Mr. Sunday's Saturday Night Chicken by Lorraine Wallace

Author:Lorraine Wallace
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2012-04-05T16:00:00+00:00

Note: Preserved lemons are a Moroccan staple made from lemons that have been cured in lemon juice and salt. Look for them in the gourmet food aisle or on the Internet.

Peter grilling at his home in Bridgehampton, Summer 2011.

Summer

Since the days are hot and humid in Washington, summer evenings are the times we spend outdoors—eating crabs, sitting in backyards enjoying barbecues, and preparing picnic baskets packed with fried chicken. On the Fourth of July at the National Mall, there is a fireworks show, a splendid sight that we enjoy in a festive gathering of family and friends to celebrate the country’s birthday. Great American food is part of the celebration: spicy and sweet, hot and cold, grilled steaks, hot dogs, sweet tea and lemonade, corn and coleslaw, summer berries, fruit pies, cobblers, and so much more.

When the weather permits, I like to move outdoors to grill and prepare dishes like my Grilled Pesto Chicken. You simply marinate chicken breasts in store-bought pesto (or make your own from fresh summer basil), then grill the breasts and serve on top of grilled polenta rounds topped with a warm, cooked fresh cherry tomato sauce.

When I prepare a supper on the grill, I often use the opportunity to grill extra chicken for other meals. I just lightly rub chicken breasts with olive oil, grill until done, and then refrigerate them until I am ready to use them for a new meal. Often I use the extra chicken to make my Grilled Chicken and Herbed Farfalle Pasta Salad, which makes a delicious lunch or is great to have on hand in the refrigerator for hot days when you don’t want to cook.

To enjoy the outdoor taste indoors, I like to use the stovetop and my oven to make summer classics like Stovetop Summer Chicken and Basted Barbecue Chicken with Carolina-Style Barbecue Sauce. To prepare the stovetop chicken, you simply butterfly a young bird by removing the backbone (or have your butcher do it for you), rub it with olive oil to coat, and cook it in a cast-iron skillet for under an hour with fresh garlic and herbs. The chicken is crisp on the outside and moist and juicy on the inside.

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