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Warm Chicken and Frisée Salad with Bacon Fat Vinaigrette and Chicken Skin Garnish

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  • Author: Amanda
  • Yield: 2 to 4 servings 1x

Description

A hearty salad full of flavor: slightly bitter frisée, juicy roasted chicken, bacon with an accompanying tangy vinaigrette made with its fat, goat cheese, and crispy chicken skin crumbled over top! 

Ingredients

Scale
  • 1/3 cup dried currants OR raisins
  • 1/2 pound thick-cut bacon
  • 2 pounds bone-in, skin-on chicken breasts
  • 2 garlic cloves, finely minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons smooth Dijon mustard
  • 2 large heads frisée (about 1 pound), cored and chopped into bite-sized pieces
  • 4 ounces crumbled goat cheese
  • About 20 fresh chives, cut into 1-inch pieces
  • Thick slices of hearty country bread, drizzled with olive oil, salt and pepper and grilled or broiled until golden brown

Instructions

  1. Preheat the oven to 400°.
  2. Place the currants in a small bowl and cover with hot water.  Allow to rehydrate while you prepare the rest of the recipe.
  3. Lay the bacon slices out on a large baking pan. Bake for 20 to 30 minutes (depending on the thickness of your bacon), until golden brown and crisp.  Drain on a paper towel-lined plate, reserving the bacon fat by pouring it in a glass measuring cup.  Set aside.
  4. Place the chicken breasts on the same baking sheet and generously season with kosher salt and black pepper.  Roast for 30 to 35 minutes, until the chicken is cooked through and registers 160°on a thermometer.  Remove from the oven and transfer to a cutting board.  Remove the chicken skin as soon as possible and return to the oven; bake until crisp, about 8 to 10 minutes.  
  5. Reheat about 1/4 cup bacon fat in a small saucepan. Add the garlic and sauté for about 30 seconds, taking care not to let it brown.  Turn the heat off and add the vinegar.  Whisk in the Dijon mustard.  Season to taste with salt and pepper.  Allow to cool slightly.
  6. When the chicken is cool enough to handle, shred into bite-sized pieces.  Add the chicken to the frisée in a large mixing bowl; pour the warm dressing over top and toss to coat.  Drain the currants and add to the lettuce; crumble the goat cheese into the salad, tossing again to combine.  Transfer to a serving dish and sprinkle the chives on top.  Crumble the chicken skin on top to garnish.  Serve with the grilled bread.

Notes

Inspiration: Warm Chicken-and-Frisée Salad with Bacon Vinaigrette on nytimes.com

  • Category: Salads

Find it online: https://nevernothungry.com/warm-chicken-and-frisee-salad-with-bacon-fat-vinaigrette-and-chicken-skin-garnish/