Warm Roasted Chicken & Jerusalem Artichoke Salad with Hazelnuts

Ingredients

• 4 chicken thighs
• 500 g Jerusalem artichokes
• 60 g blanched hazelnuts
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 15 g fresh tarragon
• 80 g frisée lettuce

Method

1. 1

   Preheat the oven to 200°C. Season the chicken thighs and rub with 1 tbsp olive oil. Roast skin-side up on a baking tray for 35–40 minutes until golden and cooked through. Rest for 5 minutes, then shred the meat.

2. 2

   Scrub and halve the Jerusalem artichokes. Toss with 2 tbsp olive oil, season, and spread on a baking tray. Roast for 30–35 minutes alongside the chicken until golden and tender.

3. 3

   Toast the hazelnuts in a dry pan for 3–4 minutes, then roughly chop.

4. 4

   Whisk together Dijon mustard, red wine vinegar, remaining olive oil, and salt to make the dressing.

5. 5

   Arrange frisée on a platter. Top with roasted artichokes, shredded chicken and tarragon leaves. Drizzle with dressing and scatter with hazelnuts.