Salt-cured Roast Chicken Breasts With Bread Salad

Name: Salt-cured Roast Chicken Breasts With Bread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters arugula; 4 servings Freshly ground black pepper; 2 Tbsps currants; 59 milliliters dry white wine; 1 Tbsp chopped fresh thyme leaves, divided; 2 garlic cloves, minced; 3 teaspoons kosher salt plus more for seasoning; 118 milliliters low-salt chicken broth; 2 Tbsps extra-virgin olive oil, divided, plus more for brushing; 2 Tbsps pistachios, toasted; 1 Tbsp red wine vinegar; 1 Tbsp minced shallot; 4 skin-on, bone-in chicken breasts (2 1/2–3 lbs total); 355 milliliters 1/2-inch cubes rustic bread or pain au levain (from about 2 large slices)

Salt-cured Roast Chicken Breasts With Bread Salad

This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 220 calories, 8g of protein, and 9g of fat per serving. 10 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have kosher salt, pepper, skin-on, and a few other ingredients on hand, you can make it.