Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Liquid Gold
Pollo al Mattone
Total:
2 hr 20 min
(includes marinating time)
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
(includes marinating time)
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
(includes marinating time)
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 orange
  • One 3- to 4-pound chicken
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced 
  • 1/3 cup extra-virgin olive oil 
  • 1 glass white wine 
  • 1 hot red pepper, minced 
  • 1 handful chopped fresh parsley 
  • 1 sprig fresh rosemary, finely chopped 

Directions

Special equipment: a wood-fired oven and a brick

Finely grate the zest of the orange. Juice the orange. Reserve the zest and half of the juice for the marinade. Reserve the other half of the juice for another use.

Cut the backbone out of the chicken, using kitchen shears. Lay the chicken flat and skin-side up on your work surface. Press down on the chicken to flatten it; you'll hear the bones crack. Season the chicken on both sides with salt and pepper.

Add the garlic, olive oil, wine, red pepper, parsley, rosemary, orange zest and juice, 1 teaspoon salt and 1 teaspoon pepper to a glass jar and shake it until fully mixed together. Lay out the chicken in a baking dish and coat with the marinade. Cover with aluminum foil and refrigerate for 1 hour.

Heat a wood-fired oven to medium-high heat, about 400 degrees F. Discard the marinade and add the chicken to a sheet tray, weighing it down with a brick. Cook, until the chicken is cooked through, or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F, about 1 hour.

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