Chicken & Snow Pea-Radish Sauté
with Candied Pistachios
Makes: 2 Servings
Calories: About 555 Per Serving
This recipe is a primer in candy making. To make a crunchy, sweet topping for this fresh, peppery sauté, you’ll start by creating a homemade caramel. We’re doing it the easy way: dissolving the sugar in water and boiling it down to a perfect amber color. It’s a classic technique and the basis of all kinds of caramel-based confections. When making yours, be sure to keep a watchful eye. Sugar can go from perfect amber to overcooked fairly quickly. So prepare yourself for action−and sweet deliciousness!
IngredientsPDF Download a PDF of this recipe
On the Cutting Board
- 4 Ounces Baby Purple Potatoes
- 3 Ounces Snow Peas
- 3 Radishes
- 1½ Tablespoons Roasted, Salted Pistachios
- 2 Airline Chicken Breasts
- 1 Bunch Tarragon
- 1 Shallot
- 1 Tablespoon Sugar
- 1 Tablespoon Butter
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Remove the chicken from the refrigerator to bring to room temperature. Cut the potatoes and radishes into rounds. Snap off the stem of each snow pea and pull off the tough string that runs the length of the pod. Cut each pod in half on an angle. Roughly chop the pistachios. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
Once the pot of water is boiling, add the potatoes. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside as you continue cooking. Rinse and wipe out the pot.
While the potatoes cook, pat the chicken dry and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken, skin side down first, and cook, loosely covering the pan with aluminum foil, 7 to 9 minutes per side, or until cooked through. Transfer the cooked chicken to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the plate with aluminum foil to keep warm.
While the chicken cooks, lightly grease or line a small sheet pan with parchment paper. In the same pot used to cook the potatoes, heat the sugar and ¼ cup of water to boiling on medium-high, without stirring. Boil the sugar water 2 to 3 minutes, or just until it turns medium amber in color. Immediately remove from heat and add the pistachios. Stir until thoroughly coated. Using a spoon or spatula, spread the candied nut mixture in an even layer on the prepared sheet pan. Set aside to cool.
To the reserved chicken fond, add 2 teaspoons of olive oil and heat on medium until hot. Add the drained potatoes and cook 1 to 2 minutes per side, or until lightly browned. Add the shallot and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the snow peas and radishes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Stir in the butter until melted. Add the tarragon and remove from heat. Season with salt and pepper to taste.
Divide the cooked vegetables and chicken between 2 plates. Break apart the candied pistachios and place on top of each piece of chicken. Enjoy!