WARM ROAST CHICKEN AND BREAD SALAD W/ ARUGULA

By LindaW1955

Ingredients

• 6 oz Italian or French bread, cut into 1" cube (4 cups)
• 3 TBS olive oil
• salt and fresh ground black pepper
• 2 split bone-in, skin-on chicken breasts, trimmed
• 1 medium garlic clove, minced (1 tsp)
• 1/2 tsp fresh thyme leaves
• 2/3 cup low sodium chicken broth
• 1 TBS red wine vinegar
• 4 oz (about 7 cups) baby arugula
• 1 medium ripe tomato, cored, seeded and chopped
• 1 TBS pine nuts, toasted
• shaved parmesan cheese (for serving)

Details

Servings 2
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Oven rack lowest position, heat oven to 450 degress. Toss the bread cubes w/ 1 TBS olive oil, 1/4 tsp salt and pinch of pepper. Place bread in 8" square baking dish in even layer and set aside.

2. Pat chicken dry w/ paper towels and season w/ salt and pepper. Heat 1 more TBS of oil in 10" skillet over medium-high heat until just smoking. Add the chicken skin side down and cook until deep golden brown, about 5"

3. Transfer the chicken, skin side up to the baking dish on top of the bread cubes and bake until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer and the bread is browned is spots, 18-20 minutes. Transfer the chicken to a cutting board. When the chicken is cool enough to handle, remove the meat from the bones and cut into 1" chunks; discard the bones.

4. While the chicken bakes, pour off any fat in the skillet, add the remaining 1 TBS oil, the garlic and thyme and cook over medium high heat until fragrant, about 20 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cool until slightly thickened, about 3". Stir in vinegar, cover and remove from the heat.

5. Transfer the bread cubes to a large bowl. Pour all of 2 TBS of the broth mixture over the bread cubes and toss to coat. Gently fold the chicken, along w/ the accumulated juices, the arugula, tomato, pine nuts and reserved 2 TBS broth mixture into the bread cubes. Season w/ salt and pepper to taste, garnish w/ the Parmesan and serve.