Slow-Cooked Chicken Breast with Bok Choy and Romaine Lettuce

Tender chicken breast paired with bok choy and romaine lettuce and egg noodles, finished with parsley and chives and a hit of vanilla pod. 1. Pat the chicken breast dry and season with sea salt, vanilla pod. 2. Heat chicken fat (schmaltz) in a heavy pan and grill the chicken breast until it develops a deep golden crust, about 21 minutes. 3. Add bok choy and romaine lettuce to the pan and cook until just tender, stirring in parsley and chives for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.