Winter panzanella

Name: Winter panzanella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 6 garlic cloves, 5 unpeeled and lightly bashed; 300 g beetroot, cut into thin wedges; 3 quartered and cut into 4cm pieces; 6 echalion shallots, peeled and halved; 2 tbsp olive oil; 200 g crusty sourdough bread; 500 g Essential Chicken Thigh Fillets; 150 g kale, thick stalks discarded, chopped; 1½ tbsp sherry vinegar; 1 pack basil, leaves roughly torn

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

6 garlic cloves, 5 unpeeled and lightly bashed
300g beetroot, cut into thin wedges
3 quartered and cut into 4cm pieces
6 echalion shallots, peeled and halved
2 tbsp olive oil
200g crusty sourdough bread
500g Essential Chicken Thigh Fillets
150g kale, thick stalks discarded, chopped
1½ tbsp sherry vinegar
¼ x 1 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.