Gordon Ramsay–Style Chicken Suprême Recipe

September 29, 2025

The Ultimate Comfort Food

For the chicken & aromatics

For the sauce

¼ cup brandy (or substitute with a splash of apple juice if you prefer no alcohol)
¾ cup veal demi-glace (or a good-quality reduced stock)
2 tablespoons butter (plus extra in pan)
(Optional) Shaved white truffle, for finishing (if available)

For roasted root vegetables (common accompaniment in Ramsay’s version)

Instructions

Here’s a step-by-step method in the style Gordon would use:

Preheat your oven to 425 °F (≈ 220 °C).
Wash and dry all root vegetables.
In a roasting pan, form a bed of herbs (rosemary, thyme, parsley). Place the vegetables on top, season with salt, drizzle lightly with oil, and tightly seal with aluminum foil (shiny side up) to trap steam.
Place the roasting pan over medium heat on the stovetop until you hear soft crackling (about 1 minute) — then transfer it into the oven.
Roast until the vegetables are tender (knife-tender), about 30–40 minutes depending on size.

While the vegetables roast, move on to cooking the chicken and sauce.

Remove chicken from the fridge ahead of time so it comes closer to room temperature (this helps with even cooking).
Season both sides (especially the skin side) generously with sea salt and black pepper.

Place a large skillet (preferably oven-proof) over high heat and add the grapeseed oil.
Reduce heat to medium, add the garlic and thyme to the pan so their aromas begin to infuse the oil.
Add the chicken skin-side down and do not move it until the skin naturally releases (about 4 minutes) and is golden brown.
Tilt the chicken to sear the sides (~10 seconds per side).
Flip the chicken. Add 6 tablespoons of cold butter to the pan. As it melts, spoon the butter over the chicken continuously (baste)—this builds flavor and helps cook evenly. (~3 minutes)
Flip back to skin-side down. Transfer the pan to the oven for about 8–10 minutes (or until the chicken is cooked through and juices run clear).
Remove chicken from oven and transfer to a resting plate. Let it rest while you build the sauce. Drain excess fat from the skillet if needed.

Return the skillet (used for cooking the chicken) to medium heat. Add the sliced shallot, and the remaining butter. Also return garlic and thyme from earlier if removed.
Sauté, stirring, until shallots caramelize (~4 minutes).
Carefully add the brandy (watch for flame if it ignites) to deglaze the pan. Scrape up browned bits from the bottom.
Add the demi-glace (or reduced stock) and stir. Let the sauce simmer for a few minutes. If a Demi-glace isn’t available, a chicken or beef stock reduction can be used.
Strain the sauce (through a fine sieve), pressing down on the solids (shallot, garlic, thyme) to capture flavor. Return it to a clean saucepan and reduce if needed until the consistency is right (~5 minutes).
Taste and adjust seasoning (salt, pepper).

(Optional) Grate shaved white truffle over the dish just before serving if you want that luxe finish.

Slice the chicken on a slight diagonal.
Fan the root vegetable halves on each plate (they’re often halved in Ramsay’s version).
Place the chicken over or beside the vegetables.
Spoon the sauce around (not over) the crispy skin so it stays crisp. BigOven+1
Finish with microgreens or fresh herbs if desired.

Skin-on chicken is key. The crisped skin imparts flavor and helps retain moisture in the breast.
Basting with butter while cooking gives richness and helps develop color.
Deglazing and using the fond (pan bits) is how Ramsay builds deep flavor in the sauce.
Straining the sauce ensures a silky, refined texture.
Rest your meat. Always let the chicken rest after cooking so juices redistribute.
Working in one pan (oven-safe skillet) where possible reduces transitions and flavor loss.

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