Recipes > chicken > Crispy Chicken with Charred Buttery Salad

Crispy Chicken with Charred Buttery Salad

Using: Stemmler’s fresh chicken or pieces of skin on legs, thighs and breasts

Dish icon Serves: 4 People
Stopwatch icon Prep & Cook Time: 30 min prep/ 1 hr total cook time

Ingredients

  • 2 tablespoons olive oil
  • 1 (3½ to 4 pound) Stemmler’s fresh chicken or pieces of skin on legs, thighs and breasts
  • 2 tablespoons salted butter
  • 3 medium shallots, sliced into rings
  • 2 cups sugar snap peas, strings removed, halved
  • 1⁄2 bunch fresh local asparagus (cut into 1-inch pieces)
  • 2 heads buttery green lettuce (Boston bibb or green leaf), quartered
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Lemon wedges (for serving)

How to Prepare

Heat oil in pan, season the chicken and sear off the skin. Remove it and place on baking sheet in a 400F oven for 20 minutes until cooked. In the same pan, add the shallots until soft. Add the asparagus, snap peas and fresh thyme. Season and cook 5 minutes. Remove everything then add butter to the empty pan. Once it's melted and hot, add the lettuce and sear all sides. Should only take 45 seconds each. Place lettuce on the plate, season lightly, add the mixed vegetables then top with the cooked Chicken. Squeeze lemon all over and serve.



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