Chicken Under a Brick with Pickled Peppers
And there you are: dinner for two. Just like you're in Italy.
The chicken, hiding beneath a paper towel. I seasoned the chicken and let it sit for 30 minutes, then patted it dry with paper towel.
Smash the garlic clove in its skin so the flavor can seep out into the pan of chicken juices.
Heat a large blob of oil. Or 2 tablespoons. Whichever you prefer.
Lay the herbs and garlic in the pan, then your pieces of chicken, skin-side-down.
Brush the top of the chicken with oil from the pan. This is so the skin doesn't stick to the aluminum foil in the next step.
Cover the pan with foil and then another pan. Make sure it's a sturdy pan and that it rests in a steady position on top of the chicken.
Check in on your chicken now and then.
When the chicken looks like this and is nearly cooked through, give it a turn and let it finish cooking.
Remove to a plate. Doesn't it look good?
Add water to the pan and scrape up any stubborn bits.
Pour this mixture into the pan you used to weigh down the chicken. We're about to add wine -- an acid -- and you don't want to do that in a cast iron pan.
The beginnings of a sauce. About to be boiled down.
Measuring some rose wine.
Slicing peppadews with a spectator.
Adding a touch of lemon juice to sharpen up the flavor. Add salt if needed, too.
Then the sliced peppadews. Any pickled pepper that you like will work -- should be a little spicy.
Share
- ✉
-
Author Notes: Italians like to cook chicken under a brick -- a real brick, though often wrapped less evocatively in foil -- to get extra crisp skin. When I worked at Albergo del Sole in Lombardy, and an order would come in for the brick chicken, my job was to run to the garden to clip some rosemary and get it in the pan with the chicken and some oil. The moments-from-harvest rosemary and the chicken pressed against the pan by the hefty brick made for a rewarding dinner.
For the cook, it's equally rewarding -- with the chicken turned skin-side-down in the pan for most of the cooking, you have to tinker with the heat so the skin browns and crisps just as the chicken finishes cooking through. Too much peeking and the brick won't get a chance to work its magic. You have to trust your instincts. Don't expect to get it right the first time around. Perfecting this is the fun part. - Amanda - amanda
Serves 2 to 4
- 2 chicken thighs and drumsticks, still attached
- Kosher salt
- 2 tablespoons olive oil
- 3 sprigs marjoram, thyme, or rosemary
- 2 sprigs sage
- 1 garlic clove, smashed, skin left on
- 1/4 cup rose or white wine
- 1/2 lemon
- 5 peppadew or other small pickled, slightly spicy peppers, thinly sliced
- An hour before cooking, season the chicken on all sides with salt. Place in the refrigerator for 1 hour.
- Pat the chicken dry. Place a medium cast iron skillet over medium high heat. When a drop of water sizzles in the pan, add the oil. Then the herbs, garlic clove, and chicken pieces, skin-side down.
- Use a pastry brush to brush the top of the chicken with oil. Lay a piece of foil on top of the chicken, then weigh it down with a large, heavy sauté pan. Let the chicken cook for 20 to 30 minutes, checking every couple of minutes to make sure it’s browning steadily and evenly. You want the chicken to cook through just as the skin turns a nice hazelnut brown. When the chicken reaches this color, carefully turn the pieces over, making sure you don’t tear the lovely crisp skin you’ve just worked so hard on. Crisp the other side just until the chicken is cooked through, 2 to 5 minutes.
- Remove the chicken to a plate. Add 1/2 cup water to the pan and bring to a boil. Scrape up any sticky bits. Discard the herbs. Pour this mixture into the saute pan you used as a weight. Add the rose. Bring to a boil and reduce by half (or more, if desired). Season to taste with lemon juice and salt. Stir in the peppers. Spoon the sauce onto a serving dish (or into the cast-iron skillet) and top with the chicken.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
4 months ago Adelucchi
Made this last night for friends celebrating Valentine's Day. A huge hit!! I used boneless skinless chicken thights because bone in and skin did not come in organic. They were excellent. Here's some more changes I used: Pickled jalapeño peppers, sake instead of white wine and a few sprinkles of Herbs de Provence. My guest were very happy with the end product. I served them with two food 52 recipes, butternut squash mash and Asian style green beans. All parties very happy! Thanks for the wonderful recipes. I can always count on the great cooks from food 52.
4 months ago amanda
Amanda is a co-founder of Food52.
Love your tweaks, and glad all worked out well!
over 1 year ago lschrive
This is divine - it was fun to try something new in the kitchen with a brick! I almost skipped the peppers - would have been a bland and different dish if I had. Thanks for getting me out of my comfort zone.
over 1 year ago amanda
Amanda is a co-founder of Food52.
Glad you went for it!
over 1 year ago iowabaker
I made this last last night and used a meyer lemon with a very sweet riesling. I even used a jar of my own pickled peppers from the garden. They were a mixture of hot and sweet hungarians, bell peppers, and jalapenos. If you're thinking of skipping the peppers DON'T!!! They are wonderful! Will make this recipe again and again.
over 1 year ago amanda
Amanda is a co-founder of Food52.
Think I'm going to make it with Meyer lemon next time -- sounds good!
over 1 year ago WoooPigSooie!
Made this last night and it was fantastic. The chicken was moist and flavorful - and the recipe was a breeze. I skipped step 3 b/c I didn't have time to grab the peppers, but I look forward to trying then next time!
almost 2 years ago ejm
Make this pretty often and always marvel at how good it is for so little work.... Thanks!
almost 2 years ago fitsxarts
this was amazing. i served it over my version of zuni cafe's bread salad and it was the perfect combo!
almost 2 years ago ejm
oh my, this was very very good and really really easy. Thanks!
almost 2 years ago dollum
Getting ready totry this out tonight. Just verifying that, yes, rinse the salt off then pat dry?
almost 2 years ago amanda
Amanda is a co-founder of Food52.
I don't rinse the chicken. I just pat it dry. Hope you enjoy it!
almost 2 years ago Rivka
using this technique tonight, but don't have peppadews or other peppers. Amanda, any variations you've played with that have been successful?
almost 2 years ago amanda
Amanda is a co-founder of Food52.
I love it with just garlic and herbs, but some olives would be nice in place of the peppadews!
almost 2 years ago Rivka
ooh, olives. great call. Will do!
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I made this last night - followed the directions (my personal challenge :-) and it was delicious! I will make it this way again and also - of course - play with variations!
almost 2 years ago GSmodden
Making this right now, and my apartment smells divine.