Chicken Under a Brick with Brussels Sprouts and Bell Peppers

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Serves 2-4

A traditional Mediterranean favorite. Cooking under a brick allows even browning, crispy skin and juicy, tender meat underneath. You do not technically need a brick. Heavy rocks, a 2-pound weight or a heavy pan weighted with some cans all work fine.

Cooking Tip: This recipe is traditionally prepared by partially removing the bones of the chicken to help it cook evenly and flatten out under the weight of the brick. De-boning is easier than it seems; I’ve included a pictorial below to show you step-by-step.

1 whole small chicken (3 pounds or under), partially de-boned (instructions at bottom)
olive oil
1 pound Brussels sprouts, outer leaves removed, sliced in half lengthwise
1 red, orange or yellow bell pepper, sliced
1 tablespoon fresh thyme or rosemary
salt
Squeeze of lemon juice

Cooking Directions

Wrap some parchment paper around two bricks, rocks or weights (alternatively use aluminum foil). Otherwise, have ready a large pan and a few cans for added weight.

After partially de-boning, pound both halves of the chicken gently with the bricks or the back of a bottle to tenderize slightly. Rub a small amount of olive oil over each half of the bird on all sides.

Toss the veggies and herbs with a little olive oil in a medium bowl.

Heat your largest pan (cast-iron or 3-ply is best – do not use a non-stick pan) over medium heat.  Drizzle a touch of oil onto the bottom of the pan.

Place the skin-side of the chicken halves into the pan and QUICKLY place the brick or weighted pan on top. Lay the veggies around the chicken, anywhere you can.

Cook for 12 minutes. Turn the heat down to medium-low and cook another 12 minutes, until the skin has browned evenly (use a spatula to check underneath).

Remove the bricks and carefully turn the chicken pieces over. Place the bricks back onto the chicken and cook again for another 12 minutes, until cooked through and the juices run clear.

Transfer the chicken to a platter and sprinkle with a little salt. Toss the veggies with salt and a squeeze of lemon juice. Arrange the vegetables around the chicken. Serve warm.

How to Partially De-Bone and Butterfly a Chicken

Step 1. Remove the wings at the second joint.

Step 2. Use cooking shears to cut along each side of the backbone, removing the bone completely.

Step 3a and b. Remove the “keel” bone (this has a piece of cartilage at the bottom tip) by cutting out both sides and all the way up to the neck.

Step 4. Cut the bird in half lengthwise, separating the two halves.

Step 5. Remove the rib bones (being careful not to take out too much flesh) by making thin horizontal lashes under the bones up to the neck.

Step 6. Optionally hack off the knuckle bone of the drumsticks.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.