Anthony Bourdain was a gifted chef, narrator, and writer who took TV viewers around the world to explore culture, cuisine, and the human condition. He was a master of his craft and through his TV shows and books, he helped audiences think differently about food, travel and themselves. He expanded our palates and horizons in equal measure. Arguably one of the more sardonic chefs out there, Bourdain established himself as a multi-faceted aesthete with a deep affection for community.
I was fascinated with Bourdain. He was an enigma, an inspiration, a man who saw, heard, and understood the true meaning of human nature and the world around him. He found a way to connect with people — in most circumstances through the stomach. Bourdain made it his mission of sorts to uncover a world mostly unknown, rarely seen, and infinitely misunderstood. To him, the world was a list of interesting, challenging, heartbreaking, inspiring, and beautiful places. And through those experiences, he became a passionate foodie, opinionated explorer, humorous and unapologetic storyteller, and a connoisseur of human connection. Even though he was born in New York, I feel like he had the soul of a Southerner. His need to understand and connect was more palpable than any dish he could have made.
Bourdain recognized that as you move through this life and this world, you change things slightly; you leave marks behind, however small. And in return, life leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful, but often, though, they hurt. It is what defines humanity. He was irreverent, honest, curious, never condescending, never obsequious. People opened up to him and, in doing so, often revealed more about themselves than was ever meant to be documented. He asked very simple questions: What makes you happy? What do you eat? What do you like to cook? And everywhere in the world he would go and ask these very simple questions he tended to get some astonishing answers.
It came as a shock to many when he was found to have committed suicide in France. A country where his family had roots, the place where he had tasted the first oyster that sparked a whirlwind journey of life in the fast lane of travel and food. Bourdain lived as he ate; boldly, indulgently, and without judgment, but he carried a lifetime of demons with him. Even surrounded by close friends and millions of admirers, he felt isolated and lonely. Perhaps the greatest part unknown was the man himself. He said, “Your body is not a temple, it's an amusement park. Enjoy the ride.” À Votre Santé Anthony Bourdain; may you continue to enjoy the rest of your journey. This dish is for you.
Rustic French Skillet Chicken with Mushrooms, Kale and Potatoes
INGREDIENTS:
- 6 boneless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms, halved
- 3 large shallots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/4 teaspoon ground white pepper
- 1.5 cups chicken stock
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 pound baby gold potatoes, halved
- 1 pound baby kale (or spinach if preferred)
- 1/4 cup heavy cream
INSTRUCTIONS:
- Preheat oven to 325 degrees F.
- Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add mushrooms, shallots, and celery, and cook, stirring occasionally until mushrooms are tender and browned about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf, potatoes, kale, and white pepper. Return chicken to the skillet.
- Place into oven and bake until potatoes are tender and chicken has completely cooked through about 45-50 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- I like to serve this in a large bowl with crusty french bread to soak up all the leftover sauce.
