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Preheat the oven to 425 degrees.
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In a large skillet, heat a bit of olive oil over medium high heat. Place the chicken thighs skin side down and sear for 6-8 minutes.
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Flip the chicken then place the pan in the oven and roast for an additional 8-12 minutes.
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In a clean pan, fry the bacon pieces until the fat is cooked off. Remove bacon with a slotted spoon and place on a plate lined with paper towel.
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Add the cubes of bread to the bacon grease and season well. Pour in red wine vinegar and cook for 2 minutes, or until the bread absorbs everything. Set aside.
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Remove the chicken from the skillet and reheat the pan. Add shallots and sautee for 2-3 minutes until tender. Next, add the peas, salt, pepper, and olive oil. Stir and cook for 3 more minutes.
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Cut cooled chicken into bite sized pieces. In a large bowl, toss with bread, bacon, frisee, fennel, and the shallot/pea mixture.
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Serve and top with mint leaves.
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Enjoy! :D