4 bone-in skin-on chicken legs
For the salad dressing (or buy pre-made salad dressing):
2 shallots- minced
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
Salt and pepper (to taste)
For the salad:
1 can cannellini beans (drain out liquid)
1 head of escarole (cleaned and chopped)
1 sprig of dill (roughly torn)
1 sprig of tarragon (roughly torn)
2 sprigs parsley (roughly torn)
Pre-heat your oven to 375 degrees.
Put chicken in a baking dish-skin side up.
Make the salad dressing by mixing all ingredients for salad dressing together in a large mixing bowl.
Pour the salad dressing over the chicken legs and massage so it is evenly distributed and chicken is completely covered.
Bake the chicken in the oven, uncovered, for 45 minutes.
Make the Salad by mixing beans and escarole with torn herbs in a mixing bowl.
Take your chicken out of the oven.
Pour half the sauce and juice from the chicken pan into the mixing bowl with your bean, escarole, herb mixture.
Plate the escarole and bean salad with the chicken on top. Pour the rest of the sauce over the top of the dish.
Since escarole can be bitter when you wilt it with the hot dressing the escarole becomes more palatable.