Sizzling Sunday Supper: Chicken under a brick
Chicken Under a Brick, NYT Cooking!
1 (3 to 4 pound) chicken
1/4 cup olive oil
Kosher salt to taste
Freshly ground pepper to taste
Butterfly the chicken. Remove the backbone and flatten the chicken. Heat the olive oil in a 12 inch skillet over medium heat and add the chicken skin side down. Place a 10 inch lid over the chicken and weight down with a brick. Cook for 12 to 15 minutes. Remove the brick and lid and turn the chicken. Season to test with salt and pepper and replace the lid and brick. Cook for 12 to 15 minutes longer or until cooked through. Let stand for 10 minutes before serving.
I snagged this recipe from a book curated by The Women's Exchange of Memphis, dated 2006! But, the photo above is from another easy version of this very recipe, found over at The New Times Cooking. Click on the link below to start a RECIPE BOX at The NY Times!
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