Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

This method for cooking chicken--often referred to as "chicken under a brick"--creates a crispy skin coupled with a succulent interior.

Robin Bashinsky
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken thigh and about 1/2 cup bean mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.

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  • Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.

Nutrition Facts

423 calories; fat 26.9g; saturated fat 6.2g; mono fat 14.9g; poly fat 3.3g; protein 23g; carbohydrates 22g; fiber 8g; cholesterol 96mg; iron 3mg; sodium 615mg; calcium 224mg; sugars 3g; added sugar 0g.
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