In the Bender Kitchen: Winner of Chopped, Silvia Baldini

(WTNH)–  Silvia Baldini joined Ryan in the Bender Kitchen to  to discuss how to make her famous chicken dish and how she was the first women to win the Food Network’s television series Chopped. Silvia also talks about how she changed her career to become an award winning chef and open her own food group.

To learn more about Silvia and learn how to make her braised fennel and cumin chicken, you can watch the video above.

Braised Fennel and Cumin Chicken Ingredients:
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 3 cloves minced garlic
  • 1 tbsp fresh thyme
  • 2 tbsp chopped parsley
  • 1 tbsp chili flakes or harissa
  • 2 tsp paprika
Main Recipe
  • 8 chicken thighs deboned and skinned
  • 1 cup sliced yellow onions
  • 1 cup sliced fennel
  • 2 bay leaves
  • 2 cups tomatoes sauce
  • 2 tbsp sherry vinegar
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1/4 chopped parsley
  1. Marinate chicken 24 hours in advance Toast the cumin seeds and the coriander seeds in a small fry pan for a few minutes until the seeds release their aroma and are lightly browned. Grind them. In a small bowl, combine the ground spices with the garlic, thyme, parsley, crumbled chili or harissa, and paprika. Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and toss the chicken and spices together.
  2. Pre-Heat Oven at 350F Brown the chicken with a little olive oil in a large frying pan. Then remove from pan, season with salt and pepper and set in oven proof large Tagine, crock pot or what ever you use to slow cook . Pour off most of the fat from the frying pan and add the onions, fennel and bay leaves. Cook for 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scrapping with a wooden spoon. Add the sherry vinegar, white wine. Turn the heat up to high and reduce by half. Add the chicken stock and bring to a boil. Add the fennel mixture to the chicken. Cover well and cook in the oven for at least 1½ hour to 2½ hours. Make sure there is enough liquid to cook for a long time. NOTE: I sometimes don’t brown the chicken and I found the taste to be great.

Upcoming Events: 

  • Women Build’s Gourmet Tasting & Fundraiser,
    • October 29 @ 6:00 pm – 9:00 pm
      Aiatoro, 401 Westport Ave., Norwalk, CT United States
  • Featured Chef Speaker At World AIDS Day
    • December 1 @ 8:00 pm – 10:00 pm
      Pond House, West Hartford, CT United States

Contact Information:
Silvia’s Blog: ( Link to all the recipes from the demo)

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