SABA ROAST CHICKEN WITH WINTER PANZANELLA

By TPMay

Ingredients

• 1 chicken (3 1/2-4 pounds)
• RUB
• 1/4 cup saba
• 1 teaspoon cumin
• 2 teaspoons freshly ground black pepper
• 2 teaspoons coarse sea salt
• 3 tablespoons extra-virgin olive oil
• 2 medium red onions (sliced into 1-inch disks)
• 3/4 cup Lambrusco or other dry red wine
• PANZANELLA
• 1/2 oaf day-old Italian peasant bread, with crust (1/2 pound bread, cut into 1/4-inch cubes)
• 2 medium turnips (cut into 1/2-inch dice)
• 1 medium granny smith apple (peeled and cored, cut into 1/4-inch dice)
• 2 seedless cucumbers (peeled, thinly sliced)
• 1 medium red onion (cut lengthwise in half and then into 1/8-inch thick slices)
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 10 fresh basil leaves (torn)
• 3 bunches wine grapes, such as Sangiovese, or even champagne grapes
• kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

Rinse the chicken and pat dry. Remove the giblets and set aside.
In a medium bowl, add the saba, cumin, black pepper, sea salt and 3 tablespoons of olive oil and mix to combine. Rub the outside of the chicken with the mixture. Allow to rest at room temperature. Preheat oven to 475ºF.
In the bottom of the heavy-bottomed roasting pan add the onion slices and reserved giblets. Place the chicken on top of the onions, breast side up. Add a splash of wine to the pan on top of the onions. Place the pan in the oven and roast for 1 hour 10 minutes, or until a thermometer reads 165ºF. Remove the pan from the oven and allow the chicken to rest for 5 minutes.
Meanwhile, make the panzanella. In a large bowl, add the bread, turnips, apples, cucumbers, and onion in a large serving bowl. Drizzle the olive oil and vinegar over the salad, tossing to mix well. Season with Kosher salt and freshly ground black pepper.
When the chicken reaches 165ºF, transfer to a carving board or large platter and allow to rest for 10 minutes.
Add the panzanella to the roasting pan and toss with the onions and juices. Pile the panzanella on a platter and garnish with torn basil. Carve the chicken and arrange on top of the panzanella. Be sure to pour all the delicious juices over and around the chicken. Garnish with grapes and serve.
Helpful Tips:
- The salad can be made and dressed up to two hours in advance. Before serving, just toss again!
- Instead of saba, substitute with balsamic vinegar!