I’ve mentioned before that my husband takes over the kitchen on Sundays. His latest addition to the repertoire is “Chicken Under a Brick.” I’m not really sure that the whole brick thing is necessary; it seems like a bit of a gimmick to me, but if he’s willing to man the stove once a week and turn out delicious vittles, who am I to criticize the method? Here’s the Recipe, along with a pictorial journey through his steps:
First, he marinated the chicken pieces:
Then he seared them in an oven-proof skillet:
Then he covered the skillet with another heavy skillet laden with bricks, and roasted it in the oven.
They say that the additional weight spreads the heat more evenly and cooks the chicken more quickly and thoroughly. I’m skeptical, but again, the bird was delicious; well-seasoned, moist and flavorful. So if he wants to haul some masonry into the kitchen on occasion and produce such good results, I’m not complaining.