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Ingredients1.2 kg higher-welfare chickensea salt freshly ground black pepper olive oil 1 loaf ciabatta, torn into chunks 12 slices higher-welfare pancetta 50 g wild rocket 1 bunch fresh mint, leaves picked 145 g semi-dried tomatoes in olive oil, drained and halved balsamic vinegar good-quality extra virgin olive oil | MethodPreheat the oven to 200ºC/400ºF/gas 6.Season the chicken with salt and pepper, then rub with a little olive oil. Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes. Remove from the oven. Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside. Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta. Season well, dress with a little balsamic vinegar and extra virgin olive oil and serve with a glass of crisp white wine. |
Sourcehttp://www.jamieoliver.com/recipes/chicken-recipes/the-best-chicken-salad-ever/#sdRcUhwAL4uvr8yQ.97 |