This is just the kind of dish my mom, Patricia, would make—delicious, quick, plentiful, and pretty hands-off; just pop it in the oven and an hour later it’s done, which makes it a perfect weeknight dinner. Selecting chicken legs with the thighs attached ensures that they have a good amount of fat so they stay juicy. When they cook and release their fat and juices, they mingle in the pan with the Sherry Shallot Vinaigrette, creating a mixture that’s reminiscent of a hot mustard dressing. Once you get some heat on the escarole from the warmth of the salad dressing, it wilts slightly and the bitterness fades. And who doesn’t love a flavor burst of fresh herbs in the salad?
SERVES 4
4 bone-in chicken quarters (skin-on chicken legs with thighs attached), about 3 lb [1.4 kg]
Kosher salt
Freshly ground black pepper
3/4 cup [180 ml] Sherry Shallot Vinaigrette (page 69)
One 15 oz [425 g] can cannellini beans, rinsed and drained
1/2 lb [230 g] escarole, bathed and chopped (see “How to Give Your ‘Schka-Role’ a Bath,” page 67)
1 fresh dill sprig, roughly torn
1 fresh tarragon sprig, roughly torn
1 Tbsp roughly chopped fresh Italian parsley
Preheat the oven to 375°F [190°C].
Place the chicken legs in a large baking dish and season them generously on both sides with salt and several grinds of pepper. Pour the vinaigrette over them and bake, uncovered, until their juices run clear and the skin crisps, about 1 hour.
Meanwhile, in a large mixing bowl, add the beans, escarole, dill, tarragon, parsley, a generous pinch of salt, and more grinds of pepper. Using your hands, toss everything together until combined. Cover with a damp paper towel to keep everything crisp and cool. Set aside.
Remove the chicken legs from the oven and tilt the baking dish carefully over the beans and escarole mixture, pouring half of the hot dressing from the baking dish into the bowl. Set the baking dish aside. Using tongs, toss the escarole and beans with the hot dressing until the escarole begins to wilt a bit from the heat.
To serve, divide the escarole and beans among four plates and place a chicken leg on top. Using a whisk, combine the remaining vinaigrette mixture in the pan, spoon over each portion, and serve immediately. (Hot dang, that was easy!) Transfer any leftovers to an airtight container and store in your refrigerator for up to 2 days.