Balsamic Glazed Chicken With Treviso

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken
2		Garlic cloves - finely minced
4 tablespoons	60ml	Rosemary leaves - chopped
2 tablespoons	30ml	Freshly ground black pepper
1 teaspoon	5ml	Sea salt
3 tablespoons	45ml	Virgin olive oil
2 oz	56g	Prosciutto rind
2 oz	56g	Parmesan rind
2 oz	56g	Red onion - sliced into, 1-inch (medium) disks
1		Glass lambrusco
4 tablespoons	60ml	Balsamic vinegar - plus 4 t
6 tablespoons	90ml	Radicchio di treviso (large)
2 tablespoons	30ml	Extra virgin olive oil

Recipe Instructions

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.

Source:
Molto Mario

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