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MICHAEL SYMON Grilled Chicken Thighs with an Autumn Panzanella Salad

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This grilled chicken recipe is perfect for a fall meal!

ingredients
GRILLED CHICKEN THIGHS WITH AN AUTUMN PANZANELLA SALAD
6 chicken thighs (bone-in, skin on)
4 tablespoons olive oil
1 baguette (torn into 1-inch x 1/2-inch pieces, 4 cups)
1/4 cup apple cider vinegar
1 teaspoon dijon mustard
1/2 cup walnuts (roughly chopped)
2 cups Brussels sprouts (thinly shaved)
1 cup granny smith apple (thinly sliced)
2 ounces blue cheese (such as Gorgonzola Dolce, crumbled)
kosher salt and freshly ground black pepper (to taste)

directions
Preheat grill pan to medium heat.
Season chicken on both sides with 2 tablespoons olive oil, salt and pepper. Place on the grill skin-side down and cook, covered until nicely charred, about 6-8 minutes. Turn and continue to cook, covered until the chicken is cooked through, another 8-10 minutes. Remove to a plate. Serve with Autumn Panzanella Salad.
For the Autumn Panzanella Salad: preheat the oven to 350ºF.
In a large bowl, add the bread, 2 tablespoons of olive oil, salt and pepper, and toss to coat. On a baking sheet, spread the seasoned bread into an even layer. On the other side of the sheet tray add the walnuts. Bake for 5-8 minutes until light golden-brown and toasted. Remove and set aside to cool.
In a large bowl, add the vinegar, mustard, 1/2 cup olive oil and whisk to combine. Season with salt and freshly ground black pepper. Add the Brussels sprouts, apples, toasted bread, walnuts and mix to combine. Add the blue cheese and gently mix.
Tip: use seasonal ingredients, such as tomatoes and basil in the summer!

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