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Fried Chicken Liver Salad
Today marks the
60th release of Beaujolais Nouveau, a fruity French red aged for just a few weeks and meant to be consumed in almost as limited a window. Whether or not you partake in the festivities surrounding this inexpensive, minimally fussed-over wine, the occasion also offers an excuse to open
great Beaujolais bottles during dinner. Light enough to pair with chicken (or turkey!), a structured Beaujolais with lush, spicy fruit, like the 2009 Potel-Aviron Vieilles Vignes Moulin-à-Vent, can stand up to earthy, smoky flavors in this
Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing from
Vinny Dotolo and Jon Shook of Animal Restaurant in Los Angeles.
Related: Beaujolais Pairings
More Substantial Main-Course Salads
Delicious Chicken Liver Recipes
Plus: F&W's Ultimate Thanksgiving Guide
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