Crispy Chicken Thighs & Warm Bread Salad
- 6 whole (bone-in, skin-on) chicken thighs
- Kosher salt and freshly ground pepper
- 1 tablespoon canola oil
- 1 (16-ounce) loaf day-old sourdough bread, torn into bite-sized pieces
- 3 tablespoons unsalted butter, melted
- 1/4 cup red wine vinegar, plus additional to taste
- 3 tablespoons olive oil
- Reserved chicken drippings
- 3 tablespoons toasted pine nuts
- 1 cup packed arugula
- Kosher salt and freshly ground pepper, to taste
- Produce
- Arugula, packed (1 cup)
- Pine nuts, toasted (3 tablespoons)
- Meat
- Chicken thighs, whole bone-in skin-on (6)
- Reserved chicken drippings (1)
- Condiments
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Canola oil (1 tablespoon)
- Kosher salt and freshly ground pepper (2)
- Olive oil (3 tablespoons)
- Bread & Baked Goods
- Sourdough bread, day-old (1 (16-ounce) loaf)
- Dairy
- Butter, unsalted (3 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 16, 2012 (10 months ago).
54 people saved this recipe.
