Balsamic Glazed Chicken With Grilled Treviso Recipe

1. 1

   Rinse and pat dry chicken.

2. 2

   Remove the giblets and set aside.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Preheat oven to 375 degrees and preheat grill.

7. 7

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

8. 8

   Place chicken on top of onions, breast side up.

9. 9

   Pour glass of Lambrusco over onions and rub chicken all over with 4 Tbsp.

10. 10

    balsamic vinegar.

11. 11

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

12. 12

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

13. 13

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

14. 14

    Remove bird from oven and allow to rest 5 min.

15. 15

    Transfer the chicken to a carving platter.

16. 16

    Put onions and giblets in a bowl, with the juices.

17. 17

    Carve the chicken, drizzle with remaining vinegar and serve immediately.

18. 18

    This recipe yields 4 servings.

No additional tips available.