AT A GLANCE
By starting the chicken in the pan and finishing it in the oven you get golden, crisp skin and juicy flesh.
|01||Soak currants in 2 tbsp boiling water until plump (15 minutes). Drain and set aside.|
|02||Meanwhile, blend vinegar, anchovies, garlic, shallot, 80ml oil, mustard and chilli in a food processor until smooth and season to taste.|
|03||Preheat oven to 180C. Heat remaining oil in an ovenproof frying pan over medium-high heat, season chicken, then fry skin-side down, turning once, until golden brown (1-2 minutes each side). Add butter and thyme to pan, transfer to oven and roast until chicken is cooked through (7-8 minutes). Squeeze lemon over chicken, cover with foil and set aside for 5 minutes to rest.|
|04||Combine remaining ingredients and currants in a bowl, drizzle with dressing, reserving 2 tbsp, season to taste and toss to combine. Drizzle chicken with pan juices and serve with salad and reserved dressing.|