Chicken Paillard with Charred Romano Beans

Mario Batali
Servings: 6
15 to 30 min

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

  • Ingredients
  • step-by-step directions
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)
  • 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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