The love language of Stephen Colbert and his wife Evie with three grown children trades recipes back and forth.
One dish that has become particularly famous among the Colberts is Stephen’s Spicy Honey Lemon Chicken. The Late show the host shares it in his new cookbook, Is this funny? — and in this week’s column LJUDI Hrana, which he edited as a guest with Evie.
“Our daughter Madeleine and I turned this recipe into a game of telephone,” he tells PEOPLE. “Every time we make it, it changes a little bit – and now she does it in a very different way than I do.”
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Madeleine, 28, finishes cooking her version in the oven, but Stephen says his stovetop method (below) provides the added flavor of caramelised onions.
Stephen and Evie’s younger children, Peter, 26, and John, 22, are also having fun in the kitchen in their new cookbook.
“We’re very private and we’ve kind of kept our family and kids and everything away from what you might want to call fame. But they’re all grown up now and they’ve all willingly participated,” says Evie.
“It’s a little glimpse into our family,” she adds. “It’s not like we’re going to be a reality TV show, but it’s just a little bit of hanging out with us in the kitchen.”
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Stephen Colbert and Evie McGee Colbert Spiced Honey Lemon Chicken Drumsticks.
Eric Wolfinger
Spicy chicken drumstick with honey and lemon
¼ cup olive oil, divided
4 medium skin-on, bone-in chicken drumsticks (1½ lbs.)
1 teaspoon kosher salt, plus more for seasoning the chicken
Freshly ground pepper
1½ tablespoons lemon zest plus ¼ cup juice (from 2 lemons)
2 tablespoons hot honey (or 2 tablespoons regular honey plus ½ teaspoon red pepper flakes)
3 cloves of garlic, minced
1 teaspoon dried oregano
1 large head of yellow onion, coarsely sliced
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken drumsticks liberally with salt and pepper on both sides. Gently place the chicken skin side down in the hot oil; cook, undisturbed, until skin is crisp, 10 to 12 minutes.
2. Meanwhile, in a medium bowl, mix lemon zest and juice, hot honey, garlic, oregano, 1 teaspoon salt, and remaining 3 tablespoons oil. Leave aside.
3. When the skin is browned, transfer the chicken to a plate. Add the onion to the pan over medium heat and stir to coat. Place the chicken, bone side down, over the onions. Cook chicken until thermometer inserted into thickest part of thigh registers 165°, 12 to 15 minutes. Transfer the chicken to a clean plate, leaving the onions and drippings. Reduce heat to low; pour the honey and lemon mixture into the pan. (It will foam immediately.) Stir to deglaze the pan; cook sauce until thickened, about 6 minutes. Place chicken back in pan; turn into a coat. Serve the chicken with the pan sauce spooned over the top.
Serves: 4 Active time: 30 minutes Total time: 30 minutes
Does This Taste Funny?: Recipes Our Family Loves from Celadon Books is available now, wherever books are sold.
Categories: Trends
Source: HIS Education