Roast Chicken Panzanella

Name: Roast Chicken Panzanella
Yield: Makes 4-6 servings
Cuisine: Italian
Ingredients: 1 whole chicken (4-5 lb/1.8-2.3 kg), cut into 8 pieces; Kosher salt and freshly ground pepper; ½ cup (2¼ oz/65 g) pine nuts; 2½ lb (1.1 kg) assorted heirloom tomatoes, cored, seeded, and roughly chopped; 2 cloves garlic, minced; 1 small shallot, minced; ½ teaspoon Dijon mustard; 2 teaspoons white wine vinegar; 1 cup (6 oz/170 g) cherry tomatoes, halved; 4 tablespoons (2 oz/60 g) unsalted butter, cut into 4 pieces; ½ cup (½ oz/15 g) fresh basil leaves, torn into small pieces, plus whole leaves for garnish; 1 lb (950 g) sourdough bread, torn into 2-inch (5-cm) pieces; Extra-virgin olive oil

Preparation info

Makes
4-6
servings

Difficulty
Medium

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Panzanella, a bread salad with Tuscan and Umbrian roots, traditionally combines bread, onions, summer tomatoes, and sometimes cucumbers, all dressed with a vinaigrette that includes the sweet juices of the tomatoes. Here, the addition of roast chicken turns this usual side dish into a main.

Ingredients

1 lb (950 g) sourdough bread, torn into 2-inch (5-cm) pieces
Extra-virgin olive oil
Kosher salt

Europe
Italy
Main course
Side dish
Tuscany
Mediterranean

Method

Preheat the oven to 350°F (180°C). Arrange the sourdough pieces in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Bake until golden brown, tur