Best 3 Pollo Al Mattone Recipes
Pollo al mattone, meaning "chicken under a brick", is a classic Italian dish that originates from Tuscany. It is typically made with a whole chicken, although variations using chicken breasts or thighs are also common. The unique cooking method, which involves flattening the chicken with a brick, results in tender, juicy meat with a crispy skin. The flavor of the dish is enhanced by the use of simple ingredients such as garlic, rosemary, and olive oil. Pollo al mattone is typically served with roasted potatoes or vegetables and a side of lemon wedges. In this article, we will explore the history, variations, and techniques involved in creating this delicious and rustic Italian dish.
Check out the recipes below so you can choose the best recipe for yourself!
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: 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
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:
- When choosing a chicken for this recipe, look for one that is about 3 pounds. This will ensure that it is the right size to fit under the brick.
- Make sure to season the chicken well with salt, pepper, and garlic powder before cooking. This will help to enhance the flavor of the chicken.
- If you don't have a brick, you can use a heavy skillet or pot instead. Just make sure that it is heavy enough to weigh the chicken down.
- Cook the chicken over medium heat. This will help to ensure that the chicken is cooked through without burning.
- Let the chicken rest for a few minutes before slicing and serving. This will help to keep the juices in the chicken.
Conclusion:
Pollo al mattone is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked under a brick, which helps to create a crispy skin and juicy meat. The dish is typically served with roasted potatoes and vegetables.
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