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1
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat.
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2
Stir constantly until the sugar and salt dissolve.
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3
Remove from the heat and cool to room temperature.
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4
When brining chicken use a nonreactive pot or plastic container.
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5
Completely submerge the poultry in cold water and weigh it down with a plate.
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6
Add the brine and cover.
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7
Let the chicken sit in the brine for at least two hours, preferably overnight.
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8
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine.
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9
Reduce to half.
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10
Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again.
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11
Add the coconut milk and reduce to half a third time.
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12
Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated.
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13
Season with salt and pepper.
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14
If you reheat, do not allow the sauce to boil or the butter will separate.
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15
For the chicken: Remove the chicken from the brine and cut in half.
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16
With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl.
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17
Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
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18
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs.
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19
Pulse 5 or 6 times until the mixture is finely chopped.
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20
Transfer to a bowl.
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21
Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
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22
Preheat the oven to 250.
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23
Place the flour in another bowl and season it with salt and pepper.
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24
Remove the chicken from the refrigerator and prepare it for assembly.
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25
Preheat a large nonstick saute pan over medium-low heat with a thin coating of grape seed oil.
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26
Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side.
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27
Dip only one side of the chicken back in the buttermilk and press pistachios onto that side.
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28
Repeat that step with all the chicken.
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29
Place the chicken in the saute pan, pistachio side down, and cook for 23 minutes.
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30
Turn and cook the other side for 2 to 3 minutes.
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31
Place in the oven to finish cooking for 8 to 10 minutes.
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32
Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
