Brined Butterflied Chicken Alla Diavola With Lemony Fennel Slaw Recipes

CHICKEN ALLA VENDEMIA

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.
• In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.
• Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.
• Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper, cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute.
• Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carfelly, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender/grinder occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: 1 1/4 cups

FENNEL SLAW

Steps:

• In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
• In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.
• Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible.
• In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.