Preheat the oven to 400 degrees F.
Place the chicken legs
in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary
with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta
or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp
up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
Pound the garlic and anchovy fillets
in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk
in the Parmesan
, creme fraiche, lemon juice
and 3 times as much extra-virgin olive oil
as lemon juice. Season dressing, to taste, with salt and pepper.
Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves
, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing
. Scatter with some Parmesan shavings.
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