Chicken and sausage with spicy tomato sauce
Monday July 19, 2010 3:37 PM
Ingredients:
How to prepare:
Whisk together 1/3 cup vinegar, the rosemary, and 3 T. garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls to catch any leaks.
Whisk together remaining 2 T. vinegar, 1 T. garlic, and the shallot in a serving bowl. Add remaining 3 T. oil in a slow stream, whisking, until thickened and emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro, and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade (discard marinade) and grill on rack over moderate heat, turning once, until cooked through, about 35 minutes. Transfer to a serving platter. Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through, about 6 minutes. Transfer to platter with chicken. Top all with herbed tomato salad and serve remaining salad on the side. Enjoy!
- 1/3 cup plus 2 T. balsamic vinegar
- 3 T. coarsely chopped fresh rosemary
- 4 T. chopped garlic
- 1/2 cup plus 3 T. olive oil, plus additional for rack
- 7 pounds chicken parts (breasts, thighs, and drumsticks) with skin, halve breasts if too large
- 1 T. finely chopped shallot
- 2-1/2 pounds assorted small and large heirloom tomatoes, large ones sliced and small halved
- 2 T. chopped fresh cilantro
- 2 T. chopped fresh basil
- 3 packages (13 oz. each) precooked Italian sausages
How to prepare:
Whisk together 1/3 cup vinegar, the rosemary, and 3 T. garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls to catch any leaks.
Whisk together remaining 2 T. vinegar, 1 T. garlic, and the shallot in a serving bowl. Add remaining 3 T. oil in a slow stream, whisking, until thickened and emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro, and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade (discard marinade) and grill on rack over moderate heat, turning once, until cooked through, about 35 minutes. Transfer to a serving platter. Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through, about 6 minutes. Transfer to platter with chicken. Top all with herbed tomato salad and serve remaining salad on the side. Enjoy!
Shared by: Laurie, TheBAG Lady
