Balsamic Glazed Chicken with Grilled Treviso

Name: Balsamic Glazed Chicken with Grilled Treviso
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken; garlic; rosemary leaves; black pepper; sea salt; olive oil, extra-virgin; prosciutto; parmesan rind; red onion; lambrusco; balsamic vinegar; radicchio; olive oil, extra-virgin

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4	pounds	chicken
2	cloves	garlic finely minced
4	tablespoons	rosemary leaves chopped
2	tablespoons	black pepper freshly ground
1	teaspoon	sea salt
3	tablespoons	olive oil, extra-virgin
2	ounces	prosciutto rind	*
2	ounces	parmesan rind	*
2	medium	red onion sliced into 1-inch disks
1	glass	lambrusco	*
4	tablespoons	balsamic vinegar plus 4 tablespoons
6	large	radicchio	*
2	tablespoons	olive oil, extra-virgin

Ingredients

Amount	Measure	Ingredient	Features
1.8	kg	chicken
2	cloves	garlic finely minced
6E+1	ml	rosemary leaves chopped
3E+1	ml	black pepper freshly ground
5	ml	sea salt
45	ml	olive oil, extra-virgin
57.8	ml/g	prosciutto rind	*
57.8	ml/g	parmesan rind	*
2	medium	red onion sliced into 1-inch disks
1	glass	lambrusco	*
6E+1	ml	balsamic vinegar plus 4 tablespoons
6	large	radicchio	*
3E+1	ml	olive oil, extra-virgin

Directions

Rinse and pat dry chicken. Remove the giblets and set aside.

Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil.

Rub the outside of the chicken all over with the rosemary mixture.

Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.

Preheat oven to 375℉ (190℃) and preheat grill.

Place onion disks and giblets in bottom of a small heavy bottomed roasting pan.

Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar.

Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.

Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side.

Remove from grill and brush with extra virgin olive oil and set aside.

Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.