Ingredients 2 pounds rotisserie style chicken, see Fall-Apart Chicken Quarters if not available  Salt and pepper 6 tablespoons extra-virgin olive oil 6 scallions, thinly sliced 6 large garlic cloves, thinly sliced 1/4 cup red wine vinegar  1/4 cup currants or raisins  2 cups arugula 1/4 cup lightly toasted nuts, such as pine nuts or sliced almonds (optional)  Shaved Parmesan, to taste (optional) 1 large baguette or 4 sandwich rolls  Mayonnaise or garlic aioli, for serving

1. Pick the chicken meat (and skin if desired) from the bones, shred into pieces and place in a bowl (discard bones or save for making stock). Taste the chicken and then season with salt and pepper as desired. 
2. Heat the oil in a medium skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes. Transfer to the bowl with the chicken. 
3. Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Transfer everything in the pan to the bowl with the chicken and toss to combine. Add the arugula, nuts and parmesan (if using). Season with salt and pepper and toss well to combine.
4. To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the mayonnaise on the inside of the baguette and fill with the chicken salad. Sprinkle with black pepper to taste.