Chicken Under a Brick in a Hurry

Name: Chicken Under a Brick in a Hurry
Yield: 4 servings
Ingredients: 1 4 skin-on, boneless chicken thighs (about 1 1/3 lb.); 1 1 tsp. kosher salt, plus more; 1 Freshly ground black pepper; 1 5 Tbsp. extra-virgin olive oil, divided; 1 1 oil-packed anchovy fillet, finely chopped; 1 1 garlic clove, finely grated; 1 1/4 cup finely chopped parsley; 1 1 Tbsp. sherry vinegar or red wine vinegar; 1 1 tsp. Dijon mustard; 1 1/2 tsp. crushed red pepper flakes; 1 3 scallions; 1 white and pale green parts only; 1 thinly sliced

From the kitchen of Carly

Crispy-skinned chicken thighs weighted down under a skillet, cooked fast and finished with a punchy anchovy-garlic sauce. Deep golden skin, tender meat, ready in under fifteen minutes. The kind of weeknight dinner that tastes way more impressive than it should.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 skin-on, boneless chicken thighs (about 1 1/3 lb.)
11 tsp. kosher salt, plus more
1Freshly ground black pepper
15 Tbsp. extra-virgin olive oil, divided
11 oil-packed anchovy fillet, finely chopped
11 garlic clove, finely grated
11/4 cup finely chopped parsley
11 Tbsp. sherry vinegar or red wine vinegar
11 tsp. Dijon mustard
11/2 tsp. crushed red pepper flakes
13 scallions
1white and pale green parts only
1thinly sliced

Instructions

Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).