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Chicken ala Matone (under a brick)

Date Added: Oct 14, 2010 Italian Gluten Free
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Prep Time

10 mins

Cook Time

20 mins

Ready In

30 mins

Serving

2

*to adjust serving size click on "serving box".

Description

"Chicken Under a Brick" - literally. Chicken seared in a cast iron pan weighed down with a brick served with a late summer vegetable medley of swiss chard and corn.


Ingredients

  • 3  Pound(s) Frying Chicken
  • 1
  •  As Needed Salt & Pepper
  • 2
  • 2  Table Spoon(s) Olive Oil
  • 3
  • 2  Each Lemons, zested
  • 4
  • 1  Table Spoon(s) Thyme, Fresh
  • 5
  • 1 3/4  Cup(s) Chicken Stock
  • 6
  • 1/2  Cup(s) White Wine
  • 7
  • 1  Table Spoon(s) Butter
  • 8
  •  As Needed Summer Vegetable Medley
  • 9

Directions

    1. Remove the wings from the chicken
    2. Remove the breast and thigh from the chicken, keeping it attached to each other
    3. Remove the thigh bones
    4. Wrap the brick in aluminum foil
    5. Season the chicken with salt and pepper
    6. Add 1 tablespoon of oil to a hot cast-iron pan
    7. Add chicken to pan and sear, cover chicken with the brick and press down with your hand
    8. Once the side of chicken that's being seared is browned, remove pan from the stove and place in an oven at 350 degrees for 12 - minutes
    9. Remove chicken from oven and place back onto stove
    10. Add lemon zest, fresh thyme, white wine and 3/4 cups of chicken stock
    11. With a spoon, baste the liquids over the chicken
    12. Remove chicken from pan and plate over vegetables
    13. Add butter and 1/2 cup chicken stock to the cast iron pan until butter is melted and incorporated into the chicken stock
    14. Drizzle over chicken
    15. Serve and enjoy!

    Summer Vegetable Medley

    Ingredients

  • 5 Each Bacon Strips, cooked, cut into 2" pieces
  • 1 1/2 Cup(s) Corn Kernels, fresh
  • 3/4 Cup(s) Chicken Stock
  • 2 Cup(s) Swiss Chard, roughly chopped
  • Directions

    1. In another hot saute pan, add 1 tablespoon of oil
    2. Add bacon and saute
    3. Add corn and toss to incorporate
    4. Season with salt and pepper
    5. Add 3/4 cups of chicken stock and swiss chard
    6. Let the vegetables saute until stock is completely reduced
    7. Remove from heat and plate up

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