This is a fantastic meal, and flexible. I used prunes because I didn’t have figs, and frisée because I didn’t have arugula. You could easily add more greens than called for. The more rustic the bread, the better.
I used thighs, so no flipping was needed, and didn’t bother with broiling. I just started the pan with just the marinated chicken to jumpstart it before adding the bread…
