Brick Chicken

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Brick Chicken

The great part of the dish is you can have your butcher do all of the work! I love making brick chicken and enjoy a nice gravy! Yup.. That is the Italian in me..



  • 1 whole chicken (cut), breast and rib bones intact
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (divided)
  • 5 to 6 sprigs thyme
  • 3/4 cup chicken broth
  • 1/2 cup white wine
  • 3-4 springs thyme (remove leaves)
  • 1 teaspoon arrowroot powder, optional
  • Equipment: 2 bricks covered with foil


  1. Using a sharp chefs knife, carefully partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Season both sides with salt and pepper. Refrigerate, uncovered, at least 30 minutes to dry out the skin.

  2. Heat a large nonstick sauté pan (preferably cast iron) over medium heat and add the olive oil and 1/2 tablespoon of butter. Lay the chicken halves, skin-side down, in the sauté pan and add the thyme around the chicken. Wrap a smaller skillet with foil and place on top of the chicken. Set 1 or 2 bricks (depending on the size or you can use a few filled cans) to weigh it down.

  3. Sauté the chicken 3 to 5 minutes, then remove the top skillet and check the skin (you want it to start browning and becoming crisp); adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top sauté pan and continue to cook until the skin is golden and crisp and the chicken is cooked. This will take about 20 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

  4. Meanwhile in a smaller sauté pan add thyme leaves and remaining 1/2 tablespoon of butter over medium heat. After butter is melted add in chicken both and wine. Let simmer and reduce by 1/2. If you want it a little thicker like gravy then add in arrowroot powder. Pour over chicken and serve.

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