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Salt-Cured Roast Chicken Breasts with Bread Salad


Salt-Cured Roast Chicken Breasts with Bread Salad Recipe

Ingredients:
  • 4 skin-on, bone-in chicken breasts (2 1/2–3 pounds total)
  • 2 1/2 teaspoons kosher salt plus more for seasoning
  • 2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 tablespoon chopped fresh thyme leaves, divided
  • Freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubes rustic bread or pain au levain (from about 2 large slices)
  • 2 garlic cloves, minced
  • 6 cups arugula
  • 2 tablespoons currants
  • 2 tablespoons pistachios, toasted
  • 1 tablespoon minced shallot
  • 1/2 cup low-salt chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon red wine vinegar
Directions:
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