Honey-Glazed Chicken with Bashed Neeps

Like most Gordon Ramsay recipes, this one calls for some interesting ingredients that are not readily available to me. So I changed some things around, and was pleasantly surprised at how well it turned out. I’d really like to try this with a whole chicken baked in the oven, or maybe some partridges like the recipe originally calls for, but the chicken breast I used turned out really well. Enjoy!

Honey-Glazed Chicken with Bashed Neeps
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves 2

2 chicken breasts, cut to your preference (chopped, halved, whole, etc)
Coarse sea salt and ground black pepper to taste
1 tbsp olive oil
4-6 garlic cloves, peeled and halved
Fresh rosemary, few sprigs
Fresh thyme, few sprigs
2-3 tbsp honey

1 medium rutabaga, chopped
1-2 tbsp butter
Salt and pepper to taste

Heat oil in a pan over medium heat. Add garlic, rosemary and thyme, sauté 2 minutes. Add chicken, season with salt and pepper. Drizzle honey over chicken and stir until well coated. Add water to pan if you need moisture, baste chicken (or partridges); I did not find I needed to add water but I chopped my chicken into bite-sized pieces.

Meanwhile, bring ware to boil in a pot; add rutabaga and boil until soft, approximately 20 minutes. Drain, mash, add butter, salt, and pepper to taste.

Serve with fresh salad, or steamed vegetables.

You can find this recipe in Gordon Ramay’s Healthy Appetite on page 209.


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