CRISPY CHICKEN & BRUSSELS SPROUTS CAESAR

4 servings

Golden, crispy-skinned sliced chicken thighs top a bed of Brussels sprouts and shallots for this fresh take on Caesar salad.

• 4 bone-in, skin-on chicken thighs (about 1½ pounds)

• Salt and pepper

• 1 pound Brussels sprouts, trimmed

• 4 tablespoons olive oil

• 1 tablespoon canola oil

• 4 cloves garlic, finely chopped

• 4 to 5 anchovies, thinly sliced

• ¼ cup lemon juice

• 1 large shallot, thinly sliced

• Parmesan, for grating

• Flake salt

Instructions: Debone the chicken thighs. Set them skin-side down on their wrapping paper or your plate. Use kitchen shears or a small knife to cut around the bone to release it. Discard the bone (or save it for broth), then trim any excess skin that flaps under the bottom sides of the thigh. Season with salt and pepper and set aside.

Thinly slice the Brussels sprouts from top to bottom, discarding any fibrous bottom end and set aside. Then heat a large skillet (preferably 12-inch) over high heat and add 1 tablespoon of the olive oil and the canola oil. Once hot, gently lay the thighs, skin-side down in the hot oil. Place a heavy-bottom pan or pot like a Dutch oven on top of the thighs to weigh them down. Cook until the skins have formed a deep golden brown crust, about 7 minutes. Remove the pot, turn down the heat to low and flip the thighs; continue cooking for about another 5-7 minutes or until the chicken is cooked through. Transfer the thighs to a cutting board to rest while you finish the salad.

Add the remaining 3 tablespoons olive oil, garlic, anchovies and lemon juice to the pan and use a flat-edged spoon to deglaze the pan of any brown bits. Turn up the heat to medium and add the shallots, followed by the sliced Brussels sprouts; season with salt and saute until tender, about 8 minutes. Season with black pepper and some grated Parmesan. Turn off the heat.

Slice the chicken and serve on top of the the Brussels sprouts on plates with more grated Parmesan, black pepper and flake salt.

Serve immediately.