This dish is perfect for the summer - showcasing the sweetness of ripe peaches and deep flavor of heirloom tomatoes. Panzanella is an easy side dish to make that is a perfect accompaniment to a classic roast chicken or side of fresh burrata cheese.
- Whole Chicken (we get our pasture-raised chickens from nearby Marin Sun Farms)
- Your favorite aromatics (for example: lemon zest, garlic, black pepper, thyme, bay leaf, apples, curry powder)
- Create the brine- 8% salt, 5% sugar to water ratio.
- Add your favorite aromatics to the brine. Bring the mixture to a boil to disolve the salt and sugar. Chill the brine.
- Add the whole chicken to the brine and let sit for at least 2 hours (and up to 24 hours).
- Remove the chicken from the brine and place in the refrigerator for at least 2-3 hours (or overnight) to dry the skin.
- Remove the chicken from the fridge and truss the chicken for roasting.
- Roast the chicken in a pre-heated 400 degree oven until you reach a temperature of 165 in the breast.
- Carve and serve with the panzanella.
- Your favorite baguette
- 3 slightly underripe peaches, sliced in half
- 3 heirloom tomatoes, sliced
- handful of chiffonade basil
- your favorite vinagrette
- Cut the baguette into bit-sized chunks and toast them in the oven until lightly brown and crisp on the outside.
- Grill the peach halves until slightly charred and set aside.
- Combine the baguette pieces, peaches, basil and tomatoes. Toss with your favorite vinaigrette and finish with a sprinkle of coarse sea salt.
- Serve with the roast chicken and eat!
Vegetarian option: top the panzanella with fresh burrata, a drizzle of olive oil and a sprinkle of coarse sea salt.