A simple and very easy recipe for our dinner last night. Although I prefer to use charcoal for grilling but this time I don't have time to fire the charcoal outside, grilling on the pan is convenient though.
I prepared 3 pieces of chicken thigh. Clean then sprinkle and scrub to the both sides of the meat with moderate salt, black ground pepper and herbes de provence. Spirnkle some olive oil then heat the stove-top nonstick grill pan over medium flame. Put the chicken one at a time or 2 pcs per batch. Cook until browned and until the chicken is cooked.
To make the lettuce salad
1 head of lettuce
1/2 tbsp french old-style mustard, whole grain
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey vinegar
fresh basil and parsley, chopped
a dash of salt and white ground pepper
Mix all the ingredients in a salad bowl. Stir then gently toss the lettuce leaves until incorporated.