Chicken Paillard

Avec Eric is a PBS TV show in the United States. It features the Eric Ripert, co-owner and executive chef of Le Bernardin in NYC – still one of the most highly rated restaurants in NYC.

The show involves a visit to a part of the world, talking to fishermen or farmers or chefs. From his travels he gains inspiration and the shows end with Mr. Ripert preparing a dish influenced by what he saw, tasted, and learned.

Sometimes, for me, he is hard to understand because of his pretty heavy French accent. I shouldn’t really comment because my French is terrible, and at least Mr. Ripert is bi-lingual. But what really comes across in Avec Eric is his love of all things food and wine, and his perfectionism. And he seems like a really nice man.

What does make me laugh is that he’s best friends with Anthony Bourdain. Can you imagine a more opposite pairing of people?!!!

In any case, the recipe I’m posting today is based on one I saw Mr. Ripert make at the end of his show, after he visited Chianti, Italy, to witness olive oil production.

The recipe has many ingredients, and I’ve even left a few out. But the flavors and textures are fantastic.


Chicken Paillard
Based on Eric Ripert’s recipe, to serve 1

2 tablespoons white raisins
2 tablespoons vincotto
2-3 small ripe tomatoes
1 shallot, diced
1 clove garlic, minced
Sliced green olives
Olive oil
1 breast chicken
Salt, pepper
Dried thyme
Pine nuts
Chiffonade of basil

Soak the raisins in the vincotto, warmed slightly, and set aside.


Set the oven on 450 degrees.

De-seed and finally chop the tomatoes and place in a small bowl. Add the shallot and garlic, and olives and capers according to your taste. Season with salt and pepper, stir well, and set aside.


Pour a little olive oil in a small baking dish.

Slice the chicken breast horizontally, without cutting all the way through, so as to butterfly it. Place it in the baking dish and season with salt and pepper.

Add the raisins and vincotto to the tomato mixture along with a little dried thyme.

Stir well, then spoon the mixture on top of the chicken.


Sprinkle on a few pine nuts and drizzle with a little olive oil.


Bake in the oven for 5 minutes, then turn off the oven but keep the skillet in the oven 5 more minutes.


Immediately place the paillard on a plate. Drizzle the liquid from the baking dish over the chicken.


But we’re not done yet. Sprinkle on the basil and add a squeeze of lemon, and then serve!

Cooked this way, the tomato mixture caramelizes with the high heat, but the chicken remains moist.


Because it’s still summer where I live and I was able to use wonderfully ripe tomatoes, I celebrated this dish along with rosé.


This recipe can be doubled or quadrupled.

By Published On: September 20th, 201650 Comments on Chicken Paillard

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Travel Gourmet September 20, 2016 at 7:06 AM - Reply

    What a fabulous recipe!

    • chef mimi September 21, 2016 at 6:56 AM - Reply

      It really is fabulous – such lovely favors!

  2. Nadia September 20, 2016 at 7:44 AM - Reply

    Sounds exactly like a dish I had in Sicily served on a bed of linguine. Heaven!

    • chef mimi September 21, 2016 at 6:57 AM - Reply

      It does sort of have a Tunisian flair to it… It would be great over fish as well!

  3. Linda Duffin September 20, 2016 at 10:33 AM - Reply

    Delicious, what wonderful bursts of flavour.

  4. Tasty Eats Ronit Penso September 20, 2016 at 12:32 PM - Reply

    This looks delicious! I love the combination of raisins and capers, it reminds of Caponata. :)

    • chef mimi September 20, 2016 at 1:23 PM - Reply

      It was a lovely combination Of goodies. I’ve done it on fish but never chicken!

  5. Gerlinde @ Sunnycovechef September 20, 2016 at 2:12 PM - Reply

    I have to watch Eric Riepert’s show. I also like Daniel Boulud. Anthony Bourdain and Daniel Boulud did a show on Lyon . It’s on Netflix and it is great. Your chicken paillaird looks yummy.

    • chef mimi September 21, 2016 at 6:59 AM - Reply

      The show is fun and interesting, not flashy. I was lucky enough to go to Le Bernarding once when I took one daughter to NYC when she interviewed with Sotheby’s in 2010 maybe. It was complete perfection.

  6. anotherfoodieblogger September 20, 2016 at 4:43 PM - Reply

    I’ll have to see if the PBS in our area carries this show, it sounds great! And the chicken looks so full of delicious flavors. :)

    • chef mimi October 25, 2016 at 7:24 AM - Reply

      It’s so hit and miss with shows on PBS.

  7. bitsandbreadcrumbs September 20, 2016 at 5:19 PM - Reply

    I love Eric Ripert and watching him and Tony Bourdain is a trip! What a fabulous looking dish. There’s no way this could be anything but wonderful.

    • chef mimi September 21, 2016 at 7:52 AM - Reply

      He seems to nice and humble, and very passionate about food.

  8. Marisa's Italian Kitchen September 20, 2016 at 5:30 PM - Reply

    The chicken does indeed look moist and bursting with wonderful flavors…delicious!

    • chef mimi September 21, 2016 at 7:51 AM - Reply

      Thanks – it was pretty wonderful!

  9. annascuisine September 20, 2016 at 7:37 PM - Reply

    What a wonderful recipe! The chicken looks moist and I love the toppings. Delicious.

    • chef mimi September 20, 2016 at 7:48 PM - Reply

      Thank you – it was pretty fabulous and simple!

      • annascuisine September 20, 2016 at 8:15 PM

        I agree. It looks so easy to make. :)

  10. dishinwithdidi September 21, 2016 at 4:41 AM - Reply

    When I saw the first pic, I’m thinking to myself, how many ingredients does this have. But then when I read through, it wasn’t that many, and they all compliment each other. You had me at capers anyway…

  11. emmabarrett1508 September 21, 2016 at 10:52 AM - Reply

    This looks delicious Mimi!

  12. kitchenriffs September 21, 2016 at 8:12 PM - Reply

    Really like the combo of olives, capers, and tomatoes. And garlic, of course. :-) Really nice way to dress up a simple chicken dish — thanks.

  13. Cocoa & Lavender September 22, 2016 at 3:55 AM - Reply

    This is really gorgeous, Mimi! I wish I could see his show – just not available on my PBS station. I am planning to try this Friday night for supper! Perfect for our GF, dairy-free guest!

    • chef mimi September 22, 2016 at 6:47 PM - Reply

      It’s not on mine either – nothing is. I bought the first season via ITunes. It was worth it. Plus I’ve been to Le Bernardin, and I’m so impressed with him.

      • Cocoa & Lavender September 24, 2016 at 8:10 AM

        I really love his cooking, too, and have seen him as a guest on several shows. Charming guy!! Thanks for the iTunes hint – never thought to check there!

      • chef mimi September 24, 2016 at 6:39 PM

        It’s his lips! And maybe his accent…

  14. Utkarshini Khanna September 22, 2016 at 8:28 AM - Reply

    This looks really good!

  15. kmroehl September 22, 2016 at 5:25 PM - Reply

    I LOVE Eric Ripert. I had no idea he has a TV show. Thank you so much for this post–for the info and for the recipe :)

    • chef mimi September 22, 2016 at 6:42 PM - Reply

      Well you just don’t hear about the ones on PBS! It’s all about the food channels. I always loved Mario Batali on PBS – his show was passionate, informative, and not just glitzy!

  16. camparigirl September 22, 2016 at 7:01 PM - Reply

    One of my favorite dishes when I was a child! I love Eric Ripert

  17. Our Growing Paynes September 23, 2016 at 2:33 PM - Reply

    I really wish my husband like olives. This would be great dish to make.

    • chef mimi September 23, 2016 at 6:38 PM - Reply

      Mine doesn’t like olives, capers, or raisins. He really like the dish, but he did pick out the capers. Sometimes I think they make this stuff up just to complicate our lives!

      • Our Growing Paynes September 24, 2016 at 7:21 AM

        I’ve had some crazy picky boyfriends in the past so I’m not complaining. One preferred canned veg! Yuck.

      • chef mimi September 24, 2016 at 6:40 PM

        Ewwww. My husband still thinks real peaches taste like canned peaches because of how he was raised. He’s missing out!

      • Our Growing Paynes September 24, 2016 at 7:12 PM

        Oh boy. 😄

  18. chezlerevefrancais September 24, 2016 at 9:12 AM - Reply

    Gosh, what a bucket of great flavours! This looks delicious :)

  19. eliotthecat September 24, 2016 at 5:42 PM - Reply

    I love everything about this, Mimi.

  20. A Cookbook Collection September 26, 2016 at 7:59 AM - Reply

    That looks delicious Mimi!

    • chef mimi October 25, 2016 at 7:25 AM - Reply

      Thank you so much – fantastic flavors.

  21. ruthann1 September 28, 2016 at 7:14 PM - Reply

    This looks delicious, and I’m looking forward to gathering the ingredients and doing something special with chicken. I’ve found it difficult to find superior recipes for chicken. So glad to receive these ideas from you.
    RuthAnn Ridley

    • chef mimi September 29, 2016 at 9:05 AM - Reply

      I know what you meant about chicken. I never order it in a restaurant. I think the key is to cook it properly! I’ve been at friends’ houses and they bbq it till it’s so dry and unpleasant. But this recipe was outstanding, and I cooked the chicken is about 1/4 of the time as was suggested, and at 450 instead of 500.

  22. marymtf June 9, 2021 at 7:19 AM - Reply

    Typo, Mimi. “This recipe can (not than) be doubled.” 🤭 recipe sounds delicious and doable. I’ll have to look up that recipe book. x

    • chef mimi June 9, 2021 at 7:22 AM - Reply

      Oh thanks!!! OOOps!

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