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Pollo al Mattone

NapaStyle Wine Club Pollo al Mattone NapaStyle Wine Club Pollo al Mattone
About this Recipe
Italian families, particularly in Tuscany, have cooked mattone (“brick”) chicken for centuries. The weight of the press creates a crisp, golden brown sear, which holds moist flavor inside. If you do not have a mattone please use any large casserole dish.
Ingredients
Serves: 4
  • one large whole fillet of chicken breast, skin on
  • 1 fresh rosemary sprigs, minced
  • 4 yellow potatoes and sliced in 1/2 inch slices
  • 2 Meyer lemons, sliced in 1/2 inch slices, or if unavailable use regular lemons
  • 3/4 cup of extra-virgin olive oil
  • NapaStyle Citrus Rosemary Gray Salt or Gray Salt & fresh ground black pepper
Directions
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Wash the chicken with cold water and pat dry with paper towel. Using an index finger, carefully loosen the skin on each breast half and insert a rosemary sprig. Coat chicken breasts with EVOO and generously season both sides with our Citrus Rosemary Gray Salt.

Place potatoes and lemon slices in a bowl, drizzle with olive oil and season with gray salt & fresh ground black pepper. Add rosemary, and stir the ingredients a few times to coat them with olive oil and seasoning. Be careful not to break the potatoes.

Preheat mattone & press over medium heat for 5 minutes. Place 1/2 cup EVOO in base of the Mattone, and heat for 2 minutes. Place seasoned chicken skin side down in the base of the mattone. Place sliced potatoes and cut lemons around chicken. Cover with press (lid) and cook on medium heat until the skin is evenly golden brown, about 6–7 minutes. Turn the chicken over, and turn the potatoes & lemons over, cover with the press again and cook for another 6–7 minutes. Be sure to reduce heat if the skin is browning too quickly. Cook until the juices run clear when pierced.

Transfer the chicken to a cutting board, slice, then return to the mattone press (lid), inverted, for a serving platter. Garnish with a few of the lemons and more rosemary. Serve along side the mattone pressed potatoes & lemons.

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