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CHICKEN - Chicken With Maple-Ginger Fennel and Bok Choy Slaw
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| Chicken With Maple-Ginger Fennel and Bok Choy Slaw WSJ Total Time: 30 minutes Serves: 4 Ingredients 4 bone-in, skin-on chicken breasts | |
| Salt | |
| freshly ground pepper | |
| 2 tablespoons | olive oil |
| ½ cup | peeled, thinly sliced fresh ginger |
| ½ 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 |
| ½ head | large bok choy, stems trimmed and leaves thinly sliced crosswise |
| 2 tablespoons | thinly sliced basil leaves |
| 2 tablespoons | chopped cilantro leaves |
What To Do
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.
2. 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.
3. Halve fennel lengthwise and, using a mandoline or sharp knife, thinly shave crosswise.
4. 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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http://online.wsj.com/news/articles/SB10001424127887323419604578573820386399916
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