Chicken Thighs with White Bean Salad and Chorizo Vinaigrette
By Jessica RudolphPublished on February 26, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 ½ teaspoons table salt, divided½ teaspoon pepper ¼ cup extra-virgin olive oil, divided2 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces2 teaspoons chopped fresh thyme 1 garlic clove, minced¼ cup sherry vinegar 2 (15-ounce) cans cannellini beans, rinsed3 ounces (3 cups) baby spinach, chopped coarse½ cup thinly sliced red onion, rinsed
Before You Begin
Use a dry-cured, Spanish-style chorizo for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until browned and crispy, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet. Roast until chicken registers at least 175 degrees, about 17 minutes.
- Meanwhile, add remaining 3 tablespoons oil to fat left in skillet. Add chorizo and cook over medium heat, stirring frequently, until chorizo begins to crisp, about 2 minutes. Add thyme and garlic and cook until fragrant, about 30 seconds. Off heat, whisk in vinegar.
- Combine beans, spinach, onion, and remaining ½ teaspoon salt in large bowl. Add half of chorizo vinaigrette (about 6 tablespoons) and toss to combine. Transfer chicken to platter and drizzle with remaining chorizo vinaigrette. Serve chicken with bean salad.
Time
50 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ½ teaspoons table salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces
2 teaspoons chopped fresh thyme
1 garlic clove, minced
¼ cup sherry vinegar
2 (15-ounce) cans cannellini beans, rinsed
3 ounces (3 cups) baby spinach, chopped coarse
½ cup thinly sliced red onion, rinsed
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ½ teaspoons table salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces
2 teaspoons chopped fresh thyme
1 garlic clove, minced
¼ cup sherry vinegar
2 (15-ounce) cans cannellini beans, rinsed
3 ounces (3 cups) baby spinach, chopped coarse
½ cup thinly sliced red onion, rinsed
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ½ teaspoons table salt, divided
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces
2 teaspoons chopped fresh thyme
1 garlic clove, minced
¼ cup sherry vinegar
2 (15-ounce) cans cannellini beans, rinsed
3 ounces (3 cups) baby spinach, chopped coarse
½ cup thinly sliced red onion, rinsed
Why This Recipe Works
Rendering chorizo in chicken drippings crisped the chorizo while imbuing the oil with spicy porkiness, which made a flavor-packed vinaigrette.
Before You Begin
Use a dry-cured, Spanish-style chorizo for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until browned and crispy, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet. Roast until chicken registers at least 175 degrees, about 17 minutes.
- Meanwhile, add remaining 3 tablespoons oil to fat left in skillet. Add chorizo and cook over medium heat, stirring frequently, until chorizo begins to crisp, about 2 minutes. Add thyme and garlic and cook until fragrant, about 30 seconds. Off heat, whisk in vinegar.
- Combine beans, spinach, onion, and remaining ½ teaspoon salt in large bowl. Add half of chorizo vinaigrette (about 6 tablespoons) and toss to combine. Transfer chicken to platter and drizzle with remaining chorizo vinaigrette. Serve chicken with bean salad.
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