Chicken Fricassee with red wine, tomatoes and olives

By á-47

Baked in charcoal grill in an aluminum foil pan

Ingredients

• 1 whole chicken, cut into pieces (about 2 3/4 lbs)
• 3 Tbsp. barbecue seasoning
• 1 disposable foil pan (9x13)
• 4 cups grape tomatoes, halved
• 1 14/5 oz. can diced tomatoes with basil, garlic and oregano, undrained
• 1 cup pimiento-stuffed green olives
• 1 cup chopped onion (1 medium)
• 3/4 cup dry red wine
• 1 Tbsp. finely shredded lemon peel (set aside0
• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• salt
• pepper
• 1/4 cup snipped fresh flat-leaf parsley

Details

Servings 5

Preparation

Step 1

Sprinkle chicken evenly with barbecue seasoning; gently rub in with your fingers.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10 minutes, turning once halfway through grilling. Meanwhile, in the foil pan combine grape tomatoes, canned diced tomatoes, olives, onion, wine, lemon juice, and oil. Place foil pan on the grill rack; cover grill. Grill until tomato mixture is boiling. Transfer chicken to the foil pan and nestle it down into the tomato mixture. Cover and grill for 25-35 minutes or until chicken is no longer pink (180 degrees), turning chicken once halfway through grilling.

Season tomato mixture to taste with salt and pepper. Sprinkler with parsley and lemon peel

Serve with hot cooked polenta or rice.