Tuesday, March 31, 2009

Panzanella and Brown Sugar BBQ Chicken

In one of the rare moments in which I chose to cook over baking..I whipped up this little diddy. The Panzanella is a "salad", but full of flavor and a nice change from the ordinary. Tbe Brown Sugar BBQ chicken recipe is WONDERFUL! I found it at Stephanie's Kitchen. ( a genious cook) It's so easy and the sauce is sweet (just how I like it). I substituted chicken tenders for drumette's however...because my family eats them easier. I would have posted pics of the chicken...but it was so tasty...we ate it all before I had a chance. Oh well..maybe next time.


  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Brown Sugar Barbeque Chicken
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
course salt and black pepper
2 pounds chicken drumettes, patted dry (I used 1 1/2 lbs tenders instead)
1. In a medium bowl, whisk together ketchup, sugar, worcestershire, and vinegar; season with salt and pepper. Set aside 1/2 cup for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees.
3. Place drumettes on baking sheets and toss with 1/2 cup sauce.
4. Bake chicken until opaque throughout, 20-25 minutes, rotating sheet halfway through. Toss baked drumettes with a little more sauce and serve the remaining sauce on the side.

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