Ingredients
- 4 chicken thighs
- Zest of 1 lemon
- ½tbs thyme leaves
- 2tbs olive oil
- Cracked black pepper
- For the croutons:
- 100g leftover focaccia or a sourdough baguette
- Sea salt
- 2tbs olive oil
- For the dressing:
- 1 egg yolk
- 1tbs white wine vinegar
- 1 tin anchovies
- 1tbs Dijon mustard
- 1 thumb-size piece of parmesan, grated
- 1tbs Worcestershire sauce
- 250ml vegetable oil
- Sea salt and freshly ground black pepper
- 1 head cos lettuce
- Parmesan, to garnish
- Start by marinating the chicken. Place the chicken thighs in a bowl and add the lemon zest, thyme leaves, olive oil and some black pepper. Gently mix to evenly coat the thighs in the marinade, then cover and place in the fridge for at least three hours, but preferably overnight.
- Preheat the oven to 180 degrees. Thinly slice the leftover bread and place on an oven tray. Season with salt and drizzle with olive oil, then bake in the oven for eight to 10 minutes (carefully turning them halfway) at 180 degrees until golden brown and crispy.
- Keep the oven on and start cooking the chicken. Place an ovenproof pan on a medium heat. Add a drizzle of vegetable oil, then add in the marinated chicken thighs (skin-side down if using skin-on chicken thighs). Season with some salt and fry for three to four minutes on a medium heat until golden brown, then turn and cook for th e minutes on the other side until browning. Place the pan in the oven to finish cooking for e ht minutes at 180 degrees, then remove the pan from the oven.
- While the chicken is finishing cooking in the oven, make the dressing. Place the egg yolk, vinegar, half the anchovies, mustard, Parmesan and Worcestershire sauce in a blender. Blend to a paste, then pour this into a clean bowl.
- Using a whisk, slowly add the vegetable oil until a loose dressing is formed, whisking continuously. Adjust the seasoning with salt and pepper at this point – it needs to pack a punch. Then set aside.
- Remove the stalk from the cos lettuce head, and pull apart the leaves, cutting the larger ones in half. Coat the leaves in the dressing, then stack them in a serving bowl, layering some croutons and anchovies in between the leaves. Finish with some more grated Parmesan and serve with the chicken thighs and a wedge of lemon on the side.
