Chicken Under a Brick with Scallion Salsa Verde

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Chicken under a brick--this is an effective and easy method for getting chicken skin perfectly browned, cracklingly crisp and its interior juicy and tender, thanks to the combination of the high heat and the downward pressure on the cooking meat from the weights above it. The original recipe is thought to be Italian and use a whole chicken that has been spatchcocked.
Back in ancient times, Roman soldiers had to cook for themselves. They invented a way to roast chicken under a clay dome called clibanus or testum. In order to roast small game or fowl, a heavy, glazed terracotta tile was designed to apply significant weight on the meat cooking under the clay dome (stove top or oven in modern time). You can use a clean brick or two, wrapped in foil if necessary, or a heavy cast-iron skillet as the weight. No brick? no cast-iron skillet? No problem. Fill a kettle with water and use that as the weight. And a 5kg dumbbel would work great too.

4 Chicken thighs skin-on, bone-in Pink salt Freshly ground black pepper 2 tbsp Ghee 2 Anchovy fillet, finely chopped 2 tsp Brined capers, drained and finely chopped 1 Garlic clove, finely minced 4 tbsp Parsley, finely chop 1 tbsp Apple cider vinegar 1 tsp Dijon mustard 1/2 tsp Crushed red pepper flakes 4 tbsp Extra-virgin olive oil, divided 3 Scallions or spring onions, thinly sliced

1. Prepare a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken thighs on both sides with salt and pepper.
2. Melt ghee in a large cast-iron skillet over medium-high. Arrange chicken thighs in pan skin side down, making sure they don’t overlap. Place foil over chicken, then set skillet on top. Cook chicken until skin is deep golden brown and crisp and flesh is almost completely cooked through, 12-15 minutes. Check halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed.
3. Meanwhile, combine anchovy, capers, garlic, parsley, and a pinch of salt in a bowl. Mix in vinegar, mustard, red pepper flakes, and olive oil, then scallions. Taste and season salsa verde with more salt if needed.
4. Remove top skillet and check chicken. Using a spatula, release chicken skin from pan and turn thighs over. Turn the heat off and let chicken sit to finish cooking through, about 1 minute.
5. Spoon some scallion salsa verde onto a platter. Top with chicken with skin side up, and spoon more pesto over. Serve immediately.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com