Crispy chicken niçoise

Crispy chicken niçoise

Nuggets of fried chicken thighs complete with golden crispy skin are one of the best things you can eat. Serve them with this niçoise-inspired salad full of provençal flavour to see why deboning thighs yourself is well worth it.

Crispy chicken niçoise

Next time: try our ultimate niçoise salad with roasted new potatoes

  • Serves icon Serves 2 (or 4 as a light lunch).
  • Time icon Hands-on time 30 min, plus resting

Nuggets of fried chicken thighs complete with golden crispy skin are one of the best things you can eat. Serve them with this niçoise-inspired salad full of provençal flavour to see why deboning thighs yourself is well worth it.

Next time: try our ultimate niçoise salad with roasted new potatoes

Nutrition: Per serving (for 4)

Calories
314kcals
Fat
23g (5.4g saturated)
Protein
23g
Carbohydrates
2.3g (2.1g sugars)
Fibre
1.6g
Salt
0.7g

Ingredients

  • 1 banana shallot
  • 40g red wine vinegar
  • 20g granulated sugar
  • 3-4 medium free-range eggs, at room temperature
  • 4 free-range chicken thighs, skin on
  • 80g cherry tomatoes, on the vine
  • Extra-virgin olive oil to drizzle, plus extra for a dressing
  • 60g green beans, trimmed
  • 1 cos lettuce, roughly chopped
  • 2 basil sprigs, leaves picked
  • 60g pitted green and black olives (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Begin by quick-pickling the shallot. Peel and finely slice the shallot into rings. Put them in a small saucepan with the vinegar, sugar, a pinch of salt and 40ml water. Bring to the boil, then take off the heat and set aside to cool. Meanwhile, boil the eggs for 7 minutes exactly, then plunge into cold water. Once cool, peel and halve.
  2. Heat the oven to 200°C fan/gas 7. To cook the chicken thighs, they first need deboning. To do this, start with the thigh skin-side down and run a small knife down either side of the bone, then underneath to release it. Cut away any gristle and large pieces of fat and neaten up the skin if it’s a bit scraggy. Pat the skin dry for maximum crispiness, then season all over with salt and pepper.
  3. Put the tomatoes on a tray, drizzle with olive oil and sprinkle with salt, then roast for 10-12 minutes until just softened but still holding their shape. Meanwhile, put a large frying pan over a high heat with just a touch of oil. Once hot, lay the thighs skin-side down, cover with a sheet of baking paper and top with something large, even and heavy. A large cast-iron casserole is ideal, but a large pan filled with tins or cans works too; just make sure the weight is distributed evenly. Cook for 8 minutes, then remove the weight and paper. Flip the chicken over and cook for another minute or so (thicker pieces might need a few minutes.) Transfer the thighs to a chopping board skin-side up and rest for 5 minutes.
  4. Cook the green beans in salted water for 4 minutes. You can either serve them warm or plunge into cold water – they’ll be room temperature but retain their snap and vibrant colour. Whisk up a quick dressing with extra-virgin olive oil, some of the pickling vinegar from the shallots and plenty of salt and pepper. Mix the lettuce and basil leaves, then toss with most of the dressing and add to a platter. Dress the green beans with the remaining dressing, then add those in a pile followed by the roasted tomatoes, eggs, olives (if using) and chicken, carved into bite-size pieces. Finish with a scattering of the pickled shallot rings, extra salt and pepper, then serve.

Nutrition

Calories
314kcals
Fat
23g (5.4g saturated)
Protein
23g
Carbohydrates
2.3g (2.1g sugars)
Fibre
1.6g
Salt
0.7g

delicious. tips

  1. Batch-cooking a load of these perfect chicken thighs is a great thing to do for weekday lunches, salads and sandwiches. The skin won’t retain its crispness, but the meat will remain tender and won’t dry out like breast meat.

Buy ingredients online

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken salad recipes

Charred chicken salad

This charred chicken salad recipe comes out at just £1.64...

Save recipe icon Save recipe icon Save recipe

Brined roast chicken with a classic waldorf salad

Debbie Major’s summer roast recipe uses brined chicken – adding juiciness...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Niçoise salad

A niçoise is one of the world’s great salad recipes....

Save recipe icon Save recipe icon Save recipe

Duck recipes

Duck niçoise salad with a blackberry dressing

We love this late summer version of the iconic niçoise...

Save recipe icon Save recipe icon Save recipe

Homemade dressings and sauces

Classic vinaigrette

Our oh-so-simple recipe for a classic vinaigrette is the perfect...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Smoked mackerel niçoise salad

This smoked mackerel niçoise salad is easy to scale up...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.