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Marc Forgione´s Chicken Under a Brick

Posted on January 7, 2013.


This is my rendition of my favorite Marc Forgione dish - Chicken Under a Brick. Marc has been gracious enough to share his recipe online, and you can even find a video of his cooking demonstration; however, a few of the steps appear to be left out so I did my best to interpret the work of the Iron Chef master. I prefer to cook meat with the bone in where possible so I don´t completely debone the chicken. I also use a little of the reserved stock in the sauce. This recipe requires a large oven-ready pan (prefer black iron skillet) and 2 bricks covered with foil. Note that the chicken is always seared skin side down to keep the moisture in the meat of the chicken.


One roaster chicken, split in half
2 sprigs rosemary
1 tablespoon rosemary minced
2 sprigs thyme
1 tablespoon thyme minced
3-4 small shallots, diced
3 tablespoons capers
1 tablespoon Italian parsley chopped
2 lemons, zest of one and peel of the other
1 quart chicken stock
3 tablespoons olive oil
2 tablespoons butter
Dried red pepper flakes, for garnish
Salt and pepper


Cut the roaster chicken in half and remove the drumsticks from the chicken and set aside.  

Flatten out the chicken by placing the chicken halves on a hard surface and using the palm of your hand, press down hard on the breasts until the great plate cracks.  Repeat this same procedure for the thighs.  

Season the chicken skin with salt, black pepper and zest from one lemon.  Seal and refrigerate overnight. 

In a stockpot, combine the chicken stock, sprigs of rosemary and thyme, peel of one lemon, and a pinch of salt and bring to a boil. 

Remove the bone from the drumsticks and add the bone and drumstick meat to the stock and let simmer for 1 1/2 hours until tender. Let it cool and refrigerate overnight. 

The next day, place the foiled covered bricks in the over and preheat the oven to 500F. 

In a preheated oven-ready pan on high heat, add the olive oil and place the chicken halves skin side down and place the brick on top. 

Once the edges begin to brown, place in the oven and cook until the skin side of the chicken is brown and crispy (approximately 15-20 minutes, check skin side after 10 minutes).

While the chicken is browning, remove the drumstick meat from the stock and pat dry. Chop into medium to small pieces.

Remove the chicken from the oven and place on the stove on medium to high heat.  Remove the bricks. 

Remove the chicken from the pan and remove any excess grease (reserve approximately 2 tablespoons of the grease drippings in the pan).  

Add the butter, shallots, and capers and cook until the shallots start to crispen (about 5 minutes). Add 1/2 cup of stock, the drumstick meat, minced thyme, minced rosemary, red pepper, salt and pepper.

Place the chicken in the sauce skin side up and baste the chicken with the pan juices.  Place back in over for approximately 20-25 minutes until the chicken is fully cooked and the sauce is reduced, basting occasionally.

Remove pan from the oven and place pan on stove on medium to high heat.  Remove chicken and set aside to rest. 

Add additional stock as necessary to create sauce and bring to a boil, then reduce heat and cook until sauce is reduced (about 5 minutes).  Stir in the parsley and serve.

Recommend serving over mashed potatoes or mashed cauliflower.  Layer potatoes with sauce, then chicken.


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Posted By: Chief Foodie Officer