Nutritional Info

Nutrition Facts

Serving Size 1 (495g)

Calories 1033
Calories from Fat 740 (72%)
Amount Per Serving %DIV
Total Fat 82.2g 126%
Saturated Fat 15.3g 77%
Monounsaturated Fat 53.1g
Polyunsaturated Fat 13.8g
Trans Fat 0.0g
Cholesterol 253.1mg 84%
Sodium 218.3mg 9%
Potassium 789.8mg 17%
Total Carbohydrate 2.9g 1%
Dietary Fiber 0.7g 3%
Sugars 1.2g
Protein 61.5g 123%

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Recipe Description
This delicious salad should be prepared 2 days before your planned serving occasion, so the chicken has plenty of time to absorb the flavorful marinade.
Prep time
50 hr 10 min
Cook time
1 hr 10 min
Ready In
51 hr 20 min

Ingredients

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Serves To:USMetric
1 Pinch(pn)  salt, to taste
5   fresh bay leaves
1   celery stalk, chopped
1   carrot, chopped
1   onion, chopped
1 Cup(c)  dry white wine
3 Pound(lb)  chicken
1/2 Cup(c)  olive oil
1 Teaspoon(t)  balsamic vinegar
1 Teaspoon(t)  wine vinegar
1   head chicory
5   tender celery stalks
5 1/2 Ounce(oz)  baby spinach leaves
1/2 Cup(c)  olive oil
4 Teaspoon(t)  black peppercorns
1 Pinch(pn)  pepper, to taste

Preparation

Preheat the oven to 350 degrees F. Heat the olive oil in an ovenproof casserole over medium high heat. Add the chicken and fry for 15 minutes, turning, until golden all over. Pour in the wine and simmer for 2 minutes, then add the onion, carrot, celery and bay leaf. Season with salt and pepper. Cover tightly and transfer to the oven. Bake for 45 to 50 minutes, turning every 20 minutes, until the juices from the thickest part of the thigh run clear when pierced with a skewer. Discard the liquid and solids. When cool enough to handle, remove and discard the skin. Strip the meat from the bone, slicing any large chunks into bite sized pieces. To marinate the chicken, arrange it in a dish. Sprinkle with a little salt, a few peppercorns, and the bay leaves. Pour in enough oil to generously coat. Cover tightly with plastic wrap and let stand in the refrigerator for 1 to 2 days. Remove the chicken from the refrigerator 2 hours before serving. Place in a colander set over a bowl to drain, and let stand until the oil has liquefied. To make the salad, chop the leaves as desired. Combine the spinach, celery, and chicory in a large serving dish. Toss with salt, enough oil from the chicken to just coat the leaves, and the wine vinegar. Arrange the chicken on top, discarding the peppercorns and bay leaves. Sprinkle with the balsamic vinegar before serving.

Additional notes

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Braised Chicken Salad
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