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Balsamic Glazed Chicken with
Grilled Radicchio


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are what make Italian food taste so good, both in Italy and here in
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~ Mario Batali, in 'Simple Italian Food'

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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:
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Alva Double-Garlic Chicken with
Overnight Tomatoes


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