style file, hot and spicy at tory burch

Social intelligence
Hot And Spicy At Tory Burch

Photo: Corrie Vierregger

Accessories were secondary at Tory Burch’s MePa store last night; food was foremost. The occasion was the publication of Burch’s friend Victoria Amory’s latest cookbook, Delicious Flavors. The two met a few years ago at a lunch for Amory’s first cookbook (simply called
Delicious!), and last night’s guests nibbled on treats inspired by the cuisine of Amory’s latest endeavour—spicy shrimp and patatas bravas, all washed down by Champagne. “I wanted to translate traditional tapas into hors d’oeuvres,” Amory said of the night’s offerings. “This book is about a lot more authentic Spanish flavors—sherry, chorizo, Mediterranean flavors.” Amory should know: The daughter of a count and countess, she grew up in Spain and taught herself to cook when she moved to Florida. “I could never cook when I lived in New York,” she said of her twenties. “The kitchens were tiny!” They still are, but that doesn’t stop New Yorker Burch from cooking when she can. “My boys are starting to learn how to cook, so we’re in the kitchen more,” she said of her brood. In fact, if Amory is looking for a sous chef, Henry may be her guy. “He’s a master chopper,”
Burch acknowledged. If the success of one’s cookbook party can be measured by the people that arrive, last night’s soirée was a success: Martha Stewart herself popped in for a bit, which, we imagine, is something like Marc Jacobs showing up at your senior year design presentation.
—Alison Baenen

Victoria’s favorite recipe from Delicious Flavors, Saucy Contessa Chicken

Saucy Contessa Chicken

4 tablespoons olive oil

6 organic chicken legs, skin on

6 organic chicken thighs, skin on

salt and fresh ground pepper

1 small yellow onion, diced

4 tablespoons fresh ginger, peeled and chopped

4 cloves garlic, diced

1/2 cup dry white wine

3 cups chicken stock

a pinch of saffron

1 lemon, sliced

1 bay leaf

1/2 cup parsley, chopped

Preheat the oven to 350 degrees Fahrenheit. Season the chicken pieces with salt and pepper. In a large sauté pan, heat the olive oil over high heat until hot. Add the chicken, skin-side down, and sauté until golden, about 5 minutes per side. Transfer the chicken to an ovenproof dish. In
the same sauté pan over high heat, add the onion, ginger, and garlic. Sauté until fragrant and translucent. Add the wine and cook until reduced by half. In a saucepan, bring the broth to a simmer. Using your fingers, shred the saffron and dissolve in the broth. Pour the broth over the chicken pieces, top with the garlic and ginger mixture, and surround the dish with the lemon slices. Add the bay leaf and bake until the chicken’s juices run clear when pierced with a fork, about 1 hour. To serve, remove the bay leaf and garnish with chopped parsley.

Serves 10.