I obsess over the arrival of my Food & Wine magazine every month and the moment it arrives, I plop down at the kitchen table and pour over it for ideas, ogle the pictures and instantly become overwhelmed with the possibilities. This month the words Zuni and one-pot jumped out at me immediately.
“You mean I can replicate Zuni’s amazing roasted chicken in my own kitchen with just one pot?” I thought with intense excitement. My immediate reaction? “I need to call Chad right now since he was the one who introduced me to Zuni. Oh, wait, he has class, I’ll have to tell Rich.” Rich’s reaction? “Um… OK. I have no idea what you are talking about.”
Well, he sure as heck knows what I’m talking about now! He ended up telling me I needed to put the leftovers away immediately or he would eat the entire thing himself. THAT is how good this was. Added bonus: This is a fairly healthy dish. Nutrition facts are listed below taken from the F&W website.
One-pot Zuni Style Chicken with Bread & Swiss Chard
taken from Food & Wine December 2010 Issue
Ingredients
- 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 (I used thighs and drumsticks as I still haven’t fully developed my butchering skills. Every single time I say that it makes me laugh considering I didn’t touch meat for 6 years.)
Directions
- 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.
- 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 35-40 minutes.
- 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.
Nutrition: One Serving 525 cal, 19 gm fat, 3 gm sat fat, 55 gm carb, 5 gm fiber. .
