This recipe was submitted by Stony Hill customer, Jacob White of Denver, CO, and was a runner-up in our Summer Recipe Contest.
This is a bright summer dish that works well with large groups as it’s easy to double as long as you have the grill room. I have served this over rice, but it will work with pasta or stand on it’s own with a side salad. This recipe that will become your go to party dish in the summer, spring and fall.
Butterfly a whole chicken by taking out the backbone (you can have this done by the butcher as well).
Preheat grill to medium high. Add some bricks covered in foil (or you will get brick grit). Enough bricks to cover your chicken(s). Let grill and brick preheat for at least 20 minutes. If using charcoal this can be done while the charcoal burns down.
Season chicken with salt, pepper, fresh rosemary and half lemon slices. Liberally rub with a quality olive oil.
Place chicken skin side down on grill and cover with bricks. Reduce heat to medium. Move to medium low if you're getting too many flare ups from the olive oil or chicken fat. Cook 20 minutes.
Flip chicken and replace bricks. Cook to an internal temperature of 165 degrees. It should fall apart.
While the chicken is cooking make the sauce and start your rice.
Saute onions in a quality olive oil until opaque and soft and just barely browned. A full carmelization will make the sauce goopy so avoid this. Add garlic until fragrant, about a minute.
Add the wine and scrape up bits from the pan. Stir in broth, lemon slices, and artichoke hearts. Simmer 10 minutes until syrupy.
Stir in lemon juice, capers. Finally whisk in butter.
Place cooked chicken on bed of rice on a serving platter. Liberally pour sauce over the entire dish, reserving some for people who really dig it and want more without more dinner. Sprinkle with parsley for garnish.
Serve immediately with Stony Hill Chardonnay