This is so simple and tasty and will stop you popping across the road to get a fancy, stupidly priced salad… that was my inspiration anyway. Great for a work lunch too!
You will need – (serves two)
- 6 chicken drumsticks/thighs (depending how hungry you are) – they’re cheaper and more flavoursome than breast meat
- 1 romaine/ little gem lettuce, washed
- 1 small ciabatta
- 4 garlic cloves
- Knob of butter
For the sauce –
- 1 garlic clove
- 1 anchovy fillet from a tin
- Handful of finely grated Parmesan
- 3 tbsp mayonnaise
- 1 tsp white wine vinegar
- Pepper to taste
Get Cooking –
Melt the butter in a large frying pan over a medium heat. Add the garlic, chicken and a healthy turn of pepper and cover with a lid or foil turned shiny side down. Cook for approximately thirty minutes or until the chicken is cooked and the juices run clear, turn only occasionally to get a crispy skin. Leave aside to cool a little and discard the garlic – they’ve done their job here.
Then to the sauce.
Crush one garlic clove into a bowl. Add the anchovy fillet and mash. If this is tough, finely chop it on a board then use the flat of the knife to smooth it into a paste. Mix together with a handful of grated Parmesan, the mayonnaise, a large pinch of pepper and a teaspoon of white wine vinegar if you like a little zing to cut through the creamy sauce. Add a touch of water to get your desired consistency. I usually add one to two teaspoons.
Thickly slice the ciabatta and toast. Cut into chunky squares.
Strip the cooled chicken. If you want a little extra crisp, then return the skin to a hot frying pan for a few minutes.
Tear the lettuce and arrange on a plate. Add the chicken, ciabatta and dribble over the sauce. Add shavings of Parmesan if you fancy it, and season with pepper.
P.s. This lovely plate was made by my sister, Lydia, who is a talented on-the-side ceramicist! Find more from her on Instagram – @lydjohnson11 and her website – lydiajohnson.co.uk