BBQ Chicken with Savory Bread Salad

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recipe_Chandon_BBQChickenBreadSalad.jpgRecipe by Domaine Chandon ~ Yountville, CA

Barbecued chicken gets an elegant update from étoile Restaurant Chef Perry Hoffman. His delicious recipe features summer's most enticing ingredients along with a savory bread salad.

Wine Pairing:
Chandon Sparkling Red or Pinot Meunier, Carneros

If you're visiting Napa Valley, stop by Domaine Chandon and taste their wines in their vibrant, contemporary Tasting Lounge and adjoining terrace. They offer options for every palate and experience preference. More Details . . .
BBQ Pinot Meunier Chicken, Savory Bing Cherry Bread Salad

For the Chicken (Ingredients):
  • 1 whole chicken broken down into 4
  • 2cups Pinot meunier
  • 1/4 soy soy sauce
  • 1ea bay leaf
  • 1ea Pod of star anise
  • salt and pepper

Procedure:
Place all ingredients in a bowl and marinate overnight. Remove from wine and pat dry. Season with salt and pepper. Brush medium hot grill with olive oil cook chicken until just cook through. Lower the heat the better. Do not let BBQ flame up.

For the Bread Salad (Ingredients):

-3 cups sweet baguette (1/2inch dice)
-1/4cup Meyer lemon juice and zest of 1 orange
-1ea red onions (small dice)
-1/2cup fennel (small dice)
-1/2bu thyme (chopped)
-2T tarragon leaves
-8 basil leaves
-1/2cup chervil (chopped)
-2T garlic (minced)
-1cup Bing cherries (pitted and cut in half)
-1 large handful wild arugula (roccola)
-1/4c good E.V.O
-1/3cup melted butter
-salt and pepper to taste

Procedure:
Place diced bread in a bowl and toss with garlic and melted butter, season with salt and pepper to taste. Place on s sheet pan lined with parchment and bake for 12min at 325F or until light brown and crisp. While croutons are baking, place the diced onion in a bowl and toss with lemon juice. Let stand for at least 10min. Once the croutons are ready, place back in the bowl and toss with all ingredients (don't toss until ready to serve).




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