A well loved classic. We've roasted the chicken so that it has even more flavour, and used creme fraiche in the dressing, so that it is quick and easy to make.
8 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200°C. Place the chicken thighs in a baking tray, add a glug of olive oil and season with salt and pepper. Roast for 30 minutes. When the thighs are cooked, remove from the tray and pour some of the fat into a frying pan.
Heat the chicken fat to a medium heat and add the cubes of sourdough, turn the pieces so that they are brown on all sides. Drain on a piece of kitchen towel and season with a pinch of salt.
Wash the lettuce, dry and tear into pieces.
Cut the bacon into small pieces and fry until crisp. Drain on a piece of kitchen towel.
To make the dressing: stir the creme fraiche, olive oil and water together. Add the anchovies, garlic and parmesan. Taste and season.
Shred the cooked chicken, mix with a tablespoon of the dressing.
Assemble the salad by mixing the leaves with the dressing so that they are lightly coated. Add the bacon pieces, croutons, chicken and parmesan shavings. Stir through and serve.
4 organic chicken thighs
1 head of organic cos lettuce
100g sourdough bread, crusts removed and cut into cubes