Crispy chicken niçoise

Method

1. Begin by quick-pickling the shallot. Peel and finely slice the shallot into rings. Put them in a small saucepan with the vinegar, sugar, a pinch of salt and 40ml water. Bring to the boil, then take off the heat and set aside to cool. Meanwhile, boil the eggs for 7 minutes exactly, then plunge into cold water. Once cool, peel and halve.
2. Heat the oven to 200°C fan/gas 7. To cook the chicken thighs, they first need deboning. To do this, start with the thigh skin-side down and run a small knife down either side of the bone, then underneath to release it. Cut away any gristle and large pieces of fat and neaten up the skin if it’s a bit scraggy. Pat the skin dry for maximum crispiness, then season all over with salt and pepper.
3. Put the tomatoes on a tray, drizzle with olive oil and sprinkle with salt, then roast for 10-12 minutes until just softened but still holding their shape. Meanwhile, put a large frying pan over a high heat with just a touch of oil. Once hot, lay the thighs skin-side down, cover with a sheet of baking paper and top with something large, even and heavy. A large cast-iron casserole is ideal, but a large pan filled with tins or cans works too; just make sure the weight is distributed evenly. Cook for 8 minutes, then remove the weight and paper. Flip the chicken over and cook for another minute or so (thicker pieces might need a few minutes.) Transfer the thighs to a chopping board skin-side up and rest for 5 minutes.
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4. Cook the green beans in salted water for 4 minutes. You can either serve them warm or plunge into cold water – they’ll be room temperature but retain their snap and vibrant colour. Whisk up a quick dressing with extra-virgin olive oil, some of the pickling vinegar from the shallots and plenty of salt and pepper. Mix the lettuce and basil leaves, then toss with most of the dressing and add to a platter. Dress the green beans with the remaining dressing, then add those in a pile followed by the roasted tomatoes, eggs, olives (if using) and chicken, carved into bite-size pieces. Finish with a scattering of the pickled shallot rings, extra salt and pepper, then serve.