Grilled Chicken (or Rabbit) with Roasted Tomato Salsa

Step 1: Thinly slice 4 of the shallots. Separate the garlic head into cloves. Smash and peel half the cloves; reserve the rest. Combine 1 cup of the wine, the sliced shallots, smashed garlic, 1/4 cup of the olive oil, and 4 rosemary sprigs in a large bowl.

Step 2: Place the chicken or rabbit pieces in the bowl, turning to coat. Cover the plastic and marinate in the refrigerator for at least 12 hours, or up to 2 days, turning several times.

Step 3: Preheat oven to 500-degrees F.

Step 4: Cut the tomatoes in half. Sprinkle them with salt and pepper and place them cut side up in a roasting pan. Peel the remaining garlic cloves and 10 shallots. Scatter the whole garlic cloves and shallots over the tomatoes. Remove the leaves from the remaining 4 sprigs of rosemary, minced then and sprinkle over the tomatoes. Finish by drizzling 1/2 cup of the olive oil over the tomatoes.

Step 5: Place the pan in the hot oven and roast for 10 minutes. The tomatoes should begin to blister and then turn dark golden brown - watch carefully so they don't burn. Remove them from the oven, transfer to a bowl, and crush them roughly with a wooden spoon. Set aside.

Step 6: Prepare a medium fire in a grill.

Step 7: Remove the chicken or rabbit pieces from the marinade, reserving the marinade and the garlic and shallots for the sauce; discard the rosemary. Rub the chicken or rabbit with 1/4 cup of olive oil and season with salt and pepper. Grill over medium heat - until done, when the thermometer reads about 165-degrees F for chicken and 150-degrees F for rabbit (rabbit has little fat and can dry out easily - cook until pink for about 15 - 20 minutes). Transfer to a platter and cover loosely to keep warm.

Step 8: Meanwhile, heat the remaining 1/4 cup oil to a medium skillet over medium-high heat. Add the garlic and shallots from the marinade and sauté until they're browned. Pour in the reserved marinade and the remaining 1 cup wine, bring to a boil, and boil for 10 minutes.

Step 9: Strain the wine mixture into a clean saucepan. Boil to reduce to about 1 cup, then whisk in the butter, 1 tablespoon at a time.

Step 10: Spoon the wine sauce over the rabbit and serve garnished with the tomato salsa.