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Sliced brick chicken breast on a Summer vegetable ragout in white bowl

Chicken Breasts Under a Brick with a Vegetable Ragoût

Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce.
The ultimate one-pan healthy comfort food main dish.

Sliced brick chicken breast on a Summer vegetable ragout in white bowl
Crispy skin yet tender inside – sits on a delicious vegetable ragoût

Cooking chicken breasts under a brick creates not only a crispy skin – but a perfectly cooked and tender interior.

“Brick Chicken” is seared skin-side down with a weight on top. The meat will flatten and cook within 15 minutes.

Sliced "Brick" Chicken over a vegetable ragout
Sliced “Brick” Chicken over a vegetable ragoût

This recipe is for those who love to cook, want to master a new technique – and make a restaurant quality meal at home.

My technique uses chicken breasts – bones out, skin intact – it’s quicker to cook and only one pan is required for the whole dish. (Sometimes I spatchcock… butterfly a whole chicken so it lies flat.) 

 chicken breasts in a cast iron skillet with skin side down using two bricks a weights
Cook 4 chicken breasts in a cast iron skillet with skin side down using two bricks a weights
Turn over the chicken breasts, turn down heat and cook a few minutes until cooked through and tender
Turn over the chicken breasts, turn down heat and cook a few minutes until cooked through and tender
Vegetables for the ragout - carrots, turnips and corn
Vegetables for the ragoût – carrots, turnips and corn
Dice all veggies evenly - look for multi-colored carrots
Dice all veggies evenly – look for multi-colored carrots
Cook corn first in the cast iron skillet until golden and "pops" than add remaining vegetables and cook until tender-crisp
Cook corn first in the cast iron skillet until golden and “pops” than add remaining vegetables and cook until tender-crisp

A “ragoût” (pronounced ra-gu) is French for a stew and it comes from the word ragoûter, which means “to revive the taste.”
Many vegetables can be used here, even potatoes – the trick is to cut them in similar sizes so they cook evenly together.

The Simple Rosemary Pan-Sauce is made in the skillet when the vegetables are sautéed and crisp-tender.
Rosé wine, chicken stock (or vegetable) and fresh rosemary are reduced – and cold butter is added to thicken and enrich.

Preparing the Chicken:

Deboning Chicken Breasts
Deboning Chicken Breasts
After marinating, tuck some garlic and rosemary under the skin
After marinating, tuck some garlic and rosemary under the skin for flavor
Sliced brick chicken breast on a Summer vegetable ragout in white bowl
The final dish – you will love its crispy skin. Slice evenly on top of the vegetable ragoût and rosemary pan-sauce 

Enjoy this special recipe,
Karen

Sliced brick chicken breast on a Summer vegetable ragout in white bowl

Chicken Breasts Under a Brick with Vegetable Ragoût

Tender chicken with an ultimate crispy crust pairs with a vegetables melange of carrots, turnips & corn. Quicker than a whole chicken and delicious!
Method: Cook chicken skin side down in cast iron skillet - add vegetables; finish with rosemary for a beautiful pan-sauce.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
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Ingredients

  • 4 large chicken breasts on the bone with skin (the bones to be removed) About 3 pounds

Marinade & for Under the Skin:

  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt & pepper mixed
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons fresh garlic peeled and minced
  • 2 teaspoons fresh rosemary leaves coarsely chopped

Skillet Cooking:

  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon unsalted butter I use organic
  • 2 teaspoons unsalted butter organic
  • 1 large ear fresh corn cut kernals off cob; will have 1 1/4 cups
  • 2 teaspoons extra virgin olive oil
  • 2 medium fresh carrots I use yellow & orange carrots, 3/4 cup diced, organic
  • 3 medium fresh turnips peel if large, yields: 3/4 cup diced, organic
  • 2 teaspoons fresh garlic minced
  • 2 teaspoons fresh rosemary coarsely chopped
  • 3 tablespoons rosé or white wine
  • 1/2 cup rich chicken stock can use vegetable stock*
  • 3 tablespoon unsalted butter organic

Instructions

  • Debone the Chicken breasts and save the bones for stock (can freeze and make at a later date.) Ask your butcher to do, or simply cut away the bone, scraping with a boning knife until it is detached.
    Add the chicken to a large plate to hold. Add lemon juice, olive oil, salt & pepper and mix in. Cover and refrigerate 30 minutes, or up to 2 hours.
    Dice the vegetables into 1/3" pieces, remove kernals from corn; set aside.
  • Remove chicken from the refrigerator, pour off any marinade, pat dry. Add a portion of 2 t. minced garlic and 2 t. chopped rosemary under the skin of each chicken breast, smooth the skin on top. Season well a few pinches of salt & pepper all over.
    Cover two bricks geneousely wih heavy foil.

Cook the Chicken Under Bricks:

  • Heat 2 teaspoons evoo and 1 tablespoon of butter in a cast iron skillet over medium heat. When hot and foamy add the chicken breasts SKIN SIDE DOWN in skillet. Place each brick over 2 pieces of chicken - using 2 bricks. Continue cooking over medium heat, not higher until the skin is very dark golden and crispy 8 - 10 minutes.
    Remove bricks and turn the chicken over with tongs. Reduce heat to low. Cook the second side until just cooked through - about 5 minutes. This will depend on the size of your chicken breasts. (The chicken will flatten a bit due to the bricks!)
    Remove to a plate.

Sauté the Ragoût, Finish the Pan-Sauce

  • Wipe the skillet clean add 2 teaspoons of butter and place heat at high. When hot and foamy add all the corn - quickly stir up, then leave to caramelize, do not stir. Corn will "pop" a bit. When golden around the eges - in just one minute - remove to a plate.
    Add 2 teaspoons evoo to the pan, place heat at medium- low. Add the carrots and tunips and cook, stirring from time to time for 10 minutes until tender crisp. Add 2 teaspoons minced garlic and stir in. Cook one minute.
    Add rosemary and wine and bring to a boil. After one minute add chicken (or vegetable stock) and cook 3 minutes to reduce slightly. Reduce heat to low - add cold butter, swirling in, a tablespoon at a time until emulsified. Taste for salt! Add up to 1/2 teaspoon sea salt.

Serve the dish:

  • Add a portion of vegetable ragoût to each plate. Slice chicken 1/2" thick and lay on top of the vegetables. Pour over all with the pan-sauce in the skillet.
    Garnish with fresh herbs of your liking - fresh basil, rosemary or thyme.
  • If desired - scatter some baby arugula leaves all over.

Notes

*Vegetable Stock I used: ORGANIC Better Than Bouillon Vegetable Base. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American, French
KEYWORDS: Chicken & Vegetable Ragoût, chicken breast under a brick
Nutrition Facts
Chicken Breasts Under a Brick with Vegetable Ragoût
Amount per Serving
Calories
375
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
101
mg
34
%
Sodium
 
433
mg
19
%
Potassium
 
548
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
27
g
54
%
Vitamin A
 
3819
IU
76
%
Vitamin C
 
17
mg
21
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sliced brick chicken breast on a Summer vegetable ragout in white bowl

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