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Chicken and Okra Fricassee

© John Kernick
Chicken and Okra Fricassee.

On Friday in New York City, revered chef Eric Ripert and business partner Maguy Le Coze will debut a new interior for their epic French seafood flagship, Le Bernardin. Today, the New York Times presents a compelling slideshow of the restaurant's evolution over 25 years, with a preview of the overhauled space by architects Bentel & Bentel. In the quest for modernity, there will be fewer seats, more metal, and a new lounge — jackets not required. Ripert has always kept the NYC staple relevant by staying open to new ideas and flavors, like he did on a trip to Brazil with Food & Wine in 2006. There, Ripert came up with this Chicken and Okra Fricassee, based on a traditional recipe but lightened with lemongrass and ginger.
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