Picked out of our “hat” and from one of our favorite cook books.
2 lbs chicken
2/3 cup olive oil
juice of 1 large lemon
2 sage leaves
3-4 very small chillies, finely minced or 1/2 teaspoon dried chili flakes
2 garlic cloves
4 tablespoons chopped parsley
2 1/2 tablespoons softened butter
SPLIT each chicken through the breastbone and press open to form a butterfly, join down the back. Flatten with your hand to give a uniform surface for cooking. Place n a shallow dish large enough to take both chickens side by side.
MIX together the olive oil, lemon juice, sage and chilli in a bowl and season well with salt and pepper. Pour over the chicken and leave to marinate in the fridge for 30 minutes. Turn the chickens and leave for a further 30 mins.
MEANWHILE, chop the shallots, garlic, parsley and butter in a blender or food processor until fine and paste-like. (If you want to do this by hand, chop the vegetables and them mix them into the softened butter.) Season with salt and pepper. Preheat the grill (broiler).
PLACE the chickens, skin side down, on a grill tray. Position about 4in below the heat and grill for 10 minutes, basting with the marinade once or twice. Turn the chickens and grill for another 10-12 minutes, or until the juices run clear when a thigh is pierced deeply with a skewer.
SPREAD the butter paste over the skin of the chickens with a knife. Reduce the heat and grill for about 3 minutes until the coating is lightly browned. Serve hot or cold, with lemon wedge.
Wine: 8.99 purchased at Trader Joe’s
La Famille Perrin, 2010, Orange, Cotes Du Rhone
This Cotes Du Rhone is a blend of Grenache, Mourvèdre, and Syrah. I feel you can enjoy this wine without food or paired with light a meal. It went extremely well with the chicken because the wine was smooth and not overbearing with heavy tannins. The wine is fruity and flavorful, a definite recommend.