2 Chicken Quarters (drumsticks and thighs)
1 head of Sugar Loaf Chicory, quartered with the core intact
1 head of Treviso, halved with the core intact
4 cloves of Garlic, peeled
Red Wine Vinegar
A squeeze of Lemon
Pound the garlic in a mortar and pestle into a paste with a pinch of salt. When it's finished, add a couple of glugs of olive oil and stir with a fork. In a large mixing bowl, massage the garlic oil all over the chicken (making sure to distribute the garlic evenly) and add a few pinches of salt. If you haven't already prepped your chicories, be sure to do it now so they're ready to go as soon as the chicken is done.
Heat a large cast iron pan over high heat for a few minutes until it's very hot, then add a glug of olive oil. After a minute or so, the oil will be hot (you'll see it shimmer). Add the chicken skin side down and cook over high heat for 15 minutes. After 15 minutes, the skin should be golden brown, at which point you can lower the heat and cook for another 10 minutes. To finish the chicken, flip onto the other side and cook it through for about 5 minutes. To test for doneness, the internal temperature should be 165 or you can insert a sharp knife to where the thigh meets the leg—it's fully cooked when those juices run clear. Remove the chicken from the heat, set on a plate and squeeze a bit of lemon over it before setting it aside to rest.
With a paper towel, wipe out any burned garlic bits from the pan, set it back over high heat and add a glug of olive oil. When the oil is hot, add the chicories on one of their flat sides, taking care to not crowd the pan too much (grill them in batches if necessary). Let them sizzle on their first side for about 4 minutes—until they're nice and dark—then use tongs to switch them to their second flat side for another 4 minutes. When the chicories are done, plate them alongside the chicken and finish with a splash of vinegar and a pinch of salt.