Grilled chicken with treviso salad and dried cherry

By Rodney Bowers
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This advanced, layered recipe is well worth the extra effort.



For the chicken:

  • 3 organic chicken split and deboned(ask your butcher)
  • 6 crushed cloves garlic
  • 2 sprigs rosemary
  • 3 tablespoons good olive oil
  • Good salt and fresh ground pepper

For the salad:

  • 3 heads treviso or radicchio
  • 2 head blond frisee
  • 3 tablespoons good olive oil
  • Good salt and fresh ground pepper

For the cherry jus:

  • 100 grams dried cherries
  • 1/2 cup red wine Merlot or cab
  • 1/2 cup milliliters beef stock
  • 30 milliliters honey
  • Sprig of thyme

For the walnut vinaigrette:

  • 4 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup walnut oil.


  1. For the chicken, put all the ingredients for the chicken in a bowl season the chicken well with salt and pepper , and let stand for 30 minutes. When ready grill on med flipping often until the juice runs clear and skin in crisp . Rest for five to ten minutes then Plate on the treviso salad.
  2. For the Treviso salad, Quarter the treviso and season with olive oil, salt and pepper and grill for about two minutes on medium to high heat. Set aside. Trim the green bitter ends of the frisee and gently separate into small pieces. Set aside. When ready to plate: lay the grilled treviso down first, then the frieze on top and drizzle with walnut vinaigrette.
  3.  For the cherry jus, put all ingredients into a small pot, bring to a boil, then simmer and reduce by half until the cherries are soft. To serve, spoon over top of quail and salad.
  4. For the walnut vinaigrette, put the honey, mustard and half the vinegar in a non-reactive bowl, whisk. Slowly drizzle in the walnut oil until it emulsifies then add the rest of the vinegar until you reach your desired consistency. Drizzle over treviso and frisee.


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