Chicken is America’s favorite protein and it’s time for Gordon to take it to the Next Level! With his Co-Mentor Richard Blais cooking by his side, Gordon’s going to whip up a Sticky Lemon Chicken with Chicken Thighs. Meanwhile, Richard will take on the mighty Chicken Breast, cooking up
a Butterflied Chicken Breast. Which dish are you cooking from #NextLevelKitchen?

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Gordon’s Sticky Lemon Chicken with Fingerling Potatoes & Arugula Salad
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, sliced in rounds
4 large garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, thinly sliced
¼ cup soy sauce
3 tablespoons chicken stock
2 tablespoons sherry or white wine vinegar
1 tablespoon honey

Smashed Potatoes
1 pound boiled fingerling potatoes
2 tablespoons unsalted butter, cubed
Arugula Salad
6 ounces arugula
Kosher salt
1 Lemon
1 tablespoon extra virgin olive oil
Fresh parmesan, peeled

PROCEDURE
Preheat your oven to 350℉.

Place the chicken thighs on a clean surface and season evenly on all sides with salt and pepper.

With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.

In a large skillet over medium-high heat, add the oil. Once the oil is shimmering, place the chicken thighs in the pan, skin side down.

To the pan, add the lemon slices, garlic, thyme and shallot.

Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.

Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.

Remove the chicken from the pan and place on a sheet tray. Place the chicken into the oven and continue cooking while you crisp the potatoes.

Place the boiled potatoes on a flat surface and use the bottom of a small skillet to gently smash each potato.

Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the butter to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.

Remove the potatoes from the pan and set aside.

To the pan, add the soy sauce, chicken stock, vinegar and honey. Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.

Add the chicken back to the pan and toss to coat completely.

Place the arugula in a medium bowl and season with salt. Zest and juice the lemon into the bowl, drizzle with the olive oil and toss to combine.

Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top. Add the salad and finish with parmesan slices. If you have an additional lemon, zest across the top for added freshness.

Richard’s Butterflied Chicken Breast with Salsa Verde Potatoes & Watercress Salad
1 boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
2 tablespoons ghee
1 large clove garlic, smashed
2 sprigs fresh thyme
2 tablespoons unsalted butter

Salsa Verde
1 bunch flat leaf parsley, chopped
1 bunch tarragon, chopped
1 garlic clove
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon capers
1 jalapeno, seeded and diced
2 teaspoons honey
1 teaspoon anchovy paste
1 pound steamed peewee potatoes

Watercress Salad
3 ounces pea shoots
3 ounces watercress

PROCEDURE
Place the chicken on a flat surface. Use a sharp knife to make a slit down the side of the breast, making sure not to cut down the seam. Open the cut side of the breast and place it flat on the surface. Season the chicken liberally with salt and pepper on all sides.

In a large skillet over medium heat, add the ghee. Once the ghee is melted, place the chicken breast in the pan. Let the chicken cook until it begins to turn golden brown, then flip.

Add the garlic, thyme and cubed butter.

Once the butter melts, use a large spoon to baste the chicken with the melted butter. Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the heat and let rest while you make the salsa verde.

In a large mixing bowl, combine the parsley, tarragon, garlic, red wine vinegar, olive oil, capers, jalapeno, honey and anchovy paste.

Add the steamed potatoes and toss to combine.

Plate the chicken breast with the potatoes and toss the peas shoots and watercress in the remaining salsa verde. Place the salad on top.

0:00 Welcome to Next Level Kitchen
0:37 Level 1: Chicken Cuts
1:21 Level 2: Cooking Chicken
11:58 Level 3: Next Level Plating