Jamie Bissonnette's Roasted Chicken Breast with Kimchee Braised Wings
4 skin-on, boneless chicken breasts
4 chicken wings, split in half
Gizzards, liver and neck from breaking down the chickens
2-inch piece ginger, thinly sliced
4 cloves garlic, thinly sliced
1 red onion, sliced
1 daikon, 1/2-inch roll cut
1 Anaheim chile pepper, 1/4-inch dice
1 cup kimchee
1 tablespoon Chinese black vinegar
1 tablespoon fish sauce
4 radish, quartered with greens reserved
1 cup maitake mushrooms, rough chopped
1 avocado, peeled and pit removed
1/4 shallot, minced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon Chinese black vinegar
Canola oil for cooking
Kosher salt and freshly ground black pepper
In a stock pot over medium-high heat, add oil to coat the bottom of the pan. Season chicken wings, gizzards, and liver and add to pot. Cook to render off the fat, about 8 minutes. Add ginger, garlic, onion, daikon, chile, kimchee, and enough water to just cover the vegetables. Stir to combine and continue to cook for 8 minutes. Add vinegar, fish sauce, radish, radish greens and maitake mushrooms. Stir. Cook for an additional 4 minutes.
In a cast iron pan over medium-high heat, add oil to coat the bottom the pan. Season chicken breast and neck with salt and pepper and place skin-side down in the pan. Continue slowly for 10 minutes for brown and crispy skin. Turn chicken and continue to cook until done, about 2 to 3 more minutes.
In a bowl combine the avocado, shallot, garlic, olive oil and vinegar (Jamie's tip: use same bowl as kimchee to add a little of that flavor to the avocado). Mix together until smooth with little chunks of avocado remaining.
To serve: Spoon the wings and kimchee mixture onto a large serving platter. Top with chicken breasts and garnish with avocado mixture. Enjoy.
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