From Gordon Ramsay's MasterClass

Make: Chicken Suprême with Root Vegetables

Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.

Topics include: Perfecting a Pan Sauce

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Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.

Topics include: Perfecting a Pan Sauce

Gordon Ramsay

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I started learning again now it is make me more curious again... And also motivating .

Found it very interesting and can't wait to get started. So let's go!

Amazing class! Best class yet that I've taken so far.. Bravo, Chef!

I've learned so much about cooking and feel inspired to make amazing dishes for my family.

Comments

Lorena L.

Love the way to cut those vegetables! I am so bad with plating this totally gonna help! This series makes cooking so much fun and honestly I learned so many tips like how to deal with the garlic! Really inspired and happy, I know I am going to improve my cooking so much from these classes, thank you Gordon Ramsey!!

Jason G.

Conan the Barbarian was tasked with finding out the Secret of Steel... only Krom could tell him and Conan discovered it. Krom must have tasked Gordon with the Secret of Chicken Breasts. If for only this, if this entire experience was only to learn how to cook this one dish - it is worth the price of admission. I am not a professional, I have sub par equipment and a low operating budget, but tonight I made, and ate, the best form chicken could be, and it was not with some crazy Michael Rhuleman Brine or some Scientific Alton Brown Homemade Pressure cooker, it was a Master Chef, sharing what he knows with lesser mortals that hopefully are grateful to live in a world where we have access to this. Thank you Chef...

Amalia P.

Has anyone that tried this done it in an electric oven? Does it make a difference?

A fellow student

I don't know why but unfortunately I'm not able to watch the videos with my 3g, anyone knows why?

Keith H.

Here is the error message for the PDF error... <Error> <Code>AccessDenied</Code> <Message>Request has expired</Message> <X-Amz-Expires>3600</X-Amz-Expires> <Expires>2019-03-20T21:43:53Z</Expires> <ServerTime>2019-03-20T22:10:18Z</ServerTime> <RequestId>4DF05107FF6C1118</RequestId> <HostId> NGMj8U5KsBqgavn33c6BuUXmpYp3lGYtJXOUIR+Kde4UMDTwRyD1sRx0Q3zXxtd1PUQV5MyEK4o= </HostId> </Error>

T.j. N.

Update, and I’m so satisfied. I didn’t have any baby turnips or beet roots so I used fingerling potatoes. Still, the flavor is off the charts! I used chicken stock which I reduced in leu of the veal stuff he uses. Tips for others: Buy the smallest chicken you can. I had a 6lb chicken, and the breasts were huuuuge. Don’t use as much butter as the pdf says to. Watch Gordon and guess how much he uses.

Taylor C.

Finally got around to making this today! Absolutely incredible! My young kids weren't crazy about the beets and turnips, will likely use different veggies next time more suitable for them. However, I will forever make chicken this way. Delicious!

A fellow student

The way he works with the vegetables and chicken is a home run. I can see myself adapting this whole process to different vegetables and doing the chicken with different herbs. Just love him!

Alphonse W.

The chicken was so moist and tender that I could hardly believe! The root vegetables were also fagrent ​and sweet that I couldn't believe how yummy it was. (And I normally avoid vegetables) I have to admit that I fucked up the sauce, but the vegetables were so amazing that it balanced the taste out nicely. I'll definitely give it another go. Thanks, Gordon! You are the best c​ookin​g teacher I've ever had!

Bill O.

fyi: when he says wash your hands, it has to be antibacterial soap or it doesn't count