• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

  • Home
  • Our CSA
    • Join our CSA Online
  • Wedding Flowers
    • DIY Flower Buckets
    • Bridal Bouquets
    • Bridesmaid Bouquets
    • Boutonnieres & Corsages
    • Centerpieces
    • Floral Decor & Edible Flowers
  • News
    • CSA
    • Flowers
    • Farming Info
  • Fun On The Farm
    • Instagram
    • Ultimate fun: learn about our internship
  • Partnerships
  • Contact Us

bread salad

Panzanella with Crisp Chicken Skin

August 19, 2015 By Leslie

Recipe by Melissa Clark, from the New York Times collection of recipes “30 Ways to Do Justice to Summer Tomatoes.”

INGREDIENTS

1 ¼ pounds very ripe tomatoes; a mix of varieties and colors is nice
2 garlic cloves, peeled and smashed
¾ teaspoon kosher sea salt, more to taste
6 tablespoons plus 1 teaspoon olive oil, more as needed
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Freshly ground black pepper, to taste
2 cups leftover or rotisserie chicken, including some skin (about 1/2 chicken)
1 tablespoon capers, drained and patted dry
1 6-inch length of ciabatta or baguette (about 4 ounces), preferably stale, cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
Chopped fresh basil, for serving

PREPARATION

Cut tomatoes into bite-sized pieces and transfer to a large bowl. Using a large chef’s knife, mince 1 of the smashed garlic cloves. Add a pinch of salt and using the flat side of your knife, smash into a fine paste. Add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. Toss to coat and set aside.

In a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. Remove the skin from the chicken, shred the meat and combine with the vinaigrette. Roughly chop the chicken skin and set aside.

In a 10-inch skillet over high heat, add 1 teaspoon olive oil. When oil is shimmering, add the chicken skin and capers. Cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels to drain any excess oil.

In the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. Cook while stirring occasionally until toasted and golden, about 5 minutes. Remove from the heat and cool completely. When cool, discard the garlic and thyme and add bread cubes to the tomato mixture. Add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. Transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil, and freshly ground black pepper.

4 Servings

Recipe on cooking.nytimes.com

Filed Under: Recipes Tagged With: bread salad, chicken, tomatoes

Primary Sidebar

CSA Sign Up

Persephone Farm Logo

Sign Up Today

Learn about our CSA

Farmers Market

Visit us at the Bainbridge Island Farmers Market
Saturdays, April – Nov, 10am–2pm

A selection of our produce and flowers is available on-line at Kitsap Fresh

Kitsap Fresh Local Food Online
  • Facebook
  • Instagram

In Memory

Instagram

@persephonefarmer

Peonies have arrived ⭐️ Dramatic, ephemeral, f Peonies have arrived ⭐️ Dramatic, ephemeral, fluffy!  #peonies #flowerfarmer #farmerflorist #westernwashington
As Rebecca was planting cucumbers at twilight, she As Rebecca was planting cucumbers at twilight, she was reminded of this beautiful poem by farm favorite Ellen Bass. As the season really starts to ramp up, these reminders are important - enjoy the process! Go with the flow!
Neighborly reminder that our CSA season starts June 7th! Sign up at the link in our bio to get in on the fun. 🥒🍅🍆
There’s something really special about how lilac There’s something really special about how lilac’s moment and Mother’s Day line up each year. Flowers are the classic way to say thank you for the blessing of life, but if you’d rather say it with veggies, we  have those too 😉 See you tomorrow at the @bifarmersmarket 

& don’t forget about our summer flower club ~ the gift that keeps on giving 🌸🌷💐🌻 

#womenwhofarm #flowerfarm #mothersday #lilacs #lilacseason #farmersmarket
Meet our #farmcrew2023 ! First up is Bud the Cat - Meet our #farmcrew2023 ! First up is Bud the Cat - our top mouser! Bud made the journey from SC with Willow and Davis to join the team this year and has made himself a key part of our integrated pest management system 😸 He takes his job very seriously. First slide is bud lounging in our newly-cleaned perennial garden, but swipe through for kitten days  #farmcat #barncat #mouser #ipm #farmlife #pnw #flowerfarm #smallfarm
Follow on Instagram

Footer

  • Email
  • Facebook
  • Instagram
© 2023 Persephone Farm, LLC - Indianola WA | Site by LND