INGREDIENTS
4 oz
Bacon, thick-cut
3
Chicken thighs (about 1 pound), skin-on bone-in
4 cups
Escarole or frisee
1/2
Fennel, small bulb
1/3 cup
Mint, leaves
3/8 cup
Peas, fresh
2
Radishes, medium
1
Shallot, thinly sliced (about 1/3 cup)
1
Kosher salt
1 tbsp
Olive oil
3 tbsp
Red wine vinegar
3 oz
Bread, country-style