Marcus Samuelsson's Dutch Baby Pancake with Fried Chicken, Mace Gravy and Poached Eggs
Categories:
Breakfast & Brunch
Marcus Samuelsson's Dutch Baby Pancake with Fried Chicken, Mace Gravy and Poached Eggs
Posted:
March 23, 2022
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
Chef Bio
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