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Ingredients
4 chicken thighs
Salt and freshly ground black pepper
1 shallot, sliced thin
3 cloves garlic
2 bay leaves
Several sprigs fresh thyme
3 ½ to 4 ½ cups extra virgin olive oil
¼ pound slab bacon, diced
8 thin slices baguette, lightly toasted
5 tablespoons red wine vinegar
2 heads frisee, rinsed, dried, cored and torn in pieces
1 bunch arugula or watercress, rinsed, dried and heavy stems removed
1 tablespoon finely minced flat-leaf parsley
Preparation
- Step 1
Place chicken in shallow dish. Season with salt and pepper and scatter shallots, 2 cloves garlic, bay leaves and thyme on top. Cover and refrigerate 24 hours.
- Step 2
Place chicken, with seasonings, in saucepan that will hold it snugly in single layer. Pour in enough oil to cover completely. Heat, adjusting burner so oil simmers very gently. Cook 1 ¾ hours, skimming surface from time to time. Allow to cool, then refrigerate overnight. It can be refrigerated for a week or even a bit more.
- Step 3
Saute bacon until lightly browned. Drain, reserving 2 teaspoons fat, and place on paper towel. Rub toast slices with remaining garlic clove and brush with a little olive oil.
- Step 4
Beat 6 tablespoons olive oil with vinegar and bacon fat. Season to taste with salt and pepper.
- Step 5
Place frisee and arugula or watercress in salad bowl and toss with dressing. Season with salt and pepper.
- Step 6
Remove chicken from refrigerator, and scrape off as much oil as possible. Heat a nonstick skillet and place chicken, skin side down, in it over medium heat. Saute until skin is browned, 2 to 3 minutes. Turn and saute other side 2 to 3 minutes. Remove chicken from pan and use small knife to remove bone. Slice chicken, place in salad bowl and toss gently with greens.
- Step 7
Place 2 slices toast on each of 4 plates. Mound chicken and greens in center. Scatter with bacon and parsley, and serve.
Private Notes
Comments
Wonderfully flavorful, tender and juicy chicken.