Chicken Under a Brick

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:

Pinot Grigio
Pinot Noir
Sauvignon Blanc

Serves 6 large portions

Prep time: 5 minutes; Total time: 25 – 30 minutes

Chicken Under a Brick (1)Chicken Under a Brick (2)

*Derived from Do It Delicious

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Quick Chicken Pasta Dinner

I like to keep things around that I’m going to use a lot of.  I don’t want to, nor do I have the time to, run to the store before making dinner, lunch, or really, any meal.  Some people love going to the store before each meal.  I have a good friend that won’t plan the meals ahead because she doesn’t know what she’ll want for dinner on, say, Thursday.  I’m just the opposite.  I thrive on order.  Schedules are bliss to me.  Don’t get me wrong, I love spontaneity, but a last-minute trip wine tasting, not to Safeway.  So, I purchased a ginormous bag of Tyson Grilled and Ready, Frozen Grilled Chicken Breast Strips.  It’s great for last-minute enchiladas, pastas, taquitos, etc.  The problem came about, well, I don’t actually know how I got myself into this mess of chicken.  I think we were getting close to the end of the first bag, so our next trip to Sam’s Club, I grabbed another.  And on our next trip, yet another.  Even though we hadn’t 1) finished the first bag or 2) even opened the second bag.  For some reason I was all frenzied that we were going to somehow run out of the grilled chicken that I, quite frankly, kept forgetting I had so didn’t use it as much as I thought. This meal was planned several days ago (Sunday, to be exact) with that exact chicken in mind.  Because I know you are wondering, this pasta was made with the final portion of the first bag.  Yes, I still have TWO bags in the freezer.  Chicken anyone?? 


1 Tbs olive oil
2 cloves garlic, minced
2 cups marinara sauce
2 cups water
1 pckg (9 oz) refrigerated fettuccine
1 bag (12 oz) frozen cut green beans, thawed.  You could really sub any vegetable here.  I’d love to try zucchini, summer squash, mushrooms.
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese


in large skillet, heat olive oil over medium heat.  Add garlic; cooking about 30 seconds, until softened.  Stir in marinara sauce and water.  Cover, heat to boiling.  Add fettuccine, green beans; stir to separate fettuccine.  Return to boiling, cover and boil 3 to 5 minutes, or until beans are tender.

Stir in chicken, Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.

Remove from heat.  Sprinkle with cheese.  Cover; let stand for about 2 minutes to melt cheese.

Wine Pairing Suggestions:

Fume Blanc
Sauvignon Blanc
Chinon, Loire
Cabernet Franc
Loire Valley, Red

Serves 6
Prep time: 20 Min; Total time: 25 min


*Derived from Pillsbury

Garlic & White Wine Scaloppine

Last night was one of those nights that when I got home, I was just tired.  Exhausted.  Consada.  Heck, muy consada!  It’s been that way since we’ve gotten back from vacation.  Maybe mentally I’m not ready for the sunny days on the beach to be over?  The real world is calling, and I’m desperately trying to ignore it by walking around in a sleepy haze.  No matter, I still needed to put dinner on the table. Preferably before my chin hit my plate and my fork clattered to the floor.  So, what to do?  What to do?  I had chicken defrosted.  Hmm . . .  AND this packet of McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix.  Oh pease, Cooking Gods, tell me this baby is going to be quick!  The Cooking Gods heard my plea and answered my prayer – quick and tasty!  PS – It also warmed up really well for lunch.



3 Tbs flour
1 pkg McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix, divided
1 lb thinly sliced boneless skinless chicken breasts (I used thighs, I’ve been really into them lately)
3 Tbs olive oil
8 oz sliced mushrooms (I’m always looking for a way to save time, so as usual, I bought pre-sliced)
1 1/2 cups water
1/2 cup white wine (and a sip for me, too!)
1 cup orzo pasta


Mix flour and 2 Tbs of Season Mix in a large ziplock bag (I used the gallon size).  Add chicken, in several batches, to flour mixture and shake to coat.

Heat oil in large nonstick skillet on medium heat.  Cook the chicken in batches, about 3 minutes per side, until golden brown.  Remove from skillet.

Stir mushrooms to skillet, adding more oil if needed.  Cook and stir 3 minutes or until lightly browned.  Add water, wine, and remaining Seasoning Mix.  Bring to boil, stirring to scrape browned bits from bottom of skillet.  Stir in orzo.  Place chicken over orzo.  Reduce heat to medium-low; cover and cook 10 minutes or until liquid is absorbed and orzo is tender.

Serves 8

Prep time: 10 mins; Cooking time: 25 mins002


Slow Cooker Teriyaki Chicken

Everyone likes a “sure thing”, right?  Well, this is my “sure thing.”  This is what I make when I have no idea what is going to be for dinner the next day.  Since it’s in the slow cooker, there does have to be a little thought, but not much.  It uses ingredients I always have on hand and comes together so quickly.  Put the chicken in the slow cooker, mix the sauce ingredients, dump that in over the chicken.  Set the slow cooker and . . .  wait for it . . . GO!  Go do what you need to do.  Go spend time with the family.  Go get a pumpkin spice latte  🙂   Go to lunch with your friends.  Or, my personal favorite, Go buy a new pair of shoes. 


12 boneless skinless chicken thighs (about 3 lbs)
3/4 cup of sugar
3/4 cup soy sauce
6 Tbs cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water


Place chicken in a 4 qt slow cooker.  In a large bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Pour over chicken.  Cover and cook on low 4 – 5 hours, or until chicken is tender.  Remove chicken to a serving platter, keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.  Serve with chicken over rice.

Wine Pairing Suggestions:

Grüner Veltliner

Serves 6
Prep time: 10 minutes; Cook time: 4 hours

*Derived from Lake Lure Cottage Kitchen