The program sends chefs to different countries to share authentic international cuisine with local teams, students, faculty and staff.
Chef David will be preparing lunch and dinner at the Ville Grill on Oct. 27, giving away free lunch samples at the SAC on Oct. 28, and will again be preparing dinner at the Ville Grille Oct. 28. Want to try Chilean food at home? Here’s one of Chef David’s recipes for an easy, delicious chicken stew:
Pollo al Cognac (Chicken in Brandy)
3 Tbsp vegetable oil
1/2 lb. white onions, diced small
1 lb. chicken legs
1/2 cup white wine
1/2 lb. mushrooms, sliced, or whole button mushrooms
1/2 cup brandy
1 cup chicken broth
Salt and pepper to taste
Chilean Spice Blend: (3 Tbsp. Kosher salt, 1 tsp. paprika, 1 tsp. coriander, 1 tsp. oregano, 1 tsp. parsley, 1 tsp. black pepper, 1 tsp. garlic powder, 1 tsp. ground bay leaf, 1 tsp. onion powder)
Heat vegetable oil in large pan; saute the onions until translucent. Add the chicken legs and sear the skin. Remove chicken and deglaze the skillet with the white wine. Add mushrooms and brandy. Saute for approximately 5 minutes. Return the chicken to the pan and season with Chilean Spice Blend. Add chicken broth and simmer on low heat for about 30 minutes or until the chicken is tender and falling off the bone. Season with salt and pepper to taste.
Serve as a stew.