Chicory & roast chicken Caesar

Name: Chicory & roast chicken Caesar
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 2 chicken legs; 4 tbsp extra virgin olive oil; 2 lemons, juice; 1 plain ciabatta, torn into bitesized pieces; 1 clove/s garlic, roughly chopped; 4 anchovy fillets in oil, drained; 1 tbsp Dijon mustard; 40 g Parmigiano Regiano, finely grated; 3 tbsp mayonnaise; 250 Red and White chicory; 2 ripe avocado, sliced

Robust chicory is a natural soulmate for anything salty, so it makes a great winter addition to the classic American salad; the more garlic and anchovies in the dressing, the better.

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Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
Pluscooling

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2 chicken legs
4 tbsp extra virgin olive oil
2 lemons, juice
½ x 1 plain ciabatta, torn into bitesized pieces
1 clove/s garlic, roughly chopped
4 anchovy fillets in oil, drained
1 tbsp Dijon mustard
40g Parmigiano Regiano, finely grated
3 tbsp mayonnaise
250 Red and White chicory
2 ripe avocado, sliced

Preheat the oven to 200ºC, gas mark 6. Arrange the chicken legs in a roasting tin. Drizzle with 1 tbsp oil and the juice of ½ lemon, then season and position skin-side up. Roast for 35 minutes, then remove the tin from the oven and toss the torn-up ciabatta into the fat in the tin. Roast for a further 10-15 minutes until the ciabatta is golden and crisp and the chicken is cooked through, the juices run clear and no pink meat remains. Allow to cool for 10 minutes.
Meanwhile, using a pestle and mortar, pound the garlic with a pinch of salt until creamy (about 3 minutes). Add the anchovies and keep pounding until they have disintegrated (about 2 minutes). Mix in the mustard and ½ of the cheese. Add the mayonnaise, the juice of 1 lemon and 3 tbsp oil; mix together. Taste and season.
Cut the chicory into thin wedges. Put on a large serving platter with the avocados; toss with the remaining lemon juice. Remove the skin from the cooled chicken and set aside. Shred the meat from the bones (discard the bones) and mix into the bread in the tin. Scatter the chicken, bread and any juices over the salad, drizzle over the dressing and toss together. Sprinkle with the remaining cheese and tear over the chicken skin

Cook’s tip

For crispier skin, remove it after roasting. Put on a baking tray lined with parchment, cooked-side up; roast for 10-15 minutes, turning halfway, until golden. Put on a kitchen-paper-lined plate and break into shards.

Typical values per serving when made using specific products in recipe