Pollo alla Mattone with Wilted Kale
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling35 minutes active
- 1
Pollo alla mattone, or “chicken under a brick,” is a Tuscan dish in which a chicken (pollo) is spatchcocked, marinated and grilled or roasted under a brick (mattone). The weight presses the chicken down, ensuring the bird makes good contact with the cooking surface, rendering fat and ensuring beautiful browning and crisping. We start the bird breast side down in a skillet on the stovetop, then weight it and slide the skillet into the oven to finish cooking. As a “brick” we use a second heavy skillet or a large, heavy pot (such as a cast-iron Dutch oven). However, if you happen to have a couple clean bricks on hand, you could wrap them in heavy-duty foil for use as weights. The flavorful drippings in the skillet after roasting are not to be missed. We use them to wilt some lacinato kale to serve as a side (lacinato kale sometimes is sold as dinosaur or Tuscan kale). A halved lemon tucked into the pan alongside the chicken becomes juicy and mellow with roasting and is perfect for squeezing at the table to lift and brighten the flavors.
Don’t forget to turn the heat down to medium after placing the chicken in the skillet. If the heat is too high, the skin will brown too quickly and the garlic may scorch. While the bird cooks on the stovetop, check on it every few minutes and rotate the skillet on the burner to even out any hot spots.
Step 1
In a small bowl, stir together 2 tablespoons oil, the garlic, lemon zest, pepper flakes, 1½ teaspoons salt and ½ teaspoon black pepper.
Place the chicken, breast down, on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end. Remove and discard the backbone (or save it to make broth). Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Rub the garlic mixture all over both sides of the chicken and into the skin. Let stand, uncovered, at room temperature while the oven heats. Heat the oven to 450°F with a rack in the lowest position.
Step 2
In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Place the chicken breast down in the skillet and reduce to medium. Place a small sheet of foil over the chicken, followed by a second heavy skillet or pot on top. Cook until the skin is golden brown, rotating the skillet periodically, and removing the weight and foil and checking every 4 to 5 minutes to ensure even browning, 10 to 15 minutes.
Step 3
Using tongs, carefully transfer the chicken breast side up to a large plate. Pour off and discard the fat in the skillet. Place the sage sprig and the rosemary in the skillet, then slide the chicken, breast up, on top. Place the lemon halves cut side down in the skillet. Transfer to the oven and roast until the thickest part of the breast reaches 160°F, 25 to 35 minutes.
Step 4
Remove the skillet from the oven (the handle will be hot). Carefully transfer the chicken and lemon halves to a cutting board and let rest while you cook the kale. Remove and discard the herb sprigs from the skillet.
Step 5
Set the pan over medium-high and bring the pan juices to a simmer. Add the butter and stir until melted, then add the kale, the chopped sage and ¼ teaspoon black pepper. Cook, stirring often, until the kale is just tender and wilted, 4 to 6 minutes. Taste and season with salt and black pepper. Transfer the kale to a serving platter. Carve the chicken and arrange the pieces on the kale. Serve with the lemon halves.