Ingredients:

  • 1 small rotisserie chicken (approx. 800g / 1.75 lbs), shredded, skin removed
  • 4 roasted red peppers from a jar (about 250g / 9 oz drained weight), plus 2 tablespoons brine from the jar
  • 1 mozzarella ball (approx. 125g / 4.4 oz), drained
  • 80g (2.8 oz) can brown anchovies in oil, undrained
  • Crusty bread, for serving
  • 1-2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • A few sprigs of fresh thyme or oregano, leaves picked and chopped (about 1 tablespoon chopped)
  • Salt and freshly ground black pepper, to taste
  • Small handful of toasted flaked almonds (approx. 25g / 1 oz)

Instructions:

  1. Shred the rotisserie chicken, discarding the skin.
  2. Spread the shredded chicken evenly across the platter.
  3. Slice the roasted red peppers and arrange them around the chicken. Tear the mozzarella into bite-sized pieces and scatter them over the platter.
  4. Drain the anchovies, reserving the oil. Scatter the anchovies over the mozzarella and chicken.
  5. In a small bowl, whisk together the sherry vinegar, reserved anchovy oil, extra virgin olive oil, roasted red pepper brine, thyme/oregano, salt, and pepper. Taste and adjust the vinegar as needed.
  6. Drizzle the vinaigrette evenly over the platter.
  7. Scatter the toasted flaked almonds over the platter. Serve immediately with plenty of crusty bread for dipping.