Chicken panzanella is a Tuscan salad consisting of rustic bread croutons, olives, onion and an assortment of tomatoes. Include tomatoes of all shapes, sizes and colors—whatever you have available. Put your stale bread to good use: aging sourdough, ciabatta or chunky wholemeal work best. Combine with leftover chicken or stick to the vegetarian version.
- 4 large chicken thighs
- 3 cups assorted of tomatoes
- 1 roughly torn ciabatta (or any bread available)
- ½ roughly chopped red onion
- ½ cup roughly chopped peppers
- 2 cloves garlic
- 1 sprig fresh thyme
- 2 tsp. dried oregano
- Olive oil
- 2 tbsp. balsamic vinegar
- ½ cup pitted black olives
- 1 sprig fresh basil
- Preheat oven to 350F, then rub the chicken with oil and seasoning. If using leftover chicken that is pre-seasoned, simply coat with oil.
- Slice and halve your assorted tomatoes, add 3/4 to a baking tray, setting the rest aside for later.
- Add roughly torn ciabatta, onion and peppers to the baking tray. Crush and add the garlic cloves. Sprinkle fresh thyme and dried oregano over the tray’s contents along with a glug of oil. Mix together by hand, coating the vegetables and bread.
- Lay the chicken on top of the ingredients and put in the oven to bake.
- Cook for approximately 1½ hours or until the juices of the meat run clear. If cooked chicken is being used, reduce the baking time to 30 minutes.
- Remove from oven and drizzle the balsamic vinegar over the ingredients.
- Mix the hot ingredients with the remaining cold tomatoes and olives. Finally, season the chicken panzanella with salt and pepper; garnish with fresh basil and Parmesan shavings.