Brick Chicken Recipe

Prepare chicken

Pat the chicken dry with paper towels. If using whole chicken, butterfly (spatchcock) it or split into two halves. Season both sides generously with kosher salt, black pepper, garlic powder, and smoked paprika. Rub 2 tbs olive oil over the skin and under the skin where possible.

Heat pan and weigh

Place a heavy cast-iron skillet or oven-safe sauté pan over medium-high heat. Add 2 tbs neutral oil. While pan heats, place a second cast-iron or an oven-safe heavy skillet to use as a weight (or use a brick wrapped tightly in foil). Heat until oil just begins to shimmer (about 3–4 minutes).

Sear and press

Lay the chicken skin-side down in the hot pan. Immediately place the weighted skillet or foil-wrapped brick on top of the chicken to press it flat. Reduce heat to medium. Cook undisturbed 12–15 minutes, until the skin is deep golden brown and crisp and the edges render fat. Tilt the pan and spoon out about 1/4 cup of pan fat into a small bowl to reserve for the jus.

Finish in oven

Transfer the skillet (still with the weight removed) to a 400°F (200°C) oven and roast 10–15 minutes more, until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C). Remove from oven and transfer chicken to a cutting board to rest 8–10 minutes; internal temp will rise to safe serving temperature (165°F/74°C). While chicken rests, proceed with mushrooms, sunchokes, and jus.

Prepare vegetables

Trim and slice trumpet mushrooms into 1/2-inch rounds or lengthwise pieces. Scrub sunchokes well and slice into 1/4-inch rounds (no need to peel unless skin is blemished). Mince the shallot and chop thyme.

Sauté

In a medium skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When butter foams, add the sunchokes in a single layer and cook undisturbed 3–4 minutes until golden on one side. Add the trumpet mushrooms and shallot, season with 1/2 tsp salt and 1/4 tsp pepper, and continue to cook, stirring occasionally, 5–7 minutes until mushrooms are browned and sunchokes are tender-crisp. Add lemon juice and fresh thyme in the last minute, stir to combine. Keep warm while making the jus.

Make jus

In a small saucepan set over medium heat, add the reserved pan drippings (about 1/4 cup) and 1 small minced shallot. Sauté 1–2 minutes until fragrant. Add crushed garlic and cook 30 seconds. Pour in 1/2 cup dry white wine and deglaze the pan, scraping any browned bits from the bottom; reduce by about half (2–3 minutes). Add 1 cup chicken stock and 1 tsp fresh thyme, bring to a simmer and reduce gently 6–8 minutes until slightly thickened and flavorful.

Finish and season

Remove from heat and whisk in 1 tbs cold cubed butter to emulsify the sauce. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper as needed. If sauce is too thin, simmer another minute; if too intense, add a splash of stock. Strain if desired for a smooth jus.

Carve the rested chicken into portions. Spoon a little jus onto each plate, arrange slices of brick chicken on top, and tuck sautéed trumpet mushrooms and sunchokes alongside. Spoon additional jus over the chicken, sprinkle with chopped parsley, and serve with lemon wedges for squeezing over the dish.