Name: Chicken and tomato panzanella
Total time: 3000 s
Yield: 4
Ingredients: 4 chicken thigh; 1 lemon; 150 gram sourdough bread; 800 gram tomato; 1 tablespoon red wine vinegar; 3 clove garlic; 1 red onion; 1 handful basil; 1 tablespoon capers

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Put the chicken (4) into a shallow roasting tin, season, drizzle generously with olive oil and squeeze over the lemon juice (1) . Roast for 25-30 minutes, until the skin is crispy and the chicken is cooked through. Remove from the tray, set aside to cool a little, then shred.

Step 2

Place the Collection crafted sourdough bread (150 g) into the same tray you cooked the chicken in and toss with the juices. Roast for 10 minutes, until crisp.

Step 3

Meanwhile, put the tomatoes (800 g) into a colander over a bowl. Sprinkle with sea salt and set aside for 10 minutes.

Step 4

Whisk the red wine vinegar (15 mL) , garlic (3 cloves) and 2 tbsp extra virgin olive oil in the bowl with the tomato juices. Toss in the onion (1) , basil (1 handful) , capers (8 g) , tomatoes, toasted bread and shredded chicken. Finish with more fresh basil.

Chicken and tomato panzanella

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Pumpkin and taleggio tart

Plum, peach and rocket salad with pecorino and black pepper

Creamy mushroom and parsnip soup

Sticky pork belly bao buns

Middle Eastern-inspired za'atar veggie balls, grains and tahini

Chocolate love bark

Cheddar, apple and roasted shallot salad

Rhubarb and vanilla Bakewell tart

Mushroom and avocado tacos with chipotle mayo

Fleur Collins

Camomile margarita

Autumn minestrone soup

Clementine and burrata salad with candied walnuts

Easy strawberry, raspberry and elderflower pavlova

Upside-down pear and blond chocolate blondies

Millionaire rocky road shortbread