Equipment
Ingredients
Chicken
- 1 whole chicken, butterflied or spatchcocked
Aromatics and Vegetables
- 16 pearl onions, peeled and left whole
- 225 g cremini mushrooms, quartered
- 1 bay leaf
- 1 g dried thyme, crushed
Sauce and Seasoning
- 60 g unsalted butter, divided
- 120 ml dry white wine
- 120 ml chicken stock, unsalted or low sodium
- kosher salt
- black pepper
Garnish
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Pat the butterflied chicken dry with paper towels, taking care to sanitize any surfaces that come into contact with the raw poultry. Season the chicken generously on both sides with kosher salt and freshly ground black pepper.
Melt 30g of the butter in a cast iron skillet over medium-low heat. Place the chicken in the skillet, skin-side down. Cover the chicken firmly with a heavy flat plate that fits inside the skillet, and place a 2kg to 2.5kg heavy weight on top of the plate. Cook until the skin is deeply browned and crisp, about 25 minutes.
Remove the heavy weight and flat plate. Using tongs, carefully transfer the chicken to a baking tray. Pour off most of the rendered fat from the skillet, leaving just enough to thinly coat the bottom, and melt the remaining 30g of butter.
Return the chicken to the skillet, skin-side up. Scatter the peeled pearl onions and quartered cremini mushrooms around the chicken. Pour in the dry white wine and chicken stock, scraping up any browned bits from the bottom of the skillet, then add the bay leaf and dried thyme to the liquid.
Replace the flat plate and heavy weight on top of the chicken and vegetables. Continue cooking over medium-low heat for 45 minutes, or until the chicken is perfectly tender and reaches an internal temperature of 74°C/165°F in the thickest part of the thigh.
Using tongs, transfer the cooked chicken, mushrooms, and onions to a warm serving platter, leaving the cooking liquid in the skillet. Tent the platter loosely with aluminum foil to keep warm.
Increase the heat to medium-high and bring the skillet liquid to a boil. Cook until the liquid is reduced by half and thickened into a rich gravy, about 5 to 7 minutes.
Pour the reduced gravy over the chicken and vegetables on the platter. Sprinkle with the finely chopped fresh parsley and serve immediately.
Chef's Notes
- Butterflying or spatchcocking the chicken ensures even cooking and allows the entire skin surface to make contact with the skillet for maximum rendering and crispness.
- Using a heavy cast iron skillet is essential for this technique; it retains and distributes heat evenly, which is crucial for the slow browning process.
- To easily peel pearl onions, blanch them in boiling water for 1 minute, then plunge them into an ice bath. The root ends can then be trimmed and the skins will slip right off when pinched.
- The heavy weight acting as a press mimics the traditional Italian chicken under a brick method, keeping the meat incredibly juicy while flattening it for uniform heat distribution.
- When handling raw poultry, ensure all surfaces, hands, and utensils are thoroughly washed immediately after use to prevent cross-contamination, and always verify doneness with a meat thermometer.
Storage
Refrigerator: 4 days — Store in an airtight container, keeping the gravy separate if desired to maintain chicken texture
Freezer: 2 months — Chicken and gravy freeze well together, though the mushrooms may soften slightly upon thawing
Reheating: Reheat gently in a skillet over medium-low heat until the internal temperature reaches 74°C/165°F.
