Pollo ao Mattone |
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| Description: | |||||||||||||||||||||||||||||
| I first had Chicken Under a Brick in Siena, Italy and was instantly hooked. The whole chicken cooks evenly, is very moist and the skin is so crispy. | |||||||||||||||||||||||||||||
| Ingredients: | |||||||||||||||||||||||||||||
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One three pound fryer chicken Two T extra virgin Italian olive oil The Juice of 1/2 lemon Two sprigs of rosemary, leaves removed 1/2 t sea salt 1/4 t freshly ground pepper 2 heavy bricks, wrapped several times in heavy tin foil |
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| Preparation: | |||||||||||||||||||||||||||||
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Flatten the chicken by removing the backbone and press until the chicken is flat. Combine the next five ingredients in a large ziplock bag and marinate the chicken for at least three hours. Heat a heavy skillet, saute pan or cast iron skillet until it is very hot. Shake the chicken to remove excess marinade and place the chicken breast sides up and cover with the bricks. Cook on medium high heat for about 12 minutes. Carefully remove the bricks and turn the chicken with tongs. Top the chick with the bricks again and cook for 10-12 minutes. This was served in Sienna with sauteed spinach and roasted potatoes which tasted of olive oil and rosemary. |
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