In the Bender Kitchen: Chicken Under a Brick with Salsa Verde

(WTNH) – Ever wonder what the secret is to a healthy crispy chicken? The answer may surprise you. Personal Chef Jamie Sydney shares how you can incorporate a brick into your next chicken dinner.

Chicken Under a Brick with Salsa Verde Recipe  (Serves 6)

  • 6 Chicken Breasts with Skin on, no bones
  • 6 Sprigs of Thyme, leaves only
  • 1 Tablespoon of Extra Virgin Olive Oil
  • Sea Salt and Pepper

For the Salsa Verde:

  • 2 Small Bunches of Parsley, leaves only, washed and dried
  • 1 Bunch of Chives, roughly chopped
  • 2 Tablespoons of Capers, finely chopped
  • 1 Shallot, diced
  • 3/4 Cup of Extra Virgin Olive Oil
  • Salt and Pepper
  • Juice of 1 Lemon or 1 Teaspoon of White Wine or Red Wine Vinegar
  • 1 or 2 Aluminum Foil Covered Bricks or Heavy Sauté Pan

Pre-heat the oven to 400 Degrees 

  1. Season the chicken breast with salt and pepper on both sides. Sprinkle the thyme leaves on the skin side of each breast.
  1. Heat a large sauté pan over a high heat. When the pan is hot, add in the olive oil. When the oil shimmers, place the chicken breasts skin side down. Place an aluminum foil covered brick or another skillet on top of the chicken breasts and press down to flatten the skin. Make sure the chicken is pressed down evenly.
  1. Sear the chicken for 8-10 minutes skin side down and then flip over for one minute on the other side. Place the chicken breasts on a sheet pan skin side up. Put the chicken pan in the oven and finish cooking for 10 more minutes.
  1. For the Salsa Verde: Finely chop the herbs by hand or in a food processor and place them in a bowl. Chop the shallots and capers and then add them to the herbs. Add in the salt, pepper, olive oil, and juice/vinegar. Mix and taste for seasoning.
  2. Plate the chicken and serve with the salsa verde on the side.

 

Make Ahead: The salsa verde can be made a day ahead.

 

More Information:

Jamie is a chef in Rowayton CT and she also teaches cooking classes to dinner parties, stocks fridges weekly for clients with healthy foods, and is writing a cookbook on the idea of “Simple and Healthy(ish) cooking for food lovers”. Her blog features recipes on every Wednesday that are quick and easy to make with a healthy(ish) theme.

http://jamie-sydney.squarespace.com/

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