The Chew Braised Leek & Turnip Chicken Recipe + Omar Epps Resurrection

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The Chew: Omar Epps Resurrection

You may remember Omar Epps from ER and House. Now he’s taking on a new role in ABC’s drama Resurrection, and he swung by The Chew’s kitchen to cook Braised Leek & Turnip Chicken with Mario Batali.

Epps said that Resurrection explores what would happen if a lost love returned from the dead. For example, after 32 years, an eight-year-old boy returns, not having aged a day. Batali seemed to be very enthusiastic about the show, based on its trailers. Resurrection premieres Sunday, March 9 2014 on ABC.

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The Chew Braised Leek & Turnip Chicken Recipe + Omar Epps Resurrection

Mario Batali explained how you can make a slow-cooked Braised Leek & Turnip Chicken Recipe for dinner, using fresh ingredients, as he taught Omar Epps.

Since he had experience on medical TV shows in the past, Epps felt that his knife skills would be sufficient. Epps was born and raised in Brooklyn, and he said that his family did a lot of cooking when he was growing up. “Whose grandmother isn’t a great cook?” Epps wondered.

The Chew: Mario Batali Braised Chicken Recipe Ingredients

This is a basic braise that Mario promised anyone could make. Just be sure to brown the chicken first before you get your braise going! Batali seemed particularly ebullient in this segment.

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He claimed that Tarragon “smells like French people having a good time.”

  • 1 Chicken (in eight pieces)
  • 2 or 3 washed, cut Turnips
  • 3 cloves smashed Garlic
  • 2 sprigs Tarragon
  • Zest of 1 Lemon
  • 1 rinsed, sliced Leek
  • 2 sliced Carrots
  • 1 cup Sherry Wine
  • 2 cups Chicken Stock
  • 1/4 cup fresh Parsley leaves
  • Olive Oil
  • Salt & Pepper

Mario Batali: The Chew Braised Leek & Turnip Chicken Recipe Directions

  1. Salt the chicken.
  2. Heat olive oil to medium high in a dutch oven.
  3. Brown chicken, skin side down, for about three minutes.
  4. Flip and brown on the other side.
  5. Transfer to a plate.
  6. Cook turnips, carrots, and leeks in the pan with salt for around five minutes.
  7. Add garlic and saute until aromatic.
  8. Use sherry to deglaze the pan.
  9. Add tarragon with chicken stock.
  10. Simmer and cover, cooking on low for an hour, until tender and cooked through.
  11. Toss tarragon, parsley, and lemon zest to make a gremolata.
  12. Serve chicken garnished with this gremolata.

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