Bread‑crusted chicken with summer garden salad

• chicken thighs2
• strong bread flour↗200g g

  plus extra for dusting

• instant dry yeast↗5g g
• granulated sugar↗1 tsp tsp
• thyme leaves↗1 tsp tsp
• mixed salad greens↗2 handfuls mixed
• carrot↗1

  peeled into ribbons

• tomato↗1

  cut into wedges

• olive oil↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• anchovy fillet↗4

  cut lengthwise

• salad dressing↗

  to serve

Step-by-step instructions

1. 1

   To make the crust, combine all ingredients with a pinch of salt. Add 120 ml warm water and mix everything, then knead for about 10 minutes to form a smooth dough ball. Divide the dough into two portions, then roll each out to a thickness of 0.5 cm on a lightly floured surface.

2. 2

   Place a chicken thigh in the centre of each dough sheet, then fold the sides, forming packets – similar to small pies. Place the packets on a parchment‑lined tray. They can be prepared a few hours ahead and chilled in the refrigerator until ready to cook.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. Bake the chicken packets for 45 minutes, then remove and let rest for 20 minutes. Carefully open the packets with a sharp serrated knife, then place the chicken on a tray. Roast the chicken for 5 minutes to brown and crisp the skin – or use a gas torch if available for faster, even crisping.

4. 4

   Cut a portion of the bread packet into pieces and toast until crisp, then transfer to a bowl and toss with salad leaves, carrot and tomatoes. Dress the salad with olive oil and vinegar. Serve each chicken thigh with a portion of the salad, sprinkled with anchovies, and a spoon of salad dressing on the side.