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: 6 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 large cast-iron skillet over medium heat 4 minutes. Lay first chicken half skin-side down, press foil-wrapped brick on top. Cook 14 minutes without lifting until skin is deeply char-marked and crisp. Transfer to a plate.
Char 2
Repeat with second chicken half, cooking skin-side down for 14 minutes. Flip first chicken half back into skillet skin-side up alongside the second half (or cook in batches if skillet is crowded). Replace weight and cook 14 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, pepper; toss with torn chicory leaves.
Plate
Divide dressed chicory salad between two warm plates. Lay one chicken half skin-side up alongside each salad. 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.