Chicken Under A Brick
|Garlic||5 Clove (25 gm), crushed|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dry white wine||3 Tablespoon|
Preheat the oven to 375°.
Place two bricks, each wrapped in aluminum foil, in the oven to heat for 1 hour before baking the chicken.
Cut the chicken in half.
Prepare the marinade by blending together the garlic, olive oil, oregano, rosemary, and salt and pepper to taste.
Place the chicken halves in a large bowl and pour the marinade over them.
Rub the chicken well with the marinade.
Allow to sit for 1 hour, turning and rubbing again once or twice more.
In a large frying pan, brown the chicken skin side down.
No need to turn.
Place in a baking pan and cover each piece with a hot brick, wrapped in foil.
Bake at 375° for 1/2 hour.
Remove from the pan.
Deglaze the pan with the lemon juice and white wine.
Reduce the sauce and serve over the chicken.
Leave the bricks in the kitchen The advantage to this method of cooking is that it drives all the excess water out of the chicken and you get a bird of very firm but tender flesh.
Try this with a Baby Shrimp in Butter Lettuce Salad and Rigatoni con Pepperoni.