Todd English's Ca Va Bella Rouge Chicken with braised baby artichokes
(CBS) Todd English is one busy man. The celebrity chef has a 25-restaurant empire, a cookware collection, cookbooks (three on shelves already), and, of course, his PBS show, "Food Trip with Todd English." How does he keep his batteries charged?
Regular exercise is essential. "It's the only thing that keeps me sane," he says.
And when he's not working or working out, English likes to cook for his three children. He insists on fresh ingredients, which aren't always easy to find at the supermarket.
"All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet," he tells CBS News. "My number one advice is to eat fresh, and seasonally. Shop at your local farmers market for foods that are in season now so you know they're fresh. This way you won't have to add all the extra fat and sodium to your food when you're cooking."
Here's one of English's signature dishes: Ca Va Bella Rouge Chicken, named for his newest restaurant, New York City's Ca Va Brasserie.It's been modified a bit to cut fat and calories, but it still tastes great.
Ca Va Bella Rouge Chicken
Serves four.
INGREDIENTS
4 free-range skin-on chicken breasts
3 tbsp olive oil
1 tbsp chopped rosemary
1 tbsp salt and pepper
1 cup baby artichokes, pre-cooked and halved
1cup raw baby carrots, peeled and halved
1 tsp chopped oregano (fresh or dry)
1 sliced shallot
1 Meyer lemon, half
1 tbsp chopped Italian parsley
1/2 tsp lemon zest
INSTRUCTIONS
Pre-heat oven to 375 degrees. Rub chicken breasts with 2 tbsp olive oil, rosemary, salt and pepper. Place in a roasting pan skin side up. Cook for 35 minutes or until internal temperature is 160 degrees. Remove from oven. The temperature will sometimes carry over another 5-10 degrees, reaching recommended temperature of 165 degrees.
Heat a saute pan with remaining 1 tbsp olive oil over medium heat. Add shallots, cooking until soft and translucent. Then add baby carrots and oregano while cooking for another 4 minutes, until they are lightly browned. Add artichokes and heat through about 3 minutes. Toss the vegetable mixture together with parsley and squeeze Meyer lemon juice on top. Season with salt and pepper to taste.
Place the vegetables in a straight line across plate and top with roasted chicken breasts. Garnish with lemon zest.
Braised baby artichokes
INGREDIENTS
6 baby artichokes
1 lemon cut in half
1 cup white wine
11/2 tbsp extra virgin olive oil
1 Bouquet garni (thyme and peppercorns)
chicken stock, to cover
INSTRUCTIONS
Clean baby artichokes, removing the hard outer leaves and fibrous skin from stem. In a large pot over medium heat, add the vegetables to the oil. Sweat the vegetables for 5 minutes. Add wine, lemon, and the Bouquet garni. Cover the artichokes with chicken stock, and place a clean towel on top to keep them submerged. Cook on low to medium heat for 40-45 minutes or until done. Do not overcook. Remove from heat and save liquid to the side.
Todd English is a chef, restaurateur, author, and TV personality. He began his cooking career at 15. At 20, he attended the Culinary Institute of America, graduating with honors in 1982. His TV credits include his public television series, "Cooking In with Todd English," and appearances on "Iron Chef USA," "Martha Stewart Living," and "Top Chef." In 2004 he was inducted into the James Beard Who's Who of Food and Beverage in America.