Tuscan Chicken Under a Brick
Recipe type: Chicken
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Easy, crispy, delicious chicken that's ready in a flash! Easy to make on your stovetop or grill.
  • 1 organic chicken, 4 pounds
  • ¼ cup plus 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 dried hot chile, crumbled or ½ teaspoon crushed red pepper
  • salt and freshly ground pepper to taste
  1. Lay the chicken on a flat surface with the backbone facing you. Using kitchen shears, cut up each side of the backbone and remove it.
  2. Turn the chicken over and flatten it and, using the heel of your hand, crack the breastbone.
  3. Turn the wings back and fold the tips under the breast. Make small slits on either side of the breast tips, then insert the ends of the drumsticks into each opening.
  4. Pour the 1⁄4 cup olive oil into a dish large enough to hold the flattened chicken, then add the garlic, chili, salt and pepper. Lay the chicken in the marinade and turn to coat with the mixture.
  5. Cover and marinate at room temperature for 1 hour, turning the chicken from time to time.
  6. In a large, heavy fry pan over medium-high heat, warm the 3 Tbs. olive oil. When the oil is hot, remove the chicken from the marinade and lay it, skin side up, in the pan.
  7. Top with a heavy cast-iron pan and fill the pan with 2 stacked bricks or other weights. Reduce the heat to medium and cook for 15 minutes.
  8. Remove the weights, then transfer the chicken to a plate and drain off all but 1 Tbs. of the fat from the pan.
  9. Return the chicken, skin side down, to the pan and weight it down again. Continue to cook until the juices run clear when the thigh is pricked with a fork, 15 to 25 minutes more.
  10. Transfer the chicken to a cutting board, cut into serving pieces and divide among warmed individual plates. Serves 4.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/tuscan-chicken-under-a-brick/