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Chicken With Maple-Ginger Fennel & Bok Choy Slaw

By

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.

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Rate this recipe 4.7/5 (3 Votes)

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

Details

Adapted from online.wsj.com

Preparation

Step 1

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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