chicken
dinner
fennel
slaw
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Balsamic-Glazed Chicken with Fennel & Celery Slaw By Rachael

How To Make Balsamic-Glazed Chicken with Fennel & Celery Slaw By…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…

Rach Shares Her Preferred Way To Cook a Chuck Roast

Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?

A crunchy and refreshing slaw accompanies this easy pan-fried chicken coated with a tangy balsamic sauce.

From Rachael Ray Every Day, March 2019.

 

Ingredients

For the slaw:
  • 1 bulb fennel, trimmed and very thinly sliced with a sharp knife or on a mandolin
  • 3 to 4 stalks celery with leafy tops, stalks very thinly sliced on an angle and tops coarsely chopped
  • 1 small or ½ medium medium red onion, very thinly sliced
  • 1 lemon, juiced
  • About 2 tablespoons extra-virgin olive oil (EVOO), for drizzling
  • Salt and pepper
For the chicken:
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, sliced or crushed and chopped
  • About ⅓ cup balsamic vinegar
  • 3 tablespoons pourable or regular light-brown sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • About 1 tablespoon Worcestershire sauce
  • 1 rounded tablespoon grainy Dijon mustard
  • 2 cups arugula leaves (a couple of handfuls)
  • A handful of fresh flat-leaf parsley tops, coarsely chopped

Yield

Serves: 4

Preparation

In a large bowl, toss the fennel, celery, onion, lemon juice, and EVOO; season with salt and pepper. Let the slaw marinate while you prepare the chicken.

Heat a large cast iron skillet over medium high. Season the chicken with salt and pepper. Add 2 tablespoons olive oil, two turns of the pan, to the skillet. Add the chicken. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tablespoon olive oil, one turn of pan, to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.

Mix the arugula and parsley into the slaw. Serve the chicken whole or sliced with the slaw alongside.