- 2 cups samp, soaked in water (to cover) overnight and drained
- 4 heads garlic
- 1 1/2 l good-quality chicken stock
- 2 T olive oil
- 1 T butter
- 8 free-range chicken thighs
- 2 Kassler chops, thinly sliced
- 4 sprigs thyme
- 750 ml verjuice
- sea salt and freshly ground black pepper, to season
Preheat the oven to 180°C.
Add the drained samp and two heads of garlic to an ovenproof casserole dish and pour over the chicken stock. Roast for 1 hour, or until the grains of samp are plump and infused with garlic.
Place a cast-iron pan over a medium to high heat and add the olive oil and butter. When hot, add the chicken pieces and fry, skin side down, until crisp and golden.
Just before removing the pan from the heat, add the Kassler chop slices.
Halve the remaining two heads of garlic and add to the pan, along with the thyme and verjuice. Season to taste then transfer the pan to the oven for 15 to 20 minutes, or until the chicken is cooked through and the juices run clear.
Divide large spoonfuls of the garlicky samp between deep bowls and top with the verjuice chicken and pan juices.