Delicious food doesn't have to take hours to make

CHICAGO TRIBUNENovember 2, 2013 

BILL HOGAN — Chicago Tribune

Pierre Franey was one of the best and best-known chefs of the 20th century, with a reach extending from the haute kitchens of New York's Le Pavillon, arguably the greatest restaurant of its time, to the fare turned out across the U.S. at the local Howard Johnson's.

The French-born Franey brought a message of good food simply yet skillfully cooked to millions through his "60-Minute Gourmet" column and other newspaper stories, cookbooks and television shows.

"He was one of the unsung heroes of the food revolution," says Jacques Pepin.

The Madison, Conn., resident, himself a chef, cookbook author and television star, was quickly hired by Franey for Le Pavillon upon arriving in New York City in 1959. "He had no pretension. He was very humble and very nice."

Franey died in 1996 at age 75 while sailing to England aboard the Queen Elizabeth 2. He had just given a cooking demo on the ship when he had a stroke, according to The New York Times.


Prep: 15 minutes; cook: 50 minutes; makes 4 servings

1 chicken (2 1/2 pounds), cut into serving pieces

Salt and freshly ground pepper to taste

3 tablespoons butter

1 tablespoon finely chopped shallots

2 tablespoons dry white wine

1/2 cup chicken broth

Sprinkle the chicken pieces with salt and pepper.

Heat 2 tablespoons of butter in a heavy skillet, and when it is melted add the chicken pieces, skin side down.

Cook about 10 to 15 minutes or until golden brown on one side.

Turn the pieces and cook 10 to 15 minutes longer, turning the pieces occasionally. Cook 10 to 15 minutes longer.

Remove the chicken pieces and arrange them neatly on a serving dish, piling them up as necessary. Keep warm.

Pour off the fat from the skillet and add the shallots. Cook, stirring briefly, and add the wine. Cook until reduced by half.

Add the chicken broth and simmer, stirring, about one minute, or until sauce is reduced to about half a cup. Add salt and pepper to taste. Swirl in the remaining tablespoon of butter. Pour the sauce over the chicken and serve.

Nutrition per serving: 402 calories, 27 g fat, 11 g saturated fat, 142 mg cholesterol, 1 g carbohydrates, 37 g protein, 220 mg sodium, 0 g fiber.

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