These ingredients have been chosen with several things in mind: Try to bring your own reusable bags when you go shopping for these ingredients, and choose grocery store chains that are engaged in their community. As for the oil and capers, try to choose options with recyclable containers (like glass or specific types of plastic) if possible! Whole chickens can often be found in the butcher section of grocery stores (or simply in butcher shops) without any additional packaging, and lemons may be found without any packaging as well. That said, not all packaging is made equal! Make sure to opt for food packaged in recyclable containers, or, better yet, not packaged at all. This recipe relies heavily on packaged goods. If choosing to drink, make sure to enjoy this with an acidic white wine if possible! The bright acidity of the wine will both pair with the capers and lemon, and help cut through the rich fattiness of the chicken thighs and the butter-pan-sauce. Garnish with extra capers and lemon wedges, and feel free to spoon a bit of sauce on top of each thigh before serving. Season your sauce with salt and lemon juice to taste and stir well.ĭistribute your sauce between two small plates (or one per thigh if you scaled the recipe up or down), and plate your thighs, skin-side-up, in the sauce. Once your sauce has thickened substantially, remove it from the heat. If you don’t stir well, the sauce won’t emulsify. Once the stock is on a low simmer and everything has been scraped up, lower the heat to medium-low, add in your butter, and stir vigorously and continuously while shaking the pan back and forth. In the same pan (don’t clean it out!) turn the heat up to medium, add in your capers and 3 tbsp of your reduced stock, and stir well, making sure to scrape up everything from the bottom of the pan. If the skin is browning too much and the thigh is still raw on top, flip it over to cook it on the skinless side for 2 minutes. Otherwise, let them cook for another minute and then proceed.Ĭook on medium-low heat for another 8-10 minutes (or until the skin is thoroughly golden brown and the skinless-side of the thigh is just cooked through), then remove from the pan to a plate or tray, skin-side up, and lightly season with salt. If it has browned significantly, reduce the heat to medium-low and return the weight. After 2 minutes, remove the weight, and check to see if the skin is browning. Once the oil is hot (shimmering), add in your chicken thighs, skin-side down, and place your weight on top. Place your oil in a medium pan (it should be much larger than the two thighs) on high heat. Strain your stock, add it back into the saucepan, and simmer to reduce for 10-15 minutes. Once your stock has been cooking for 45 minutes, remove your chicken from the refrigerator. Wrap something flat and heavy in tin foil - the “brick” part of “brick chicken” comes from using a foil-wrapped brick, though I often wrap a sheet of foil around a cast iron pan and use that instead. While the stock is simmering, chop your capers into small chunks, juice your lemon, and dice your butter into roughly ½ cubes. Pat the thighs dry, liberally salt both sides of both thighs, and place covered in the refrigerator.Īdd your bones, any excess fat, some vegetable scraps if you have any on hand, the wine, and 1 cup of water to a small sauce pan on medium heat, and cover. Carefully remove the bones from the thighs, as well as any larger chunks of extraneous fat from the chicken, making sure to leave the skin intact.
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