Grilled Chicken With Garlic Sauce
1/2 C. olive oil
2 T. minced garlic
3 sprigs fresh rosemary
1/4 C. dry white wine
Salt and freshly ground black pepper
1 roasting chicken (about 4 pounds), cut in 8 pieces
Garlic sauce:
4 T. olive oil
2 T. peanut oil
1 egg yolk
Juice of 1/2 lemon
1 1/2 t. minced garlic
2 T. whipping cream
1 T. freshly grated parmesan
Salt and freshly ground black pepper
To make chicken: Heat olive oil in saucepan over moderately low heat. Add
garlic; saute gently 5 minutes; do not brown. Remove from heat; add rosemary and
wine. Cool slightly. Salt and pepper chicken; place in a lidded nonreactive
dish. Cover with two-thirds of the wine mixture; marinate, refrigerated, from 3
to 12 hours. Reserve and refrigerate remaining third of marinade.
Prepare a medium-hot charcoal fire for direct-heat cooking. Remove chicken from
marinade and place on grill. Grill chicken, turning occasionally and basting
with reserved marinade, until thickest parts of leg and thigh register 180
degrees (20 to 25 minutes). Serve chicken with Garlic Sauce on the side.
To make garlic sauce: Combine oils; set aside. Put egg yolk, lemon juice and
garlic in work bowl of food processor fitted with steel blade, or in blender.
Process until yolk is pale yellow. With the machine running, slowly add combined
oils to make a mayonnaise, then slowly add the cream. When sauce is thick,
transfer it to a bowl and stir in parmesan. Season to taste with salt and
pepper. Serve immediately or store, covered, in the refrigerator for up to 12
hours.
Makes 3 to 4 servings
Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
