Chicken under a brick

Adapted from a recipe by Anne Burrell, via the Food Network

Makes: 1 serving

1 teaspoon toasted ground cumin

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon crushed red pepper flakes

4 cloves garlic, smashed and finely chopped

3 sprigs fresh oregano, leaves finely chopped

1 lemon, zested and juiced

2 tablespoons olive oil, divided

1 chicken breast, 2 chicken thighs or 1 thigh and 1 leg

Salt and pepper

1⁄ 2 cup dry white wine

3⁄4 cup chicken stock

1 tablespoon finely chopped chives

1. In a small bowl,

combine the cumin, smoked paprika, crushed red pepper, garlic, oregano, and lemon zest and juice. Add 1 tablespoon of the olive oil. Place chicken in a bowl and coat with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).

2. Preheat the oven to 400 degrees.

3. Coat a sauté pan large enough to hold chicken with remaining 1 tablespoon olive oil and bring to a high heat. Season the chicken with salt and pepper and place in the pan, skin side down. Place aluminum foil on bottom of another sauté pan and coat in nonstick spray or oil. Place this pan on top of the chicken and weigh down with bricks or other heatproof weights. Cook chicken until the skin starts to brown, about 5 minutes. Transfer to oven and cook about 20 minutes.

4. Remove

the pans from the oven and remove the weights and top pan. At this point, the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer chicken to a plate.

5. Remove

excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half. Spoon the juices over the chicken and sprinkle with chives.