This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.
For the dressing (makes a little extra):
2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil
For the chicken:
3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste
For the rest of the salad:
1 large carrot, julienned
1 large zucchini, julienned
2 small leeks, white and tender green parts, well washed and julienned
1/2 lb. blanched fresh green beans, optional
2 fresh sage leaves
1 tbsp. minced fresh thyme
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped shallots
1 clove garlic, smashed and mined
Lettuce leaves and chopped fresh parsley for garnish.
1. Combine the dressing ingredients in a small mason jar, and shake well to emulsify and combine.
2. In a large skillet over medium-high heat, heat 1 tbsp. coconut oil until very hot but not smoking. Season the chicken with salt and pepper, then cook, turning, until browned and crisp on all sides, about 15 minutes.
3. Meanwhile, in a second skillet over high heat, heat the remaining oil and add the julienned and blanched vegetables. Saute about ten minutes, then add the sage, thyme, parsley, and shallots. Cook until the vegetables have softened and colored, another 5 to 10 minutes, then add the garlic and cook 30 seconds more. Drain in a colander, and mound in the center of four lettuce-lined plates.
4. When the chicken is cooked, slice on the diagonal into nice slices, and garnish with chopped parsley. Pass the dressing at the table.