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Ingredients
- 1 ¼ pounds bone-in skin-on chicken breasts or thighs
- kosher salt and black pepper
- 6 tablespoons olive oil plus more as needed
- 4 anchovy fillets or 2 tbl anchovy paste
- ¼ loaf of crusty bread torn into 1-inch pieces (about 2 cups)
- 1 garlic clove finely grated
- ¼ cup fresh lemon juice plus more as needed
- 1 tablespoon soy sauce
- 1 large head escarole or 2 heads romaine lettuce torn into large pieces
- 1 cup parsley tender leaves and stems
- pecorino or parmesan for shaving
Instructions
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heat oven to 375 degrees.
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season chicken with salt and pepper.
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heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
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add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes.
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flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
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move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side.
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add the anchovies and stir a bit to melt down.
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add the croutons, along with 2 tablespoons olive oil.
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season with salt and pepper and toss them to coat in the anchovy-chicken fat.
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place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
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meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
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place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture.
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season with salt, pepper and more lemon juice if you like.
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drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
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remove the chicken from the oven and let it rest a minute or two.
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cut the meat off the bone and thinly slice.
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place on top of the salad, along with the croutons.
