The Chew: Chicken Paillard with Charred Romano Beans Recipe

The Chew: Alison Sweeney

TV actress, author, and producer Alison Sweeney visited The Chew to talk about making healthy meals for the whole family. Sweeney said she likes to plan ahead so she knows what she is making the kids for lunch the night before.

Sweeney teamed up with Mario Batali to make a recipe for Chicken Paillard with Charred Romano Beans (also called Pole Beans or . You could use chicken breasts for this dish, but Batali said that chicken thighs would be more flavorful.

Do you think you would prefer this meal with the Romano Beans or the optional substitution of Snow Peas? I’m leaning toward the peas, but I bet they are both delicious.

The Chew: Mario Batali Chicken Paillard with Charred Romano Beans Recipe Ingredients

• 6 boneless, skin-on Chicken Thighs (pounded 1/4” thick)
• 1 1/2 lb Romano Beans (remove tops and cut in thirds; or use Snow Peas)
• 3 peeled, sliced cloves Garlic
• 1 thin sliced Shallot
• 1/2 tsp Honey
• 2 cups thin sliced Fennel
• 2 cups thin sliced Radicchio (+ 1/4 cup)
• 2 tbsp Sherry Vinegar
• 1/4 cup shaved Parmigiano-Reggiano Cheese
• 1/4 cup Extra Virgin Olive Oil
• Salt & Pepper

Mario Batali: The Chew Chicken Paillard with Charred Romano Beans Recipe Directions

1. Preheat a grill on medium high (or use a grill pan).
2. Salt and pepper the chicken. Season it with olive oil on both sides.
3. Grill the chicken with skin side down for a few minutes, until the skin is charred and crisp.
4. Flip the chicken and cook it for a few more minutes on the second side, until cooked through. Transfer to a plate to rest.
5. Place a cast iron skillet over high heat. Add a little olive oil.
6. Once hot, add Romano Beans with salt and pepper; saute for two minutes or until charred.
7. Add fennel and saute another couple minutes.
8. Put in the garlic with a little bit of olive oil; saute another minute.
9. Stir in radicchio until it starts to wilt; take off heat.
10. In a mixing bowl, combine vinegar with shallots, honey, 2 tbsp olive oil, salt and pepper.
11. Toss charred beans in this vinaigrette; salt and pepper to taste.
12. Top chicken with the bean mixture and garnish with Parmigiano-Reggiano to serve.