BALSAMIC GLAZED CHICKEN AND PEACH PANZANELLA

July 12, 2018

Balsamic glazed chicken and peach panzanella. Easy to make and takes no time at all to prepare.

 

SERVES 4

PREPARATION: 10 minutes

COOK: 50 minutes


Ingredients:

1 large red onion, in wedges

2 peaches sliced in wedges,

8 chicken thighs

2 tbsp balsamic vinegar

300g cooked beetroot, in wedges

2 tbsp olive oil

250g sourdough bread, torn into bite sized chunks

90g rocket
 

Method

1.Preheat oven to 190C or gas mark 5, 

2.Put onion and peach wedges in a large roasting tin,

3.Put the chicken pieces on top, season and brush with 11/2 tsp balsamic vinegar,

4.In another roasting tin mix together the beetroot, 1 tbsp olive oil, and remaining 1/2 tsp balsamic vinegar

5.Put both tins in the oven,

6.Cook for 30 minutes,

7.Remove from oven and increase temperature to 200C , gas mark 6.

8.Add the torn bread to the trays and drizzle with 1tbsp olive oil,

9.Return to oven for 20 minutes,

10.When golden tip everything into a salad bowl, toss through rocket leaves and enjoy.

 

 

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