Preheat the oven to 220C/Gas 7/fan
oven 200C. Rub the chicken pieces with
the olive oil, salt and pepper, then put
them skin side down in a small casserole
or roasting tin. Roast in the oven for
30 minutes. Remove from the casserole
and set aside. Leave the oven on.
Spread the mushrooms, garlic and
thyme in the casserole or tin and place
the chicken pieces on top, this time skin
side up. Pour 200ml/7fl oz hot water
around the chicken and return the
casserole or tin to the oven for another
30 minutes, stirring and checking after
15 minutes that there is enough liquid
to form a stock, as this will be the
dressing. If there isn't, add a little more
hot water. Remove the casserole from
the oven and allow to cool slightly.
Using a fork and your fingers, finely
shred the chicken into a bowl. Add the
mushrooms, garlic and all the juices
from the casserole. Mix well and season.
To serve, sprinkle the salad leaves into
the mushroom and chicken mixture and
gently toss them through so they just wilt
a little in the warmth. Serve the salad
in a large bowl or on a platter, with some
garlic bread on the side.