I love the juicy rotisserie chickens found at the markets and roasting outside of butcher shops all over Paris. The skins are crispy and caramelized and the scent is irresistible. Frankly, it can be eaten plain but if you’re wanting a twist, this prune and chive vinaigrette adds a bit of sweetness and acidity to the savoury chicken. The prunes in France tend to be much juicier and more tender, so if you are making this elsewhere, soak the prunes in a touch of hot water for five minutes first to replicate the same texture.
This vinaigrette is very forgiving and you can balance the flavours to your taste. If you find you want more sweetness you can simply add more honey. If you find it overly sweet for your taste, balance with more lemon juice.
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