By Food & Wine
This one-pot dish was inspired by San Francisco chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café. She serves the chicken over bread and a salad, but this version goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins. More One-Pan Meals
Chicken Baked on a Bed of Bread and Swiss ChardBaked Chicken with Swiss Chard and Bread
1/2 pound day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf)
1/4 cup extra-virgin olive oil
1/4 cup salted capers, rinsed well
1/4 cup golden raisins, coarsely chopped
1 large bunch of Swiss chard (about 1 1/2 pounds)--stems finely chopped, leaves torn into pieces
3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in chicken thighs and/or drumsticks
1. Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
2. Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
3. Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
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By Food & Wine