Marcus Samuelsson's Dutch Baby Pancake with Fried Chicken, Mace Gravy and Poached Eggs
Marcus Samuelsson's Dutch Baby Pancake with Fried Chicken, Mace Gravy and Poached Eggs
A spin on my Red Rooster classic, this recipe is Chef Marcus Samuelsson's Fried Chicken & Dutch Baby Pancake with mace gravy and a fried egg. To cook this beauty he used the All-Clad D3 Tri-Ply Stainless Steel Cookware to start on the stove, transition to the oven and ended up on the table.
TYPE | BREAKFAST & BRUNCH |
SERVES | 2 |
DIFFICULTY | EASY |
PREP TIME | 20 MIN |
COOK TIME | 60 MIN |
Ingredients
- 1 Dutch Baby
- 2 pieces fried chicken
- 3 quarts vegetable oil, for frying
- ¼ cup mace gravy
- 2 poached egg
- ½ cup collard greens
- 5 sage leaves for garnish
- pinch berbere for dusting
For the Dutch Baby:
- ½ cup all-purpose flour
- ½ cup milk
- 3 eggs
- 1 tablespoon sugar
- ¼ teaspoon berbere
- 4 tablespoon butter
For the Chicken Marinade:
- 2 pieces boneless skinless chicken thighs
- ¼ cup buttermilk
- 1 teaspoon franks red hot
- pinch of salt
For the Dredge:
- ½ cup all-purpose flour
- 2 tablespoon cornmeal
- 1 teaspoon corn starch
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Mace Gravy:
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- ½ teaspoon ground mace
- 4 cups collards, shredded
Directions
- In a large mixing bowl combine the buttermilk, hot sauce, and salt.
- Add the chicken thighs into the mixture and marinate overnight. After your chicken has been marinated and you are ready to cook, combine the dredge ingredients and mix together.
- Toss the marinated chicken in the dredge.
- In an All-Clad D3 Stockpot heat the 3 quarts of oil to 350°F.
- Add the chicken thighs to the oil for 4-5 minutes until cooked. Set aside when complete.
- Preheat your oven to 425°F.
- Combine flour, milk, eggs, sugar, and berbere to make the batter for the Dutch Baby. Mix until combined. Do not over mix.
- Melt 4 tablespoons of butter over low heat in the All-Clad D3 Universal Pan.
- After the butter has melted, add the pancake batter.
- Immediately transfer to the oven and bake for 20 minutes. Then, lower the oven to 300°F and cook for an additional 5 minutes.
- While the Dutch Baby is baking, begin the mace gravy. Sweat the shallots and garlic in 2 tablespoons of butter on medium to low heat in an All-Clad Sauce Pan.
- Add in flour and cook for 5-7 minutes until brown.
- Add in mace and cook for 1 more minute.
- Add in the rest of the ingredients for the gravy and bring to a low simmer for 20 minutes.
- Remove the bay leaves. Reserve the gravy until you are ready to serve.
- For the collards, sweat onions in the butter over medium heat in a new saucepan.
- Add in flour and cook for 2 minutes.
- Add in the rest of the ingredients and cook on low heat for 15-20 minutes until collards are tender.
- After all the components have been made, top the Dutch Baby with the collards and chicken. Add two poached eggs and pour the gravy over the top.
Pro Tip:
pro tip
RECIPE BY
Marcus Samuelsson
Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. He has won eight James Beard Foundation awards as chef, author and TV personality. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend.
A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp! started in 2016 and later expanded into an award-winning TV series EatUp!: NYC aired annually since 2021. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. In addition to The Rise, he is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Red Rooster Cookbook: The Story of Food and Hustle in Harlem.