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Salad Dressing Chicken with Escarole and Bean Salad

Servings: 4

Ingredients:
4 bone in-skin-on chicken legs

For the salad dressing (or buy 4J 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.

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Thanks to

Kitchen Equipment provided by: | Chantal | Dream Farm | Le Creuset | Silpat | |

2 Responses to Salad Dressing Chicken with Escarole and Bean Salad


  1. Peaches Hood says:

    Can you use a bone in chicken breast and how long would you have to cook it.
    Thank you

    • moulton says:

      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.

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