Roast Chicken With Balsamic Radicchio Recipes

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

ROAST CHICKEN WITH BALSAMIC RADICCHIO

Steps:

• Heat oven to 400 degrees.
• Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 t. of the oil and season with 1 t. salt and 1/4 t. pepper. Place in a roasting pan and cook for 30 minutes.
• Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 t. salt, 1/4 t. pepper, and the 2 T. oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature of 180F) and the radicchio is soft and brown at the edges, about 25 minutes.
• Transfer the chicken to a cutting board and let rest at least 10 minutes before carving. Divide the radicchio among individual plates and serve with the chicken.

SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR

Steps:

• Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.