Pan-Roasted Chicken Thighs with Mixed Lettuces, Green Apple & Lemon Caper Vinaigrette

The featured recipe for the January 2021 Cook-Along with Chef Chris Kennedy, this is a wonderful pairing with our Dry Riesling.

Chicken Ingredients

  • 6 boneless chicken thighs, about 2 1/4 pounds
  • kosher salt & freshly ground black pepper
  • 1 Tbsp vegetable oil

Lemon Caper Vinaigrette Ingredients

  • 2 Tbsp capers & juice from jar
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 6 Tbsp Trefethen extra virgin olive oil

Salad Ingredients

  • 2 heads of butter lettuce, washed & pulled off stem
  • 2 cup green baby kale
  • 2 green apples, large dice
  • ¼ cup sunflower seeds, roasted & salted

Procedure

  • 1Preheat oven to 375F. Season chicken with salt and pepper. Heat oil in a large cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet and cook on high heat for 2 minutes. Reduce heat to medium-high and continue to cook for 5 minutes more. Flip the chicken over and place in oven. Roast for another 5-8 minutes, cooking the chicken all the way through. Remove from oven and let rest in the pan.
  • 2Place the caper juice, zest, olive oil, and lemon juice into a pint-size mason jar. Mince the capers and add to mason jar also. Put the lid on and shake vigorously to combine. Set aside.
  • 3Add all salad ingredients to a large mixing bowl. Toss with desired amount of lemon caper vinaigrette. Adjust seasoning as desired with salt and pepper.
  • 4Place the salad into your favorite bowl and cut the chicken thighs in half and add to salad. Enjoy with Trefethen Dry Riesling.

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