CHICKEN CAESAR WITH ROASTED GARLIC AND PROSCIUTTO
By roasting thighs along with crusty bread chunks, you’ll make croutons crisped by chicken drippings. Prosciutto draped overtop cooks quickly and is irresistibly crisp and salty, but feel free to use strips of regular bacon instead—just add a few minutes of cooking time. 4 to 6 chicken thighs, with skin and bone ½ loaf crusty bread or baguette, cut into large cubes Olive oil Salt and pepper, to taste 1 whole head garlic, halved crosswise 1 to 2 rosemary sprigs (optional) 4 to 6 slices prosciutto or strip bacon 1 to 2 heads romaine, torn or chopped Freshly grated parmesan cheese
¼ cup olive or canola oil ¼ cup mayonnaise Juice of 1 lemon (about 3 tbsp) 2 tsp grainy or Dijon mustard 2 roasted garlic cloves, crushed with a fork Freshly ground black pepper Preheat oven to 400˚ F. Spread bread cubes out on a heavy, parchment-lined baking sheet. Add chicken thighs and garlic, cut side up, to pan and drizzle everything with olive oil. Toss gently with your hands to coat, then spread bread cubes out into a single layer and place chicken in between and on top of bread. Tuck in a sprig or two of rosemary, if you like. Bake for 30 to 40 minutes, taking pan out and gently shaking/stirring things around at some point if you feel like it. Lay prosciutto over chicken and bread cubes and return to the oven for 5 more minutes, until prosciutto is crisped up and chicken is cooked through. Fill a large platter (or as many plates as you have people eating) with torn or chopped romaine and whisk together dressing ingredients. Shred the chicken over the salad and top with croutons, crumbled prosciutto, a generous drizzle of dressing and lots of freshly grated parmesan. Serves 4.