Serves 6
This is an excellent flavorful summer chicken recipe that has always been admired by my guests the best chicken recipe that they've ever enjoyed. It starts with artisan crafted Italian style ciabatta loaf that soaks up all the flavors of fresh tomatoes, juices from the chicken, fresh herbs, and Parmesan. There are many free range organic farms (primarily in the wine regions of California) that produce birds with great flavor. Rosie Farms is among our favorites. As the seasons shift from summer to autumn I'll still use this dish replacing the tomatoes (as they fall out of season) with white and golden chanterelles. By using white beans, Tuscan herb trio, and some white truffle oil it is easy to shift these flavors to suit the fall season. The chicken breasts can be marinated and grilled if you desire.

3.5 oz. (1 jar) Raptor Poultry Rub
2 Chickens
2 oz. Olive Oil

6 cups Brown Chicken Stock
1 cup White Wine
1 tsp. Rosemary (chopped)
1 tsp. Sage (chopped)
1 tsp. Thyme (chopped)
1 tbs. Garlic (minced)
1 tbs. Shallot (minced)
2 oz. Reduced Balsamic
½ cup Basil (fine chiffonade)

1 loaf Ciabatta Bread
1 tsp. Rosemary (chopped)
1 tsp. Sage (chopped)
1 tsp. Thyme (chopped)
1 tbs. Garlic (minced)
1 tbs. Shallot (minced)
½ cup Extra Virgin Olive Oil
Salt and Pepper to Taste

3 Heirloom Tomatoes (medium diced)
1 Bunch Arugula
½ cup Basil Leaves
½ cup Shaved Parmesan
Salt and Pepper to taste

1 Bunch Sage (fried)
1 tbs. Thyme (chopped)
¼ cup Garlic (roasted)
½ cup Lemon Juice
1 ½ cup Extra Virgin Olive Oil
1 tbs. Dijon
1 tbs. Honey
1 tbs. Shallots (minced)
Salt and Pepper to taste

1 tbs. Chives (chopped)

Brush the chickens with olive oil and rub with Raptor Poultry Rub. In a 400° oven cook the chicken for about forty five minutes until the juices run clear. Let the chickens rest before slicing.

Combine all ingredients except for the balsamic and basil in a pot. Reduce down until sauce consistency and finish with balsamic and basil.

Cut the bread into large croutons and toss in all the remaining ingredients. Grill or bake the bread until light golden brown. In a mixing bowl add the bread and incorporate the garnishes.

In a blender or food processor add all ingredients except olive oil. Slowly whisk in the extra virgin olive oil while the blender is running and season with salt and pepper.

In a large warm bowl ladle two ounces of the basil balsamic jus in the bottom of the bowl. Spoon the bread salad in the center of the jus. Place the chicken legs and thigh meat on top of the salad. Slice the breast fanning it on along the leg. Drizzle the roasted garlic sage vinaigrette and balsamic reduction over the dish.