Yeah, I have the Zuni cookbook and it takes like three days to make their stellar recipe. I personally don't have time for that sh....stuff, so this Martha recipe was a winner. Totally delivers great flavors without the 3 day timeline.
I even used bone in, skin on chicken breasts instead of a whole chicken and threw in some green beans and fresh spinach to the mix.
Roasted-Chicken Bread Salad with Peas
Recipe and picture from www.marthastewart.com
- 1 whole chicken (about 3 1/2 pounds)
- 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
- 1 cup sugar snap peas, trimmed
- Coarse salt and freshly ground pepper
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 loaf rustic bread, such as pugliese, cut into 1 1/2-inch cubes (5 packed cups)
- 1 cup pea shoots, for serving
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
- Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
- Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
- Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
- Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
- In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve