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.



  • 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


  1. In a large mixing bowl combine the buttermilk, hot sauce, and salt.
  2. 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.
  3. Toss the marinated chicken in the dredge.
  4. In an All-Clad D3 Stockpot heat the 3 quarts of oil to 350°F.
  5. Add the chicken thighs to the oil for 4-5 minutes until cooked. Set aside when complete.
  6. Preheat your oven to 425°F.
  7. Combine flour, milk, eggs, sugar, and berbere to make the batter for the Dutch Baby. Mix until combined. Do not over mix.
  8. Melt 4 tablespoons of butter over low heat in the All-Clad D3 Universal Pan.
  9. After the butter has melted, add the pancake batter.
  10. Immediately transfer to the oven and bake for 20 minutes. Then, lower the oven to 300°F and cook for an additional 5 minutes.
  11. 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.
  12. Add in flour and cook for 5-7 minutes until brown.
  13. Add in mace and cook for 1 more minute.
  14. Add in the rest of the ingredients for the gravy and bring to a low simmer for 20 minutes.
  15. Remove the bay leaves. Reserve the gravy until you are ready to serve.
  16. For the collards, sweat onions in the butter over medium heat in a new saucepan.
  17. Add in flour and cook for 2 minutes.
  18. Add in the rest of the ingredients and cook on low heat for 15-20 minutes until collards are tender.
  19. 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


Marcus Samuelsson

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