Michael, Clinton, and Mario Visit The View for the 2nd annual View / Chew Showdown

By Ann B. Clark Mar 27, 2014

On the 2nd Annual The View / Chew Cookoff, your favorite chefs from The Chew paired up with co-hosts from The View to see which team could cook up the best meal. Michael Symon and Jenny made No Bake Mac & Cheese, Clinton Kelley and Sherri whipped up a Spicy Chicken and Sausage Stew, and Mario Batali and Whoopi went all out with a Braised Meatloaf. Check the recipes below and let us know which was your favorite.

Clinton Kelly & Sherri Shepherd's Spicy Chicken and Sausage Stew

8 to 10 Servings
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr

Ingredients
1 1/2 pounds Chicken Thighs; boneless; skinless
1 pound spicy Italian sausage; removed from casing
1 yellow Onion; small diced
3 Carrots; small diced
3 cloves Garlic; chopped
1 cup Chicken Stock
1 28 ounce can crushed Tomatoes
2 14 ounce cans Navy Beans; drained and rinsed
3 sprigs Thyme
1 sprig Rosemary
1 1/2 teaspoons Red Pepper
Olive Oil
Salt and Pepper to taste

Topping
1/2 cup Panko
1/3 cup Parmigiano-Reggiano
1/2 cup Parsley; leaves picked and chopped
Olive Oil

Directions

1. Preheat the oven broiler on high.
2. Place a heavy bottomed pot over medium-high heat and add 3-4 tablespoons of Olive Oil.
3. Season the Chicken Thighs evenly with Salt and Pepper.
4. Add the Thighs to the pan in an even layer. Do not overcrowd the pan. Brown the Thighs on each side, about 3-4 minutes, then remove from the pan. Cut into bite size pieces.
5. Add the sausage and brown evenly, breaking up with a wooden spoon, about 10-12 minutes. Add more Oil if the pan seems dry.
6. Add the Onion and Carrot and season with the red chili Pepper, Salt and Pepper. Cook for 4-5 minutes, or until the Onion just begins to softened.
7. Add the Garlic, Thyme and Rosemary. Cook for one minute longer.
8. Add the Chicken Stock and scrape up the bits from the bottom of the pan with a wooden spoon. Once it has reduced by half, add the crushed Tomatoes and Navy Beans.
9. Return the Chicken to the pan and bring up to a simmer. Cook for 40 minutes, or until the Thighs are tender and pull apart easily.
10. Remove the Rosemary and Thyme sprigs.
11. Adjust seasoning.
12. In a medium-sized bowl, combine all the toppings with 3 tablespoons of Olive Oil and mix.
13. Sprinkle generously over the stew and then place the pot in the oven.
14. Broil for 2-3 minutes, or until the top is golden.
15. Remove and serve.

Get step by step instructions in the recipe section now!

Mario Batali and Whoopi Goldberg’s Braised Meatloaf

6 Servings
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins

Ingredients

For the Loaf
1 medium Onion (diced)
2 Garlic Cloves (minced)
Kosher Salt and Freshly Ground Pepper
1/2 cup Breadcrumbs (cut in 1/4-inch pieces)
Milk (to soak Breadcrumbs)
1 pound 80/20 Ground Beef
1 pound Spicy Italian Sausage (removed from casings)
1 Egg
1/2 cup Parmigiano-Reggiano (grated)
3 tablespoons Fresh Parsley Leaves (chopped)
1 tablespoon Marjoram Leaves (chopped)

For the Braise
Extra Virgin Olive Oil
1 Yellow Onion (chopped in 1-inch pieces)
1/4 pound Cremini Mushrooms (halved)
2 Carrots (peeled and cut in 1-inch pieces)
1 bulb Celeriac (peeled and cut into 1-inch pieces)
3 ribs Celery (cut into 1-inch pieces)
1 Quart Chicken Stock
28ounes Tomato Puree
Kosher Salt and Freshly Ground Pepper

Directions

1. Preheat oven to 350°F.
2. Heat a sauté pan over medium with a few tablespoon of Olive Oil. Add Onion, season with Salt, and cook until soft, about 3 minutes. Toss in Garlic and cook just until fragrant, about 30 seconds. Remove from heat and allow to cool.
3. In a small bowl, pour Milk over the bread crumbs and allow to soak for 5 minutes. Squeeze our excess Milk and discard the Milk.
4. In a large bowl, combine the Beef, Sausage, Onion, Garlic, bread crumbs, Egg, parmigiano, Parsley and marjoram. Stir to combine but do not over work. Form into a loaf on a baking sheet and par-cook for 30 minutes.
5. While meatloaf cooks, heat a few tablespoons Olive Oil over medium-high heat in a large dutch oven that will fit the meatloaf.
6. Add the Onion, Mushrooms, Carrots, Celeriac, Celery, and a pinch of Salt. Cook, stirring, until the vegetables have browned in places, about 5 minutes. Add the Chicken Stock, scraping up any brown bits on the bottom of the pot with a wooden spoon. Add the Tomato puree and stir to combine.
7. Carefully place the meatloaf into the sauce and bring sauce to a boil. Reduce the sauce to a simmer and cook until meatloaf is cooked through, about 45 minutes to an hour.
8. Remove meatloaf from sauce, and slice. Serve meatloaf topped with the sauce.

Michael Symon and Jenny McCarthy's No-Bake Mac & Cheese

4 Servings
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Ingredients
Kosher Salt and Freshly Ground Pepper
1 pound Fresh Rigatoni
2 cups Heavy Cream
1 teaspoon Hot Sauce (or to taste)
1/2 cup Mascarpone
1 cup Aged Cheddar Cheese (grated)
1/2 cup Fresh Chives (finely chopped)

Directions

1. In a very large pot, bring 5 quarts water and 3 tablespoons Salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Drain the pasta.
2. Meanwhile, put a 2-quart saucepan or dutch oven over medium heat. Add the Cream, hot sauce, 1 teaspoon Salt, and Pepper to taste and bring to a simmer. Cook until the Cream has reduced by one-third, about 3 minutes. Add the Mascarpone and cheddar, whisking to incorporate them into the Cream.
3. When the Cheeses are fully melted and blended into the sauce, add the cook pasta and Chivess, stirring them into the sauce. Serve immediately.