Western Living - - FOOD -

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.

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