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Pollo al Mattone or Spatchcock and Sangiovese!

Pollo al Mattone or Spatchcock and Sangiovese!

Pollo al Mattone

4 SERVINGS

Whole chicken, backbone cut away, (this is the “Spatchcock”)  rinsed, patted dry. If you are a bit shy about this, just ask your favorite butcher to do it!

2 tablespoons grapeseed oil or avocado oil

2 springs of rosemary

2 garlic cloves

2 lemons

1 tablespoon Dijon mustard

Chopped parsley

Coarse kosher salt

Preparation

Step 1

Open up a bottle of our Rosso di Montalcino, pour yourself a nice glass and toast to your good fortune. Keep this bottle handy during preparation…it will be your coach and guide.

 Open the chicken flat like your favorite book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 1 tablespoons oil, 1 tablespoon chopped rosemary, mustard, the chopped zests of 2 lemons and garlic in small bowl.

Rub this savory mixture all over both sides of chicken…don’t be shy here, spread it everywhere!  Cover and chill in the fridge for a few hours or overnight. Set a timer every hour and turn a few times but finish skin side up for a few hours.

Step 2

*Very Important- Take chicken out of refrigerator 1 hour before cooking.

Preheat oven to 400°F.

Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes or so (do not turn chicken over). Place foil-wrapped brick (or a cast-iron skillet if you just so happen to be out of bricks) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer. Remove brick and transfer chicken to platter. Drizzle chicken with some lemon juice, EVOO and sprinkle with parsley. Garnish with rosemary sprigs.

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