Wednesday, January 15, 2003
Bite with Belkys: Tuscan Brick-Pressed Chicken
You could call it "construction in the kitchen." A delicious way to "build dinner" -- And it all begins with a brick.
The Chef: Jerry Leskody
The Restaurant: Brasserie Las Olas
333 Las Olas Blvd.
Downtown Ft. Lauderdale
Ingredients for Polenta:
1 1/2 quarts chicken stock
2 cups instant yellow polenta
1/4 cup heavy cream
2 tablespoons butter
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
Ingredients for Chicken & Marinade:
Whole de-boned chicken
1/8 cup extra virgin olive oil
1 teaspoon chopped garlic
pinch crushed red pepper flakes
1/8 cup lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Directions for Polenta:
Put the chicken stock in a large saucepan. Add your polenta and stir constantly so it doesn't clump up. Bring this to a simmer and let it simmer for five minutes. Add the heavy cream, butter, parmesan cheese, salt and pepper and simmer for five more minutes. Set this to the side.
Directions for Chicken:
Mix the chicken, olive oil, garlic, red pepper flakes, lemon juice, parsley, salt and pepper together and let it marinate for at least 24 hours.
Before you grill the chicken, cover two bricks in foil. Now put your chicken skin side down on a stainless steel grill, if you don't have one, you can use a saute pan instead, and then put the bricks on top of the chicken. Grill each side for 6 minutes.
Now plate the dish by pouring some polenta into a dish, top it with the chicken, some carmelized onions, and a rosemary skewer.
FOR MORE INFORMATION: