1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

   1. Wash and boil the potatoes and carrots in their skins. Let them cool. 2. Hard‑boil the eggs. Let them cool. 3. Wash, dry, and slice the mushrooms. 4. Peel and finely dice the onion. 5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool. 6. Peel the potatoes, carrots, and eggs. 7. Grate the potatoes on a coarse grater. 8. Dice the pickled cucumbers into small cubes. 9. Grate the carrots on a coarse grater. 10. Set aside the yolk of one egg, and dice the remaining eggs. 11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together. ASSEMBLY 12. The salad can be assembled in a springform ring or in a tall bowl. - 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise. - 2nd layer: Add the fried mushrooms with onions. - 3rd layer: Add the pickled cucumbers. - 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise. - f5th layer: Add the chopped eggs. Press down and spread with mayonnaise. - 6th layer: Add the grated cheese mixed with the egg yolk. 13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes. 14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.