King Table Catering

The Back Story

Ingredients

·      8 ounces bone-in chicken

·      2 cups of chicken stock

·      ¾ cup sliced onions

·      ½ cup chopped celery

·      ¼ cup olive oil

·      ¼ cup minced garlic

·      3 tablespoons flour

·      2½ tablespoons vegetable oil

·      2 sprigs thyme

·      Salt and pepper to taste

Method

-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Boil water in pot, and add green beans to cook for three to four minutes

-      Remove green beans from boiling water, and let rest in ice water to stop the cooking process

-      Heat olive oil in cast iron skillet

-      Add olive-oil butter to skillet

-      Add shallot and garlic

-      Add blanched green beans to skillet

Ingredients
  • 1½ cups green beans
  • 1 shallot, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon olive-oil-butter blend
  • 1 tablespoon minced garlic
Instructions

Method

-      Heat oil in a cast iron pot

-      Add diced onions and bay leaf to pot

-      Add olive-oil butter to pot, and stir

-      Add rice and chicken stock to pot, and bring to a simmer

-      Let simmer until all of the liquid is absorbed, about 20 minutes

-      Toss cooked rice with cilantro

 

 

 

Ingredients
  • 2 cups low-sodium chicken stock
  • 1 cup basmati rice
  • ½ cup diced onions
  • 2 tablespoons olive oil
  • 1 tablespoon olive-oil butter
  • 1 tablespoon chopped cilantro
  • 1 bay leaf
Instructions

Method

-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

Ingredients
  • 8 ounces bone-in chicken
  • 2 cups of chicken stock
  • ¾ cup sliced onions
  • ½ cup chopped celery
  • ¼ cup olive oil
  • ¼ cup minced garlic
  • 3 tablespoons flour
  • 2½ tablespoons vegetable oil
  • 2 sprigs thyme
  • Salt and pepper to taste
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