Tapenade is a delicious French black olive paste. You can buy it in specialty food stores, or you can easily make your own. The tapenade recipe below makes more than you will need for this dish; store the extra in the refrigerator, where it will keep for a couple of weeks. Use the remaining tapenade as a pasta sauce or sandwich spread. The French spread it on warm toasts and serve it before dinner with a glass of white wine.

Chicken

1 chicken, about 3-1/2 pounds
1/4 cup tapenade, storebought or homemade (recipe below
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
Salt and pepper

Remove the chickenās backbone (or have the butcher do it). Lay the chicken out flat. With your fingers, gently separate the chicken skin from the breast and thighs but do not detach it completely. Spread the tapenade evenly over breast and thighs, underneath the skin. Rub oil all over chicken skin. Season with rosemary, salt and pepper. Cover and refrigerate 3 to 4 hours. Bring to room temperature before grilling.

Prepare a medium-hot charcoal fire. Arrange coals in a ring around the perimeter of the grill and set an aluminum foil drip pan in the center. Grill the chicken over the drip pan for about 20 minutes skin side down, with the grill covered; then turn, cover again and cook until done, about another 10 minutes. Let rest 5 to 10 minutes before cutting into serving pieces.

Tapenade

1/2 pound French, Greek or Italian black olives (preferably Amfissa or Nicoise), pitted and rinsed
4 anchovy fillets
2 tablespoons capers, rinsed
1 clove garlic, minced
1 teaspoon minced fresh thyme
4 tablespoons olive oil
2 teaspoons brandy, optional

Combine all ingredients in a food processor or blender and blend until nearly but not completely smooth. Tapenade should have a slightly coarse texture.

Enjoy this juicy grilled chicken with Louis M. Martini Sangiovese. Serves 4.

Recipe courtesy of Louis M. Martini Winery.

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