31 dishes, 31 days – I’m cooking my way through Melissa Clark’s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray
I’ve long been intrigued by the classic Italian dish Vitello Tonnato, but I had yet to try it or anything similar until last night, when I put together Melissa Clark’s Rotisserie Chicken Tonnato with Tomato Salad for our no-sweat dinner. The combination of roast chicken with a creamy tuna and anchovy sauce might sound odd, but the sauce is a classic for a reason – it’s simply delicious. It’s also dead easy – just combine the ingredients in the food processor, give them a whirl, and voila.
The tomato salad was a delightful foil for the chicken, the acidity of the tomatoes and the fresh bite of the herbs cutting through the rich sauce. I had ferried home a mixed pint of tiny tomatoes from Kimball’s Fruit Farm at the Boston Public Market for the salad, but I was tickled to add the first of our home-grown gems to the mix.
Full disclosure: I didn’t use a rotisserie chicken for this, instead opting for a Pat’s Pastured bird roasted at home – not exactly no-sweat, but Mike took care of the roasting in the afternoon, the crispy chicken skin his reward. We both agreed the finished dish was worth the extra step.
Get the recipe: Rotisserie Chicken Tonnato with Tomato Salad
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YUM!
I haven’t made this in years – and I just love how easy this recipe is! On the menu plan for the weekend. Thanks so much.
That is one of my favourite things ! I often make it with pork loin rather than veal – cheating. And why not chicken, the blank canvas of foods?
Thank you for the delicious reminder.
I am really enjoying this series… thanks for sharing your dinners with us all month long!
My mother made this for a brunch when I was 10 years old. I’ll never forget it.
People came to the house expecting Eggs Benedict and got Vitello Tonnato and it was a party to remember. I love the idea of doing this with chicken.
I first saw a recipe for this when I was a kid and have wondered about it ever since. Maybe now I’ll finally get around to trying it! Love the series.
Ha! I’m glad you answered the question I had the second I saw the name of the recipe. “Jen wouldn’t use a rotisserie bird, would she?” I pine for the rosticceria chickens we saw in Italy – the né plus ultra of the rotisserie chicken. Gorgeous golden birds sold with a scoopful of the drippings-loaded potatoes roasted beneath them.
This looks great!