Crispy Chicken Thighs & Warm Bread Salad

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For the chicken:

6 whole (bone-in, skin-on) chicken thighs

Kosher salt and freshly ground pepper

1 tablespoon canola oil

For the bread salad:

1 (16-ounce) loaf day-old sourdough bread, torn into bite-sized pieces

3 tablespoons unsalted butter, melted

1/4 cup red wine vinegar, plus additional to taste

3 tablespoons olive oil

Reserved chicken drippings

3 tablespoons toasted pine nuts

1 cup packed arugula

Kosher salt and freshly ground pepper, to taste

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