Video summary

Easy Dinner with Jacques Pépin - Chicken à la Claudine

Main summary

Key takeaways

Cooking

Presenter / Source

Jacques Pépin (cooking at home). Video: “Easy Dinner with Jacques Pépin - Chicken à la Claudine”

Ingredients (with quantities as stated)

Chicken & seasoning/marinade

  • ~1 lb 1/4 (about 1.25 lb) drumsticks (for four)
  • Cumin (amount not specified), sprinkled on top
  • Spanish paprika (dash)
  • Salt (dash)
  • Olive oil:
    • 1 tablespoon (stated)
    • plus a dash of olive oil (stated; likely part of the same mixture)
  • Hot sauce:
    • 1 teaspoon (stated)
    • plus “a little bit” to add to the rice/vegetable (optional)

Rice/vegetable base (gratin dish)

  • 3/4 cup rice
  • 3/4 cup canned chickpeas
  • 3/4 cup onion (about)
  • 1/2 cup scallion (about)
  • 1 cup zucchini, diced (about 3/4-inch pieces; amount flexible)
  • Salt (to taste / stated as “put salt”)
  • Hot tomato juice: 1 cup (examples given: “V8”)
  • Chicken stock: 1 cup
  • Hot sauce (optional; “maybe a little bit” in the liquid/seasoning)

To finish

  • Chives (for color and taste)
  • Aluminum foil (to cover)

Substitutions / variation notes

  • Seasoning can be changed: Tabasco or whatever instead of the specific hot sauce.
  • Vegetables are flexible: use what you have in the refrigerator and what you like.

Equipment & prep

  • Gratin dish
  • Aluminum foil (placed over the dish so steam develops underneath)
  • Oven preheat to about 300–350°F (“300 350 or so”)
  • Optional prep technique: mix seasoning ahead and marinate in a bag, turning/mixing and leaving overnight or a few hours.

Method (step-by-step)

  1. Season the chicken

    • Sprinkle/add cumin, Spanish paprika, salt, olive oil, and hot sauce to the drumsticks.
    • If possible, mix in a bag and refrigerate overnight (or at least a few hours).

  2. Prepare the rice/vegetable mixture

    • In a gratin dish, combine:
      • 3/4 cup rice
      • 3/4 cup canned chickpeas
      • about 3/4 cup onion
      • about 1/2 cup scallion
      • about 1 cup diced zucchini (~3/4-inch pieces; size not critical)
    • Season with salt and optionally a bit of hot sauce.
    • Add liquid:
      • 1 cup hot tomato juice (e.g., V8)
      • 1 cup chicken stock
    • Mix everything together.

  3. Cover and bake together

    • Place aluminum foil on top to help create steam underneath.
    • Put the chicken directly on top of the rice mixture.
    • Bake at about 300–350°F for 3/4 hour to 1 hour.

  4. Check doneness

    • In the demonstrated bake: cooked for 1 hour.
    • The chicken is fully cooked and the rice is totally cooked.

  5. Serve while keeping the juices

    • The dish is hot; place the chicken on top again as served.
    • Spoon/let the juices from the rice go right on top of the chicken.

  6. Finish and plate

    • Garnish with chives.
    • Serve: “chicken roasted and rice à la Claudine.”

Chef tips / practical guidance

  • Make the seasoning mixture ahead and marinate for overnight or a few hours for best flavor.
  • Vegetables and seasoning are adaptable—use what you have and adjust the hot sauce type.
  • Use foil so the bake has steam to cook the rice properly.
  • When serving, don’t lose the juices—keep them with the chicken.

Variations

  • Swap hot sauce: Tabasco or whatever.
  • Swap vegetables: use any mix you like from your fridge (zucchini/onion/scallion can vary).

Original video