Herb-Pressed Chicken with Chicory Salad — Pollo al Mattone con Erbe Umbre
An Umbrian variation on weighted-pressed chicken — the bird marinated with sage, marjoram, fennel pollen, and garlic before being seared flat under a brick over high heat, served with a salad of bitter chicory dressed with lemon and olive oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix marinade: 1/4 cup + 2 tbsp olive oil, minced garlic, chopped sage, marjoram, fennel pollen, lemon zest, salt, pepper. Pat both chicken halves dry, rub marinade all over and under skin. Marinate at room temperature 15 minutes.
Char
Heat a large cast-iron skillet (or two skillets) over medium heat 4 minutes. Lay chicken skin-side down, press foil-wrapped brick on top. Cook 15 minutes without lifting until skin is deeply char-marked and crisp. If using two skillets, cook simultaneously; if using one, work in batches and keep first batch warm.
Char 2
Flip chicken skin-side up, replace weight. Cook 15 minutes more over medium heat until internal temperature reaches 75°C at thigh.
Rest
Remove chicken to a board, tent with foil, rest 5 minutes. While chicken rests, whisk together extra virgin olive oil, lemon juice, white wine vinegar, salt to taste, pepper; toss with torn chicory leaves.
Plate
Divide dressed chicory salad between two warm plates. Lay chicken skin-side up alongside on each plate. Pour pan juices around chicken. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.