Last Updated on January 2, 2018
Servings: 4
Ingredients:
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.
Can you use a bone in chicken breast and how long would you have to cook it.
Thank you
Yes, you could. The trouble is that chicken breast vary enormously in size so I could not tell you exactly how long to cook it without knowing its weight. The best gauge is to take its temperature – you want to remove it from the oven at an internal temperature of 160 F and then it rest for 5 minutes.
Sara, I watched you prepare this dish with your friend Joey Campanaro on your show “Sara’s Weeknight Meals. Not only does this dish present beautifully but it is delicious. I have back issues and usually prep our meals on a stool. This recipe was very conducive to my routine! Thank you …
I asked if you used the convection oven mode when you made this dish. I made it but mine did not brown up as much as yours. I didn`t use convection mode. Or should I use roast mode.
I had the meat at room temp when I did it.
I didn`t get a reply and don`t see any mention in this part of your site.
George, so sorry I did not get back sooner. It should get brown in that amount of time and at that temp – but go ahead and try convection.
Chef Campanaro said that the chicken (salad dressing chicken), is baked at 475 degrees. The printed recipe says 375 degrees. Help please, Sara.
Thomas, sorry for the delay – got caught up with my 94 year old dad and Memorial Day weekend so have fallen behind here. The answer is 375 F. I wish I had caught what he said on air because at that temp the chicken would be overcooked.
I stumbled upon your show a few years ago and fell in love with cooking! I love your show and all the delicious food you prepare. You make it look easy and that gave me the courage to try it myself. My family would be eating frozen food if it wasn’t for you.
What type of premade Salad Dressing would you suggest to use
Italian
Could the Salad Dressing Chicken recipe be adapted for cooking chicken breasts along with the legs? My husband doesn’t like dark meat. If so, what changes in preparation and/or timing would you recommend? Thank you.
Marianne Steely