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Roast Chicken with Sage Bread Salad
American Southwest, Chicken with bread
dressing
This is a great dish for two from Zuni - an always current restaurant in San Francisco. Zuni has an oven dedicated largely to this one dish.
| Serves | 2 |
| Ingredients | Chicken ingredients: 1 2-1/2 lb. chicken 1.5 tsp salt 1 tsp fresh ground pepper 4 sprigs fresh thyme 4 cloves whole garlic Salad and
Dressing ingredients: |
| Steps | 1. The day before sprinkle salt and pepper on the chicken. Place a sprig of thyme and a garlic clove in each of 4 pockets between the skin and flesh under the breast sides and legs. Wrap in plastic and refrigerate all night. |
| 2. Preheat broiler to toast the bread. But first toss it with half the olive oil. Lightly toast bread along with pine nuts and set aside. Combine red wine vinegar, water, currants and let stand for 1 hour. | |
| 3. Set oven to 425. Roast chicken for 30 minutes. Turn chicken back side up for another 20 minutes. Let stand while you make the salad dressing. | |
| 4. Whisk mustard, Champagne vinegar, 1/2 tsp each of salt and pepper, and then slowly whisk in 2 tsp of olive oil. Add bread and toss to coat. Heat 1/2 tsp of olive oil in a small saucepan over medium heat. Add chopped garlic and scallions and cook for 2 minutes. Drain currants and toss them in the bread mixture with scallions and garlic. | |
| 5. Place dressing and chicken in a baking dish and let bake for 5 minutes. Turn off heat and let dish sit inside oven for 10 minutes. Mix the salad greens with 2 Tablespoons of pan juices. Serve chicken and salad, and enjoy. | |
| Notes | Thanks to Judy Rodgers, chef and co-owner. |
| Source | Zuni Cafe in San Francisco, California Sunday, March 08, 1998 www.usrg.com/CA/San_Francisco/Zuni |
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