Grilled Chicken Recipe
Half chicken, braised Tuscan kale, roasted mushrooms, lemon puree, chicken jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the halved chicken with salt and black pepper. Brush with 1 tablespoon of olive oil.
- 2
- 3
Sauté the Kale
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the chopped Tuscan kale, a pinch of salt, and sauté until wilted, about 5-7 minutes.
- 4
Roast the Mushrooms
On a baking sheet, toss the sliced mushrooms with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 15-20 minutes until golden brown.
- 5
Make the Lemon Puree
In a blender, combine lemon juice, a pinch of salt, and a splash of chicken stock. Blend until smooth.
- 6
Prepare the Chicken Jus
In a saucepan, combine remaining chicken stock with any juices from the grilled chicken. Simmer for 5-10 minutes until slightly reduced.
- 7
Serve
On a plate, arrange the grilled chicken, sautéed Tuscan kale, and roasted mushrooms. Drizzle with lemon puree and chicken jus. Garnish with fresh parsley.
