Chicken Under a Brick in a Hurry

Ingredients for Chicken Under a Brick in a Hurry

• 4 skin-on, boneless chicken thighs (about 600g .)

• 1 cucharadita de sal kosher, más al gusto

• Pimienta negra recién molida

• 80 ml de aceite de oliva virgen extra, dividido

• 1 oil-packed anchovy fillet, finely chopped

• 1 diente de ajo, finamente rallado

• 1/4 cup finely chopped parsley

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 cucharadita de mostaza de Dijon

• 1/2 cucharadita de hojuelas de pimiento rojo triturado

• 3 spring onions, white and pale green parts only, thinly sliced

Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 tablespoon oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on colour too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.

Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 tablespoons oil, then spring onions. Taste and season pesto verde with more salt if needed.

Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.

Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.