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Belgian Chicken with Rice Pilaf
A classic French dish with a Belgian twist- Seared Chicken Thighs served with a delicious sauce made with white wine, onions, garlic, mushrooms, and a hint of cloves, made luxurious with butter and creme fraiche. Paired with creamed kale, the perfect combination.
Nutritional facts
Protein
49g
Carbs
54g
Calories
980
Fat
61g
Ingredients
Nutmeg, Creme Fraiche, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, All Purpose Flour, Butter, Black Pepper, Garlic, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Buttom Mushroom, Kale, Clove, White Wine, Whole Milk, Italian Parsley
Reviews
4.2
Based on 272 reviews
Sebastian Lee · 12/25/24
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About Ludo Lefebvre
Chef Ludo Lefebvre is on the list of LA’s most influential chefs, known for his inventive, refined cooking at Trois Mec, which has been named as the Best New Restaurant (2013) and No. 1 Restaurant in Los Angeles (2014 & 2016) by LA Weekly andearned its first Michelin Star in 2019. In 2015, LA Weekly named Ludo, Best Chef in Los Angeles. In addition to Trois Mec, Ludo is the Chef/Owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the STAPLES Center and within Universal CityWalk, in Hollywood.
In December 2015, Ludo became a “knight” when he received the prestigiousChevalier de l’Ordre des Arts et des Lettres award from his home country of France. He has also been named one of the 50 Greatest Chefs in the World by Relais & Châteaux, and was a James Beard finalist for Rising Star Chef, as well as Petit Trois receiving a finalist nomination for Best New Restaurant. Ludo has been nominated for two James Beard Awards in 2017, Best Chef West and for his work on Mind of A Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a 10th anniversary limited edition.
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