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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Chicken Paillard with Basil & Parmesan
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Chicken Paillard with Basil & Parmesan with a Fennel, Orange & Apple Salad
Prep Time: one hour
Serves: more than 8
Directions:
Chicken Paillard with Basil & Parmesan:
Combine salt and pepper, panko, basil, thyme and Parmesan. Dredge chicken in flour, then eggs, then the bread crumb mix. Make sure you pack the chicken tightly.
Lemon Chicken Jus:
Saute onion and garlic then add Dijon. Add chicken stock and reduce by three-fourths. Strain through chinoise and place back on the stove, add lemon juice, butter and salt and pepper; stir to emulsify. Heat oil and cook chicken for several minutes per side.
Fennel, Orange & Apple Salad:
In a bowl, toss all ingredients.
Lemon-Honey Vinaigrette:
Combine all ingredients and toss!
Ingredients:
Chicken Paillard with Basil & Parmesan:
2T salt and pepper
1 quart panko crumbs
1 bunch basil (chiffonade)
1/2 oz thyme
1/2 cup Parmesan cheese (microplaned)
10 chicken thighs (skinned/boned and banged flat)
2 cups flour
4 eggs (beaten)
Lemon Chicken Jus:
1/2 onion (diced)
2 cloves garlic (crushed)
1T Dijon mustard
1 quart chicken stock
2 lemons (juiced)
1 knob butter
2T salt and pepper
1 oz olive oil
Fennel, Orange & Apple Salad:
3 bulbs fennel (sliced thin on a mandolin)
5 oranges (segmented)
2 apples (sliced on a mandolin)
1/2 bunch cilantro
Lemon-Honey Vinaigrette:
1/2 cup white wine vinegar
1/4 cup honey
1 lemon (juiced)
1 cup olive oil
2T salt and pepper
TOP CHEF
Season 4 - Chicago
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Comments
Stacy Daxe wrote:
It seems hard to believe that the ingredients for this menu were purchased with $10 when 3 bulbs of fennel cost $6 (more at Whole Foods I'm sure).
posted on May 3, 2008 at 12:00 PM
Kristin Stewart wrote:
I agree - no way this dish was made for less than 10 bucks. However, I made it regardless and it was DELICIOUS!!!
posted on May 5, 2008 at 7:49 PM
E Wolf wrote:
Remember that the prices for vegetables is not only seasonal but regional. In the bay area of California fennel is not nearly that expensive.
posted on May 5, 2008 at 8:44 PM
Chatman wrote:
I made this last night, and it was a hit. The only thing I did differently was to bake the chicken in the oven, and put the sauce on it at the last minute. In terms of the cost of fennel, wouldn't they being paying Chicago prices?
posted on May 13, 2008 at 1:32 PM
Kim wrote:
This was delicious!! I really liked the apple/fennel/orange salad with it. Fantastic! By the way, I live in Indianapolis, a similar market to Chicago where the episode took place, and fennel is available year round at a reasonable price here. I'm sure the price depends on the locale where you do your purchasing.
posted on May 13, 2008 at 2:28 PM
Jennifer Peronnet wrote:
I'm a Personal Chef and cook dinner once a week for usually 8-10 families. This week I used this dish and ended up with 15 orders, of families of 4. A lot of prep, but in the end worth it, I think it worked really well, although for delivery I didn't know what to do with the sauce, so I put a little on the bottom of the container and laid the chicken on top. I put the salad it a separate container and added roasted garlic butter on spaghetti to round out the meal.
A hit! Thanks Andrew!!
posted on May 13, 2008 at 7:29 PM
Jamie Cunningham wrote:
I'm making this for dinner tonight and I am so excited! I just got back from the store where I paid $1.79 for a huge bulb of organic fennel and I live in a small town in Alaska!! I believe that produce is becoming a bit more reasonable for the unusual items that are now becoming more common on our menus. As far as the $10 goes, all I can think of is that chicken thighs must have been on sale and that most of the other ingredients were already found in the Top Chef pantry.
posted on May 16, 2008 at 2:53 PM