Confession time. Outside of major holidays, or incredibly special days, I have a hard time planning meals well in advance. Someone who happens to live under this roof might even declare my planning of any meal is hard. This charge, however, I deny. My flag day meals are always planned weeks in advance.
Truthfully, it is only those big events I really hunker down for and plan out days, if not weeks, ahead. This past Christmas is a great example.
The lack of marinades in my writing is an unintended consequence of this whole planning thing. My inspiration for dinner typically comes the day of. This works fine for the one or two hour marinade, but unless we are talking fish, I never feel those "fast" marinades amount to much. This recipe, for Chicken in Red Wine, reminds me of two things: one, marinades need time to to marinade…like at least a day, and two, I need to plan them more often.
Grilled Chicken in Red Wine
Adapted from Weber's Real Grilling
1 large onion, quartered
6 large garlic cloves
1 tin anchovy filets, drained
Extra-virgin olive oil
1/2 cup fresh Italian parsley
1/4 cup fresh rosemary leaves
Salt & pepper
1 bottle of dry red wine
1 whole chicken 4-5 pounds
Place the onion, garlic, anchovies...
Yes, anchovies….1/2 cup of oil, parsley, rosemary, and 1 teaspoon of both salt and pepper, into a food processor. Process until the onion is finely chopped.
Prep the chicken
The chicken is grilled split, so in order to get there, a few alterations need to be made.
Remove the chicken backbone, just like in the beginning steps of spatchcocking.
Using poultry shears, cut up one side of the chicken's backbone and then,
cut up the other until the backbone can be removed.
Spread the chicken open like a book.