Brick chicken

Roasted Chicken Leg “Under a Brick” Roasted potatoes and fava beans Ingredients: Chicken Ozette potatoes fava beans fava shoots pickled rhubarb butter (for best results, read recipe fully before beginning) You’ll be roasting the chicken in a large saute pan, with a smaller pan acting as the “brick”. I like to use cast iron pans both to cook the chicken in and to weigh it down. Whatever pan you use as your weight, wrap it in foil if you have it. Ok, moving on….

1) Prepare the ingredients: Wash and dry fresh produce.

Trim and discard ends of fava beans and any attached strings.

Cut potatoes into large bite-sized pieces.

Heat a pot of salted water to the boil on high.

2) Roast the chicken: Pre-heat oven to 425 degrees.

Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot.

Season chicken on both sides with salt and pepper. Pat skin side dry with a paper towel.

Carefully lay chicken in hot pan, skin side down.

Put “brick” directly on top of chicken and cook on stove for 2 minutes.

Transfer entire set-up to oven and roast for 10 minutes. Remove “brick”, flip chicken, and return to oven for another 5 minutes, or until cooked through (an instant-read thermometer should read at least 155 degrees).

3) Cook the potatoes: While the chicken cooks, add cut potatoes to pot of boiling water.

Boil for 8-10 minutes, or until tender when pierced with a knife.

Drain thoroughly and set aside.

4) Finish cooking chicken and make sauce: Transfer chicken to a plate to rest while you finish cooking.

Pour out all but 1 tablespoon of the rendered fat from the saute pan. Return pan to mediumhigh heat on stove.

Add drained potatoes and trimmed fava beans to pan, season with salt and pepper, and roast for 3 to 5 minutes, or until browned.

Add butter and allow to melt and brown, then add pickled rhubarb (with liquid) - carefully and 1/4 cup warm water.

Bring to simmer and reduce slightly. When ready to plate, add fava shoots to sauce.

Divide potatoes, favas, and rhubarb sauce between 2 plates. Top each plate with roasted chicken leg. Enjoy!