Ingredients

Coconut Chili Ginger Sauce
1 tablespoon unsalted butter
2 shallots , minced
2 blades lemongrass , chopped
3 pieces (1/2-inch) fresh ginger , thinly sliced
1 cup sweet white wine
2 cups chicken broth
2 tablespoons Thai red curry paste
2 tablespoons Chinese black bean chili sauce
1 can (8 ounces) coconut milk
1/2 cup (1 stick) unsalted butter , softened and cut into pieces
Salt and freshly ground black pepper to taste

Pistachio-Crusted Chicken
4 brind boneless chicken breasts (see brine recipe below)
1 quart buttermilk
1 pound salted pistachios , shelled and toasted
1 cup grated Parmesan cheese
1/4 cup fresh thyme
1/3 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
2 cups all-purpose flour
Salt and freshly ground black pepper to taste
Grape seed oil to taste

Brine for Chicken
1 cup kosher salt
1/4 cup sugar
5 cloves garlic
2 bay leaves
1 tablespoon black peppercorns

Description

Art Smith Shares His Recipe For Pistachio-crusted Chicken With Coconut Chili Ginger Sauce, Featured At His Restaurant, Table 52.

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