Crespelli “Short Stacks” with Shredded Chicken and Balsamic BBQ Sauce

Preparation

Baking Directions:

When I was a young cook, I was blessed with the opportunity to stagier (work for free to gain experience) in a number of kitchens around the country and in Europe.

I spent a special week in the kitchen of An American Place, superchef Larry Forgione’s groundbreaking restaurant in New York City.

This dish was inspired by one of his dishes.

Like most chefs, I am a collection of my experiences.

Once you make this, you will be thanking Larry as well .

it’s delicious.

Make the sauce: In a saucepan, heat the olive oil over medium-low heat.

Add the garlic and sauté until golden, 1 to 2 minutes.

Remove from the 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 blend the flavors.

Remove from the heat and let cool.

Reserve the orange zest for adding to the sauce later.

You should have about 1-2/3 cups.

Make the crepe batter: In a bowl, stir together the flour, 1/2 teaspoon salt, and pinch of pepper.

In a small bowl, whisk together the eggs and milk until well combined.

Add the milk mixture to the flour mixture, whisking to prevent lumps.

Do not overbeat the batter.

Put the butter in a cold skillet and place over medium heat.

Cook, stirring occasionally to prevent it from burning in spots but without moving the pan, until it browns evenly, about 2 minutes.

Add the green onions, mix well, and cook for 15 seconds.

Add the green onion mixture to the batter and whisk to combine.

The batter should just coat the back of a spoon.

If it seems too thick, whisk in a little milk or water.

You should have about 2 cups batter.

Cover and refrigerate the batter until you are ready to cook the crepes, or up to 24 hours.

Preheat the oven to 350°F.

Cook the chicken: Generously season the chicken thighs on both sides with salt and pepper.

In a 12-inch skillet, heat the olive oil over medium-high heat.

When the oil just begins to smoke, add the chicken thighs, skin side down, and cook until nicely caramelized on the first side, 10 to 12 minutes.

Carefully pour off all but 2 tablespoons of the fat.

Turn the thighs over and cook until the second side is lightly caramelized, 2 to 3 minutes longer.

Pour off all the remaining chicken fat and carefully add the sauce to the skillet.

When the sauce 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, 30 to 40 minutes.

Remove the skillet from the oven, add the reserved orange zest, and allow the chicken to cool in the sauce.

Heat a 10-inch nonstick skillet over medium-heat.

Add 1/4 cup of the crepe batter to the hot skillet.

Remove the skillet from the heat and tilt it to coat the bottom evenly with the batter.

Return the skillet to medium-high heat and cook until the underside is lightly browned, 50 to 60 seconds.

Using your fingertips, carefully turn the crepe over and cook on the second side for 10 to 15 seconds.

Set the cooked crepe aside on a baking sheet.

Repeat with the remaining batter to make 8 crepes total.

Remove the chicken from the sauce.

Pull the meat and skin from the bones, discard the skin and bones, and tear the meat into 1/4-inch-wide strips.

Remove 3/4 cup of the sauce and set aside.

Return the chicken strips to the remaining sauce.

Lightly spray the bottom of two 10-inch pie pans or plates with olive oil cooking spray.

Stack 2 crepes in the bottom of each pan.

Spread a single layer of chicken over each stack of crepes, and set 1 more crepe over each layer of chicken.

Spread another layer of chicken on top.

Finish each stack with 1 more crepe.

Cover each pan with aluminum foil.

Bake the crepe stacks until hot throughout, 30 to 40 minutes.

Meanwhile, make the slaw: Quarter and core the apple.

Using a mandoline or a sharp knife, slice the apple as thinly as possible into julienne and place in a large bowl.

Add the lemon juice and mix well.

Add the cabbage, green onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.

You should have about 8 cups.

When the stacks are warm, remove from the oven, remove the foil, and carefully invert each pie pan onto a cutting board.

Lift off the pans.

Cut each stack into quarters.

Place a wedge on each serving plate.

Arrange a bundle of the slaw beside each wedge.

Drizzle some of the reserved sauce over each plate.

Serve at once.

Tips:

Cooking notes:For a true culinary adventure, substitute duck or rabbit for the chicken.

You can also use any of your favorite sauces for chicken in place of the BBQ sauce.

Entertaining notes:You can make the sauce up to 1 week in advance, let it cool, cover, and refrigerate.

You can make the crepe batter 1 day in advance and cook the crepes the following day.

Or, you can cook the chicken, cook the crepes, and assemble the crespelli stacks the day before serving.

To store overnight, assemble the stacks between layers of parchment paper and refrigerate.

Bring the stacks back to room temperature before placing them in the pie pans and then in the oven.

This is a great first course or light lunch.

I love to serve dishes like this on a pedestal plate, to give them the showcase they deserve.

Wine notes:Pour a ripe, intense California Zinfandel.