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Chicken Under a Brick

I made Diva's (Judy) "Chicken Under a Brick" (Pollo al Mattone) the other night. You can read how on her website.
It was delicious with creamy polenta and sauteed zucchini. I first ate this dish in Lucca on my first trip to Italy in 1987. I used LOTS of fresh sage, and boned chicken thighs, and cooked it on the stovetop. The skin was crispy and delicious, the chicken stayed juicy.


Comments (3)

I love fresh sage!
Come pick up your 'make my day' award for getting through march madness!

That looks deelish!!


This is really my kind of dinner! Looks great, Palma

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