Few things make Bobby Flay happier than cooking for his daughter, Sophie. A news reporter in Los Angeles and co-host of The Flay List on the Food Network, Sophie grew up around Bobby’s restaurants and shares his passion for all things delicious.
In Sundays with Sophie, the Flays invite you to pull up a chair at their family table to learn Bobby’s secrets for delivering delicious, unbeatable meals for any night of the week.
Bobby encourages you to cook with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether it’s a weeknight or the end of a tough week.
These are the heartfelt dishes Bobby cooks for the people he loves, whether it’s Sophie’s favourite deli-style chicken salad that Bobby always keeps stocked in the fridge for her, or an elegant and simple mafaldine with saffron, tomato, and shrimp that Sophie affectionately calls “the shrimp pasta.” And of course, there are plenty of twists on Bobby classics: grilled sweet potatoes drizzled in an herby citrus vinaigrette, cornbread with a Thai chili sauce butter, and crunch burgers with BBQ-style mushrooms.
You’ll also learn essential “desert island” techniques that any novice cook should know by heart, like how to “Piccata Anything” with a simple pan sauce of butter, lemon, white wine, and capers (Sophie’s childhood favourite).
With Bobby as your teacher and Sophie as a spirited sous-chef, you’ll feel like you’re cooking right alongside the dynamic duo, all while you build a repertoire of classic, adaptable recipes that will make you a better cook.
Chicken Legs in Tomato Curry
This recipe calls for chicken legs because that’s what I had on hand the first time I made it. But you could also make it with chicken thighs. Make sure to buy a good-quality Madras curry. Good-quality spices make good-quality meals.
2 tablespoons neutral oil, such as avocado or canola
4 (8-ounce) bone-in, skin-on chicken leg quarters
Kosher salt and freshly ground black pepper
4 teaspoons hot Madras curry powder
1 large Spanish onion, finely diced
1 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds
4 garlic cloves, grated (about 1 tablespoon)
1 tablespoon grated fresh ginger
1 (28-ounce) can whole peeled plum tomatoes and their juices
Pinch of sugar
½ cup 2% plain Greek yogurt
Fresh cilantro leaves, for garnish
- Set an oven rack in the middle position and preheat the oven to 400ºF. Place a wire rack inside of a sheet pan.
- In a large deep sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken legs all over with salt, pepper, and 2 teaspoons of the curry powder. Add the chicken to the pan and sear until the skin is well browned and crusty, 5 to 7 minutes per side, adjusting the heat as needed so the curry powder doesn’t burn.
- Transfer the chicken legs to the wire rack on the sheet pan and bake until cooked through, 15 to 20 minutes.
- In the same pan that you seared the chicken, add the onion and both mustard seeds and cook until the onion is golden brown in spots and tender, about 8 minutes. Add the garlic, ginger, and remaining 2 teaspoons curry powder and cook for 1 minute. Stir in the tomatoes and sugar and season with salt and pepper. Bring to a strong simmer and cook, using a potato masher to lightly crush the tomatoes as they cook, until most of the tomato juice has reduced and the sauce has thickened, 10 to 15 minutes.
- In a small bowl, season the yogurt with salt and pepper and stir until smooth. Stir in 1 to 3 tablespoons water to thin out the yogurt so it drizzles easily off a spoon.
- Spoon the tomato curry onto a large rimmed platter and add the roasted chicken legs. Drizzle the yogurt over the chicken, garnish with the cilantro leaves, and serve.
Reprinted from Sundays with Sophie” Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.