The Sunday Dinner Table: Patti LaBelle’s ‘Good Life Chicken’
At The Sunday Paper, we want to inspire you to gather at your tables—virtually or in-person—and open your hearts and minds with the help of our Meaningful Conversation Starter and featured recipe.
Meet Our Chef: Patti LaBelle
Learn about her mission: For nearly 60 years, revered singer and performer Patti LaBelle has left an indelible mark all over the world. This Philadelphia born entertainer captured her first hit in 1962, as lead singer of The BlueBelles and went on to receive worldwide acclaim with the trailblazing and genre bending trio, Labelle. A solo artist since the 1970s, Patti has created timeless songs that have helped cement her place as a music icon. From music, to film and TV, to books, to her successful food and lifestyle brand, Patti’s Good Life, living legend Patti LaBelle has shown her diversity and continued to break down barriers as an artist, entertainer, actress, author and entrepreneur.
Get her recipe: ‘Good Life Chicken’
Get our Conversation Starter: What do the words “good life” mean to you?
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 tablespoons any chicken broth base and seasoning
- 2 tablespoons 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 teaspoons freshly ground black pepper 4 cups water, approximately
- 1 habanero chile pepper
- ¼ 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 1½ 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!
Recipe excerpted from LABELLE CUISINE: RECIPES TO SING ABOUT Patti LaBelle. Copyright © 2021 by Patti LaBelle. Reprinted by permission of Gallery Books, a Division of Simon & Schuster, Inc.
