No, I didn’t forget! How could I when he happens to be one of my favorite people on the planet? I didn’t want to let the cat out of the bag, and spoil the surprise for one of the music world’s most prolific and illustrious musician/composer/producers, and my old partner in crime, Nile Rodgers. The “what shenanigans is he suggesting they get up to now” look on Nicks’ face is priceless – as if I needed help in the mischief department!
This video was one of many his girlfriend Nancy asked friends and colleagues from all over the world to send in to be edited into one big movie wishing Nile a very HAPPY 60th BIRTHDAY on September 19th. I’m sure you can surmise from his highly successful autobiography, Le Freak, released late last year that I’ll be in some
rather prestigious company. Apart from his own band, Chic, Nile has worked with everyone from Diana Ross to Madonna, to David Bowie, and Duran Duran, to…. well the list is enormous! No doubt it will make for some wickedly fun viewing, and hopefully provoke that Notorious Nile smile for years to come. Love you dearly Pud!
BTW, see what happens when you invite me for dinner, Nile? I “nick” your recipes (my rendition from memory)!
If you like this recipe you should join, and enjoy all of my Personal Chef Approach™ recipes. YOU could be living the luxury lifestyle of my celebrity clients without the luxury price tag! In the meantime, what’s your favorite song written, performed, and/or produced by Nile over a career spanning five decades so far?
Le Freak-n-Great Chicken Soup
This is my adaptation of a soup Nile Rodgers made for me once, when I was visiting a cousin in Connecticut, and popped into his home for dinner. It has definitely been a top ten hit with clients, members, and my family alike ever since, thanks for inspiration Nile!
3 Tablespoons butter
1 whole chicken cut into pieces
1 onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
2 red peppers, cored, seeded, and chopped
3 tablespoons paprika
1/2 teaspoon cayenne
1 teaspoon caraway seeds
1/2 cup tomato paste
6 cups chicken stock
1 tablespoon Kosher salt
fresh ground black pepper, to taste
2 teaspoons lemon juice
2/3 lb. egg noodles or 2 cups corn
sour cream, optional
1). Melt 2 tablespoons butter in a large Dutch oven over medium-high heat.
2). Season chicken with salt, pepper, and a pinch of the paprika mixture. Brown chicken, in batches, on all sides, transfer to a plate and cover loosely with foil to keep warm.
3). Melt remaining tablespoon of butter, add onions, celery, red peppers, garlic, paprika, and cayenne. Cook until softened and onions are translucent; about 7-8 minutes.
4). Add chicken broth, stir well, scraping up all the gooey bits off the bottom of the pan.
5). Add chicken back to the pot, bring to boil, cover and simmer 25-30 minutes. Remove chicken pieces, allow to cool slightly (enough to handle), then remove skin and bones, and cut into chunks, to add back into soup.
6). Add tomato paste, caraway seeds, noodles or corn, and cook for an additional 5-8 minutes.
Serve hot with a dollop of sour cream if desired.