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How should I cook this?

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How do I prepare this dish?
I’m planning to make Gordon Ramsay’s Tray-Baked Chicken with Leeks (recipe link below), but I find some of the instructions a bit confusing, and I’m unsure if I have the right cookware. Here are the steps that I’m struggling with:

  1. Preheat the oven to 180°C (350°F).
  2. Heat a large roasting tray on the stovetop and add oil. Once hot, brown the chicken pieces on all sides until they’re nicely colored, then turn them skin-side up.
  3. Add the garlic to the tray, cut side down, followed by the leeks, stirring them in the oil.
  4. Pour in the white wine and let it bubble for 2 minutes before adding the stock. Use a wooden spoon to scrape up any bits stuck to the bottom.
  5. Turn off the heat and add the thyme sprigs, butter beans, and spinach, placing them among the chicken pieces. Season with a pinch of salt and pepper, mix everything together, then transfer the tray to the preheated oven. Bake for 35–40 minutes, until the chicken is fully cooked. Stir occasionally to ensure even cooking.

Here’s my dilemma: I don’t have a tray that can go on the stovetop (or “hob,” as it’s called). Can I just cook everything in a pan and then transfer it to the oven?

I’m also worried about overcooking the chicken. Between browning it on the stovetop, cooking it further while adding the other ingredients, and then baking it for an additional 35 minutes, will it still be moist? Will the broth burn?

I appreciate any advice you can provide!

Comments

One response to “How should I cook this?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re on the right track, and it’s great that you’re trying to follow a Gordon Ramsay recipe!

    Since you don’t have a roasting tray that can be used on the stovetop (or “hob” as it is known in the UK), you can absolutely use a regular oven-safe pan or a skillet to do the browning. Here’s what you can do:

    1. Brown the Chicken: Start by heating some oil in your oven-safe skillet or pan over medium-high heat on the stovetop. Add the chicken pieces and brown them on all sides. This will help develop flavor and color, so don’t skip this step!

    2. Add Ingredients in Stages: Once the chicken is browned, you can add the garlic, leeks, and any other aromatics in the same pan. This is where you can incorporate the rest of the steps. Pour in the white wine, scrape up any browned bits from the bottom as instructed, then add the stock.

    3. Finalizing the Dish: After that, turn off the heat, add the thyme, butter beans, and spinach, and season. Mix everything well before transferring the entire pan to the oven. Just make sure your pan is oven-safe!

    Regarding your concerns about overcooking the chicken, a few things to keep in mind:

    • Chicken Size: If your chicken pieces are small (like thighs or drumsticks), they may cook faster. Consider checking them for doneness a little earlier than the suggested time.
    • Moisture: The broth should help keep the chicken moist; just ensure that there’s enough liquid in the pan when you put it in the oven. If you’re worried about it burning, you might want to keep a close eye on it during the last few minutes, or even tent it with foil if it looks like it’s browning too much.

    Ultimately, use a meat thermometer to check for doneness (165°F or 75°C is the safe standard for chicken). Enjoy your cooking, and I’m sure it will turn out delicious!

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