By starting the chicken in the pan and finishing it in the
oven you get golden, crisp skin and juicy flesh.
100 mlwhite wine vinegar8anchovy fillets, coarsely chopped2garlic cloves, coarsely chopped1golden shallot, coarsely chopped100 mlolive oil1 tspDijon mustardPinch of chilli flakes2 tbspcurrants4chicken breasts (about 180gm each), wing bones attached, skin on40 gmbutter, coarsely chopped1½ tbspthyme leavesJuice of ½ lemon400 gmcanned white beans, rinsed and drained4small inner celery stalks, thinly sliced, plus inner leaves1cup (loosely packed) flat-leaf parsley, coarsely chopped
Soak currants in 2 tbsp boiling water until plump (15 minutes). Drain and set aside.
Meanwhile, blend vinegar, anchovies, garlic, shallot, 80ml oil, mustard and chilli in a food processor until smooth and season to taste.
Preheat oven to 180C. Heat remaining oil in an ovenproof frying pan over medium-high heat, season chicken, then fry skin-side down, turning once, until golden brown (1-2 minutes each side). Add butter and thyme to pan, transfer to oven and roast until chicken is cooked through (7-8 minutes). Squeeze lemon over chicken, cover with foil and set aside for 5 minutes to rest.
Combine remaining ingredients and currants in a bowl, drizzle with dressing, reserving 2 tbsp, season to taste and toss to combine. Drizzle chicken with pan juices and serve with salad and reserved dressing.