Chicken With Maple-Ginger Fennel & Bok Choy Slaw

Chef: Stephanie Izard Her Restaurants: Girl & the Goat, Little Goat, Little Goat Bread, all in Chicago What She's Known For: Crowd-pleasing food served without pretense. Evolving from chef to reality-TV star to food-world heavy-hitter.
Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 4

    bone-in, skin-on chicken breasts

  • Salt and freshly ground pepper

  • 2

    tablespoons olive oil

  • 1/2

    cup peeled, thinly sliced fresh ginger

  • 1/2

    cup minced shallot

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons white balsamic vinegar

  • 1

    egg yolk

  • 1

    tablespoon soy sauce

  • 1

    tablespoon maple syrup

  • 1

    cup grapeseed oil

  • 1

    large fennel bulb, stalks and outer layers removed

  • 1/2

    head large bok choy, stems trimmed and leaves thinly sliced crosswise

  • 2

    tablespoons thinly sliced basil leaves

  • 2

    tablespoons chopped cilantro leaves

Directions

Preheat oven to 425 degrees. Season chicken with salt and pepper. Swirl olive oil into a large sauté pan set over medium-high heat. Once oil is hot, lay chicken, skin-side down, into pan. Lower heat to medium and cook until skin is well browned, about 10 minutes. Transfer to oven and bake, skin-side up, until chicken is cooked through, 8-10 minutes. Meanwhile, make vinaigrette: Add ginger, shallot, mustard, vinegar, egg yolk, soy sauce and maple syrup to a blender and pulse to combine. With motor running, add grapeseed oil in a slow, steady stream until emulsified. Halve fennel lengthwise and, using a mandoline or sharp knife, thinly shave crosswise. Place fennel, bok choy, basil and cilantro in a large bowl and toss slaw with enough vinaigrette to coat. Serve immediately with chicken

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