Serves 6 to 8
Oven temperature 450
(This is a terrific and easy dish. It is more traditionally done on the grill, but since I live in an apartment I have revised it for baking at a high oven heat. Have the butcher cut up 2 chicken, about 3 pounds each, in 8 pieces each. However, if you have one of those backyard grill monsters, get the butcher to butterfly and remove backbone of 3 chickens, about 2 to 2 ½ pounds each. Both methods will be described.
Marinade for chicken:
I use different marinades and if you have a favorite, preferably home made, use it, but bottled will do. Mix together in a medium sized bowl 2 tablespoons of pesto, ½ cup of extra virgin olive oil, 2 tablespoons of good red wine or balsamic vinegar, 3 or 4 cloves of finely crushed garlic, ¼ cup finely chopped parsley, l teaspoon anchovy paste, 2 teaspoons finely chopped fresh rosemary and oregano. If you only have dried variety, use half of the quantity.
BAKING METHOD
Rinse chicken parts in water, towel dry, cut off excess fat and wing tips and place in large zip bag, add marinade and let sit in refrigerator 8 to 12 hours. If you have had the chickens butterflied for the grill, you may need 2 plastic bags or a larger container. Carefully shake the chicken a few times during marinating process.
Remove chicken parts and marinade to a large oven-proof pan. Remember, it is important for the oven to have been pre-heated to 450. If you have overlooked this detail, and believe me, it happens, do it now and wait at least 15 minutes until heat is reached. Arrange chicken in large oven-proof pan, but leave out the breasts. Set your timer for 25 minutes. At that point, pull the pan from the oven and add the two breasts, since they cook faster. Things may be a little crowded and you may have to make room by piling the wings on top of each other. Set the timer for 20 more minutes. Remove from oven immediately and let stand for 10 minutes.
GRILLING PROCESS
At least two bricks are essential. Over the years, I have become the proud possessor of TWO BRICKS. Just find a brick place in your town and they will be only to happy to oblige. After each use, I wrap them in heavy duty foil. I do use them on oven recipes at times, but it is heavy going. Outdoors is much better. Place the 3 butterflied chickens on the grill over a very hot fire. Weigh them down with the bricks. You may have to do this in batches or get another brick. Keep the foil on the bricks and replace with fresh foil after grilling. Cook about 15 minutes, turning each chicken every three minutes until golden crispy and cooked through, but not dry. Cover a large serving dish with tomato bread salad and top with chicken. If you prefer, keep the salad separate. But believe me, the first presentation is the best.
TOMATO-BREAD SALAD (PANZANELLA)
1 medium to large red onion, thinly sliced
3 large beefsteaks or heirloom tomatoes, cut into bite size pieces
1 Kirby or English seedless cucumber. Remove seeds from Kirby cuke. In any case you will need about an 8-inch piece.
2 ½ cups of bread, a day or two old, cut into ½ inch cubes. You can use any of a variety of breads: Peasant, Italian, brioche, egg bread. If they seem too fresh, toast the cubes in the oven for a minute or too, but watch carefully.
½ of yellow pepper, chopped into rough dice
2 tablespoons mini capers
6 ounces mozzarella, cut into cubes
Fresh herbs such as basil, oregano, mint, torn into pieces; use what appeals to
you.
Combine in a large bowl and toss with a vinaigrette consisting of ¼ cup of red wine vinegar (buy a good one, you should have it in your vinegar collection anyway), ¾ cup extra virgin olive oil, and ½ to 1 teaspoon sugar (taste it), salt and pepper. Permit concoction to rest for 10 to 15 minutes.