terry pogue

Broiled Chicken With Tomato Relish And Spaghetti

Serves 4
Recipe By: Tyler Florence

For the marinade:
2 small whole broiler chickens -- (about 2 to 2 1/2 pounds each)
4 sprig thyme
9 clove garlic -- crushed
1 lemon juiced
1/3 cup extra-virgin olive oil
For cooking the chicken:
Kosher salt
Freshly ground black pepper
1 tablespoons paprika
1 pt g**** tomatoes
1 bunch scallions -- trimmed
10 whole garlic cloves -- unpeeled
5 to 10 leaves basil -- chopped
Extra-virgin olive oil -- for drizzling
1 tablespoons red wine vinegar
1/4 teaspoons Worcestershire sauce
1 pounds spaghetti
1/3 cup chopped flat-leaf parsley
1/2 cup freshly grated Parmesan -- optional

Position a shelf at the lowest position in the oven and preheat to
450 degrees F.
Cut the backbone out the chickens with kitchen scissors and reserve
for another use or discard. In a shallow dish combine the thyme, 9
cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive
oil. Add the chickens and coat thoroughly in the mixture, cover and
marinate in the refrigerator for up to 1 hour.

Remove the chicken from the marinade, discard marinade. Turn the
birds breast-side up and fold the wing tips back and under. Season
both sides with some salt and pepper and the paprika. Place the
chickens bone-side up on a broiler pan and position the legs in the
center. Roast in the oven until the chickens are 3/4 cooked (about
140 to 150), about 25 to 30 minutes.

Put the whole g**** tomatoes, scallions, garlic cloves, and basil
leaves in a large bowl, drizzle with 1 tablespoon of the olive oil
and sprinkle with salt and pepper to taste. Turn the vegetables until
they are lightly coated. After the chickens have cooked for about 25
minutes, arrange the vegetables around them. Turn the oven to broil
and broil until the vegetables are charred, about 10 to 15 minutes.
An instant-read thermometer should reach 170 degrees F. Transfer the
chicken and vegetables to a cutting board. Pour off all except about
2 tablespoons of chicken fat from the pan and set aside.

Meanwhile, bring a large pot of cold water to a boil and salt it
generously. Add the spaghetti, and cook, stirring occasionally, until
al dente, 8 to 10 minutes.

Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the
both to a serving bowl.

Squeeze the garlic cloves from their skins, and chop them up with the
scallions, once chopped transfer to a bowl and add the charred g****
tomatoes, stir to make a chunky relish.

Once the chicken is cooked and resting, place the pan you broiled the
chicken in on the cook top over medium heat. Add the red wine
vinegar, Worcestershire sauce and the reserved pasta cooking water,
bring up to a simmer scraping the bottom of the pan with a wooden
spoon. Add the cooked spaghetti and chopped parsley, stir to coat and
continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.

Carve the chicken, top with some of the chunky relish and serve with
some of the spaghetti on the side. Garnish with grated Parmesan, if
using.


Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings

http://www.terrypogue.com


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