Pistachio-crusted Chicken With Coconut Chili Ginge... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Chef Art Smith prepared this dish for Oprah's Legends Ball in 2005. If it is good enough for Oprah's taste then it was good enough for me to try. By the way it is beyond FABU. Ingredients:
brine for chicken |
makes 1 1/4 cups ( may need to double this recipe ) |
1 cup kosher salt |
1/4 cup sugar |
5 cloves garlic |
2 bay leaves |
1 tbsp. black peppercorns |
pistachio crusted chicken |
4 brined, boneless chicken breasts (see brine recipe below) |
1 quart buttermilk |
1 pound salted pistachios, shelled and toasted |
1 cup grated parmesan cheese |
1/4 cup fresh thyme |
1/3 cup chopped fresh rosemary |
1/4 cup chopped fresh parsley |
2 cups all-purpose flour |
salt and freshly ground black pepper to taste |
grape seed oil to taste |
coconut ginger sauce |
1 tbsp. unsalted butter |
2 shallots, minced |
2 blades lemongrass, chopped |
3 (1/2-inch) piece, fresh ginger, thinly sliced |
1 cup sweet white wine |
2 cups chicken broth |
2 tbsp. thai red curry paste |
2 tbsp. chinese black bean chili sauce |
1 (8-ounce) can coconut milk |
1/2 cup (1stick) unsalted butter, softened and cut into pieces |
salt and freshly ground black pepper to taste |
Directions:
1. BRINE:
2. Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat.
3. Stir constantly until the sugar and salt dissolve.
4. Remove from the heat and cool to room temperature.
5. When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover.
6. Let the chicken sit in the brine for at least two hours, preferably overnight.
7. CHICKEN:
8. Remove the chicken from the brine and cut in half.
9. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl.
10. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
11. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs.
12. Pulse 5 or 6 times until the mixture is finely chopped.
13. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
14. Preheat the oven to 250°.
15. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly.
16. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil.
17. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side.
18. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side.
19. Repeat that step with all the chicken.
20. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes.
21. Turn and cook the other side for 2 to 3 minutes.
22. Place in the oven to finish cooking for 8 to 10 minutes.
23. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
24. SAUCE:
25. In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine.
26. Reduce to half.
27. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again.
28. Add the coconut milk and reduce to half a third time.
29. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated.
30. Season with salt and pepper.
31. If you reheat, do not allow the sauce to boil or the butter will separate.
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