Chicken panzanella

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Chicken panzanella
With basil, black olives & Parmesan
With basil, black olives & Parmesan
Serves 8
Cooks In1 hour 40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 378 19%
Fat 17.1g 24%
Saturates 4.1g 21%
Sugars 9.4g 10%
Salt 1.1g 18%
Protein 28.6g 57%
Carbs 29g 11%
Fibre 4.7g -
Of an adult's reference intake
Ingredients
- 1 x 1.5 kg whole free-range chicken
- olive oil
- 1 bunch of fresh mixed herbs, such as sage, rosemary, thyme
- 270 g ciabatta or stale bread
- 1 bulb of garlic
- 2 kg mixed ripe tomatoes
- 1 bunch of fresh basil , (15g)
- 1 small red onion
- red wine vinegar
- 100 g black olives , (stone in)
- 2 tablespoons baby capers
- Parmesan cheese
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Preheat the oven to 180°C/350°C/gas 4.
- Rub the chicken all over with sea salt, black pepper and oil, and stuff with the mixed herbs, reserving some rosemary for later.
- Tear up the ciabatta or stale bread and scatter into a roasting tray. Crush and add the unpeeled garlic cloves, and place the chicken on top.
- Roast for 1 hour 30 minutes, or until cooked through and the juices run clear when the chicken is pierced with a skewer. Remove from the oven, cover and leave to rest.
- Roughly chop the tomatoes into different shapes and sizes. Keep half to one side and add the rest to a large bowl with half the basil leaves (save the remaining leaves for later).
- Peel, finely slice and add the onion to the bowl along with a good splash of red wine vinegar. Scrunch the whole lot together with your hands – you want to end up with a colourful, tasty pulp. Taste and season, if needed.
- Add 4 tablespoons of red wine vinegar with 2 tablespoons of oil and a pinch of pepper, then give it all a good stir.
- Take the bread from the roasting tray and add most of it to the bowl (reserving a few pieces), and toss together really well.
- Destone and chop the olives, and add to the bowl along with the capers and remaining tomatoes, bread and reserved basil leaves.
- Mix gently to bring it all together and finish with a sprinkling of rosemary leaves and shavings of Parmesan. Scatter over the reserved croutons.
- Carve the chicken and serve with the panzanella.