Indeed, Daniel Boulud Prepares One-Pan Meals – This Is The Recipe He Consistently Relies Upon

It should be incorporated into your weekly rotation.

Credit: Greg DuPree / Getty Images

Chef Daniel Boulud is likely among the foremost names that arise when considering French fine dining, and justifiably so. Boulud is a culinary legend, evidenced by his multiple Michelin-starred restaurants, a global hospitality empire, philanthropic endeavors that have generated millions for organizations such as Citymeals on Wheels, and countless mentees who have established their own esteemed restaurants.

This esteemed chef is often linked to the meticulously arranged dishes featured on the tasting menu at his namesake restaurant, Daniel, or the caviar service at his new steakhouse, La Tête d’Or. However, Boulud is also a dedicated professional, father, and husband who, like many, must prepare meals at home.

In a conversation with the Lyon-born chef regarding his recent partnership on a stainless steel cookware set, developed with Sardel and available at Bloomingdale’s, Boulud revealed that he frequently depends on the same weekday essential as many home cooks: a one-pan dinner. The chef observes, "I am a strong proponent of minimizing the use of pots and pans in my cooking." I frequently prefer to prepare meals using a single pot.

As a professional chef, he offers a distinctive perspective and profound expertise in this familiar cooking method. Fortunately, this indicates that Boulud possesses valuable insights on enhancing your one-pan dishes.

Utilize a skillet suitable for both stovetop and oven use

This advice may appear self-evident, nevertheless it is crucial for individuals who are novice cooks or possess limited cookware options. Numerous one-pan dishes rely on searing protein on the stovetop before moving it to the oven. Skillets with plastic or wooden handles, as well as certain nonstick pans, are incapable of performing this function.

Nonetheless, as Boulud observes, “With stainless steel, one can effortlessly transition from stove to oven.” Utilizing a pan capable of completing the whole cooking procedure eliminates the necessity of transferring seared chicken thighs to a separate baking dish.

Moreover, for one-pan dishes, stainless steel is frequently a superior option compared to a cast-iron skillet, which, while capable of transitioning from cooktop to oven, may compromise its seasoning while simmering acidic or liquid components.

Construct layers of flavor

To learn the craft of creating exquisite one-pan meals without reliance on a recipe, this is the perspective from which to begin. Boulud elucidates that he initiates with “my sequence of ingredients arranged from those requiring the longest cooking time to those needing the least…” Additionally, ensure that onions, shallots, or garlic are added at the appropriate moment.

“You begin with a casserole of chicken, intending to roast the chicken piece. Subsequently, you incorporate additional ingredients, including liquid and specific vegetables, potentially concluding with other vegetables.” Each ingredient has a designated cooking time, and they all cook simultaneously, allowing their flavors to meld harmoniously.

Two primary conclusions may be drawn from this. Commence with items that require the longest cooking duration, such as meats and root vegetables. Avoid placing green beans and potatoes in a skillet simultaneously to prevent the necessity of removing the green beans prematurely or consuming overdone veggies.

Furthermore, commence with the elements that will permeate the meal with taste. Boulud references aromatics such as onions, garlic, and shallots, which may also encompass fresh ginger, scallions, or blossoming spices.

Adopt a quintessential French classic

Curious about what this renowned chef prepares for a one-skillet dinner? Predictably, one of his preferred selections is a quintessential French cuisine. “For me, chicken is essential, as preparing my chicken casserole requires between thirty to forty-five minutes, contingent upon the size of the chicken.”

I will disassemble the chicken into eight portions and can retain the bones if desired. I would like to prepare the renowned recipe for poulet au vinaigre, or chicken with vinegar. I appreciate that. He elaborates that “I meticulously roast the chicken pieces because the flavor is paramount…”

“I then added a small amount of tomato paste to amalgamate with the pieces, enhancing the concentrated flavor of the tomato puree.” Subsequently, after including the vinegar, I will decrease it, followed by the addition of a little quantity of white wine, which I will also reduce. Subsequently, incorporate fresh tomatoes and let the chicken to simmer with shallots.

If Daniel Boulud's depiction of poulet au vinaigre incites your appetite for this delectable one-pan dish, the recipe may be found in his booklet, Daniel: My French Cuisine. If you seek something more urgent, we possess the recipe for poulet au vinaigre from the acclaimed French chef Paul Bocuse.