Bobby makes a tasty salsa verde to choose his brick-pressed chicken!
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Pressed Chicken with Salsa Verde
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 45 min
Active: 45 minutes
Yield: 4 to 6 portions

Active ingredients

Salsa Verde:

2 cups (jam-packed) fresh Italian parsley leaves
1/4 cup fresh tarragon leaves
5 cornichons
3 cloves garlic, crushed
2 anchovy fillets
3 tablespoons gewurztraminer vinegar
2 tablespoons capers, drained
Kosher salt and newly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
Pressed Chicken
4 each bone-in, skin-on chicken breasts and thighs
Kosher salt and newly ground black pepper

Instructions

Special devices: 2 big cast-iron or other heavy frying pans; 2 bricks wrapped in foil

For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a couple of times to coarsely chop the herbs. With the device running, drizzle in the olive oil to make a thick but pourable sauce. Taste and change the spices as required.

For the pushed chicken: Heat a charcoal or gas grill to medium-low.

Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on the top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, looking for color one or two times, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Eliminate the bricks, skillets and foil and reserved. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending upon thickness.

Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and move to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.

Cook's Note

The salsa verde can be made 1 day ahead and refrigerated, covered. Simply eliminate it from the refrigerator 1 hour prior to serving to permit it time to come to room temperature level.

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Bobby Flay's Pressed Chicken with Salsa Verde|Bobby Flay's Barbecue Dependency|Food Network