Dry brine the chicken overnight with salt (optional but recommended)
Place chicken skin-side down in a cold pan
Weight the chicken with a brick or heavy pan
Heat to medium-high and cook until skin is shatteringly crisp
Flip and finish cooking the chicken
Remove chicken from pan
In the same pan, sauté minced shallot and Calabrian chili
Deglaze with white wine and reduce almost completely
Add chicken stock and reduce to nappé consistency
Remove from heat and whisk in cold butter until glossy
Finish with fresh lemon juice and chopped parsley
Serve sauce with the brick chicken
