Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Copied from the June 2, 2003 issue of NY Magazine ( Italian Summer Pleasures from Antipasto to Gelato ). This recipe is from chef Tom Valenti from Cesca restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken. Ingredients:
1 cup red wine vinegar |
2 cups extra virgin olive oil |
1 shallot, minced |
1 clove garlic, minced |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/3 cup grated parmigiano-reggiano cheese |
salt & freshly ground black pepper |
2 (3 lb) chicken, quartered |
4 large beefsteak tomatoes |
salt & freshly ground black pepper |
sugar |
1 red onion, halved and thinly sliced |
5 ounces bocconcini, halved (or cubed mozzarella) |
1 cup loosely packed basil leaves, chopped,torn or shredded |
2 cups cubed toasted peasant bread |
1/2 cup red wine vinaigrette |
Directions:
1. Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
2. Chicken: Set aside 1/2 cup of the vinaigrette.
3. Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
4. Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
5. Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
6. Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
7. Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
8. Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.
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