Roast chicken thighs with sour­dough pan­zanella

Gourmet Traveller (Australia) - - Quick Meals -


Use what­ever stale sour­dough you have on hand for the pan­zanella – dark rye, for in­stance, will add ex­tra com­plex­ity to this sim­ple Tus­can tomato and bread salad. 80 ml (⅓ cup) olive oil

2 tbsp thyme

1½ tsp dried chilli flakes 3 gar­lic cloves, chopped 8 chicken thighs, bone in, skin on

2 ripe red or yel­low ox­heart toma­toes, cut into

4cm pieces

400 gm mixed heir­loom toma­toes, cut into wedges ½ small Span­ish onion, thinly sliced

½ tsp caster sugar

100 gm crust­less day-old sour­dough, torn 1 Le­banese cu­cum­ber, coarsely chopped

1 cup (firmly packed) basil, plus ex­tra to serve AN­CHOVY AND GAR­LIC DRESS­ING 125 ml (½ cup) ex­tra-vir­gin olive oil

1½ tbsp aged red wine vine­gar 1 tbsp lemon juice

4 an­chovy fil­lets

2 tsp thyme

1 small gar­lic clove, crushed

1 Pre­heat oven to 220°C. Blitz oil, thyme, chilli and gar­lic in a food pro­ces­sor un­til com­bined and sea­son to taste. Trans­fer to a bowl, add chicken, mas­sage to coat well, then place skin-side up on an oven tray lined with bak­ing pa­per and roast un­til golden brown and juices run clear when thighs are pierced with a skewer (15-18 min­utes).

2 Meanwhile, toss toma­toes, onion and sugar in a bowl and stand for 5 min­utes to mar­i­nate. Add bread, cu­cum­ber and basil, toss to com­bine and sea­son to taste. Set aside for flavours to com­bine (10 min­utes).

3 For an­chovy and gar­lic dress­ing, process all in­gre­di­ents in a blender un­til thick and sea­son to taste. Toss with pan­zanella to coat and sea­son to taste. Driz­zle chicken with pan juices, scat­ter with ex­tra basil and serve with pan­zanella.

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