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Ingredients
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Brick Chicken
Aligot (potato-cheese purée)
Braised Greens
Method
Brick Chicken
- 1
Prepare chicken
Pat chicken dry with paper towels. Season both sides generously with kosher salt, black pepper, garlic powder and smoked paprika. Let sit at room temperature for 20 minutes while you prepare other components.
- 2
- 3
- 4
Finish in oven
Flip the pressed chicken so it is skin-side up. Add butter, minced garlic and thyme around the pieces. Spoon a little butter over the meat, then pour the white wine (or stock) into the pan. Transfer skillet to the oven and roast until an instant-read thermometer in the thickest part reads 74°C (165°F), about 12–18 minutes depending on piece size.
- 5
Rest and finish
Remove skillet from oven, transfer chicken to a cutting board and tent loosely with foil for 5–8 minutes. Meanwhile, place pan over medium heat, add lemon juice and scrape up any brown bits to make a quick pan sauce; swirl in a little extra butter if desired. Spoon sauce over chicken before serving.
Aligot (potato-cheese purée)
- 6
Cook garlic and potatoes
Place whole garlic clove in a medium saucepan with the milk and warm gently for 2–3 minutes to infuse; do not boil. Meanwhile, place potatoes in a large pot, cover with cold salted water and bring to a boil. Cook until potatoes are very tender, about 15–18 minutes. Drain potatoes well and return to the hot pot to dry for 1–2 minutes over low heat.
- 7
Mash and combine
Discard the infused garlic clove. Mash the potatoes thoroughly using a potato ricer or fine masher until very smooth. Over low heat, fold in the cubed butter a few pieces at a time, then gradually add the warm milk while stirring to reach a thick, smooth consistency.
- 8
Add cheeses and finish
Off heat, stir in the grated Parmesan and the grated/melted young melting cheese a handful at a time, stirring vigorously until the mixture becomes elastic and slightly stretchy — the characteristic aligot texture. Season with salt and pepper to taste. Keep warm over very low heat, stirring occasionally to maintain elasticity.
Braised Greens
- 9
Sauté aromatics
In a large sauté pan, heat olive oil over medium heat. Add the sliced shallot and cook until softened and translucent, about 3–4 minutes. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.
- 10
Braise the greens
Add the chopped greens and toss to wilt slightly, then pour in the chicken stock. Cover the pan and reduce heat to medium-low. Braise until greens are tender and most liquid has evaporated, about 8–12 minutes, stirring once or twice.
- 11
Finish
Uncover, season with salt and lemon juice, and cook uncovered 1–2 minutes to concentrate flavor. Taste and adjust seasoning. Keep warm until ready to plate.