Jamie Oliver Chicken Panzanella Food

CHICKEN PANZANELLA

Steps:

• 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.

JAMIE OLIVER'S CHICKEN CACCIATORE

Steps:

• Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
• Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
• Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
• Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.