**Pollo al Mattone: A Culinary Journey Through Rustic Italian Flavors**
Embark on a delectable culinary adventure with Pollo al Mattone, a traditional Italian dish that captures the essence of rustic simplicity and hearty flavors. This classic recipe, originating from the heart of Tuscany, features succulent chicken roasted under a brick, resulting in tender, juicy meat infused with aromatic herbs and spices. Our comprehensive guide provides step-by-step instructions for preparing this timeless dish, along with variations that add a unique twist to the original. Discover the secrets of achieving perfectly crispy skin, succulent meat, and an explosion of flavors in every bite. From the classic Pollo al Mattone to tantalizing variations like Pollo al Mattone with Lemon and Thyme or the spicy Pollo al Mattone Diavola, this article offers a culinary journey that will leave you craving more.
POLLO AL MATTONE: CHICKEN UNDER A BRICK
Steps:
- Preheat oven to 400 degrees F.
- Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
- Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
- Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.
POLLO AL MATTONE
Provided by Michael Chiarello : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take a whole chicken and remove "backbone" - The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large saute pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil.
- Place skin side to pan first, place a saute pan or another griddle pan on top of chicken to apply pressure and weight while cooking. Cook 5 minutes. Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side. Remove weighted pan and turn over. Replace weighted pan and continue cooking 10-15 minutes until done.
POLLO AL MATTONE
This is a great marinade for chicken. It is easy and tastes great. I am not sure where I got this recipe, but it is a staple in our household.
Provided by Eldeevee
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients and marinate for 24 hours.
- Great grilled on the BBQ.
Nutrition Facts : Calories 213.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 68.4, Sodium 465, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 27.4
Tips:
- Choose the right chicken: Use a whole chicken that is about 3-4 pounds in weight. Make sure the chicken is fresh and has not been frozen.
- Prepare the chicken properly: Remove the giblets from the chicken and rinse it inside and out. Pat the chicken dry with paper towels.
- Season the chicken generously: Use a combination of salt, pepper, garlic powder, and onion powder to season the chicken. You can also add other herbs and spices to taste.
- Use a heavy skillet or griddle: A heavy skillet or griddle will help to evenly cook the chicken and prevent it from sticking.
- Cook the chicken over medium heat: Cook the chicken over medium heat for about 10 minutes per side, or until the chicken is cooked through.
- Let the chicken rest before serving: Let the chicken rest for 5-10 minutes before serving. This will help the juices to redistribute throughout the chicken.
Conclusion:
Pollo al mattone is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked under a brick, which helps to tenderize the meat and give it a crispy skin. If you are looking for a new way to cook chicken, give pollo al mattone a try.
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