Pan-Roasted Chicken Thighs with Mixed Lettuces, Green Apple & Lemon Caper Vinaigrette
Light and full of bright flavors, this delicious chicken and salad recipe makes for 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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