This weeknight recipe uses chicken fat to produce crispy skin, toast that’s golden, and a dressing with a rich, schmaltzy flavor. We start by cooking the chicken in a cold pan to encourage a gentle and thorough rendering of the delicious fat. This will be used for the greens, bread, and dressing. The skin of the thighs should be down throughout the cooking process. This allows for the skin to become extra crispy, while the meat cooks through.
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Ingredients
2 Servings
1
Garlic clove finely grated
2
Tbsp. Fresh lemon juice, divided into Tbsp.
4
Skin-on, bone in chicken thighs
Kosher salt
1/4
cup honey
1
Small red chile thinly sliced into rounds
2
Tbsp. extra-virgin olive oil
2
Bread slices that are 1/2″ thick
2
Small endive leaves separated
Preparation
Step 1
Pre-heat oven to 450 degrees. Mix 1 Tbsp. of garlic with 1 Tbsp. Mix lemon juice and garlic in a large bowl. Place the chicken thighs in a bowl and pat them dry with paper towel. Sprinkle with salt and coat. Let the chicken marinate for at least 20 minutes, and as much as 1 hour at room temperature.
Step 2
In a small pan on medium low, heat honey and chile until they are barely simmering. Let hot honey cool.
Step 3
Place the chicken thighs skin-side down in a heavy, large skillet. Set the skillet over medium heat and cook for 8-10 minutes until the skin underneath is golden brown. Bake chicken in the oven until it is cooked through (16-20 minutes). Remove the chicken from the oven, and transfer it to a serving plate. But, keep the pan juices.
Step 4
Add bread to the skillet and heat it on medium. Fry the bread for about 2 minutes on each side, until it is nicely toasted and golden. You’re making a big chicken-fat-doused croissant here. Drain the bread on paper towels and sprinkle a little salt.
Step 5
Add the remaining 1 Tbsp. of oil to a medium-sized bowl. Lemon juice, a drizzle from the skillet fat (if it is scorched, or all the drippings have disappeared, use olive oils instead), salt and toss.
Step 6
The bread can be ripped in half, and a few holes are made with a paring-knife. (This will allow the bread to absorb the juices from the chicken). Place on plates, and then top with the chicken thighs. Spread endive leaves and drizzle honey on the chicken. (And the endive, if desired).
Alex Lau
Step 7
Marinating chicken can be done up to a day in advance. Cover and chill.
