Winter panzanella

Name: Winter panzanella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 6 garlic cloves, 1 peeled, 5 unpeeled and lightly bashed; 300 g beetroot, cut into thin wedges; 3 parsnips, quartered and cut into 4cm pieces; 6 echalion shallots, peeled and halved; 2 tbsp olive oil; 200 g crusty sourdough bread; 500 g pack chicken thigh fillets (or see the introduction for a guide on jointing a whole chicken); 150 g kale, thick stalks discarded, chopped; 1½ tbsp sherry vinegar; 25 g pack basil, leaves roughly torn

Traditionally made with fresh tomatoes, this seasonal version of the bread-based salad swaps in root vegetables to create a satisfying, colourful dish.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions.

The class also featured Chicken supremes with tarragon & vermouth, Chicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

6 garlic cloves, 1 peeled, 5 unpeeled and lightly bashed
300g beetroot, cut into thin wedges
3 parsnips, quartered and cut into 4cm pieces
6 echalion shallots, peeled and halved
2 tbsp olive oil
200g crusty sourdough bread
500g pack chicken thigh fillets (or see the introduction for a guide on jointing a whole chicken)
150g kale, thick stalks discarded, chopped
1½ tbsp sherry vinegar
¼ x 25g pack basil, leaves roughly torn

Method

Preheat the oven to 220 degrees C, gas mark 7. Put the unpeeled garlic cloves, beetroot, parsnips and shallots in a large roasting tin, season and toss with ½ tbsp oil. Roast for 35 minutes, turning halfway through, until lightly caramelised and tender.
Meanwhile, tear the bread into 3cm chunks, lay on a chopping board or plate and rub with the peeled garlic clove, then set aside to dry out a little. Coat the chicken in ½ tbsp oil and put on a baking tray. Roast below the vegetables for the final 10 minutes of cooking time. Carefully remove the garlic cloves from the roasting tin (set aside), then add the kale. Add the bread chunks to the chicken and cook both trays for a further 10 minutes, until the kale is tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Shred the chicken using two forks.
In a small bowl, mix the remaining 1 tbsp oil with the vinegar. Squeeze the roast garlic cloves from their skins into the dressing, then mash with a fork; season. Add the chicken, bread and dressing to the vegetables and toss together. Leave to sit for 5 minutes to absorb the juices. Scatter over the basil then serve.

And to drink...

Try this with REAL Royal Flush Non-Alcoholic Sparkling Tea, an alternative to Champagne or sparkling wine. Made with First Flush Darjeeling, this is fragrant and fresh on the nose with notes of stone fruits, juicy blackcurrants and rhubarb.