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Roast Chicken and Bread Salad

Alexandra
  • 100 minutes
  • Serves 4

INGREDIENTS

1

Chicken, small

3 handfuls

Arugula

1 tbsp

Currants, dried

2

Garlic cloves

1/4 cup

Scallions

4

tender sprigs Thyme, fresh

1

Kosher salt and freshly cracked black pepper

6 tbsp

Tasting olive oil, mild

2 tbsp

Pine nuts

2 tbsp

Chicken stock or lightly salted water, lightly salted

1 tbsp

Water

2 1/2 tablespoons white balsamic, divided

Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)