Devilled chicken with red potatoes and sautéed chicory

Ingredients

For 1 serving

• Skinless chicken thighs180 g
• Cayenne pepper1 g
• Red potatoes200 g
• Chicory greens200 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Put the chicken thighs on a plate with the lemon juice, chilli powder, black pepper and half the oil and leave to marinate for 15 minutes, turning once. Heat the fan oven to 220 °C.
2. Meanwhile wash the red potatoes, cut them into wedges with the skin on, put them in cold water, bring to the boil, salt and cook for 12 minutes, until almost tender; drain.
3. Spread the potatoes on a lined baking tray, salt them and roast for 15 minutes, until golden and crisp.
4. Heat a grill or griddle pan well over medium heat. Lift the chicken out of the marinade, salt it and cook it pressed under a weight (a small pan filled with water) for 8 minutes per side, until golden and, when pierced with a skewer, the juices run clear.
5. Meanwhile wash the chicory, boil it in salted water for 5 minutes, until tender, then drain and squeeze; toss it in a pan over medium heat with the remaining oil and the peeled, crushed garlic for 3 minutes, until well flavoured.
6. Serve the chicken with the potatoes and chicory.