Sunday Supper: Picnic chicken provencal with white bean salad

  • August 15, 2010 - 1:16 PM


Serves 4 to 6.

From "Weber's on the Grill: Chicken & Sides," by Jamie Purviance.

- 1 small yellow onion, roughly chopped

- 1/2 c. loosely packed fresh Italian parsley leaves and stems

- 1/4 c. fresh rosemary leaves

- 4 large garlic cloves

- 2 tbsp. Dijon mustard

- 2 tbsp. tomato paste

- 2 tsp. kosher salt

- 1/2 tsp. ground black pepper

- 1/2 c. dry white wine

- 1/4 c. extra-virgin olive oil

- 1 whole chicken (4 to 5 lb.)


- 1/4 c. extra-virgin olive oil

- 2 tbsp. red wine vinegar

- 1 tsp. minced garlic

- 1/2 tsp. kosher salt

- 1/4 tsp. ground black pepper


- 2 (15 oz.) cans cannellini beans, rinsed

- 1 c. finely chopped cherry tomatoes

- 1/2 c. sliced green olives

- 1/3 c. roughly chopped fresh Italian parsley leaves


In a food processor or blender, combine onion, parsley, rosemary, garlic, mustard, tomato paste, salt and pepper. Process until finely chopped. Add wine and oil and process until fairly smooth. Pour marinade into a large glass or stainless steel bowl.

Cut chicken into 8 pieces. Add chicken to marinade and turn to coat evenly. Cover and refrigerate for 2 to 4 hours.

In large bowl, whisk dressing ingredients. Add salad ingredients and stir. Set aside at room temperature until ready to serve.

Prepare grill for direct and indirect cooking over medium heat (350 to 450 degrees).

Remove chicken from bowl and discard marinade. Grill chicken, skin side down first, over indirect medium heat, with lid closed, until juices run clear and meat is opaque all the way to the bone, turning several times. Breasts and wings will take 30 to 40 minutes; thighs and drumsticks will take 40 to 50 minutes.

During last 10 minutes, move chicken over direct medium heat until well browned, turning once. Remove from grill and let rest for 3 to 5 minutes.

To serve, place chicken on top of salad.

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