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Balsamic Glazed Chicken with
Grilled Radicchio

 

"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'

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Balsamic Glazed Chicken with
Grilled Radicchio


Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson Potter/Publishers

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
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.
 

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