Description
Succulent Michael Symon Tuscan Chicken merges Mediterranean flavors with hearty ingredients. Rich creamy sauce and tender chicken create an irresistible dinner experience you’ll savor with each flavorful bite.
Ingredients
Scale
- 1 whole chicken (6 lbs/2.7 kg), cut into 8 pieces
- 2 beefsteak tomatoes, cut into eighths
- 3 cloves garlic, sliced
- ½ cup (75 g) green olives, pitted
- 4 oz (120 ml) dry vermouth
- 1 ½ cups (360 ml) chicken stock
- 2 tbsps (30 g) unsalted butter
- Kosher salt
- Freshly cracked black pepper
- Olive oil, for cooking
- 1 small bundle fresh oregano, tied with butcher’s twine
- Fresh basil, torn, for serving
Instructions
- Preparation: Configure the grill for dual-zone heating, establishing direct and indirect heat regions using charcoal or gas methodology.
- Skillet Preheating: Position a robust cast-iron skillet on the direct-heat zone, drizzling a thin film of extra virgin olive oil and liberally seasoning chicken with kosher salt and freshly ground black pepper.
- Initial Searing: Place chicken skin-side downward in the preheated skillet, developing a golden-brown crispy texture for 4-5 minutes while introducing minced garlic to infuse aromatic complexity.
- Flavor Development: Deglaze the skillet with dry vermouth, swirling to concentrate flavors, then artfully distribute Kalamata olives, ripe cherry tomatoes, and fragrant herb bundles around the chicken pieces.
- Controlled Cooking: Pour chicken stock into the skillet, close the grill lid, and transfer to the indirect heat zone, monitoring until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius), typically requiring 13-20 minutes.
- Finishing Touch: Remove skillet from heat source and immediately incorporate cold unsalted butter to create a luxurious, glossy finishing sauce, ensuring a rich and vibrant Tuscan-inspired dish.
Notes
- Prep Heat Zones: Dual-zone cooking ensures perfect chicken texture by providing direct intense heat and gentler indirect cooking areas.
- Skin Sear Technique: Crisp chicken skin by starting skin-side down in hot cast-iron skillet, allowing golden-brown caramelization for maximum flavor development.
- Deglazing Flavor Boost: Using dry vermouth instead of standard liquids adds sophisticated depth and helps release delicious browned bits from skillet surface.
- Temperature Precision: Use meat thermometer to confirm 160°F internal temperature, preventing overcooking while guaranteeing food safety and juicy chicken results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg