Chilly autumn weather is the perfect time to dive into heartier recipes like this twist on the classic brick chicken from chef Marc Forgione. While he’s not a big name outside of New York City, Forgione knows his way around a piece of meat. The brick chicken is a family recipe that’s become a signature dish at his restaurant, yet it’s relatively simple to make at home and delivers tender, juicy poultry with perfectly crispy skin. Don't have a brick? Any heavy object will do from a cast iron pan to a large can of tomatoes. Serve it with a tomato salad or a loaf of crusty bread — everything you need for a satisfying Sunday dinner.
Chicken Under A Brick
Serves 3 to 4 people1 3-pound chicken 1 brick wrapped in tin foil
A few sprigs of thyme & rosemary
1/2 pound butter
3 tablespoons capers chopped
3 tablespoons shallots chopped
1 quart rosemary-lemon infused chicken stock
• De-bone the chicken, leaving drumstick on wing intact. Separate drumstick from carcass and poach it in chicken stock infused with rosemary and lemon until fork tender.
• Season the chicken skin with salt. Flip and and season the flesh with salt, black pepper, and zest from one lemon. Let sit overnight in the refrigerator.
• In a smoking hot pan with extra virgin olive oil add chicken, skin side down. Place the brick on top. Once the edges begin to brown, place the pan in oven at 400 degrees for about 10 to 15 minutes.
• Remove from oven and remove the brick. Add butter, thyme and rosemary to the pan. Baste the chicken. Add capers and shallots. Cook until brown. Add parsley and sprinkle red pepper flakes