A quick fall refresh for Kennedy’s room!
My Three Sons of Charleston.
Refrigerate the vegetables for at least 30 minutes and up to 3 days..Grill the chicken.
Remove the chicken from the marinade and pat dry.Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes.Transfer to a work surface and let rest for 5 minutes.. Assemble the banh mi.
Drain 1 cup of the pickled vegetables.Slice 6 of the chicken breasts.
Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese chicken salad, if making..
Spread the cut sides of the baguettes with mayonnaise.Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.
Return the ribs and any accumulated juices to the pot.Add the reserved marinade, broth, and 6 cups of water; bring to a boil.
Cover and simmer over moderately low heat for 1 hour, skimming occasionally.Uncover and simmer for 1 hour longer, stirring and skimming occasionally.. Add the daikon, carrots, and potatoes to the stew and simmer briskly until the meat is very tender, the vegetables are tender, and the sauce is thickened, 30 minutes longer..