Butterflied Chicken Dijon Grilled on a Bed of Thyme

A flattened chicken looks impressive, but looks aren’t the only benefit to butterflying. Since the flat shape allows for more even heat distribution during cooking, a butterflied chicken cooks faster and stays juicier than a whole chicken. 

• 1 3-1/2- to 4-lb. chicken (I prefer organic)
• 1/4 cup Dijon mustard
• 2 scallions (both white and green parts), thinly sliced
• 2 Tbs. unsalted butter, softened
• 1/2 tsp. dried herbes de Provence
• 1/4 tsp. paprika, preferably smoked sweet Spanish (pimentón)
• Kosher salt
• Extra-virgin olive oil, for brushing
• 4 bunches (about 2 oz. total) fresh thyme, soaked in water for at least 30 min.

Snip

Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flilp the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying, here.

Build a charcoal fire or heat a gas grill with all burners on high. For a charcoal grill, when the charcoal is covered with a whitegray ash, divide it into two piles and set a drip pan between the coals. For a gas grill, turn the burners that will be directly underneath the chicken off and the other burners to medium. (If your grill has only two burners, turn one off and set the other one at medium. You may need to rotate the chicken periodically so that both sides brown.)

In a medium bowl, combine the mustard, scallions, butter, herbes de Provence, paprika, and a large pinch of kosher salt; mix until smooth.

Brush the chicken all over with oil and season lightly on both sides with 1 tsp. kosher salt. Run one or two fingers between the skin and flesh of the breasts, drumsticks, and thighs. Take care not to tear the skin. Once the skin is loose, dip your hand in the mustard mixture and put a dollop under the skin. Smooth the skin to evenly distribute the mustard mixture. Repeat until you’ve used up the mixture and it’s evenly distributed. Rub the mixture that remains on your hands evenly over the outside of the chicken. Remove any scallion pieces and put them back under the skin. Tuck the wingtips under the breast and refrigerate the chicken until ready to grill (or up to 4 hours ahead).

Just before cooking, remove the thyme from the water. Lay the bunches of wet thyme in one layer on the center (or not directly over the heat) of the grill grate to form a bed. Put the chicken, skin side up, on top of the thyme, cover, and cook until a thermometer inserted in the thigh registers 165º to 170ºF, 30 to 35 min. Brush the chicken all over with a thin coating of olive oil, cover the grill, and continue cooking until a thermometer in the thigh reads 175º to 180ºF, another 10 to 15 min.

Remove the chicken from the grill and discard the thyme. Let the chicken rest for 10 minutes before cutting it into quarters and serving.

Roasted Fennel with Asiago and Thyme

Roasting fennel brings out its mellow sweetness; a sprinkling of thyme and grated Asiago dresses it up. If you double this recipe, use two baking sheets so the fennel isn’t too crowded to brown.

• 2 large fennel bulbs (about 2 lb. total)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. minced fresh thyme
• 1/3 cup packed grated Asiago cheese

Position a rack in the top third of the oven, put a large heavy-duty rimmed baking sheet on the rack, and heat the oven to 500°F.

Trim the fennel, quarter each bulb vertically, and trim away most of the core, leaving just enough to hold the layers intact. Slice each quarter into 4 wedges.

In a medium bowl, toss the fennel with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Remove the baking sheet from the oven and quickly spread the fennel on the sheet, with the largest pieces toward the edges of the pan. Roast until the fennel pieces are almost tender and the bottoms are lightly browned, about 18 minutes.

Flip the fennel, sprinkle with the thyme and then the Asiago, and continue roasting until the cheese is melted and golden, 3 to 5 minutes more. With a spatula, transfer the fennel and any lacy, golden cheese bits to a serving dish.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

Herb Butter

A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is appropriate. Wrap the butter tightly in plastic so it doesn't absorb odors.

• 1 lb. unsalted butter, cut into pieces and softened to room temperature
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 4 cups assorted fresh tender herb leaves (choose from tarragon, thyme, parsley, basil, dill, chives, marjoram, chervil)

In a food processor, combine the butter, salt, and pepper. Process until you get a creamy paste, scraping down the sides as necessary, and then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 2 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill (or freeze for up to 3 months). Cut off a slice and lay it on the hot food just before serving.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

Fish Fillets Provençal

For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.

• 1 medium onion, chopped
• 5 Tbs. Filippo Berio® Olive Oil
• 1 garlic clove (or 2 shallots), minced
• 2 large ripe tomatoes, chopped
• 1 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1 Tbs. minced fresh parsley
• 1/4 tsp. black pepper
• 1 lb. fish fillets
• 1/4 cup unbleached all-purpose flour

In a medium skillet, sauté onion
in 3 Tbs. of olive oil for 5 minutes or until tender.

Add garlic and stir.

Add tomatoes, basil, thyme, parsley, and pepper.

Simmer for 10 minutes.

While sauce simmers, dredge fish in flour to coat on both sides.

Sauté fish in a large skillet in 2 Tbs. of olive oil until lightly browned.

Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.

Apricot-Thyme Semifreddo

Fresh thyme adds herbal notes that complement the apricot in this semifreddo. Fresh apricots are too juicy to use here—their juice would freeze into ice crystals that would mar the dessert’s smooth texture. Instead, use dried apricots, preferably the dark orange California variety for their intense, slightly sour flavor.

• 1/4 cup whole milk
• 4 sprigs fresh thyme, plus 1 tsp. chopped leaves
• 1/2 cup dried California apricots
• 1 cup cold heavy cream
• 2 Tbs. apricot preserves
• 4 large egg yolks, at room temperature
• 1/4 cup plus cup granulated sugar
• 2 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1/4 tsp. table salt
• 1 tsp. pure vanilla extract

Heat the milk and thyme sprigs in a 1-quart saucepan over low heat until bubbling around the edges, about 3 minutes. Cover, remove from the heat, and let stand for 20 minutes to infuse. Discard the thyme sprigs.

Meanwhile, put the apricots in a medium heatproof bowl and cover with boiling water by 1 inch. Set aside to soften for 20 minutes.

Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream

Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

Make the zabaglione

Drain the apricots, transfer them to a food processor, add the apricot preserves, and process into a coarse purée. Set aside.

Clean and dry the beaters. In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to maintain a gentle simmer. Put the egg yolks, 1/4 cup of the sugar, and the infused milk in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the sides of the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the bowl from the pan and fold the apricot purée and the chopped thyme into the zabaglione until combined. Set aside.

Make the meringue

Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan, add the vanilla, and continue beating until the meringue is very thick and billowy, about 2 minutes more.

Fold and freeze

Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain.

Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

Unmold and serve

Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.

Slice the semifreddo crosswise into 1-inch-thick pieces to serve.