Here at the hotel we are preparing for our yearly Midsummer lunch that is being served all weekend – Herring, salmon, strawberries and some Västerbotten cheese in between.  Almost every year we have a group of Swedes coming in pretty dresses and flower wreaths in their hair. More stylish than in this old banned IKEA commercial  For the sauce you need 2 shallots, 2 garlic cloves, olive oil, honey, balsamic vinegar and salt.

I am doing a simple grilled chicken with an addictive balsamic sauce – hope you will like it.

For 4 persons take 1 chicken (out here you can pick it up at Iacono chicken farm.) cut it in 6 pieces or buy the precut chicken parts you like the best. Take a bowl in suitable size and do a marinade by stirring together  1 cup olive oil, juice from 2 lemons lemon juice, 3 tbsp. Dijon mustard, ½ cup of brown sugar (honey will do toJ) salt and pepper.  Put the chicken in the bowl and cover or transfer it all to a sealable plastic bag and marinate for 1-4 hours.

For the sauce you start by chopping the shallots and garlic finely and let them sweat in a couple of tbsp. olive oil on medium heat. Add 1 ½ (3 dl) cup strawberries, each cut in 4 pieces, as well as 1 cup (2.25 dl) balsamic vinegar, ½  (1 dl) cup of honey and 1tsp. of salt. Bring to a boil and let simmer for about 15 minutes. In the meantime take out the chicken and remove from the marinade.  Put them on a medium hot grill and cook around 8-9 minutes on each side. As always with chicken, don’t take a risk – cook until 163 F (73 C) Taste the sauce and ad

For family style – Arrange the chicken on a big platter and drizzle over some of the sauce. Serve with plain arugula and eventually some cauliflower florets that you have boiled al dente, tastes good with the sweet and tangy sauce.


Best place in the Hamptons for a pre dinner glass of rosé