Pollo al mattone: Chicken under a brick
Some dinner inspiration, thanks to Michael Lomonaco of Porter House New York. It requires a bit of prepping as it calls for soaking the chicken overnight, but as one of my favorite dishes, I plan to give this one a shot this weekend!
As a Primal Blueprint diet devotee, I turn to chicken several times a week, and love this recipe for the delicious flavor of the brick-preparation and use of the full bird. Bon Apetit!
Recipe: Pollo al mattone: Chicken under a brick
- 1 chicken, 3 1/2 pounds
- 4 garlic cloves
- 1 cup parsley leaves
- Zest from 1 lemon and 1 orange
- 2 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Wash the chicken under cold running water and pat dry. Remove the wing tips and the backbone. Finely chop garlic and parsley and combine with the zest, 2 tablespoons of olive oil, set aside. Combine the ingredients for the marinade and set aside.
Lay the chicken flat in a large, deep dish, skin side up. Stuff the garlic-parsley-zest mixture evenly under the skin of the chicken. Pour the vinegar-wine marinade over the chicken, then cover and refrigerate overnight. Turn the chicken in the marinade two or three times. When ready to cook pre-heat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken. Place the chicken skin side down in the pan and weigh it down with the 2 clean bricks wrapped in foil.
Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 20 minutes. After oven roasting carefully remove the heavy bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked. Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.