A thing I loved about the food when visiting Piedmont was the abundance of fresh herbs. They showed up everywhere. You found them in pastas, pies, salads, sauces, and risottos. It was then that I vowed to use less of the dried stuff, and now I feel so much more accomplished when using fresh herbs at home.
Fresh herbs play a central role in this recipe. Not only are herbs in season, it is a great time of year to invite over friends and throw some chicken on the grill. This recipe comes together quickly and is pretty hands off. Perfect for a summertime backyard (or rooftop) barbecue. The marinade below is enough for one chicken, but is easily adjusted up or down. Feel free to add or subtract herbs to your liking.
1 whole chicken, cut into pieces
2 cups dry white wine
1/4 cup olive oil
Juice of 1/2 lemon (approximately 1 tablespoon)
1/2 shallot, finely chopped
2 clove garlic, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme
1/2 lemon, sliced
Large pinch of salt and pepper
Combine all of the ingredients, except for the chicken, in a large bowl. Whisk quickly to combine and pour into a large resealable plastic bag. Add the chicken. Seal the bag and massage the marinade into the chicken. Place the bag in a bowl and refrigerate for 4 hours, turning the bag at least twice.
Fire up your grill. Remove the chicken from the bag and shake off any excess marinade. Reserve the lemon slices for grilling as a garnish. Grill the chicken, being careful not to blacken it. Serve on a platter garnished with freshly torn parsley and grilled lemon slices.