vTangy Roasted Chicken Thighs with Artichoke Panzanella

By Shaylie

Recipe needs editing with original

Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, Koren Grieve- son combines grilled bread and sweet broiled tomatoes with marinated baby artichokes before dressing the warm salad with a lemony vinaigrette. It's fabulous served alongside crisp chicken.

Ingredients

• 4 large garlic cloves
• 1 1/4 -inch piece of fresh ginger, peeled and coarsely chopped
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne
• 1/8 cup plus 1 tablespoon
• fresh lemon juice
• 8 bone-in, skin-on chicken thighs (23/4 pounds)
• 2 tablespoons chopped
• cilantro leaves
• 1 scallion, thinly sliced
• ih cup extra-virgin olive oil
• 1/8 cup chopped flat-leaf parsley
• 1 3/4-pound loaf white country-style bread, sliced 1 inch thick
• Kosher salt and freshly ground pepper 12 ounces cherry tomatoes
• 8 baby artichokes in oil, drained
• and halved lengthwise (see Note)
• 1 tablespoon grated lemon zest
• 1 tablespoon canola oil
• 1/8 cup chicken stock

Preparation

Step 1

1. Ina mini food processor, pulse the garlic and ginger until chopped. Add the paprika, cayenne and cup of the lemon juice and process until smooth; transfertoa bowl.Add the chicken, cilantro, scallion and 2 table¬spoons each of the olive oil and parsley. Toss, cover and refrigerate for 3 hours.
2. Meanwhile, heat a grill pan. Brush the bread with 3 tablespoons of the olive oil and season with sattand pepper. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes. Let cool slightly, then tear into bite-size pieces.
3. Preheat the broiler. In a large, deep skil¬let, toss the tomatoes with itablespoon of the olive oil and season with salt and pep¬per. Broil the tomatoes for 7 minutes, until they begin to burst. Using a spoon, lightly mash the tomatoes to release some of their juices. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
4. Preheat the oven to 375°. Remove the chicken thighs from the marinade and pat dry. In a very large skillet, heat the canola oil. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken, pour the chicken stock into the skillet and bring to a boil. Transfer the skillet to the oven. Roast the chicken for 15 minutes, until cooked through. Spoon 1/4 cup of the pan drippings from the skil¬let over the bread mixture.
5. In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining ltablespoon of lemon juice. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes. Remove from the heat. Pour the dressing overthe bread salad and toss well. Season with salt and pepper.
6. Transfer the chicken to plates, spoon the bread salad alongside and serve. NOTE Look for baby artichokes at the deli counter of specialty food stores.
WINE Artichokes tend to make wine taste bitter, but there are enough other ingre¬dients in Grieveson's bread salad to make a good white wine work as a pairing. The Austrian grape variety GrilnerVeltliner has a green edge to its flavor that makes it particularly compatible with difficult-to-match vegetables. Try the crisp 2006 Rainer Wess Wachauer or the minerally 2006 Stadt Krems Sandgrube.