Brick Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Using kitchen shears, flatten each chicken breast/half by making a small slit along the bone side if necessary so it lays flat; you want an even thickness to press under weight.

Combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt and pepper in a bowl. Rub mixture evenly over chicken, getting some under the skin where possible. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerating, bring to room temperature 30 minutes before cooking.

Soak and mix panade

Place torn bread in a medium bowl and pour milk over it. Let sit 5 minutes until softened. Press out excess milk, then roughly mash the bread to a coarse paste with a fork.

In a small skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add that mixture to the bread paste along with chopped parsley, chives, lemon zest, salt and pepper. Mix thoroughly — the panade should be moist but hold together. Set aside.

If you prefer a finer texture, pulse the soaked bread and herbs briefly in a food processor (1–2 quick pulses). Reserve until assembly.

Assemble panade on chicken

Preheat oven to 425°F (220°C). Pat marinated chicken dry again on skin side. Press a generous 3–4 tablespoons of the herb panade onto the skinless side of each piece (the side that will be against the pan), forming an even layer that will adhere when pressed.

Heat a large oven-safe skillet over medium-high heat. Add neutral oil. When shimmering, place each chicken piece panade-side down into the pan and press immediately with the prepared weight (another pan or wrapped bricks) to flatten and ensure good contact. Cook without moving 4–5 minutes until the panade forms a deep golden crust.

Carefully remove the weight, flip the chicken so the skin side is down, add the weight again, and sear 2–3 minutes to crisp the skin. Transfer the skillet to the preheated oven (with weight still in place if safe) and roast 10–14 minutes until internal temperature reaches 165°F (74°C) in the thickest part. Remove weight for final 1–2 minutes if you prefer the skin extra crisp.

Transfer chicken to a cutting board and tent loosely with foil. Let rest 8–10 minutes while you make the jus and asparagus.

Deglaze and reduce

Place the skillet used for chicken over medium heat (use caution—handle will be hot). Add chopped shallot and a splash (about 1 tbs) of the white wine to deglaze, scraping up browned bits with a wooden spoon. Add remaining wine and bring to a simmer until reduced by half, about 2–3 minutes.

Add chicken stock, thyme sprigs and bay leaf. Simmer gently until sauce is reduced to about 1 to 1 1/4 cups and slightly thickened, 8–10 minutes. Taste and season with salt and pepper.

Strain the jus into a small saucepan, discard solids, and finish by whisking in the cold cubed butter off the heat until glossy and slightly thickened. Keep warm.

Cook asparagus

While the jus reduces, heat a medium skillet over medium-high heat and add olive oil and butter. When foaming, add trimmed asparagus in a single layer. Sear 2–3 minutes without moving, then toss and cook another 1–2 minutes until bright green and just tender-crisp.

Finish with lemon juice, salt and pepper. Remove from heat and keep warm.

Slice each rested chicken piece on the bias. Spoon a little jus on the plate, arrange chicken over it with the panade-crusted side visible, and place wild asparagus alongside.

Serve remaining jus in a small pitcher or spoon additional jus over chicken at the table. Garnish with a few small herb sprigs or a light lemon wedge if desired.