You Have Reservations w/ Chef Ryan from Margot

Roasted Chicken with Kale & Rhubarb Salad
for the roasted chicken:
one, under 4 pound fryer chicken, cut into breasts, legs, and thighs. (save the backs and wing tips for chicken stock)
salt and pepper
oil for the pan.

for the salad:
+/- 3 ounces of kale, baby or white russian
a piece of rhubarb about 4 inches long, sliced and sugare
1 tablespoon thinly sliced red onionhandful of crumbled
toasted biscuits
1 tablespoon gorgonzola
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
salt and pepper
pinch of sugar

preheat oven to 400F
liberally season the chicken on both sides with salt and pepper.
heat an oven safe skillet with a little oil until it begins to shimmer.
add the chicken skin side down and cook on the stove until the skin starts to crisp and brown.
flip the leg and thigh and put the pan in the oven.cook until done and juices run clear.

for the salad.
thinly slice the rhubarb and toss with salt and sugar.
thinly slice the red onion.
tear the kale up into bite size pieces.
put sherry and olive oil into a small jar, season with salt and pepper and shake until emulsified.
toss the kale, rhubarb, red onion, gorgonzola, and the biscuit crumbs in a bowl with the sherry dressing (you might not need all the dressing, use good judgement). season with salt and pepper to taste.

serve, and eat.