Monday, October 5, 2009
A Little Something Heavy For Monday Morning
This weekend, we made a dish called Chicken al Mattone. It's an old Tuscan dish that has stood the test of time, probably because it is easy, delicious, and requires using a brick, which is fun. Essentially, you buy a chicken, remove the backbone (or have someone else do it for you), then splay it out on a cookie sheet and slather with a rosemary-olive oil marinade. You're supposed to refrigerate it overnight like this, but we hadn't thought that far ahead and were starving, so we gave it an hour.
After your bird has marinated, you take it out of the refrigerator and set your oven to 400 degrees. Then you get a big skillet smoking hot on the stove and add the chicken, skin side down. Next, take your trusty brick (which you have wrapped in aluminum foil earlier), press it down on the chicken, and let it cook until it's nice and brown. Then you toss the whole thing in the oven, flipping the chicken over after thirty minutes to cook the other side. What you end up with is crispy skin, moist flesh, and lots of fat swirling around in the pan. I suggest taking that fat and using it to sauce the meat when you serve. It's a little rich, but not too heavy.
Click here for the Bon Appetit recipe we chose to follow.
Posted by Catherine