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Recipes > chicken > Crispy Chicken with Charred Buttery Salad

Crispy Chicken with Charred Buttery Salad

Using: Stemmler’s Fresh Chicken, or pieces of Legs, Thighs and Breasts, skin-on
Dish icon Serves: 4 People
Stopwatch icon Prep & Cook Time: 30 minutes preparation / 1 hour total cook time

Ingredients

  • 2 tablespoons olive oil
  • 1 (3½ to 4 pound) Stemmler’s Fresh Chicken, or pieces of Legs, Thighs and Breasts, skin on
  • 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 tablespoons salted butter
  • 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

Preheat oven to 400F. 

 

Heat oil in a pan on medium-high heat. Season the chicken and sear off the skin. Remove chicken 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 butter is 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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