warm salad of crispy chicken thighs

warm salad of crispy chicken thighs
slightly adapted from Nick Nairn

4 boneless chicken thighs with skin on (about 140 g. or 5 oz. each)
2 tbsp. neutral oil, such as grapeseed or canola
1 garlic clove, lightly crushed
1 tbsp. lemon juice
140 g. (5 oz.) salad greens
50 g. (2 oz.) green beans, blanched in boiling water for 3 minutes
12 cherry tomatoes, halved or quartered
herbs (parsley, oregano, thyme, summer savory, basil, etc.)
1/2 red pepper, seeded and julienned (optional)
1/2 c. fennel bulb, finely sliced (optional)
2 tbsp. vinaigrette (to follow)
chives, to taste, cut into 3 or 4 sections

Set a frying pan over low-medium and heat it. Season the chicken thighs well with salt and pepper. Pour the oil in the pan and put the chicken in with the skin side down. Add the garlic to flavour the oil. Cook until the skin is very crisp and releases from the bottom of the pan, about 20 – 30 minutes.

Turn the chicken over and remove the garlic. Cook for another 2 – 3 minutes. Pour in the lemon juice and shake the pan to move it around. Cook 3 more minutes. Remove the chicken and let it rest 5 minutes.

To assemble the salad, put the greens, beans, tomatoes, herbs, red pepper and fennel and in a bowl. Toss with just enough vinaigrette to just coat. Divide between the serving plates. Cut each thigh into 6 or 7 strips and place on top each salad. Garnish with lots of long pieces of chives. Eat immediately, while the chicken is crisp and wonderful.


vinaigrette
from Je sais cuisiner

salt
1 tbsp. white wine or rice vinegar*
3 tbsp. good quality olive or neutral oil

Mix a bit of salt with the vinegar. Whisk in the oil and taste for seasoning.

* Really, any nice vinegar you like.