CHICKEN WITH CHARRED-ROSEMARY VINAIGRETTE (SATURDAY)

4 (4-inch) rosemary sprigs,

divided

3 tablespoons white wine

vinegar

1 tablespoon Dijon mustard 1/4 cup plus 1 tablespoon olive

oil

Coarse salt

Black pepper

2 (10-ounce) packages frozen

artichokes, thawed

1 pint cherry tomatoes

1/2 cup pitted Kalamata olives 1/2 cup rinsed capers 10 skinless, bone-in chicken

thighs

5 slices Canadian bacon or

lean bacon, halved

Preheat oven to 375 degrees. Roast rosemary sprigs directly on oven rack for 5 minutes or until charred. Leave oven on. Strip leaves; finely crush. Discard stems. In small bowl, whisk half the rosemary with the vinegar, mustard and 1/4 cup of the oil. Season with coarse salt and pepper; set aside. Increase oven heat to 425 degrees. In a large bowl, toss the remaining chopped, charred rosemary leaves, artichokes, tomatoes, olives and capers with 1 tablespoon olive oil. Season with coarse salt and pepper. Spread mixture evenly on a rimmed sheet pan or other large rimmed pan covered with foil. Place chicken on pan. Top each thigh with half a slice of bacon. Bake 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees. Serve, passing sauce at the table. Makes 10 thighs.