French Fridays with Dorie: Olive-Olive Chicken Thighs and Deconstructed BLT & Eggs

It’s a two-for-one FFwD weeknight special!   The two last French Fridays with Dorie recipes highlight  the cornerstone of weeknight cooking at our home – the dinner salad.

This week’s selection, Olive-Olive Cornish Hens, couldn’t have been simpler.  The hardest part, in fact, was finding the cornish hens. Admittedly, I left it for the last minute, and they were out of at the supermarket.  Bone-in chicken thighs were a perfectly adequate substitute.  The dark meat remains moist, while the skin crisps after a few minutes in the broiler.

I had an olive tapenade recipe from my work friend Lorena I had been meaning to try for a while now.  She usually brings a huge bowl of black olive tapenade to the unofficial work holiday party and I always find myself parked by the bowl.  She graciously shared the recipe with a few of us:  a six ounce can of pitted black olives, one large clove of garlic, rosemary, black pepper and olive oil.  I whipped up a batch – it yielded more than enough to lodge between the thigh skin and meat and to enjoy with multigrain pita triangles.  I really enjoyed this, mostly because it was so easy to pull off and because of the great contrast between juicy chicken, briny tapenade, and fresh salad.

Last week’s Deconstructed BLT and Eggs took approximately the same amount of time to make as the chicken thighs salad.   What I really liked about this salad was trying to come up with the perfect bite.  Lettuce, bread, sundried tomato?  Egg, tomato, mayo?  Bacon, tomato, mayo?   Instead of the straightforward everyday vinaigrette suggested by Dorie, I just doused it with a couple of teaspoons of olive oil and champagne vinegar.  The vinegar cut through the fatty croutons/bacon/eggs/mayo perfectly – as would have a glass of bubbly on the side.

For more wonderful dinner salads, French Fridays with Dorie style, check out the Bacon, Egg, and Asparagus Salad and the Quinoa, Fruit, and Nut Salad.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

26 Responses to “French Fridays with Dorie: Olive-Olive Chicken Thighs and Deconstructed BLT & Eggs”

  1. October 7, 2011 at 8:06 am #

    That skin…I just want to tear it off and I think I will make this salad.

    Hope all is well…the Mofongo post is up.

    I am still not receiving your posts by e-mail.

    • October 7, 2011 at 9:40 am #

      What is is it about puertorriqueños and cuerito? With all fats, for what it is worth. I guess I forgot to mention that some of the chicken pan, er, juices partially dressed the salad.

  2. October 7, 2011 at 8:12 am #

    Everything looks great.
    The tapenade looks like it needs to be scooped up by the spoonful 🙂

  3. October 7, 2011 at 9:21 am #

    Great looking salads and your tapenade looks tasty as well. I fear that I may have been the only lazy one to use store bought tapenade this week. Oh well, maybe next time.

  4. October 7, 2011 at 1:08 pm #

    Both dishes look so beautiful! And ditto Cher on the tapenade – brilliant, serving some on the side!

  5. October 7, 2011 at 1:17 pm #

    Everything looks great!

  6. October 7, 2011 at 1:54 pm #

    I bet the tapenade was so tasty with the chicken thighs. Great pairing with the BLT salad!

    • October 7, 2011 at 4:17 pm #

      They were actually two separate meals. I made the deconstructed BLT salad last week on Thursday night, but was completely drained from work to sit in front of the computer for a minute longer than I had to. There’s quite a backlog of unprocessed pictures/recipes waiting to get some blogging love.

  7. October 7, 2011 at 3:54 pm #

    I’m so happy to know this worked well with chicken thighs. That’s usually what I prefer when having chicken. The hens were cute, but I was already thinking that next time I would try with thighs. Thanks for leading the way, Adriana! I have pita chips at home, so I think I’ll be having leftover tapenade for an appetizer as I make tonight’s dinner.

  8. October 7, 2011 at 3:56 pm #

    P.S. I like your new blog format. Great look!

    • October 7, 2011 at 4:21 pm #

      Thanks Betsy! The chicken thighs were really good. Funny thing – I picked them thinking they would be the closest thing to the Cornish game hens (short of spatchcocking a whole chicken), yet I find out this morning that they are an all white-meat bird!

  9. October 7, 2011 at 3:58 pm #

    Love the two salads. Yum!!

  10. October 7, 2011 at 7:09 pm #

    What a yummy looking two-fer post!

  11. Karen
    October 7, 2011 at 11:58 pm #

    I enjoyed taking different combinations of bites with the BLT salad too. Both your salads look wonderful! I can imagine the tapenade would be good with chicken thighs.

  12. October 8, 2011 at 1:54 pm #

    Looks delicious! Love the bone-in-thigh substitution!

  13. nana
    October 8, 2011 at 9:05 pm #

    Wow, that is a lovely combination of recipes. Tricia and I both skipped last week’s recipe,
    but we enjoyed this week’s cornish hen. Very simple and quick, great for working Moms.
    Your photos look great.

  14. October 9, 2011 at 9:06 am #

    Your photos are stunning, Adriana! We didn’t use Cornish hens, either…a whole chicken worked well. I want to try that salad…I didn’t make it but most FFWDers seem to have like it a lot.

  15. October 9, 2011 at 10:57 am #

    I love your mash up of the two 🙂

  16. October 9, 2011 at 7:26 pm #

    Everything looks wonderful! Colorful healthy salad, and chicken is cooked perfectly! Hate when you can’t find what you need at the store though! Today 2 stores were out of powdered sugar!

  17. October 9, 2011 at 11:11 pm #

    Slurp slurp just looking at yours reminds me that I have to make this again next weekend for pot bless…it was good and I love the olive tapenade in the chicken…tasty and flavorful. Beautiful clicks ! Have a nice day.

  18. October 10, 2011 at 8:04 pm #

    Everything looks so delicious. I think the chicken thighs are perfect for the olive olive Dorie recipe. I want to try both of these recipes! I’m so behind on my FFWD and unfortunately will be for awhile longer. But I’m finding all kinds of inspiration here to get back on track when I come home from vacation;-)

  19. October 10, 2011 at 10:55 pm #

    I love the idea of making the chicken – or game hens, or whatever – as a dinner salad. I wonder if there’s anything that can’t be turned into a salad? Maybe beef stew wouldn’t be so great, but most dishes look even better, and healthier, when they’re nested on greens.

  20. October 12, 2011 at 3:41 pm #

    Did you like the croutons in the BLT salad? Great idea to make the thighs into a salad, although I wouldn’t have though to put a bone-in piece of meat in a salad! 🙂

    • October 12, 2011 at 5:42 pm #

      Bone-in chicken is definitely not traditional for salads, but being a big fan of bacon fat dressed salads, I figured I could serve everything together. As for the BLT croutons, I liked them because the bread I used was very stale. I guess the trick for frying up croutons with bacon fat is to make sure that you don’t have too much burned bits in the bottom of the pan.

  21. Teresa
    October 17, 2011 at 4:53 pm #

    Love the photos! Chicken thighs were a great substitution and serving them over salad sounds lovely. I agree with you about the BLT & Eggs Salad – it was impossible to decide which was the best bite!

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