Roast Chicken Salad
This is Nigella's. Made it for my nephew's baptism a few weeks ago and it was a hit. It's 93 degrees out there at the moment and now I'm craving it again!
Roast Chicken Salad
8 SERVINGS
4 whole boneless chicken breasts with skin
1/4 cup Marsala
1/4 cup garlic-infused oil
1 teaspoon sea salt or 1/2 teaspoon table salt
1 Romaine lettuce heart
1 small head red endive or radicchio
1/4 cup pinenuts, toasted
1/4 cup sultanas, soaked in warm water
2 teaspoons good-quality white wine vinegar, sherry vinegar or Muscat
vinegar, or to taste (see method below)
Handful parsley leaves
1. Marinate the chicken breasts in the Marsala, garlic oil, salt and
some pepper for no longer than one hour at room temperature or
overnight in the fridge.
2. Preheat the oven to 400 degrees. Tip the chicken and marinade into
a roasting pan and when at room temperature roast in the oven for 30
minutes, by which time the meat should be cooked through and the skin
bronze.
3. Put the roasting pan aside somewhere to let the chicken breasts
cool down a little. Get out a large plate and arrange the salad leaves
on it.
4. Chunk up the chicken and place on the salad, scattering with
toasted pinenuts and soaked and squeezed out sultanas as you go. If
the marinade has largely evaporated--this happens when I use my
electric oven but not when you use gas--stir in 2 teaspoons
good-quality white wine vinegar or other vinegar, another tablespoon
of Marsala and 2 of olive oil, otherwise just stir in the vinegar.
Taste to see if there's anything else you might want to tinker with,
and then pour over the salad. Sprinkle with parsley.
Roast Chicken Salad
8 SERVINGS
4 whole boneless chicken breasts with skin
1/4 cup Marsala
1/4 cup garlic-infused oil
1 teaspoon sea salt or 1/2 teaspoon table salt
1 Romaine lettuce heart
1 small head red endive or radicchio
1/4 cup pinenuts, toasted
1/4 cup sultanas, soaked in warm water
2 teaspoons good-quality white wine vinegar, sherry vinegar or Muscat
vinegar, or to taste (see method below)
Handful parsley leaves
1. Marinate the chicken breasts in the Marsala, garlic oil, salt and
some pepper for no longer than one hour at room temperature or
overnight in the fridge.
2. Preheat the oven to 400 degrees. Tip the chicken and marinade into
a roasting pan and when at room temperature roast in the oven for 30
minutes, by which time the meat should be cooked through and the skin
bronze.
3. Put the roasting pan aside somewhere to let the chicken breasts
cool down a little. Get out a large plate and arrange the salad leaves
on it.
4. Chunk up the chicken and place on the salad, scattering with
toasted pinenuts and soaked and squeezed out sultanas as you go. If
the marinade has largely evaporated--this happens when I use my
electric oven but not when you use gas--stir in 2 teaspoons
good-quality white wine vinegar or other vinegar, another tablespoon
of Marsala and 2 of olive oil, otherwise just stir in the vinegar.
Taste to see if there's anything else you might want to tinker with,
and then pour over the salad. Sprinkle with parsley.
posted by Catherine at 3:21 PM
2 Comments:
Oh, we used sherry vinegar--really good...
Have you guy's tried the Zuni Roast Chicken method? If not, this is a perfect salad to try it with. Take a whole chicken, pat dry and rub with kosher or sea salt (3/4 tsp per pound). It will feel like alot of salt but trust me. Put in refrigerator for 1-2 days (at least 1 day). Roast and let rest before cutting for salad. So moist and delicious and really wonderful with dishes like this.
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