Pollo Al Mattone Recipe

Time1h 10m

Serves4

sumac, escarole, rosemary brown butter

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Ingredients

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1
Prepare the Chicken
Pat the chicken dry with paper towels and place it in a large baking dish. Season the chicken generously with salt, black pepper, and sumac, making sure to rub the seasoning all over the skin and inside the cavity.
2
Prepare the Rosemary Brown Butter
In a small saucepan, melt the butter over medium heat. Once melted, add the fresh rosemary and cook for about 4-5 minutes, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and set aside.

3
Cook the Chicken
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and let it heat for a minute. Place the chicken breast side down in the skillet. Place a heavy pan or brick on top of the chicken to weight it down. Cook for about 15-20 minutes until the skin is crispy and golden brown.
4
Flip the Chicken
Carefully remove the weight and flip the chicken over using tongs. Pour the rosemary brown butter over the chicken. Lower the heat to medium and continue to cook for an additional 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

5
Prepare the Escarole
While the chicken is cooking, rinse the escarole under cold water and chop it into bite-sized pieces. In a separate pan, sauté the escarole in a little olive oil over medium heat until wilted, about 5-7 minutes. Season with salt and pepper to taste.
6
Serve the Dish
Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the carved chicken over the sautéed escarole, drizzling any remaining rosemary brown butter on top.