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Ingredients

4 SERVINGS

 

● 2 Tbsp Olive Oil

● 1 31⁄2–4-lb. Chicken OR pieces of skin on legs, thighs and breasts

● 2 Tbsp 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 Tbsp fresh thyme leaves

● Sea salt and freshly ground black pepper

● Lemon wedges (for serving)

 

Instructions

Serves 4 People (30 min prep/ 1 hr total cook time)

 

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.

 

For more information on Chef Scott Yates please visit : chefscottycooks.com

 

 

 

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