Patti LaBelle joined “Good Morning America” on Tuesday and shared two recipes from her cookbook “LaBelle Cuisine: Recipes to Sing About.”
Good Life Chicken
Makes: 2 to 4 servings
6 pieces of bone-in, skin-on chicken (about 2 pounds of your favorite chicken parts)
3 tablespoon any chicken broth base and seasoning
2 tablespoon grapeseed or other neutral oil
1 large Vidalia onion, chopped into 1-inch chunks
3 large carrots, chopped into 1-inch chunks
3 large celery ribs, chopped into 1-inch chunks
6 garlic cloves, chopped
1 tablespoon celery seed
2 teaspoon freshly ground black pepper 4 cups water, approximately
1 habanero chile pepper
1/4 cup all-purpose flour
Celery or parsley leaves for serving
Rub the chicken broth base and seasoning all over both sides of the chicken.
In a large pot, heat the oil over medium heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until lightly browned. Transfer the chicken to a plate and set aside.
Add the onion, carrots, celery, and garlic to the pot and stir to coat with the oil. Cook for about 2 minutes, then stir in the celery seed and pepper. Return the chicken to the pot and pour in 4 cups water.
Cut a small slit in the side of the habanero chile and add to the pot. Cover and reduce the heat to medium-low. Simmer for about 45 minutes, checking every 15 minutes, and adding more water if needed to keep the chicken covered. Uncover and simmer for 15 more minutes to allow the liquid to reduce slightly. Remove from the heat.
In a small bowl, whisk the flour to remove any lumps. Measure 1 1/2 cups of the hot cooking liquid and slowly whisk it into the flour to make a smooth slurry. Stir the slurry into the pot, then cook gently over medium-low heat until slightly thickened, about 5 minutes.
To serve, transfer to a large serving bowl, scatter a few whole celery or parsley leaves over the top, and add penne pasta, rice or mashed potatoes on the side for a hearty main course!
Okra, Corn and Tomato Stew
Makes: 4 to 6 servings
3 tablespoons unsalted butter
8 ounces okra, trimmed and sliced into half-inch-thick rounds
4 cups fresh corn kernels
1 medium onion, chopped
2 ripe beefsteak tomatoes, chopped
Seasoned salt and freshly ground black pepper
In a Dutch oven, melt the butter over medium heat. Add the okra, corn, onion and tomatoes. Season with salt and pepper to taste. Bring to a simmer over medium heat, stirring often. Reduce the heat to medium-low and simmer until the okra is tender, about 35 minutes. Serve hot.
To add shrimp to your okra, corn and tomato stew: During the last 5 minutes of cooking, add 1 1/2 pounds medium shrimp, peeled and deveined, and cook until the shrimp are pink and firm. Serve over hot cooked rice.
Recipes reprinted with permission from Gallery Books. An imprint of Simon & Schuster, Inc. Copyright 1999 by Patti Labelle with Laura b. Randolph.
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