2nd November Salad

I'd had rather a large lunch, had a friend coming over, it was a miserable day and knew I had to offer up something warm and comforting but without the stodge of a pie or a stew (as much as I've love those). I've been eternally disappointed by so called Winter Salads but I think this one works rather well.

Serves 2

Ingred:
4 large chicken thighs (I think the bone has all the flavour)
1 clove garlic- young as possible
Cos lettuce (1 large one or 2 mini ones)
4 Figs (very ripe)
1 small, strong red onion

Almonds (a very large and generous handful)
Lemon
Thyme

Butter
Oil

Put the chicken thighs skin side down in a baking dish, season well and cover in dried thyme leaves, a squeeze of lemon juice and a small knob of butter (half a walnut size) on each piece of chicken. Once they are cooked, turn them over skin side on top, give them a quick basting and season and thyme again. Get the skin crispy and then set them aside to rest.

Wash and pull apart the lettuce, chop the hearts into quarters. Slice the red onion thinly. Cut the tops of the stalks off the figs and quarter them.

Finely chop a clove of garlic and heat in a low sided pan that preferably you can serve in. When the oil has started to sizzle, turn the heat down, add the onion, almonds, figs and lettuce. Let it all wilt and warm for about 4 minutes and drizzle good olive oil, rock salt and a squeeze of lemon juice over the top.

Toss the salad in the pan, add the chicken pieces on top and pour over a tablespoon or two of the buttery, lemony cooking juices from the chicken. Serve at the table and dish out onto hot plates.