Rush Hour Gourmet

Posted: June 28, 2007

Daniel Boulud is considered one of the top chefs in the world, but he loves home cooking. He even asks his staff to bring their mothers to the restaurant to cook for him.

"It doesn't take much to get me inspired," he said. "Chicken with spices and gently sauteed vegetables is my 30-minute Sunday supper."

I adapted Boulud's menu for this quick dinner.

Daniel Boulud's Sunday Supper

(Makes 2 servings)

2 tablespoons flour

2 teaspoons ground cumin

Salt and freshly ground pepper

2 (8-ounce) chicken breasts on the bone

3 teaspoons olive oil (divided use)

1 cup chopped frozen onion

1 inch fresh ginger root, minced

1 medium clove garlic, crushed

1 red bell pepper, cored and sliced (about 1 cup)

1 cup thinly sliced fennel

1/2 cup white wine

2 tablespoons chopped cilantro (optional)

Fluffy white rice (see Note)

1. Mix flour, cumin, salt and pepper to taste. Coat chicken on all sides with the mixture.

2. Heat 2 teaspoons oil in a nonstick skillet. Brown chicken on all sides, about 5 minutes; remove from pan.

3. Saute the onion, ginger, garlic, bell pepper and fennel for 3 minutes. Return chicken to skillet, add the wine and 1/2 cup water. Bring to a low simmer. Cover. Cook 15 minutes.

4. Drizzle the remaining teaspoon oil over the chicken and vegetables and sprinkle on the cilantro. Serve over rice.

Note: To make rice, bring 2 to 3 quarts water to a boil and add 1/2 cup long-grain white rice. Boil, uncovered, until cooked through but not soft, about 10 minutes. Drain. Stir in 2 teaspoons olive oil and salt and pepper to taste.

Per serving: 607 calories, 47 grams protein, 71 grams carbohydrates, 10 grams fat, 96 milligrams cholesterol, 148 milligrams sodium, 7 grams dietary fiber.

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