Roasted Chicken With Kale And Tomato 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.

CRISPY CHICKEN CUTLETS WITH CHERRY TOMATO PANZANELLA

Steps:

• Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5-8 minutes. Transfer to a medium bowl. Wipe out skillet.
• Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
• Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
• Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.

ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
• Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

PENNE TOSSED WITH CHICKEN, KALE AND CHERRY TOMATOES

Steps:

• In a large sauté pan, heat olive oil on medium heat. Add garlic and onion and sauté for about 3 minutes until onions are softened.
• Season chicken pieces with a sprinkle of salt and pepper. Add them to the pan with onions and garlic and sauté the chicken until they are fully cooked and golden brown, about 3 to 4 minutes.
• Add cherry tomatoes, and chicken broth, and lower the heat.
• Simmer on low heat for about 2 minutes until the tomatoes soften, about 1- 2 minutes. Add the kale on top, and stir the kale into the mixture until it wilts. No need to cover.
• Taste the broth and season with salt and pepper to taste. Turn off the heat.
• In the meantime, bring a large pot of water to a boil. Add some salt to the boiling water, and add the penne pasta. Reserve 1/2 cup of pasta water, and set aside.
• Cook the pasta, just 1 minute less than is recommended on the package. Drain the pasta. Return it into the pot.
• Carefully transfer the chicken, kale, tomatoes, and all the broth into the pasta.
• Pour the reserved pasta water into the pot. Turn on low heat.
• Stir and toss everything until well blended. Then turn off the heat.
• Transfer into individual bowls or plates, and serve with lots of grated Parmigiano-Reggiano cheese on top.
• Serves 4 to 6

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

CHICKEN BREASTS WITH TOMATOES AND EGGPLANT

Steps:

• Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
• Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
• Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
• Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.