Season the chicken well. Heat a frying pan, add 2 tbsp olive oil and place the thighs skin-side down. Make sure the pan is hot so that the skin turns crispy. Add the garlic clove and thyme.
Step 2 : Cook through
Cook on a low-medium heat until the skin is crispy; about 20-30 mins. Don’t move them while cooking.
Now turn over the thighs and discard the garlic and thyme. Cook on the other side for 2-3 mins. Take off the heat and rest for 5 mins.
Step 3 : Prepare the dressing
Meanwhile, place the egg in a pan of cold water and bring to the boil for 1 min, then plunge into cold water. When cool enough to handle, crack the egg into a food processor and add garlic, lemon juice, Worcestershire sauce, anchovies and 3 tbsp oil. Process well and season with pepper.
Step 4 : Final ingredients
Wash, dry and separate the lettuce. Slice the chicken.
Fry the bread slices in 1tbsp olive oil until crisp. Drain these on kitchen paper and season.
Step 5 : To serve
To serve, pour the dressing over the leaves, add the fried croutons, chicken slices and Parmesan and toss together.