I love the dish, but only made it once as per the recipe. I also found it fiddly, despite the rewards. Now I do a deconstructed version:
Pan-roast some chicken thighs. Several minutes before they’re done, scooch them over in the pan and throw in some freshly cut bread croutons. Toss them around in the fat and toast them in the oven as the chicken finishes. Leave the croutons in the pan/oven to finish toasting while the thighs rest a few minutes. Make a green salad with dried currants or cranberries. Make a vinaigrette using any leftover chicken fat in the pan. Toss the now schmaltzy-toasty croutons with the salad and vinaigrette, and serve with the thighs.
