Roast chicken with celery, anchovy and white bean salad

Step 1

Soak currants in 2 tbsp boiling water until plump (15 minutes). Drain and set aside.

Step 2

Meanwhile, blend vinegar, anchovies, garlic, shallot, 80ml oil, mustard and chilli in a food processor until smooth and season to taste.

Step 3

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.

Step 4

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.