Chicken Under a BrickPosted: November 20, 2013
I will not like it under a brick. I will not like it on a stick. I will not like it here or there. I will not like it anywhere. I will not . . . Nom, nom, nom. I do, I do like it under a brick. I will, I will like it on a stick. Sorry, my son read Green Eggs and Ham to me this evening, so I’ve got Dr. Seuss on the brain. Or on a train. Maybe with a cane? Here I go again! I know that when they say chicken under a brick, they don’t mean a real brick. Or do they? I decided to take the recipe to heart and ran out front to get a brick. How cool is that?? I’m cooking under a brick! Let me just say, though, that chicken under a brick is so amazing I began to wonder what else I could cook under a brick . . .
2 tsp olive oil
8 bone-in, skin-on chicken thighs (about 2 ½ lbs)
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Tbs fresh rosemary (about 2 sprigs)
Heat oil in large skillet over medium-high heat. Season chicken on both sides with salt and pepper. Place chicken, skin side down, in skillet and sprinkle with rosemary. Put a large sheet of aluminum foil on top of chicken, take a second skillet and place it on top of the chicken, use something heavy (I used an actual brick from the garden) such as a large can of tomatoes, to weigh the skillet down. Cook chicken until golden brown and crisp (about 10-12 minutes). Turn chicken over, weigh it down again with the skillet and “brick”, continue to cook until cooked through (3 – 5 minutes).
Wine Pairing Suggestions:
Serves 6 large portions
Prep time: 5 minutes; Total time: 25 – 30 minutes
*Derived from Do It Delicious
- Apricot Chicken (cookinglikeyourmom.wordpress.com)
- Double Dipped Buttermilk & Chile Vinegar Fried Chicken (cutoutandkeep.net)
- Creamy Lemon Chicken (bloomingburghboomer.com)