To the sauce add some chicken stock. While the mushrooms are cooling down, add 20 g of fresh tarragon. Poach 12 minutes. Dried mushrooms give a lot more of intensity. Season the mushrooms with salt and pepper. Cook until coffee color. Then, place the mushrooms into the bowl. Add 50 ml of white wine vinegar and 50 ml of olive oil. Take dressed chicken. To the sauce add some chicken stock. Remove legs, wings and parson's nose. Add some butter. Add 150 ml of double cream. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfPFollow Gordon:Text him: +1 (310) 620-6468Instagram: http://www.instagram.com/gordongramTwitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsayIf you liked this clip check out the rest of Gordon's channels:http://www.youtube.com/gordonramsayhttp://www.youtube.com/kitchennightmareshttp://www.youtube.com/thefword\" (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2020 Gordon Ramsay's Recipes - It is not an official site of Gordon Ramsay, Ultimate Cajun Breakfast Sandwich | How To Cook Sandwich | Sauce For Sandwich, Cinnamon Eggy Bread with Quick Stewed Apples. Cook this recipe with a photo. After that, squeeze all the juices. Cook until coffee color. For the morel mushroom sauce take shallots, salt, thyme, garlic, a hundred grams of dried morels. Put chicken on the pan breasts skin side down first. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2020 Gordon Ramsay's Recipes - It is not an official site of Gordon Ramsay, Ultimate Cajun Breakfast Sandwich | How To Cook Sandwich | Sauce For Sandwich, Cinnamon Eggy Bread with Quick Stewed Apples. Put chopped parsley. Cook for more 5 minutes. Reduce. Put chopped parsley. Done! Reduce. Cook this recipe with a photo. Take hot pan, add some olive oil. Add some white wine. Then, place the mushrooms into the bowl. Whilst the mushrooms are coloring – cut the shallots and add to the mushrooms. Mushroom, Leek and Tarragon Pasta | Gordon Ramsay - YouTube A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. For the morel mushroom sauce take shallots, salt, thyme, garlic, a hundred grams of dried morels. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour. For the poaching stock take carrots, celery, leeks, pepper, coriander, bay leaf and thyme. Cook for more 5 minutes. Get the pan nice and hot; pour some olive oil in. Fill the chicken with garlic and salt. Take the chicken out. While the mushrooms are cooling down, add 20 g of fresh tarragon. Chicken, perhaps, is the most popular bird in Britain. Dried mushrooms give a lot more of intensity. Put chicken breasts onto the plate, pour the sauce on. Add 150 ml of double cream. Add some white wine. Cook until they are nice and with crispy skin. After that, squeeze all the juices. Add 50 ml of white wine vinegar and 50 ml of olive oil.