grilled tuscan style chicken and beans
1 4-5 lb fresh chicken, backbone removed, flattenned, skin loosened
6 Garlic Cloves, Peeled and minced (half for marinade, half for beans!)
3 sprigs fresh Rosemary, stemmed and minced (some for beans, some for chicken!)
2 14 oz. cans cannellini beans (white kidney beans), drained and rinsed
3 carrots, peeled and diced, 1/4 inch
1 medium white onion, peeled and diced, 1/4 inch
3/4 cup chicken stock
1/4 cup extra virgin olive oil
4 lemons, halved
1/4 cup fresh chopped parsley
1 loaf Ciabatta bread, olive oil for drizzling, and one peeled garlic clove
You're gonna be working two components at once here. We're going to start with marinade, but as there are so many shared ingredients, we're going to make them together. First off, add your rinsed beans to a grill proof dish (one that will fit in your grill under the chicken). I use foil dishes for this. Have a small bowl and a whisk ready for your marinade ingredients. Mince all 6 cloves of garlic. Scoop half in the marinade bowl, and the other half into your beans. Mince all of the rosemary. Put 1 tsp of the rosemary into the beans, and the rest into the marinade bowl. Half one of your lemons. Squeeze the juice from one half into the marinade, and the other half into the beans. Add 1/4 cup olive oil and a tsp of salt to the marinade bowl. Whisk ingredients passionately together. Using gloved hands (optional!), rub the entire bowl of marinade ALL OVER you chicken. Get it under the skin, over the top, under the bottom. Make sure to coat the wings and legs. Just rub it in and make sure no part of the bird goes untouched. Now set your chicken aside while you finish prepping the beans. Peel and dice your carrots to a 1/4 inch dice and add to beans. Peel and dice your onion to a 1/4 inch dice and also add to beans. Stir in 3/4 cup chicken stock and the juice from the other half of lemon. Add a sprinkle of salt (not too much, we'll adjust later) and a few turns of fresh cracked pepper.
Now, let''s set up our grill for indirect grilling. If using charcoal, pile up all your coals on half the grill, leaving the other half empty. If using gas, only light half your burners. Basically, we want to sear the chicken over very hot coals, and then move it over to the cool side to allow it roast without incinerating and flavor our beans with are going to cook underneath.
Get all your ingredient gathered up. You'll want everything you need near the grill. If you haven't cracked a beer by now, you're behind! Get yourself a beer stat!
When your grill is ready, place your chicken on the grate directly above the hot coals, skin side down. We're looking for real crispy skin, and nice, even grill marks here. Be mindful of flare ups and keep a close eye here. There's oil in the marinade, so there's a pretty solid chance the flames will jump up at first. If so, move your chicken and let 'em settle down a bit. Place your beans on the cooler side of the grill without coals. Now if you're not able to do this, don't panic! You can cook these beans over a burner set to medium low heat until creamy and delicious.
Flip the chicken to be skin side up, and place directly over the beans. We want the beans to catch every bit of flavor the chicken has to offer! Close your grill, and let it work magic for you while you go clean up the kitchen! Periodically check the bird, stir the beans, and add coals as necessary to keep your grill right around 350 degrees. After you clean up the kitchen, half the other four lemons. Slice the ciabatta bread into pieces you can grill. When the chicken reaches 165 degrees, remove from the grill, and let rest on a serving platter for 10 to 15 minutes or so. Move the beans to the grate directly above the hot coals. Bring to a boil, and stirring frequently, cook until desired creamy texture is reached, should only take about 10 minutes. Remove the beans from the grill. Place the lemon halves on the grate over the heat. Grill flesh side down until nicely charred and warm. Remove lemons from the grill. Drizzle olive oil over pieces of bread, and place on grill. Cook until well "toasted", careful not to burn. Remove from the grill and give them a good rubdown with the fresh garlic clove.
Carefully cut the chicken into eight serving pieces. Place into serving dish and scatter 5 of the lemon halves around them. Use the remaining grilled lemon half, squeeze the warm juice into the beans, and stir in the fresh parsley. Any juices left on the plate the chicken was resting on, pour into the beans as well, especially if you were unable to cook them under the chicken. Don't throw away flavor!
Now the easy part....pour some wine and let's eat!!! Squeeze the fresh lemon halves over your fresh grilled chicken and beans. Use the grilled ciabatta bread and scoop up bites of beans, you'll be glad you did! I hope you enjoy this amazing summer time dish as much as I do!
Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!
For this edition of Supersonic Singles, I decided to cook my version of Grilled Tuscan style chicken. A super traditional dish from Central Italy, this dish usually involves cooking the chicken under a brick for quick cooking and a crispy skin. I've taken the traditional ingredients of fresh garlic and rosemary, along with fresh lemon juice to create mine. I've also used indirect heat to cook the chicken over a pan of white beans and carrots that picks up all the luxurious flavors that drip from the chicken as it slow cooks. I've added grilled ciabatta bread rubbed with fresh garlic cloves to round it out. When served, encourage your guests to squeeze the fresh, warm juice from the grilled lemon halves over their dish. The beans are extra delicious using the grilled bread pieces as a scoop!
We've paired up this killer chicken with a killer tune, Freedom, from Naptown's own Mountainwolf!
Straight out of Annapolis, MD and formed in early 2012, Mountainwolf Guitarist/Vocalist Tyler Vaillant, and drummer Henry Gutierrez recorded the “Wolf Dance” EP with producer Nate Lanzino. The duo experienced local success and returned to the studio to work on their follow up album where Gutierrez found out that he was going to be a father and could no longer play. Later that year Vaillant recruited drummer Tom Coster and bassist Chris Gipple. They reworked the sound into the harmonious trio that is Mountainwolf today.
With a live show that includes their heavy yet infectious grooves and stream of consciousness approach to improv jams, Mountainwolf continues to grow and is working towards the beginning steps of their next album, Absinthe Moon.
Here’s to music, here’s to food \m/ !!!
Chef Jeremy Davis
Producer, Second Camera, Editor
Tonya Davis Camera, Co-Producer