Primal Caesar Salad

Primal Caesar Salad with Bacon & Chicken Thighs

is another simple meal I snagged from Jamie Oliver’s Jamie at Home cookbook, slightly altered to make it primalish. Unless otherwise specified, the recipes posted here always serve 4…

4 chicken thighs/legs with skin on

organic (bio) butter

5-6 large mushrooms (will depend on size of your casserole dish & size of mushrooms- need enough to cover bottom of dish)

2 tbsp fresh thyme (discard woody stems) chopped roughly, divided

8 thin slices of your favorite Metzgerei’s bacon (Dörfleisch), Italian pancetta, or Schwarzwälder Schinken (normally doesn’t contain sugar).

extra virgin olive oil

sea salt & freshly ground black pepper

6-7 cloves garlic, minced, divided

4 anchovy fillets in olive oil, drained

3 ounces freshly grated parmesan cheese, plus a few shavings to serve

1 heaped tbsp créme fraîche (preferably double-cream créme fraîche, found at German supermarkets – I get mine at Wasgau)

juice of 1 lemon

natural unsalted walnuts, crushed and roasted

3 romaine lettuces

Preheat the oven to 400°F (200°C). Brush mushrooms free of dirt, cut & discard tough portion from stems. Pack bottoms of mushrooms with slices of butter (sorry for lack of portion guidance – I never ration our organic butter, nor do I feel you need to), place them bottom-side down in casserole dish and sprinkle half of the fresh thyme over them plus one clove minced garlic for each mushroom you use. Season chicken with salt and pepper and place snugly together on top of mushrooms in your casserole dish. Sprinkle with the remaining chopped thyme and a few evenly dispersed chunks of butter. Put the pan into your preheated oven.

After 45-60 minutes, when the chicken looks done, take the pan out, drape the bacon/pancetta over the chicken and mushrooms, and cook for another 20 minutes until bacon is crisp and the chicken falls easily off the bone. Allow the chicken to cool.

Pound minced garlic and anchovy fillets in a pestle and mortar to a pulp – combine with parmesan, créme fraîche, lemon juice and 3times as much extra virgin olive oil as lemon juice – season this dressing to taste.

Shred the chicken meat from the bones, tear the bacon roughly, and combine it all with your (washed and spun-dry) romaine and creamy dressing. Scatter attractively with parmesan shavings to finish.


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