View Recipe

My Store: Store Details (change)

Composed Chicken Salad with Riviera Flavor

DIRECTIONS

In a bowl, combine the tomatoes and olives.
In a small bowl, mash together the garlic and anchovy fillets to form a paste. Stir in the tarragon.
Rinse the chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper.
Heat the oil in a wide, heavy sauté pan over medium-high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 5 minutes on each side. Remove to paper towels to drain.
Add the garlic-anchovy paste to the pan, raise the heat to high, and fry for 1 minute. Return the chicken to the pan, pour Cognac over the chicken, and ignite with a match.
When the flame dies out, add the tomato-olive mixture and the saffron. Cover, reduce the heat to medium-low and cook for 15 minutes. Uncover, raise the heat to medium, and continue to cook until the chicken is cooked through, about 12 minutes. Remove the chicken pieces to a shallow bowl or storage container.
Raise the heat to high and boil the sauce about 30 seconds longer. Pour over the chicken. Let the chicken cool in the sauce, or cover and refrigerate overnight.
To make the vinaigrette, in a small bowl, whisk together the vinegar, salt, and pepper. Whisk in the oil.
To assemble the salad, bring a saucepan of salted water to a rapid boil. Add the potatoes, reduce the heat to medium, cover, and cook until a knife glides into the flesh, 12 to 15 minutes. Drain the potatoes, let cool, and slice. Place in a bowl, add a few tablespoons of the vinaigrette, and toss gently.
Refill the saucepan with salted water, bring to a rapid boil, add the green beans, and parboil for 2 minutes. Drain and immerse in cold water to halt the cooking. Drain again, place in a separate bowl, and add a few tablespoons of the vinaigrette. Toss gently.
Skin and debone the chicken and shred or dice the meat, using any sauce that adheres to the meat. Line a large platter with lettuce. Mound the chicken in the center. Surround with clumps of the dressed potatoes and the beans, the hard-cooked egg wedges, and the tomato wedges. Serve at room temperature.