Chef/owner Daniel Stern, of R2L, stopped by the “Talk Philly” set, along with his French guest chef and owner/chef at La Table de Babette in Paris, Babette de Rozieres. Babette is not only the only female chef in the French contingent, but also the only person of color. She and Chef Stern have joined forces to create a special PIFA dinner menu which includes the delicious chicken recipe they prepared on-set for “Talk Philly,” below.
Marinate: 2 to 3 hours
Prep: 15 Minutes
Cook: 55 Minutes
1 quantity Meat and Poultry Marinade
4 chicken drumsticks
4 tablespoons sunflower oil
salt and black pepper
1 sprig thyme, chopped
1 sprig flat-leaf parsley, coarsely chopped
2 onions, coarsely chopped
2 cloves garlic, chopped
1 eggplant (aubergine), chopped
1 red bell pepper (red pepper), chopped
2 green bell peppers (green peppers), chopped
1 zucchini (courgette)
Scant ½ cup (100 g/3 ½ oz) West Indian Colombo powder*
2 tablespoons chicken bouillon granule (powdered poultry stock)
1 chicken stock cube, (crumbled)
2 bay leaves
1 Scotch bonnet chile (chilli)
½ teaspoon quatre epi___
Juice of 2 limes
Bone the chicken. Marinate the meat in the refrigerator for 2 to 3 hours, then drain.
Heat the oil in a heavy-based saucepan over high heat and cook the chicken for 2 to 3 minutes to sear without browning. Season to taste with salt and pepper. Add 4 cups (1 ¾ pints) water and stir in the chopped herbs, onions, garlic and vegetables. Mix well.
Mix the Colombo powder with a little water then stir in the bouillon granules. Pour the bouillon mixture into the saucepan. Add the bay leaves, the whole chile, taking care that it does not burst, and the quatre epices, then cook over medium heat for 40 minutes more.
Remove the chicken from the saucepan but keep the sauce over the heat. Adjust the seasoning if desired. Pass the sauce through a sieve and return to the heat. Add the lime juice and allow the sauce to thicken.
Serve the chicken topped with the sauce and garnish with the fine slices of red and green bell peppers.
Meat and poultry marinade
For 2 ¼ lb (1 kg) meat or poultry
Prep: 10 Minutes
1 onion, chopped
2 cloves garlic, chopped
Pinch ground cumin
salt and pepper
2 tablespoons sunflower oil
2 tablespoons white-wine vinegar
Chop the meat or poultry into pieces then place in a deep container. Add the onion and garlic then the cumin. Season with salt and pepper. Pour in the oil and vinegar. Mix well, cover and chill for 2 to 3 hours before cooking.
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