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Recipe by: jacquemine
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1 oz. shallots, pared, minced
peanut oil, as needed
2 oz. white wine
12 oz. chicken veloute
1/2 cup roasted peanuts, finely chopped
Sweat shallots in peanut oil. Add wine; reduce until almost dry. Add chicken veloute; simmer for 15 minutes. Heat chopped peanuts in additional peanut oil; strain simmering sauce into hot peanuts. Simmer for 5 minutes. Reserve warm.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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