|Total Time||2 hours|
This is an elegant treatment for the good old chicken leg, as festive as a sautéed chicken breast but cheaper and more laborious. It’s luxuriously boneless, with browned, crispy skin and deeply flavored meat. The aluminum foil-wrapped brick is not heated, but its weight helps the meat to cook rapidly, the fat to render, and the skin to crisp. Serve with Parmesan polenta and vegetables of the season.
“Chicken leg” denotes the entire leg: the drumstick and the thigh, still attached to one another. One large chicken leg is enough for a serving. You may also use thighs, allowing two per serving; see the variation below for skinless thighs. Perhaps you have the good fortune to know a butcher who will expertly bone the chicken legs but keep the skin on for you. More probably, you will have to bone the legs yourself.
|2||clean, standard-sized bricks that will fit together into a large skillet|
|4||whole chicken legs, skin on (for skinless thighs, see the variation below)|
|1||medium garlic clove, finely crushed|
|1||tsp. fresh thyme leaves, or ½ tsp. dried thyme|
|~||Freshly ground black pepper|
|¼||tsp. hot red pepper flakes|
|1||tsp. olive oil, plus more for sautéing|
Bacon-Wrapped Chicken Cooked Under a Brick: In a hurry, and have only boneless, skinless chicken thighs available? Just replace the crispy fat of chicken skin with the crispy fat of bacon. Using six boneless, skinless thighs and a lighter hand with the salt, carefully wrap a thin strip of bacon (cheaper bacon is usually thinner) around each marinated, seasoned thigh, and cook as directed above. The bacon will render its fat and become crisp during the cooking.
This content is from the book The Commonsense Kitchen.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite