Chicken "Under a Brick" with Spring Vegetable Quinoa & Rhubarb Compote

Chicken "Under a Brick"

with Spring Vegetable Quinoa & Rhubarb Compote

40 MIN
4 Servings
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From the Test Kitchen

Centuries of delicious home cooking in Tuscany uncovered a culinary secret: larger cuts of pan-cooked chicken benefit from a little downward pressure on the stove. Local chefs began wrapping bricks in foil and laying them atop the meat to press it down into the hot pan. (Here, we’re using a water-filled pot instead of a brick, but it works just as well!) The extra weight ensures that the chicken’s skin crisps up remarkably—turning a crackling, golden brown—while its interior comes out juicy and tender. The result is similar to that of a roast, only faster!

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  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
Chicken "Under a Brick" with Spring Vegetable Quinoa & Rhubarb Compote
Title
  • 2 Chicken Halves
  • 1¼ cups White Quinoa
  • 1 stalk Rhubarb
  • 1 bunch Asparagus
  • 1 Lemon
  • 1 Red Onion
  • ¼ lb Spinach
  • 1 bunch Mint
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sugar
  • 2 Tbsps Sliced Almonds
time-saving
tips & techniques
Cook the chicken:
1 Cook the chicken:

Pat the chicken halves dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Add the seasoned chicken halves, skin sides down; loosely cover the pan with foil. Fill a large, heavy pot halfway with water; place the pot on top of the foil to press the chicken down. Cook, occasionally pressing the pot down, 28 to 32 minutes, or until the skins are browned and crispy. Remove the pot. Flip the chicken and cook 5 to 7 minutes, or until cooked through. Transfer to a serving dish.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the rhubarb. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ½-inch pieces. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Cook the quinoa:
3 Cook the quinoa:

While the chicken continues to cook, add the quinoa to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Drain thoroughly and transfer to a bowl; set aside in a warm place. Rinse and dry the pot.

Make the rhubarb compote:
4 Make the rhubarb compote:

In the pot used to cook the quinoa, combine the rhubarb, vinegar, sugar and ¼ cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the rhubarb has softened and the mixture is saucy and thickened. Transfer to a serving dish. Rinse and dry the pot.

Cook the vegetables:
5 Cook the vegetables:

In the pot used to make the rhubarb compote, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the asparagus is bright green. Stir in the spinach and cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is slightly wilted. Remove from heat.

Finish the quinoa & serve your dish:
6 Finish the quinoa & serve your dish:

To the pot of cooked vegetables, add the almonds, cooked quinoa, the juice of all 4 lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked chicken and finished quinoa with the mint. Serve with the rhubarb compote on the side. Enjoy!

Tips from Home Chefs

Cook the chicken:
1 Cook the chicken:

Pat the chicken halves dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Add the seasoned chicken halves, skin sides down; loosely cover the pan with foil. Fill a large, heavy pot halfway with water; place the pot on top of the foil to press the chicken down. Cook, occasionally pressing the pot down, 28 to 32 minutes, or until the skins are browned and crispy. Remove the pot. Flip the chicken and cook 5 to 7 minutes, or until cooked through. Transfer to a serving dish.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the rhubarb. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ½-inch pieces. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Cook the quinoa:
3 Cook the quinoa:

While the chicken continues to cook, add the quinoa to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Drain thoroughly and transfer to a bowl; set aside in a warm place. Rinse and dry the pot.

4 Make the rhubarb compote:

In the pot used to cook the quinoa, combine the rhubarb, vinegar, sugar and ¼ cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the rhubarb has softened and the mixture is saucy and thickened. Transfer to a serving dish. Rinse and dry the pot.

Make the rhubarb compote:
Cook the vegetables:
5 Cook the vegetables:

In the pot used to make the rhubarb compote, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the asparagus is bright green. Stir in the spinach and cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is slightly wilted. Remove from heat.

6 Finish the quinoa & serve your dish:

To the pot of cooked vegetables, add the almonds, cooked quinoa, the juice of all 4 lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked chicken and finished quinoa with the mint. Serve with the rhubarb compote on the side. Enjoy!

Finish the quinoa & serve your dish:
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