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Zuni roast chicken with bread salad




Source of Recipe


``Best Food Writing 2005'' anthology (Marlowe & Co., 400 pp., $15.95).


Recipe Introduction


``The Zuni Cafe Cookbook''

Serves 2 to 4


List of Ingredients





2 3/4- to 3 1/2-pound chicken, preferably a fryer, lump of fat inside chicken discarded
4 tender sprigs fresh thyme, marjoram, rosemary or sage
Salt and freshly cracked black pepper
1/2- to 3/4-pound day-old chewy country-style bread (not sourdough), cut into large chunks, crusts removed
8 tablespoons mild olive oil, divided use
2 tablespoons Champagne or white wine vinegar
1 tablespoon dried currants
1 teaspoon red wine vinegar
2 tablespoons pine nuts
2 to 3 cloves garlic, peeled and thinly sliced
2 to 4 scallions, trimmed, white and pale green parts only, thinly sliced
2 tablespoons lightly salted chicken stock or lightly salted water
4 handfuls (about 3 ounces) baby red mustard greens or arugula or frisée leaves

Recipe




Rinse chicken, pat very dry inside and out, and put on a plate. Loosen skin from breast and thighs without tearing it and tuck an herb sprig into each pocket of skin. Liberally season chicken all over with salt and pepper. Loosely cover and refrigerate for at least 24 hours and up to 3 days.

Put bread on a baking sheet and brush with 3 tablespoons of the oil. Broil until lightly colored on each side, 2-3 minutes per side. Trim off any badly charred tips, then tear bread into 2- to 3-inch wads and put into a large bowl.

Preheat oven to 475 degrees.

Mix white wine vinegar, 4 tablespoons of the oil, and salt and pepper to taste in a small bowl. Toss 1/4 cup of the vinaigrette with the bread. Soak currants in red wine vinegar and 1 tablespoon warm water in a small bowl.

Heat a 10-inch ovenproof skillet over medium heat for 5 minutes. Blot any moisture that has accumulated on chicken, put chicken in skillet breast side up, and roast in oven for 30 minutes. Turn bird over and roast for 10-20 minutes more, then flip back over to re-crisp breast skin, 5-10 minutes more.

Meanwhile, warm pine nuts in oven for 1-2 minutes, then add to bread. Cook garlic and scallions gently in 1 tablespoon of the oil in a small skillet over medium-low heat for 5-6 minutes. Add to bread and toss well. Drain currants and add to bread, then add stock or water and toss again. Put bread salad into a small baking dish and tent with foil. Transfer to oven when chicken gets its last turn.

Remove chicken from oven and turn off heat, leaving bread salad in oven for 5 minutes more. Transfer chicken to a plate. Pour off fat from skillet, leaving pan drippings behind. Swirl 1 tablespoon water in skillet. Slash skin between thighs and breast of chicken, then tilt bird and plate over skillet, draining juices into drippings. Allow chicken to rest for 10 minutes, then carve into 8 pieces.

Simmer pan drippings over medium heat, scraping up browned bits, for 1 minute. Toss hot bread salad with a spoonful of pan drippings in a bowl, add greens and remaining vinaigrette, and toss well. Put bread salad on a platter and arrange chicken on top.

Per serving: 827 calories, 50g protein, 53g fat (10g saturated), 36g carbohydrate, 519mg sodium, 138mg cholesterol, 3g dietary fiber.