Sunday, December 4, 2011

Brick Grilled Chicken with Cappelini and Swiss Chard

Today’s featured recipe is Judy’s and my version of one of our favorite menu items at Ristorante Forli in Alamo, California.  On the menu they call it Chicken Semplice. It is basically a Rosemary Chicken cooked on the Barbeque Grill while covered with a brick.  The Cappelini Aglio Olio is my addition to the dish. The Swiss Chard, in this instance Red Chard, is Judy’s.

When we are looking for a simple, guilt free, dish loaded with flavor this is our “go to” meal.  

From our kitchen to yours.  Enjoy the adventure.



1 pc Quartered Chicken, Drumstick and Thigh, with Skin and Bone

Brick Chicken with Cappelini and Red Swiss Chard
1 Tbsp Rosemary, dried

½ tsp Black Pepper

½ Tsp Paprika

1 Tsp Garlic, minced

1 Tsp Olive Oil

1 Red Clay Brick, cover with foil


½  pkg Swiss Chard, fresh with main stem removed

2 cloves Garlic, thinly sliced

½ cup Chicken broth, Fat free, low sodium

¼  tsp Black Pepper


1 cup Cappelini, whole wheat, cooked and drained

3 cloves Garlic thinly sliced

¼ cup Olive Oil


Note; The Chicken will cook for about 14 - 16minutes, 7 - 8 minutes per side. The Cappelini will cook for about 5 minutes and the Chard will cook for about 3 minutes.  So that everything finishes together stagger the starting times.

Preheat foil covered Brick on grill for about 10 minutes.

Season quartered Chicken, Drumstick and Thigh, with Rosemary, Pepper, Paprika and Garlic. Rub with Olive Oil.  Set Aside while brick is heating.  When ready, place Chicken on grill Skin Side down. Cover with a brick and cook for about 7 minutes on low heat. Turn Chicken and cook another 7 minutes covered with the brick. Check for doneness.

In a medium saucepan heat Chicken broth, Garlic, and Black Pepper

Coarsely chop Swiss Chard to 2” pieces.  Add Swiss Chard to saucepan. Cook for 3 minutes on medium high. Remove from heat. Cover with foil. Serve when ready.

In a small saucepan heat garlic cloves, over low heat, in Olive Oil for 3 – 4 minutes. Remove from heat, cover with foil.

In a medium pot bring 2 quarts of water to a boil. Add Cappelini and cook for 5 minutes, check for doneness.  Drain in a colander, place back in pot and add Garlic and Oil (Aglio Olio) sauce. Serve. When ready.

Yields 1 serving(s).  PointsPlus value per serving, including Pasta and Swiss Chard is 13. Prep time is about 10 minutes. Cooking time is about 15 minutes. Level of difficulty is Moderate.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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