Recipe - Balsamic Glazed Chicken With Grilled Treviso

4 pound Chicken
2 Cloves garlic,; finely
minced
4 tablespoon Chopped rosemary leaves
2 tablespoon Freshly ground black pepper
1 teaspoon Sea salt
3 tablespoon Virgin olive oil
2 ounce Prosciutto rind
2 ounce Parmesan rind
2 md Red onion,; cut or sliced up into
1inch disks
1 Glass Lambrusco
4 tablespoon Balsamic vinegar; plus 4
tablespoons
6 lg Radicchio di Treviso
2 tablespoon Extra virgin olive oil

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 F 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.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5686

Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:22:36 0500

From: Meg Antczak meginny@frontiernet.net