| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Food3, Ood9 | 4 | servings | |
INGREDIENTS
| 1/2 | Red pepper; seeded and diced | |
| 4 | Chicken thighs; weighing about 100g | |
| ; (3 1/2oz) each | ||
| 2 | tb | Olive oil |
| 1 | Garlic clove; lightly crushed | |
| 1 | tb | Lemon juice |
| 150 | g | Mixed salad leaves; (5oz) |
| 50 | g | Green beans; sliced into 1cm |
| ; (1/2 inch) lengths | ||
| ; and blanched (2oz) | ||
| 12 | Cherry plum tomatoes; halved or quartered | |
| 2 | tb | Vinaigrette |
| 50 | g | Croutons; optional (2oz) |
| Maldon salt | ||
| Freshly ground white pepper | ||
| Fine shreds of carrot; optional | ||
| 1 | Long cut fresh chives; optional |
INSTRUCTIONS
Heat a frying pan over a medium heat. Season the boned thighs well, add the oil to the pan, then place the thighs in it skin side down. Toss in the garlic clove to flavour the oil. Now cook the chicken skin side down until the skin is nice and crispy. This will take about 20 to 30 minutes. Turn over the thighs and discard the garlic which will be well browned by now. Continue to cook the chicken for another 2-3 minutes. Add the lemon juice and shake the pan to ensure that it is evenly distributed. Cook for another 3 minutes then remove to a warm place to rest for 5 minutes. To serve, place the salad leaves, pepper, beans and tomatoes in a bowl and season, then add the vinaigrette and toss well. Divide between 4 serving plates. Scatter the croutons over, if using, and then carve each thigh into 6 or 7 pieces and place them on top of the salad. Garnish with carrot shreds and chives. Converted by MC_Buster. Per serving: 353 Calories (kcal); 26g Total Fat; (66% calories from fat); 18g Protein; 12g Carbohydrate; 79mg Cholesterol; 160mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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