Pressed Chicken with Yellow Squash and Tomatoes
A flavorful dish featuring crispy-skinned chicken breast halves cooked under weight, served with a fresh summer vegetable medley of yellow squash, tomatoes, and aromatic marjoram. The pressing technique ensures even cooking and perfectly crispy skin.
Ingredients
- •4 pieces chicken breast halves with skin and bone (2 to 2 1/4 pounds)
- •2 tablespoons extra-virgin olive oil
- •¾ pound yellow squash, cut into 1/2-inch pieces
- •1 pound tomatoes, coarsely chopped
- •2 cloves garlic cloves, chopped
- •3 teaspoons chopped marjoram
- •divided
Cooking Instructions
- 1.
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
5 min
- 2.
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
10 min
- 3.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
8 min
- 4.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
8 min
- 5.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.
1 min
- 6.
Serve with: a green salad tossed with red-wine vinaigrette
2 min
