Calabrian Chicken al Mattone
This chicken is seasoned with a chile paste from Calabria, where Napa Valley chef Michael Chiarello's family is from, and is cooked under a brick (mattone in Italian). Chiarello explains that the weight "cooks the chicken evenly and keeps more of the juices in because it's pressed from the beginning." He likes a good char on his bird, but if you prefer yours on the golden side, start it skin side up. You can easily grill this chicken over gas (use direct medium-high heat, 400°, and weight and turn the chicken as directed below).
This Story Originally Appeared On sunset.com
Gallery
Credit:
Thomas J. Story
Recipe Summary
Ingredients
Directions
Source
Bottega (Napa Valley, CA) and Coqueta (San Francisco)
Nutrition Facts
Per Serving:
598 calories; calories from fat 48%; protein 71g; fat 33g; saturated fat 7.1g; carbohydrates 1.7g; fiber 0.1g; sodium 875mg; cholesterol 219mg.