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
Ingredients
- 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
Instructions
- 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.
Notes
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.
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