Chef Keller demonstrates a classic French technique for poaching a whole fish in a luxurious broth of vegetables, herbs, and wine. Then he creates a symphony of flavors by pairing ordinary chicken breast with some great Mediterranean ingredients. Branzini Poached in White Wine, Herbs & VegetablesRoast Chicken Breast with Moroccan-spiced Carrots & Harissa Yogurt
From Marjorie Poore Productions comes the third season of chef Hubert Keller's Secrets of a Chef series. His extraordinary on-air charisma is matched only by his great teaching abilities and mouth-watering recipes that will keep viewers coming back for more week after week.