by amanda
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my 118 recipes »
Photo by Sarah Shatz
2 chicken thighs and drumsticks, still attached Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 sprigs marjoram, thyme, or rosemary Ask a question about this ingredient
2 sprigs sage Ask a question about this ingredient
1 garlic clove, smashed, skin left on Ask a question about this ingredient
1/4 cup rose or white wine Ask a question about this ingredient
1/2 lemon Ask a question about this ingredient
5 peppadew or other small pickled, slightly spicy peppers, thinly sliced Ask a question about this ingredient
An hour before cooking, season the chicken on all sides with salt. Place in the refrigerator for 1 hour.
Ask a question about this stepPat the chicken dry. Place a medium cast iron skillet over medium high heat. When a drop of water sizzles in the pan, add the oil. Then the herbs, garlic clove, and chicken pieces, skin-side down.
Ask a question about this stepUse a pastry brush to brush the top of the chicken with oil. Lay a piece of foil on top of the chicken, then weigh it down with a large, heavy sauté pan. Let the chicken cook for 20 to 30 minutes, checking every couple of minutes to make sure it’s browning steadily and evenly. You want the chicken to cook through just as the skin turns a nice hazelnut brown. When the chicken reaches this color, carefully turn the pieces over, making sure you don’t tear the lovely crisp skin you’ve just worked so hard on. Crisp the other side just until the chicken is cooked through, 2 to 5 minutes.
Ask a question about this stepRemove the chicken to a plate. Add 1/2 cup water to the pan and bring to a boil. Scrape up any sticky bits. Discard the herbs. Pour this mixture into the saute pan you used as a weight. Add the rose. Bring to a boil and reduce by half (or more, if desired). Season to taste with lemon juice and salt. Stir in the peppers. Spoon the sauce onto a serving dish (or into the cast-iron skillet) and top with the chicken.
Ask a question about this stepI made this last last night and used a meyer lemon with a very sweet riesling. I even used a jar of my own pickled peppers from the garden. They were a mixture of hot and sweet hungarians, bell peppers, and jalapenos. If you're thinking of skipping the peppers DON'T!!! They are wonderful! Will make this recipe again and again.
Think I'm going to make it with Meyer lemon next time -- sounds good!
Made this last night and it was fantastic. The chicken was moist and flavorful - and the recipe was a breeze. I skipped step 3 b/c I didn't have time to grab the peppers, but I look forward to trying then next time!
Make this pretty often and always marvel at how good it is for so little work.... Thanks!
this was amazing. i served it over my version of zuni cafe's bread salad and it was the perfect combo!
Getting ready totry this out tonight. Just verifying that, yes, rinse the salt off then pat dry?
I don't rinse the chicken. I just pat it dry. Hope you enjoy it!
using this technique tonight, but don't have peppadews or other peppers. Amanda, any variations you've played with that have been successful?
I love it with just garlic and herbs, but some olives would be nice in place of the peppadews!
I made this last night - followed the directions (my personal challenge :-) and it was delicious! I will make it this way again and also - of course - play with variations!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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The chicken, hiding beneath a paper towel. I seasoned the chicken and let it sit for 30 minutes, then patted it dry with paper towel.
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Smash the garlic clove in its skin so the flavor can seep out into the pan of chicken juices.
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Heat a large blob of oil. Or 2 tablespoons. Whichever you prefer.
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Lay the herbs and garlic in the pan, then your pieces of chicken, skin-side-down.
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Brush the top of the chicken with oil from the pan. This is so the skin doesn't stick to the aluminum foil in the next step.
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Cover the pan with foil and then another pan. Make sure it's a sturdy pan and that it rests in a steady position on top of the chicken.
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Check in on your chicken now and then.
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When the chicken looks like this and is nearly cooked through, give it a turn and let it finish cooking.
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Remove to a plate. Doesn't it look good?
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Add water to the pan and scrape up any stubborn bits.
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Pour this mixture into the pan you used to weigh down the chicken. We're about to add wine -- an acid -- and you don't want to do that in a cast iron pan.
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The beginnings of a sauce. About to be boiled down.
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Measuring some rose wine.
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Slicing peppadews with a spectator.
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Adding a touch of lemon juice to sharpen up the flavor. Add salt if needed, too.
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Then the sliced peppadews. Any pickled pepper that you like will work -- should be a little spicy.
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And there you are: dinner for two. Just like you're in Italy.
This is divine - it was fun to try something new in the kitchen with a brick! I almost skipped the peppers - would have been a bland and different dish if I had. Thanks for getting me out of my comfort zone.