Belgian Chicken with Rice Pilaf
A classic French dish with a Belgian twist- Seared Chicken Thighs served with a delicious sauce made with white wine, onions, garlic, mushrooms, and a hint of cloves, made luxurious with butter and creme fraiche. Paired with creamed kale, the perfect combination.
Nutritional facts
Protein
49g
Carbs
54g
Calories
980kcal
Fat
61g
Ingredients
Nutmeg, Creme Fraiche, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, All Purpose Flour, Butter, Black Pepper, Garlic, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Buttom Mushroom, Kale, Clove, White Wine, Whole Milk, Italian Parsley
Contains milk, wheat.
Reviews
4.3
Based on 357 reviews
Moist, tender chicken. So flavorful
Marianne · 05/27/25
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About Ludo Lefebvre
Chef Ludo Lefebvre is one of LA's most influential chefs, known for his inventive, refined cooking at Trois Mec, which was named Best New Restaurant (2013) and No.1 Restaurant in Los Angeles (2014, 2016) by LA Weekly, and earned its first Michelin star in 2019. In addition to Trois Mec, Lefebvre is the chef/owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the Staples Center and Universal CityWalk in Hollywood. In December 2015, Lefebvre became a "knight" when he received the prestigious Chevalier de l'Ordre des Arts et des Lettres award from his home country of France. Lefebvre was named Best Chef in Los Angeles by LA Weekly in 2015 and one of the 50 Greatest Chefs in the World by Relais Châteaux. He was a James Beard semifinalist for Outstanding Chef (2020) and was also nominated for two James Beard awards in 2017, Best Chef: West and for his work on the TV program The Mind of a Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a10th anniversary limited edition.
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