Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.

Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes. Preheat your oven to 200°C.

Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.

Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.

Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.

Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your crème fraîche. Mix to combine, then season to taste with salt and pepper.

Once the sauce is looking good, load your chicken onto your bread along with a spoon of your sauce and a generous scattering of basil leaves.