Warm chicken & chicory salad

Name: Warm chicken & chicory salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 kgs whole chicken; 4 Tbsps butter, at room temperature; 200 milliliters sherry vinegar, plus 1 tbsp; 200 grams frozen peas; 3 Tbsps olive oil; 1 teaspoons caster sugar; 50 grams raisins; 15 grams pack dill, roughly chopped; 50 grams mixed salad leaves (we used rocket and chard mix); 100 grams pine nut, toasted; 1 serving crusty bread, to serve; 3 heads chicory, green, red or a mixture

The recipe Warm chicken & chicory salad can be made in about 3 hours. This recipe serves 4. This main course has 978 calories, 42g of protein, and 81g of fat per serving. If you have chicken, pine nut, pack dill, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Chicory Salad With Crispy Prosciutto And Warm Shallot-butter Vi, Warm Chicory Salad With Wild Mushrooms & Pancetta Vinaigrette, and Chicory, Tangerine, and Pomegranate Salad.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.

Ingredients you will need

Sherry Vinegar

Whole Chicken

Butter

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender.

Ingredients you will need

Peas

Drain well, plunge into cold water to quickly cool, then drain again and set aside.

Ingredients you will need

Water

Once your chicken has roasted for 2 hrs, remove from oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas

Equipment you will use

Oven

Roast for a further 20-30 mins (without foil) until golden.

Equipment you will use

Aluminum Foil

Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.

Ingredients you will need

Caster Sugar

Olive Oil

Raisins

Vinegar

When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish.

Ingredients you will need

Meat

Pop

Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands.

Ingredients you will need

Pine Nuts

Endive

Dill

Peas

Serve straightaway with some crusty bread.

Ingredients you will need

Crusty Bread

Equipment

Oven

Aluminum Foil

Ingredients

Servings:

2kgs

whole chicken 4Tbsps

butter, at room temperature 200milliliters

sherry vinegar, plus 1 tbsp 200grams

pack dill, roughly chopped 50grams

mixed salad leaves (we used rocket and chard mix)100grams

pine nut, toasted 1serving

crusty bread, to serve 3heads

chicory, green, red or a mixture

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.