Chicken Under A Brick Recipe
creamy polenta, brussels sprouts, almonds, pecorino
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Preheat your oven to 450°F (232°C). Pat the chicken dry with paper towels and season generously with salt and black pepper, including the cavity.
- 2
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet, breast side down, and place a heavy brick wrapped in foil on top. Sear for about 10-12 minutes until browned.
- 3
Roast the Chicken
Carefully remove the brick and transfer the skillet to the preheated oven. Roast for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
- 4
Prepare the Brussels Sprouts
While the chicken is roasting, trim and halve the Brussels sprouts. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes, or until tender and caramelized.
- 5
Make the Polenta
In a saucepan, bring the chicken broth to a boil. Gradually whisk in the cornmeal and reduce heat to low. Cook, stirring frequently, until thickened, about 15-20 minutes. Stir in butter and season with salt to taste.
- 6
Serve
Once the chicken is done, let it rest for 10 minutes before carving. Serve alongside the creamy polenta, roasted Brussels sprouts, and sprinkle with sliced almonds and grated Pecorino cheese.
