Chicken & Snow Pea-Radish Sauté
with Candied Pistachios
These candied pistachios are like a primer in candy making. Melting and boiling sugar until it reaches the temperature where it turns a golden color is the basis for making all caramel. The sugar can go from the perfect shade of amber to burnt very quickly, so acting fast is key. With a hint of sea salt in the caramelized sugar, the pistachios become an extraordinary garnish best enjoyed with each bite of the crispy-skinned chicken.
- 6 Ounces Baby Purple Potatoes
- 4 Ounces Snow Peas
- 3 Ounces Radishes
- 3 Tablespoons Roasted, Salted Pistachios
- 2 Airline Chicken Breasts
- 1 Bunch Tarragon
- 1 Shallot
- 2 Tablespoons Sugar
- 1 Tablespoon Butter
Prepare your ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick off the tarragon leaves and finely chop them. Peel and slice the shallot. Cut the potatoes in half if large. Finely chop the pistachios. Cut the radishes into wedges. Trim the snow peas, and remove their strings, if you like.
Cook the chicken:
Pat the chicken dry and season it all over with salt and pepper. In a large pan, heat a little olive oil on medium until hot. Add the chicken, skin side down and cook 8 to 10 minutes per side, or until cooked through. (If you like, you can cover the chicken loosely with foil to prevent splattering and to speed up the cooking.) Transfer the chicken to a plate and tent it with foil to rest.
Boil the potatoes:
While the chicken cooks, add the potatoes to the pot of boiling water. Boil 7 to 9 minutes, or until tender when pierced with a fork. Drain the potatoes and set them aside.
Make the candied pistachios:
Lightly grease a small baking sheet. In the pot used for the potatoes, heat ¼ cup of water and the sugar to boiling on medium-high, but do not stir. Boil the sugar water 2 to 3 minutes, or until it turns a medium amber color. The second it becomes amber, immediately add the pistachios and the Maldon sea salt, stirring to coat them in the melted sugar. Remove from the heat and spread the candied nut mixture in a single layer on the greased baking sheet.
Sauté the vegetables:
Drain any excess grease from the pan used for the chicken. Increase the heat to high. Add the shallot, and cook 30 seconds, or until fragrant. Add the potatoes, and cook 1 to 2 minutes, or until lightly browned. Add the snow peas and radishes and cook about 1 to 2 minutes, stirring until slightly softened. Season the vegetables with salt. Stir in the butter until it’s melted. Add the tarragon and remove the pan from the heat.
Plate your dish:
Divide the vegetables between 2 plates, and top each with a piece of chicken. Break up the candied pistachios and place some on top of each piece of chicken. Enjoy!