Recipe courtesy of Jack McDavid
Total:
2 hr 40 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
None

Ingredients

To prepare the chicken:
Peach Chutney:
Grilled Wild Mushroom and Vegetable Salad:

Directions

To prepare the chicken:

Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.;

Peach Chutney:

Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.;

Grilled Wild Mushroom and Vegetable Salad:

Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.;

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