Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce (Art S |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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The chicken will need to brine overnight, so plan ahead. Ingredients:
1 cup kosher salt |
1/4 cup sugar |
5 garlic cloves |
2 bay leaves |
1 tablespoon black peppercorns |
1 tablespoon unsalted butter |
2 shallots, minced |
2 blades lemongrass, chopped |
fresh ginger, thinly sliced |
1 cup sweet white wine |
2 cups chicken broth |
2 tablespoons thai red curry paste |
2 tablespoons chinese black bean chili sauce |
1 (8 ounce) can coconut milk |
1/2 cup unsalted butter, softened and cut into pieces |
salt & freshly ground black pepper |
4 brined boneless chicken breasts (see brine recipe below) |
1 quart buttermilk |
1 lb 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 & freshly ground black pepper |
grapeseed oil |
Directions:
1. Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
2. 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. Let the chicken sit in the brine for at least two hours, preferably overnight.
3. For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
4. For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
5. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
6. Preheat the oven to 250°.
7. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
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