Balsamic Glazed Chicken and Peach Panzanella

The perfect salad for a weekend lunch with friends that they are sure to enjoy.

Preparation time: 10 minutes - Cooking time: 50 minutes - Total time: 1 hours - Serves: 4

1 large red onion, sliced into wedges
2 peaches, sliced into wedges
8 essential Waitrose British chicken thighs
2 tbsp balsamic glaze
300g pack cooked beetroot, drained and sliced into wedges
2 tbsp essential Waitrose olive oil
250g sourdough bread (crusts on), torn into bite-sized chunks
90g bag rocket

Shop Ingredients from Waitrose

1. Preheat the oven to 190°C, gas mark 5. Put the onion and peach wedges in a large roasting tin (about 33 x 22cm). Put the chicken pieces on top, season and brush with 1½ tbsp balsamic glaze.

2. In another, small roasting tin, toss together the beetroot, 1 tbsp oil, and remaining ½ tbsp balsamic glaze. Put both tins in the oven; cook for 30 minutes. Remove from the oven and increase the temperature to 200˚C, gas mark 6.

3. Nestle the torn bread into the trays and drizzle with the remaining 1 tbsp oil, then return to the oven for 20 minutes. When golden, tip everything into a large salad bowl, toss through the rocket leaves and serve.
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