"We get to share the gift that we have with others and take them on an experience."

A California native of a small, Central Valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for over 30 years and operated a diverse group of successful, award-winning restaurants. A dedicated philanthropist, she was on the board of local non-profit La Cocina for over 10 years and continues to support the La Cocina community at every chance. She has worked closely with World Central Kitchen, Jose Andres’ action-based, non-profit, committed to providing meals in the wake of a natural disaster, specifically those that devastated Sonoma and Napa Counties and continually supports No Kid Hungry and Share Our Strength.

Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins’ style draws influence from her Mexican and French-Acadian grandparents who taught her how to cook and inspired her passion for food. Prior to coming to San Francisco in 1991, she worked in some of the most highly acclaimed kitchens in Los Angeles, France, and New York City. In 1997, Des Jardins opened her beloved San Francisco restaurant, Jardinière. A destination restaurant and staple in the community, Jardinière showcased Des Jardins commitment to supporting local farms and ranches. After 21 years, she made the decision to close her flagship restaurant, but the legacy continues to live on as countless chefs, sommeliers and front-of-house leaders were groomed under her tutelage.

Traci Des Jardins's Bluestar Kitchen

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Recipe

Chicken Chile Verde

This is a simple and delicious recipe. If you happen to live somewhere where tomatillos are not available, canned ones can be substituted, or a simple canned green tomatillo salsa will also work, then the tomatillos and chiles would be eliminated and the chicken could be simmered in the tomatillo salsa. This dish is excellent served with white rice.

Ingredients:

3 1/4 lbs. skin-on, bone in Chicken Thighs (breast could be substituted but the cooking time should be reduced to prevent dryness, boneless skinless thighs work as well, but sear just to light golden on each side)
1 ½ lbs. Tomatillos, husks removed
½ lb. Anaheim or Poblano chiles (green peppers may be substituted if low spice tolerance is an issue)
3 cloves garlic, peeled and roughly chopped
1-2 (12 ounces) yellow onions, peeled
1 bunch cilantro, washed
1 teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ cups chicken stock (water may be substituted)
Kosher salt
2 tablespoons vegetable oil

Directions:

Cut the tomatillos into quarters, cut the chilies into ½ inch pieces and dice the onions into ½ inch pieces. Cut the stems of the cilantro very finely and roughly chop the leaves, keep separate. Lay the chicken out onto a tray and and sprinkle generously with salt on both sides.
Preheat oven to 350 F.
Place a heavy skillet onto the stove over medium high heat, when hot add the oil and sear the chicken, reduce the heat to medium and cook on the skin side until golden brown, then turn onto the meat side and sear briefly. Remove the chicken from the pan and place into an oven proof casserole dish. Add the cilantro stems and vegetables to the pan that the chicken was seared in and cook over low heat until soft, add the spices to the vegetables, add the liquid and bring to a boil. Pour the vegetable mixture over the chicken. Nestle the chicken in the vegetables with the skin sticking out on top- not covered or immersed in the stock and vegetable mixture- the skin should be peaking out. Place into the oven and cook for 25 minutes, verify that the chicken is done by cutting in at the bone and the juices should be clear.
Garnish with the remaining cilantro.

Traci Des Jardins's Bluestar Kitchen

Traci Des Jardins's Bluestar Kitchen

36" Platinum Series Range

36" PRO French Door Built-In Refrigerator

42" Manhattan Vent Hood

Chicken Chile Verde