Poaching the chicken in the stock adds to the flavour which is brought out with the dressing in this delicious panzanella.
Panzanella with Poached Chicken
- 1 L chicken stock
- 4 chicken breasts skin removed
- ½ large ciabatta loaf
- 40 ml olive oil
- 2½ Tbsp red wine vinegar
- 2 large shallots peeled and cut into thin rounds
- 1 rosemary sprig leaves only
- 2 anchovy filets drained and finely chopped
- 4 large, ripe tomatoes
- 3 baby gem lettuces leaves separated and washed
- 1 bunch of basil leaves only
- Sea salt and freshly ground black pepper
- Preheat the oven to 180°C/355°F.
- Put the chicken stock into a saucepan and bring to the boil. Add the chicken breasts, then reduce the heat to it's lowest setting and cover with a lid. Cook the chicken for 10 minutes, then turn the heat off completely and leave the breasts to cool in the stock until you are ready to serve.
- Cut the ciabatta into 3cm chunks and scatter them over a baking tray. Place in the oven for 10 minutes, until the bread has crisped up. Remove the tray from the oven and leave to cool.
- Pour the oil and red wine vinegar into a bowl and add the shallot rings, rosemary leaves and chopped anchovies.
- Place a sieve or colander over the bowl, then roughly chop the tomatoes into 12 large chunks per tomato and place in the colander. Roughly crush the tomatoes with the back of a wooden spoon to release some of their juice.
- When ready to serve, tip the tomatoes from the colander into a serving bowl, then add the toasted bread and baby gem lettuce leaves.
- Remove the chicken breasts from the stock and tear them into large chunks with a knife and fork, then add them to the salad bowl.
- Whisk together the dressing ingredients with the tomato juice, season with salt and pepper and pour into the bowl. Toss everything together and sprinkle over the basil leaves before serving.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing and recovery.
If you enjoyed this recipe here is one I published previously:
‘These are my go-to recipes when I want to eat well at home. My great hope is that they will inspire you to get cooking to improve your own health whatever your personal goal.‘ GORDON RAMSAY The dream combination – a Michelin-starred superchef who is also a committed athlete. Gordon knows how important it is to eat well, whether you’re training for a triathlon or just leading a busy active life. And just because it’s healthy food you don’t have to compromise on taste and flavour. The book is divided into three sections, each one offering breakfasts, lunches, suppers, sides and snacks with different health-boosting benefits. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise. This is the ultimate collection of recipes that you’ll enjoy cooking and eating, and will leave you in great shape whatever your fitness goals.