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MARIO BATALI Chicken Paillard with Charred Romano Beans

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A delicious dish that will take you from a basic cook to a seasoned chef!

ingredients
CHICKEN PAILLARD WITH CHARRED ROMANO BEANS
6 chicken thighs (boneless, skin-on, pounded to 1/4-inch thick)
1/4 cup extra-virgin olive oil (divided)
1 1/2 pounds romano beans (tops removed, cut into thirds)
2 cups fennel (thinly sliced)
3 cloves garlic (peeled and sliced)
2 cups radicchio (sliced plus 1/4 cup extra for garnish)
1 shallot (thinly sliced)
2 tablespoons sherry vinegar
1/2 teaspoon honey
1/4 cup Parmigiano-Reggiano strips (shaved with vegetable peeler)
kosher salt and freshly ground black pepper (to taste)

directions
Preheat grill or grill pan to medium-high heat.
Season chicken with salt, pepper and drizzle with olive oil on both sides. Place on the grill, skin-side down, and cook for 3 to 4 minutes or until the skin is charred and crispy.
Flip the chicken and continue to cook on the second side for 3 to 4 more minutes or until the chicken is cooked through. Remove to a plate.
Meanwhile, place a large cast iron pan or skillet over high heat. Add 1 tablespoon of olive oil and the Romano beans, and season with salt and pepper. Sauté for 2 minutes until charred. Add the fennel and continue to sauté for 2 more minutes. Add another drizzle of olive oil and the garlic, and sauté for 1 minute. Add the radicchio, stir to combine and slightly wilt, and remove from heat.
In a medium mixing bowl, add the shallots, vinegar, honey and 2 tablespoons of oil, and season with salt and pepper. Toss the bean mixture with the vinaigrette. Season to taste with salt and pepper.
Top the chicken with the Romano bean mixture and a few shards of Parmigiano-Reggiano and serve.
Helpful Tip: if you can’t find Romano beans, replace with snow peas.

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