Brick Chicken (gf) Recipe

Prepare chicken

Pat chicken dry with paper towels. Season both sides and under the skin with 1 tsp kosher salt and 1/2 tsp black pepper. If breasts are very thick, butterfly slightly so they’re approximately even thickness.

Flatten under weight

Place each breast skin-side down on a work surface, cover with plastic wrap and press with the flat side of a heavy skillet or a brick wrapped in foil until chicken is about 1/2-inch thick. Turn skin-side up and press gently to flatten the skin and breast evenly.

Sear

Heat a large ovenproof skillet over medium-high heat. Add vegetable oil and 1 tbs olive oil. When oil is shimmering, place chicken skin-side down and press with a spatula or weighted press for 2 minutes to ensure even contact. Sear 4–5 minutes until skin is deep golden-brown and crisp. Flip and sear the flesh side 2 minutes.

Finish in oven

Add 1 tbs butter to the pan and transfer skillet to a preheated 375°F (190°C) oven. Roast 8–12 minutes until internal temperature reaches 160°F (71°C). Remove from oven and tent with foil; chicken will rest and reach 165°F (74°C). Reserve pan juices for jus.

While chicken rests, make the herb panade. Place gluten-free bread cubes in a bowl and pour milk over them. Let soak 3 minutes until softened. Mash with a fork to create a coarse paste. Add egg, minced garlic, parsley, thyme, chives, Parmesan (if using), lemon zest, 1/2 tsp salt and 1/4 tsp pepper. Mix until combined. The mixture should be moist but hold together—add a teaspoon of milk if too dry.

Spoon approximately half of the panade mixture onto the flesh side of each rested chicken breast, pressing to adhere into an even layer (about 1/4–1/3-inch thick). Return to the oven for 6–8 minutes at 375°F (190°C) until panade is set and lightly golden.

While panade finishes, heat a small nonstick skillet over medium heat with 1 tsp olive oil. Add asparagus, season with 1/4 tsp salt and sauté 2–3 minutes tossing until bright and just tender. Finish with 1/2 tsp lemon juice and remove from heat. Keep warm.

Make jus in the skillet used for chicken: place pan over medium heat and add the minced shallot. Sauté 45–60 seconds in the reserved pan fat (add 1 tbs butter if needed) until fragrant. Carefully deglaze with 1/4 cup white wine (or 2 tbs stock if omitting wine), scraping browned bits from the bottom.

Add chicken stock or demi-glace and thyme sprig. Bring to a simmer and reduce by about one-third, 4–6 minutes, until slightly thickened. Remove thyme sprig, whisk in 1 tbs cold butter to finish and season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm and adjust seasoning to taste.

To serve, place the chicken (panade-side up) on warmed plates. Arrange wild asparagus alongside. Spoon 1–2 tbs jus around and over the chicken. Garnish with chopped parsley and a lemon wedge.

Serve immediately.