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Seared Panzanella Chicken From 'Portland, Oregon Chef's Table'

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Seared Panzanella Chicken From 'Portland, Oregon Chef's Table'

Ingredients

  • 1 cup olive oil
  • 12 garlic cloves, peeled
  • 4 boneless chicken breasts
  • 4 boneless chicken thighs
  • 16 good-size chunks day-old bread, drizzled with olive oil and coarse salt
  • 1/3 cup pitted oil-cured black olives
  • 4 cups chicken stock
  • salt and black pepper to taste
  • 1/4 cup chopped parsley
  • 1 bunch arugula, cleaned and dried on a clean dish towel
  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil
  • 1 tablespoon sugar
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