Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
Chicken: Set aside 1/2 cup of the vinaigrette.
Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.
Ingredients:
1 cup red wine vinegar
2 cups extra virgin olive oil
1 shallots, minced
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/3 cup grated parmigiano-reggiano cheese
salt & freshly ground black pepper
2 (3 lb) chicken, quartered
4 large beefsteak tomatoes
salt & freshly ground black pepper
sugar
1 red onions, halved and thinly sliced
5 ounces bocconcini, halved ( or cubed mozzarella)
1 cup loosely packed basil leaves, chopped,torn or shredded
2 cups cubed toasted peasant bread
1/2 cup red wine vinaigrette
Steps/Methods:
Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
Chicken: Set aside 1/2 cup of the vinaigrette.
Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.
