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PrintBRAISED CHICKEN SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180°C/350° F/Gas Mark 4. Heat the olive oil in an ovenproof casserole over medium-high heat.
- Add the chicken and fry for 15 minutes, turning, until golden all over. Pour in the wine and simmer for 2 minutes, then add the remaining main ingredients.
- Cover tightly and transfer to the oven. Bake for 45-50 minutes, turning every 20 minutes, until the juices from the thickest part of the thigh run clear when pierced with a skewer.
- Discard the liquid and solids. When cool, remove and discard the skin. Strip the meat from the bone, slicing any large chunks into bite-sized pieces.
- Arrange the chicken in a dish. Sprinkle with salt, a few peppercorns and the bay leaves. Pour in enough oil to generously coat. Cover tightly with clingfilm and marinate in the refrigerator for 2 days.
- Remove the chicken from the fridge 2 hours before serving. Place in a colander set over a bowl to drain, and leave to stand until the oil has liquefied.
- To make the salad, combine the spinach, celery and chicory in a large serving dish. Toss with salt, enough oil from the chicken to just coat the leaves, and the wine vinegar.
- Arrange the chicken on top, discarding the peppercorns and bay leaves. Sprinkle with the balsamic vinegar before serving.
INGREDIENTS
- 5 tablespoon sesame oil
- 1.5 kg chicken
- 300 ml dry white wine
- 2 onion, chopped
- 2 carrot, chopped
- 2 celery stalk, chopped
- 2 fresh bay leaf
- Salt and pepper
Marinade
- 2 teaspoon black peppercorns
- 6 fresh bay leaves
- 150 ml sesame oil
- Salt to taste
Salad
- 250 grams baby spinach leaves, chopped
- 6 tender celery stalks
- 2 head chicory
- 2 teaspoon wine vinegar
- 2 teaspoon balsamic vinegar
- Salt to taste
11 comments for “Braised Chicken Salad”
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