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.
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
1 breast chicken
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.
What a fabulous recipe!
It really is fabulous – such lovely favors!
Sounds exactly like a dish I had in Sicily served on a bed of linguine. Heaven!
It does sort of have a Tunisian flair to it… It would be great over fish as well!
Delicious, what wonderful bursts of flavour.
This looks delicious! I love the combination of raisins and capers, it reminds of Caponata. :)
It was a lovely combination Of goodies. I’ve done it on fish but never chicken!
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.
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.
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. :)
It’s so hit and miss with shows on PBS.
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.
He seems to nice and humble, and very passionate about food.
The chicken does indeed look moist and bursting with wonderful flavors…delicious!
Thanks – it was pretty wonderful!
What a wonderful recipe! The chicken looks moist and I love the toppings. Delicious.
Thank you – it was pretty fabulous and simple!
I agree. It looks so easy to make. :)
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…
I agree – they’re the best!
This looks delicious Mimi!
Thank you Emma!
Really like the combo of olives, capers, and tomatoes. And garlic, of course. :-) Really nice way to dress up a simple chicken dish — thanks.
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!
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.
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!
It’s his lips! And maybe his accent…
This looks really good!
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 :)
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!
One of my favorite dishes when I was a child! I love Eric Ripert
I really wish my husband like olives. This would be great dish to make.
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!
I’ve had some crazy picky boyfriends in the past so I’m not complaining. One preferred canned veg! Yuck.
Ewwww. My husband still thinks real peaches taste like canned peaches because of how he was raised. He’s missing out!
Oh boy. 😄
Gosh, what a bucket of great flavours! This looks delicious :)
Merci! It was really lovely.
I love everything about this, Mimi.
Yeah, it was really good!
That looks delicious Mimi!
Thank you so much – fantastic flavors.
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.
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.
Typo, Mimi. “This recipe can (not than) be doubled.” 🤭 recipe sounds delicious and doable. I’ll have to look up that recipe book. x
Oh thanks!!! OOOps!