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Grilled Chicken and Summer Vegetable Vichyssoise

Servings 4 Servings

Ingredients

  • 1 4-Lb. Chicken, washed, dried and tied
  • 2 Carrots cleaned, peeled and cut in half
  • 3 Ears corn shucked and cut in quarters
  • 1 Bulb Garlic peeled and crushed
  • 2 Potatoes equal in size, cleaned, peeled and quartered
  • 2 Potatoes equal in size, scrubbed clean and sliced cross wise on a bias in ¼ inch slices
  • 10 White mushrooms whole
  • 1 Red onion quartered
  • 1 Bunch Parsley washed and dried, leaves removed and stems reserved
  • 3 Tbs. Olive Oil
  • 3 Tbs. Dijon mustard
  • 2 oz. Ranch dressing or heavy cream
  • ½ C. Bread crumbs
  • Reserved spinach stems finely chopped

Directions

  1. In a large pot, place chicken with the carrots, onion, corn, garlic and quartered potatoes. Add salt and pepper to taste and reserved parsley stems. Fill the pot with enough water to cover the chicken. Simmer for 35 minutes.
  2. Remove all ingredients from the pot except the potatoes and reserve. Continue cooking the potatoes until the liquid is reduced to about 1 quart. Time will vary depending on size of pot and amount of liquid you started with.
  3. When the liquid has cooked down, place the potatoes and the liquid into a blender and puree. Add the ranch dressing or heavy cream and blend again. This is your vichyssoise. Serve chilled.
  4. While the stock reduces, chop the parsley leaves and place in blender with oil and combine thoroughly.
  5. Slice the carrots on a bias into ¼-inch slices.
  6. Place sliced carrots, sliced potatoes, onion, whole mushrooms and corn in a large bowl and toss with half of the parsley oil.
  7. Place the vegetables on a hot grill. Season with salt and pepper and grill until caramelized nicely on all sides.
  8. To make bread crumbs, break one quarter of the loaf into one-inch cubes. Place in a food processor and pulse to break up into tiny crumbs. Rub some of the remaining parsley oil over the skin of the chicken then brush the chicken with mustard and sprinkle with the bread crumbs.
  9. Place the chicken on the grill with vegetables and grill until the juices run clear when poked with knife, about 7 minutes for the breast and slightly less for the legs, wings and thighs.
  10. Slice the remaining bread on a bias in ¼-inch slices.
  11. Brush the bread slices with the parsley oil and place on the grill with the vegetables and the chicken. Grill the bread until it has grill marks and is toasted.
  12. To serve, place the bread wedges around the outside of a large platter.
  13. Place the grilled vegetables in the center of the bread and place the chicken on the vegetables. Sprinkle the chicken with the chopped spinach stems and serve immediately.