Description
Tuscan chicken brings Mediterranean flavors to your kitchen with creamy sun-dried tomato sauce and tender chicken. Rich herbs and parmesan create a luxurious dish you’ll savor from first bite to last.
Ingredients
Scale
Protein:
- 1 whole chicken (6 pounds), cut into 8 pieces
Vegetables and Aromatics:
- 2 beefsteak tomatoes, cut into eighths
- 3 cloves garlic, sliced
- ½ cup green olives, pitted
Liquids and Seasonings:
- 4 ounces (120 milliliters) dry vermouth
- 1 ½ cups (360 milliliters) chicken stock
- 2 tablespoons (30 grams) unsalted butter
- Kosher salt
- Freshly cracked black pepper
- Olive oil, for cooking
Herbs:
- 1 small bundle fresh oregano, tied with butcher’s twine
- Fresh basil, torn, for serving
Instructions
- Configure the grill for dual-zone cooking, establishing both direct and indirect heat regions using charcoal or gas methodology.
- For gas grills, activate heating on one side exclusively. Position a robust cast-iron skillet on the direct-heat zone to achieve optimal temperature.
- Liberally season chicken pieces with kosher salt and freshly ground black pepper, ensuring comprehensive coverage on all surfaces.
- Drizzle a thin film of extra virgin olive oil into the preheated skillet, carefully placing chicken portions skin-side downward. Allow skin to develop a golden-brown crispy texture for approximately 4 to 5 minutes.
- Rotate chicken pieces, introducing minced garlic to infuse aromatic complexity into the cooking environment.
- Deglaze the skillet with dry vermouth, swirling to eliminate accumulated cooking liquids and concentrate flavor profiles.
- Artfully distribute Kalamata olives, ripe cherry tomatoes, and fragrant herb bundles around the chicken pieces.
- Pour chicken stock (approximately 1 cup or 240 milliliters) into the skillet, seasoning with additional salt and black pepper as desired.
- Securely close the grill lid, transferring the cast-iron skillet to the indirect heat zone for controlled, even cooking.
- Monitor chicken until internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius), which typically requires 13 to 20 minutes of cooking time.
- Remove skillet from heat source, immediately incorporating cold unsalted butter to create a luxurious, glossy finishing sauce.
Notes
- Marinate Magic Transforms Ordinary Chicken into a Flavor Explosion: Soaking the chicken in a blend of herbs, spices, and liquid gold (olive oil) for at least 30 minutes creates a tender, taste bud-awakening experience that elevates the entire dish.
- Seasoning Alchemy Unlocks Depth: Generously coat each chicken piece with a carefully crafted mix of salt, pepper, and aromatic herbs, ensuring every morsel bursts with complex, layered flavors that dance on your palate.
- Temperature Precision Guarantees Juicy Perfection: Use a meat thermometer to check the internal temperature, aiming for 165°F to lock in succulent juices and prevent any dry, disappointing bites.
- Resting Ritual Seals in Deliciousness: After cooking, let the chicken rest for 5-7 minutes, allowing the juices to redistribute and create a mouthwatering, tender texture that will have everyone asking for seconds.
- Cutting Technique Matters: Slice against the grain to maximize tenderness, creating picture-perfect pieces that are both visually appealing and melt-in-your-mouth delicious.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg