Chicken and grape salad with chicken fat croutons

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Spread out the bread on a baking tray so it’s all in one layer with just a small space between each piece. Season with salt and pepper, then scatter over the rosemary. Season the chicken thighs all over with salt and pepper, then sit them spaced out, on top of the bread. Drizzle the chicken with 1 tbsp of the oil. Bake for 30-35 minutes until the chicken is cooked through and golden and the bread is crisp.

2. While the chicken bakes, put the shallot slices in a bowl of cold water for 15 minutes to soften slightly.

3. Remove the skin from the chicken thighs and transfer to another baking tray. Return to the oven for 5-8 minutes until deep golden brown and very crisp.

4. Meanwhile, transfer the chicken to a board and leave to cool a little. Transfer the croutons to a large bowl. Scrape the fat and cooking juices from the tray into a jug and add the remaining 1 tbsp oil. Whisk in the balsamic and mustard, then season with salt and pepper to make the dressing.

5. Use two forks to shred the chicken and remove the bones. Season. Add the chicken, softened shallots (drained), lettuce, grapes and capers to the bowl of croutons, then toss together to combine. Arrange the salad on a serving platter, then drizzle over the chicken fat balsamic dressing and scatter shards of crispy chicken skin over the top.