Spring salad with crispy chicken and bacony croutons recipe

Ingredients for Spring salad with crispy chicken and bacony croutons

• 450 g skin-on, bone-in chicken thighs

• kosher salt, freshly ground pepper

• 115 g thick-cut streaky bacon, cut crosswise into 2.5 cm pieces (about 3 strips)

• 85 g country-style bread, sliced 2 cm thick, torn into misshapen 2.5 cm pieces (about 240 g)

• 45 ml red wine vinegar, divided

• 1 shallot, thinly sliced (about 80 g)

• 75 g fresh shelled or frozen peas (60 g)

• 15 ml olive oil

• 120 g trimmed escarole or frisée, torn into small pieces (about 85 g)

• 1/2 small fennel bulb, cored, thinly sliced

• 2 medium radishes, thinly sliced

• 15 g mint leaves, torn if large

How to make Spring salad with crispy chicken and bacony croutons

1. Arrange a rack in the centre of the oven and preheat to 245°C (fan oven 220°C).  Pat the chicken dry with kitchen paper.  Using kitchen shears, remove the bones while keeping the skin and flesh intact, then discard the bones.  Season the chicken all over with ½ tsp salt and ¼ tsp pepper.

2. Heat a medium cast-iron frying pan or heavy ovenproof skillet over medium-high heat until hot but not smoking.  Sear the chicken skin-side down, undisturbed, for 2 minutes.  Continue cooking, turning occasionally, until the fat renders and the skin is golden brown, about 4–6 minutes more.  Transfer the chicken to a plate.  Carefully pour off all but 2 tsp of fat and wipe away any fat that drips onto the sides or bottom of the skillet.  Return the chicken to the skillet skin-side up.  Transfer to the oven and roast the chicken, tenting the skillet with foil if the skin becomes too dark halfway through, until the skin crisps and the meat is cooked through, about 8–12 minutes.

3. Meanwhile, cook the bacon in a large frying pan over medium heat, turning occasionally, until just crispy, about 4–5 minutes.  Using a slotted spoon, transfer the bacon to a large heatproof bowl.  Pour off all but 2 tbsp of fat.  Heat the remaining fat in the frying pan over medium heat.  Add the bread in an even layer, season with a pinch of salt and pepper, and cook, turning the pieces occasionally, until golden brown and crisp, about 3–4 minutes.  Remove from heat, add 1 tbsp vinegar, and toss until absorbed.  Let cool for a few minutes, then taste and season with more salt and pepper, if needed.  Transfer the croutons to the bowl with the bacon.

4. Remove the chicken from the oven and transfer it to a plate, reserving the skillet with the fat and pan drippings.  Let the chicken cool for 5–10 minutes, then cut it into 2.5 cm pieces.

5. Cook the shallot, peas, ⅛ tsp salt, and ⅛ tsp pepper in the reserved skillet over medium-low heat, stirring, until the shallots are softened and the peas are cooked, about 3 minutes.  Remove from heat and stir in the oil and the remaining 2 tbsp vinegar (the mixture will bubble) using a heatproof spatula.  (If you want to ensure the peas remain bright green, cook them separately in a small saucepan of boiling water or in the microwave, then sprinkle over the top of the salad after plating.)

6. Add the escarole, fennel, and radishes to the bowl with the bacon and croutons.  Pour the warm dressing over the salad and toss to combine, allowing the greens to slightly wilt.

7. Mound the salad onto plates and nestle the chicken pieces within.  Top with mint and serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.