- 2 pounds (900g) chicken thighs, bone in and skin on (or 3 cups/ 405g leftover roast chicken)
- Kosher salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup (120ml) extra-virgin olive oil
- 6 cups (120g) red leaf or Bibb lettuce, torn into large bite-size pieces
- 1 cup (225g) boiled potatoes, cut into chunks or slices
- 1 tablespoon chopped fresh chives
1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry and season well with salt and pepper. Lay the chicken, skin side up, on a rimmed baking sheet and bake for 1 hour, until the chicken is tender and the skin is crisp and brown. Cool slightly and store in the fridge for up to 5 days.
2 The day of: In a small bowl, whisk the vinegar with ½ teaspoon salt and a few grinds of pepper. Slowly drizzle in the olive oil, whisking constantly. Taste and adjust the seasoning.
3 Arrange a bed of lettuce on a platter. Remove the cooked chicken from the bones and shred into bite-size pieces (including the skin).
4 Put half of the vinaigrette in a large heavy nonreactive pan over medium heat. When it’s hot, add the chicken and potatoes. Cook, turning gently with a spatula from time to time, until the chicken and potatoes are warmed through, 3 to 5 minutes.
5 Drizzle a few spoonfuls of the remaining vinaigrette over the lettuce and then pile the chicken and potatoes on top. Sprinkle the chives over everything and serve immediately, with the rest of the vinaigrette on the side.