Name: Pollo al Pumate e Mirto (Sardinian-Style Grilled Chicken)
Yield: Serves 4
Cuisine: Italy
Ingredients: 8 medium or 16 small sun-dried tomatoes (packed in oil), drained; 4 poussins (young chickens) or half-broilers, about 1 pound each; Salt and freshly ground pepper; 2 tablespoons chopped sun-dried tomatoes (packed in oil); ½ cup oil from jar of sun-dried tomatoes; 20 to 24 sun-dried tomatoes (packed in oil), drained and finely chopped; Lemon wedges for serving; 12 bay leaves; ½ cup (or to taste) fresh lemon juice; 4 large cloves garlic, crushed; 1 tablespoon freshly ground pepper; 2 cups olive oil; 2 tablespoons chopped pitted Kalamata olives

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is a combination of two Sardinian chicken dishes; one, a roast chicken stuffed with giblets, sun-dried tomatoes, hard-cooked egg yolks, and cream, the other a chicken boiled with bay leaves. Both seemed a little far out for the average American (my childhood memories of boiled chicken are horrendous). So we took the sun-dried tomatoes from one recipe and the bay leaves from the other, put the chicken on the grill (most people seem to love grilled chicken), and everyone is happy.