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Zuni Roast Chicken with Bread Salad

Judy Rodgers
  • minutes
  • Serves 2 to 4

INGREDIENTS

1

Chicken, small

3 handfuls

Arugula

1 tbsp

Currants, dried

2

Garlic cloves

1/4 cup

Scallions

4

tender sprigs Thyme, fresh

1/4 tsp

Black pepper, freshly cracked

1

Salt

1

Salt and freshly cracked black pepper

1 1/2 tbsp

Champagne vinegar or white wine vinegar

1 tsp

Red wine vinegar

6 tbsp

Tasting olive oil, mild

2 tbsp

Pine nuts

2 tbsp

Chicken stock or lightly salted water, lightly salted

1

Little water

1 tbsp

Water

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