Balsamic
Balsamic
Art Print

Pope, Katherine &...
Buy at AllPosters.com

 

 

 

 

 

 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Balsamic Glazed Chicken with
Grilled Radicchio

 

Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"Perfectly pristine ingredients, combined sensibly and cooked properly,
are what make Italian food taste so good, both in Italy and here in
the United States."

~ Mario Batali, in 'Simple Italian Food'


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

 

Aceto Balsamico II
Aceto Balsamico II
Art Print

Tarras, Teo
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Buon Appetito
Buon Appetito
Art Print

Garant, Jennifer
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Balsamic Glazed Chicken with
Grilled Radicchio



Mario Batali Simple Italian Food:
Recipes from My Two Villages

by Mario Batali,1998, Clarkson N, Potter, Inc.
(Crown Publishing Group)

Serves 4

“Around my house this simple roasted chicken is one of our favorite things to
have on my day off. There are few things more satisfying to eat – or as easy to
prepare and clean up – than a whole roasted bird. It’s also a great way to use
up the flavorful but inedible rinds from prosciutto and Parmigiano-Reggiano
cheese. I love bitter radicchio di Treviso, and it is particularly delicious with
the pan juices from the roasted onions and chicken splashed over it.”

One 3 1/2- to 4-pound chicken
2 garlic cloves, finely minced
4 tablespoons chopped rosemary leaves
2 tablespoons freshly ground black pepper
1 teaspoon sea salt
5 tablespoons extra-virgin olive oil
2-ounce piece prosciutto rind or bacon
2-ounce piece Parmigiano-Reggiano rind
2 medium red onions, sliced into 1-inch disks
3/4 cup Lambrusco or other dry red wine
1/2 cup balsamic vinegar
Aged Balsamic Vinegars
6 large heads radicchio di Treviso

Rinse the chicken and pat dry. Remove the giblets and set aside.
Combine the garlic, rosemary, black pepper, and sea salt and mix with
3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the prosciutto and cheese rinds inside the
cavity, cover, and refrigerate for 3 hours or overnight.
Preheat the oven to 475 degrees F.
Place the onion slices and reserved giblets in the bottom of a small,
heavy-bottomed roasting pan. Place the chicken on top of the onions,
breast side up. Pour the wine over the chicken and rub all over with 1/4
cup of the vinegar. Roast in the oven for 1 hour and 10 minutes, or until
a skewer pushed into the thickest part of the thigh shows clear – not
bloody – juices. Remove the pan from the oven and let the chicken
rest for 5 minutes.
Preheat the grill or broiler.
Halve the radicchio lengthwise and grill for 3 to 4 minutes per side.
Brush with the remaining olive oil and set aside.
Transfer the chicken to a carving platter and degrease the pan juices.
Combine the onions and giblets with the pan juices. Carve the chicken,
drizzle with the remaining 1/4 cup vinegar, and serve immediately
over the radicchio. Pass the giblet gravy separately.
 

  Featured Archive Recipe:
Mario's At-Home Comfort Food
Mario's Cool Chicken Braciole Messinese
Alva Double-Garlic Chicken with
Overnight Tomatoes

 

Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 24, 2010.