Gordon Ramsey: Crispy Lemon-Herb Chicken Thighs with Bacon-Apple Cider Gravy

A savory, cozy skillet dish featuring crispy skin, aromatic herbs, and a rich hard-cider reduction.

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 4–6

Method: Skillet to Oven

Ingredients

US Customary Lemon-Herb Chicken Thighs: 8 bone-in chicken thighs (about 3–4 pounds) Flaky sea salt and fresh cracked pepper, to taste Olive oil, as needed 2–3 tbsp all-purpose flour Pinch of chili flakes, to taste 1 lemon, zested Bacon-Apple Cider Gravy: 4 thick-cut bacon slices, sliced into ½-inch pieces ½ cup diced yellow onion 2 garlic cloves, chopped 1 12-oz bottle dry hard cider 2 cups warm chicken stock, divided 2 lemons, divided 3–4 sprigs fresh thyme 2 sprigs fresh rosemary Flaky sea salt and fresh cracked pepper, to taste

Metric Units Lemon-Herb Chicken Thighs: 8 bone-in chicken thighs (approx. 1.4–1.8 kg) Flaky sea salt and fresh cracked pepper, to taste Olive oil, as needed 15–22 g all-purpose flour Pinch of chili flakes, to taste 1 lemon, zested Bacon-Apple Cider Gravy: 4 thick-cut bacon slices, sliced into 1.25 cm pieces 75 g diced yellow onion 2 garlic cloves, chopped 1 355-ml bottle dry hard cider 475 ml warm chicken stock, divided 2 lemons, divided 3–4 sprigs fresh thyme 2 sprigs fresh rosemary Flaky sea salt and fresh cracked pepper, to taste

Cooking Instructions

US Customary Directions

1. Preheat Oven: Preheat oven to 425°F.
2. Sear Chicken: Prepare chicken thighs, seasoning skin-side generously with salt and pepper. Heat a large fry pan over medium-high heat, drizzle with olive oil, and sear thighs skin-side down until caramelized, about 3–5 minutes.
3. Dust & Fry Flour: Dust chicken thighs with flour and generously season with salt, pepper, chili flakes, and lemon zest. Flip thighs over and "fry" flour into rendered chicken fat for 2–3 minutes. Remove chicken thighs and set aside while preparing gravy.
4. Make Gravy Base: Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about a minute.
5. Add Aromatics & Deglaze: Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cooking for another minute. Deglaze with cider and simmer until reduced by half. Stir in hot chicken stock and bring to a simmer.
6. Roast & Serve: Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes. Pop into the oven to roast until crispy, about 20 minutes or until juices run clear. Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.

Metric Directions

1. Preheat Oven: Preheat oven to 220°C (200°C Fan / Gas Mark 7).
2. Sear Chicken: Prepare chicken thighs, seasoning skin-side generously with salt and pepper. Heat a large fry pan over medium-high heat, drizzle with olive oil, and sear thighs skin-side down until caramelized, about 3–5 minutes.
3. Dust & Fry Flour: Dust chicken thighs with flour and generously season with salt, pepper, chili flakes, and lemon zest. Flip thighs over and "fry" flour into rendered chicken fat for 2–3 minutes. Remove chicken thighs and set aside while preparing gravy.
4. Make Gravy Base: Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about 1 minute.
5. Add Aromatics & Deglaze: Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cooking for another minute. Deglaze with 355 ml hard cider and simmer until reduced by half. Stir in 475 ml hot chicken stock and bring to a simmer.
6. Roast & Serve: Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes. Pop into the oven to roast until crispy, about 20 minutes (or until internal temperature reaches 74°C / 165°F and juices run clear). Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.