BBQ Chicken Crepes with Apple Slaw
For the Sauce:
1 tbsp extra-virgin olive oil
1 tbsp minced garlic
3/4 cup ketchup
6 tbsp balsamic vinegar
1/3 cup honey
3 tbsp soy sauce
3 tbsp espresso
In a saucepan, heat olive oil over medium-low heat. Add the garlic and sauté until golden, about 1 to 2 minutes. Remove from heat and let the garlic cool in the oil.
Whisk in the ketchup, vinegar, honey, soy sauce, and espresso. Return to medium low heat and simmer gently for 15 minutes to allow the flavors to marry.
Remove from heat and allow to cool.
For the Crepes:
1 cup all purpose flour
1/2 tsp sea salt
1/2 tsp black pepper
2 large eggs
1 cup whole milk
2 tbsp unsalted butter
4 green onion, finely chopped
In a bowl, sift together the flour, salt, and pepper.
In another small bowl, whisk together the eggs and milk until well-combined. Then add the milk mixture to the flour mixture and whisk until combined well to prevent lumps. Be careful not to overbeat.
Heat the butter in a nonstick crepe pan over medium heat. Add the green onion cook for about 15 seconds, then add to the batter and whisk to combine. The batter should just coat the back of the spoon. (If batter seems too thick, whisk in a little milk.)
Temporarily remove the pan from the heat and add 1/4 cup of the crepe batter. Tilt the pan to swirl the batter over surface of pan. Return to heat and cook until underside is lightly browned, no more than 50 to 60 seconds.
Using your fingertips, carefully turn the crepe over and cook on other side for 10 to 15 seconds. Set cooked crepe aside on a baking sheet, then repeat with the rest of the batter (should be enough to make 8 crepes).
For the Chicken:
9 bone-in, skin-on chicken thighs (about 4 lbs total)
Finely ground sea salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Non-stick cooking spray
Zest of 1 orange
Preheat oven to 375-deg.
Generously season chicken thighs on both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. When the oil just begins to smoke, add the chicken thighs, skin side down, and cook until caramelized on the first side, about 10 to 12 minutes. Carefully pour off all but 2 tbsp of fat. Then turn the thighs over and cook until the second side is lightly caramelized, about 2 to 3 minutes longer.
Pour off the remaining chicken fat and add the barbeque sauce to the skillet. When it begins to simmer, move the skillet to the oven and cook until the thighs are tender and the meat easily pulls away from the bones, about 30 to 40 minutes.
Remove the skillet from the oven and add the orange zest, and allow the chicken to cool in the sauce. Then remove the chicken from sauce and pull the meat and skin from the bones and tear the meat into 1/4" strips.
Remove 3/4 of the sauce from the pan and set aside, then return the chicken to the pan.
Lay the cooked crepes on counter and spread the chicken and 2 tbsp of the reserved sauce. Roll each crepe up and place seam side down in a 13” x 9” baking pan. Drizzle the remaining sauce over the crepes and bake in the oven for 8 minutes.
For the Slaw:
2 Granny Smith apples
2 tsp fresh lemon juice
6 cups thinly sliced Napa cabbage
4 green onions, finely chopped
1/2 tsp ground sea salt
1/4 tsp black pepper
Quarter and core the apples. Using a mandolin or sharp knife, slice the apples as thinly as possible into julienne strips and place in a large bowl.
Add lemon juice to the bowl and mix well. Add the cabbage, green onions, salt, and pepper and mix well. When the crepes are heated through, place each on a plate and top with a spoonful of slaw.
Approximate Nutritional Values: http://www.food.com/recipe/curried-chicken-breast-crepes-19245
