In sunny Playa del Rey, Top Chef runner-up Brooke Williamson and her husband, Nick Roberts, run Playa Provisions – four restaurant concepts in one 7,000-square foot space on the beach. You can wander between an ice cream shop (where all varieties are made in-house), a fresh seafood dining room, a casual counter eatery, and a back-room whiskey bar.
With so many concepts and dishes under one roof, it’s no wonder that when Williamson gets home, she wants to worry less about cooking and more about gathering her family around the table for some quality time. Her recipe for braised chicken with golden raisins over couscous, made with Campbell’s Cream of Chicken, is a surprisingly easy solution that allows Williamson and her family to enjoy more time with each other. See how how she makes it at home.
