Pickled cherry pepper chicken

Savor the zesty flavors of pickled cherry peppers paired with tender chicken in this delightful salad. A perfect balance of tangy and savory notes.

Ingredients:

• 4 bone-in, skin-on chicken legs
• 4 bone-in, skin-on chicken thighs
• 1 (14-ounce) can chickpeas
• 1/2 cup sliced pickled cherry peppers, finely chopped
• 1/4 cup pickled cherry pepper brine
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 cup crème fraîche
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons freshly chopped chives
• 1 large bunch frisée, washed, dried, and roughly chopped

Instructions:

1. Combine the chicken, chickpeas, diced cherry peppers, brine, salt, and olive oil in a bowl and mix well. Cover the bowl with plastic wrap and place it in the refrigerator for one hour or for a maximum of eight hours.
2. When it's time to cook, heat the oven to 425°F. While waiting for the oven to preheat, spread out the chicken and chickpeas on a baking sheet lined with foil. Pour any remaining brine on top of the chicken. Sprinkle a little extra salt over the chicken. Roast in the oven for about 35 minutes, or until the chicken is cooked through and the chickpeas are crunchy.
3. While the chicken is cooking, make the salad. In a big mixing bowl, whisk together the crème fraîche, apple cider vinegar, salt, sugar, and chives. Set it aside.
4. To serve, combine the frisée with the dressing in the bowl. Arrange the frisée on plates and top with warm chickpeas and a portion of chicken.

Summary:

• Calories: 5850 kcal
• Fat: 425 g
• Protein: 385 g
• Carbs: 108 g
• Potassium: 5511 mg
• Magnesium: 544 mg