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Chicken and Pear Panzanella Salad
Servings: 4
Prep Time: 10 MINS
Cook Time: 35 MINS
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Made With:
RANGER® Free Range Chicken Thighs
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Ingredients
| 2 lbs. | RANGER® Free Range Chicken Thighs |
| 2 tbsp. | vegetable oil |
| kosher salt | |
| freshly ground black pepper | |
| 8 oz. | focaccia (preferably rosemary), cut into 1" cubes |
| 2 | firm-ripe pears (preferably green Anjou) cored and sliced |
| 6 cups | fresh arugula |
| 1 cups | toasted hazelnuts, lightly crushed |
| For whipped goat cheese: | |
| 8 oz. | fresh goat cheese, room temperature |
| 1/2 cup | whole milk or heavy cream |
| kosher salt | |
| freshly ground black pepper | |
| For cider vinaigrette: | |
| 1/3 cup | extra virgin olive oil |
| 1/4 cup | apple cider vinegar |
| 1 tbsp. | raw honey |
| 1 tsp. | Dijon mustard |
| 1 clove | garlic, minced |
| kosher salt | |
| freshly ground black pepper |
Directions
| Step 1 |
| Preheat oven to 375°F. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12” cast iron skillet over medium-high heat. Once oil is shimmering, place chicken skin-side down in even layer. Cook, undisturbed, for 2-3 minutes. Reduce heat to medium and continue cooking, occasionally moving around chicken to evenly brown, another 10-12 minutes. Transfer skillet to oven and cook 15 minutes. |
| Step 2 |
| Toss focaccia cubes with remaining oil and spread on rimmed baking sheet. After chicken roasts for 15 minutes, flip chicken so skin side is up and place focaccia on second baking rack. Cook additional 5 minutes, until chicken is cooked through and focaccia is toasted. |
| Step 3 |
| While chicken is roasting, whisk together goat cheese and milk or cream until light and smooth. Season with salt and pepper. |
| Step 4 |
| Combine all ingredients for dressing in a resealable jar and shake vigorously until emulsified. |
| Step 5 |
| Spread layer of whipped goat cheese on plate and top with 1-2 chicken thighs. Layer pears, arugula, focaccia, and toasted hazelnuts next to chicken and serve with cider vinaigrette. |
