Chicken fat is wonderful stuff – I’m sure you know this already. I bought some beautiful, plump thighs from Flock and Herd yesterday with the express intention of roasting them on top of the slightly stale sourdough sitting on the kitchen counter. You may have already tried roasting a whole chicken on top of bread; the fat soaks through and creates an incredible, schmaltzy bedrock which you will find yourself uncontrollably drawn towards. I’d take it over a roast potato any day.
The zippy salsa verde with all its herbs, mustard and vinegar offsets the richness and brings its own pickle-y punch to the party. Do I like a Sunday roast? Kind of. I’d much rather have this, to be honest – more fun and around 10 x simpler.
Chicken Thighs with Chicken Fat Sourdough and Salsa Verde Recipe
6 good quality, free-range chicken thighs
200g stale-ish sourdough (mine was 2 days old) torn into large chunks
2 heads of garlic
1 onion, peeled and roughly sliced
For the salsa verde
1 large handful parsley leaves, finely chopped
1 slightly smaller handful each mint and basil leaves, finely chopped
Handful capers, finely chopped
Handful cornichons, finely chopped
3 cloves garlic, finely chopped
8 anchovy fillets, finely chopped
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
6-8 tablespoons extra virgin olive oil
Preheat the oven to 200C (fan).
Heat a large, heavy-based frying pan such as a cast-iron skillet over medium heat. Add the thighs skin side down and cook until the skin is browned – around 6-8 minutes depending on size. Set aside, leaving the fat in the pan.
Add the onions, garlic and sourdough and season lightly. Place the chicken thighs on top, skin side up and season again. Put in the oven and cook for 30 minutes, or until cooked through.
While the chicken is cooking, make the salsa verde by mixing all the ingredients together. Add a little salt if you think it needs it.
Serve the chicken thighs with some of the sourdough, garlic and onions and the salsa verde.