Sprinkle the chicken thighs with sea salt and pepper and place in a bowl. Prepare a mixture with parsley, fennel seeds, spring onion, chilli pepper, a knob of lard and lemon zest. Work with a knife until creamy. Apply this cream to the meat side of the chicken (not the skin). Squeeze half a lemon over the chicken thighs, then add a drop of white wine and leave to marinate. Preparing the salad; rinse the salad and break the leaves into a bowl; season with a little sea salt, finely chopped onion, a dash of lemon and a Cutrera "Primo" PDO extra virgin olive oil. Mix well and leave to amalgamate. In the meantime, warm a drop of "Primo" PDO extra virgin olive oil and brown the chicken breast on the skin side, then turn, lower the heat, add a little of the marinade, cover with the lid and leave it cook for about ten minutes. Peel the apple, cut into segments and rub with half a lemon to prevent them turning brown. Then dice the apple and add to the salad. When the chicken is cooked, de-bone it, shred the meat and add it to the salad. Add a generous dose of “Primo” PDO extra virgin olive oil, mix well and serve.
