the fragrant, earthy sage, making it the perfect dish for a cozy meal. The sauce made from the pan juices is rich and flavorful, pulling all the elements of the dish together. This is an ideal choice for autumn and winter meals, bringing warmth and comfort with every bite.

Gordon Ramsay’s Dutch Oven Chicken with Tomatoes and Basil

Gordon Ramsay’s chicken with tomatoes and basil, cooked in a Dutch oven, is a light and flavorful dish that brings together juicy chicken, fresh tomatoes, and aromatic basil. The slow-cooking method allows the chicken to absorb the flavors of the tomatoes and herbs, creating a dish that’s both refreshing and hearty. The natural sweetness of the tomatoes and the fragrant basil complement the chicken perfectly, making it a fantastic option for a summer meal or a quick weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 cup chicken stock
• 1/4 cup white wine
• 1 tbsp fresh basil, chopped (plus more for garnish)
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper.
3. Sear the chicken breasts, skin-side down, until golden brown, about 5-6 minutes. Flip and sear for another 3 minutes. Remove the chicken and set aside.
4. In the same Dutch oven, add the chopped onion and garlic. Sauté until softened, about 4 minutes.
5. Add the cherry tomatoes to the pot and cook for another 2 minutes until they begin to soften.
6. Pour in the chicken stock and white wine, scraping any browned bits from the bottom of the pot. Stir in the balsamic vinegar and fresh basil.
7. Return the chicken breasts to the pot, skin-side up. Cover the Dutch oven and bake for 30-35 minutes until the chicken is fully cooked.
8. Garnish with fresh basil before serving.

Gordon Ramsay’s Dutch oven chicken with tomatoes and basil is a vibrant and satisfying dish that combines the richness of the chicken with the freshness of the tomatoes and herbs. The slow-cooking process allows the tomatoes to release their juices, creating a flavorful sauce that coats the chicken beautifully. This dish is perfect for a light yet filling dinner, offering a taste of summer in every bite, making it ideal for warm evenings or when you want something refreshing yet comforting.

Gordon Ramsay’s Dutch Oven Chicken with Mushrooms and Cream Sauce

Gordon Ramsay’s chicken with mushrooms and cream sauce in a Dutch oven is an indulgent and comforting meal that combines tender chicken with a rich, creamy mushroom sauce. The slow-cooked chicken absorbs the flavors of the earthy mushrooms and the velvety cream, making each bite full of depth and richness. This dish is perfect for cozy nights in or when you want to impress guests with a hearty, luxurious meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs, skin-side down, until golden and crispy, about 5-6 minutes. Flip and sear for another 2 minutes. Remove the chicken and set aside.
3. Add the chopped onion and garlic to the Dutch oven, sautéing until softened, about 4 minutes.
4. Stir in the sliced mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become tender.
5. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Stir in the fresh thyme.
6. Return the chicken thighs to the pot, skin-side up, and cover. Reduce the heat to low and simmer for 40 minutes, until the chicken is cooked through.
7. Remove the chicken from the pot and stir in the heavy cream. Bring the sauce to a simmer, allowing it to thicken.
8. Serve the chicken with the creamy mushroom sauce, garnished with fresh parsley.

Gordon Ramsay’s Dutch oven chicken with mushrooms and cream sauce is a rich, comforting dish that combines tender chicken with a luscious, velvety sauce. The earthy mushrooms and the creamy base create a perfect balance of flavors, making this recipe feel indulgent yet approachable. It’s an ideal dish for cozy nights when you want something satisfying and flavorful, or for entertaining guests who will be impressed by its richness and depth.

Gordon Ramsay’s Dutch Oven Chicken with Roasted Vegetables

Gordon Ramsay’s chicken with roasted vegetables in a Dutch oven is a simple yet incredibly satisfying dish. The chicken is roasted alongside an assortment of vegetables, allowing the flavors to meld together in the Dutch oven. This one-pot meal is hearty, wholesome, and perfect for a family dinner, as the chicken turns out juicy and tender while the vegetables become sweet and caramelized from the roasting process.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 red bell pepper, chopped
• 2 cloves garlic, smashed
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1/2 cup chicken stock
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
3. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
4. Add the chopped onion, carrots, parsnips, bell pepper, and garlic to the Dutch oven. Sauté for 3-4 minutes.
5. Return the chicken to the pot, skin-side up. Sprinkle with fresh rosemary, and pour in the chicken stock and balsamic vinegar.
6. Cover the Dutch oven and place it in the oven. Roast for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove the chicken and vegetables from the pot, and allow the chicken to rest for a few minutes before serving.

Gordon Ramsay’s Dutch oven chicken with roasted vegetables is a one-pot wonder that combines the goodness of roasted chicken and vegetables in a flavorful, simple dish. The slow roasting process ensures that the chicken remains juicy and the vegetables become caramelized, adding sweetness and depth of flavor. This is an easy, satisfying meal that requires minimal preparation but delivers on flavor, making it perfect for busy evenings or a relaxed family dinner.

Note: More recipes are coming soon