Brick Chicken With Lemon-herb Pan Sauce
  1. Dry brine the chicken overnight with salt (optional but recommended)

  2. Place chicken skin-side down in a cold pan

  3. Weight the chicken with a brick or heavy pan

  4. Heat to medium-high and cook until skin is shatteringly crisp

  5. Flip and finish cooking the chicken

  6. Remove chicken from pan

  7. In the same pan, sauté minced shallot and Calabrian chili

  8. Deglaze with white wine and reduce almost completely

  9. Add chicken stock and reduce to nappé consistency

  10. Remove from heat and whisk in cold butter until glossy

  11. Finish with fresh lemon juice and chopped parsley

  12. Serve sauce with the brick chicken

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

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