Chicken with Rosemary, Fennel Pollen, and
Balsamic-Braised Radicchio
Serves 4
This dish is my interpretation of one that Dieterle serves at Perilla.
The restaurant dish is a poussin roasted on a bed of rosemary,
brushed with fennel pollen oil, and served with balsamic-glazed
radicchio and peaches tossed in a bagna cauda. This riff pairs
chicken and radicchio in the same pan, making use of all the
wonderful chicken bits that collect on the bottom. The fennel
pollen oil is sheer indulgence—certainly not necessary, but a nice
subtle note if you can find fennel pollen.1 whole chicken, approximately 4 pounds, organs removed,
washed, and patted dry with paper towels
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
4 fresh rosemary sprigs
1 teaspoon olive oil, plus more if needed
½ teaspoon fennel pollen (optional)
2 heads radicchio (preferably Treviso), sliced in half
vertically, core mostly removed (but not entirely, so it stays
together), limp outer leaves discarded
¼ cup balsamic vinegar