RECIPE: Reinvent panzanella for fall
A classic tomato panzanella tastes terrific in the heat of summer, but you can make an equally delicious bread salad when the weather turns cool.
To transform the relatively light Tuscan-style tomato and bread salad into a hearty fall dish, I use a combination of kale and boneless skinless chicken thighs along with rustic sourdough bread. Boneless skinless thighs take about the same amount of time to cook in the oven that it takes bread cubes to turn crisp and golden brown, so they can cook together on a sheet pan.
Unlike tomatoes, kale doesn’t have its own flavorful juices to contribute to the dish so I dress it with a generous amount of a quick lemony vinaigrette. Raw kale could suffice for this this salad, but I find that the finished dish is more cohesive when the greens are cooked a bit. Once the chicken and bread are done cooking, I add the kale and all of the vinaigrette left in the bowl to the sheet pan and let it roast until the greens begin to wilt and char. The extra vinaigrette coats the bread and the chicken, bringing the whole dish together.
Warm Chicken Panzanella
- 1 pound rustic bread, such as sourdough, sliced into 1 1/2-inch cubes
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs (about 6 thighs)
- 1 large bunch lacinato or green curly kale, leaves stripped from the stems and torn into bite-size pieces
- 3 tablespoons lemon juice plus the zest of 1 lemon
- 1 tablespoon Dijon mustard
- Heat the oven to 475 degrees.
- In a large bowl, toss the bread with 1/4 cup olive oil until evenly coated, using your hands to squeeze the oil into the bread as you toss. Season with salt and pepper and spread in an even layer on a rimmed sheet pan. Set the bowl aside without wiping out any remaining oil or seasoning. In a second medium bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Stir well to coat, then transfer to the sheet pan, placing the chicken between pieces of bread.
- Transfer to the oven and cook until the bread is browned and the chicken is cooked through, about 15 minutes.
- Meanwhile, whisk together another 1/4 cup olive oil with the lemon juice, lemon zest and mustard in the bowl reserved from the bread. Add the kale and toss well, massaging the dressing into the greens. The kale will look heavily dressed; that is okay. Season with a pinch of salt and pepper.
- When the bread and chicken are ready, remove the sheet pan from the oven and spread the kale over the top in an even layer. Use a spatula to scoop out any remaining dressing and drizzle it over the kale. Return to the oven and continue to cook until the kale is wilted and beginning to crisp, about 5 minutes.
- Remove the chicken from the sheet pan and slice into 1/2-inch-thick strips. Return to the sheet pan, toss well and serve.
Nutritional information
Per serving: Per serving: 775 calories (percent of calories from fat, 48), 44 grams protein, 56 grams carbohydrates, 3 grams fiber, 41 grams total fat (7 grams saturated), 155 milligrams cholesterol, 1,778 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
