Rachael's Balsamic-Glazed Chicken with Fennel & Celery Slaw
HOME > Recipes > Rachael's Balsamic-Glazed Chicken with Fennel & Celery Slaw

Rachael's Balsamic-Glazed Chicken with Fennel & Celery Slaw

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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

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.

The Tools You'll Need

You May Also Like

Spring forward with this fresh, flavorful artichoke and roasted red pepper bucatini.
This soup is cozy perfection when topped with bacon crumbles and a drizzle of Simple...