-
1
Special equipment: weights such as foil covered bricks or cast iron saute pan
-
2
In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin.
-
3
Drizzle in olive oil until the mixture becomes a paste.
-
4
Place the chicken into a large bowl and massage with the spice mixture.
-
5
Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
-
6
* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.
-
7
Preheat the oven to 400 degrees F.
-
8
Coat a large saute pan with olive oil and bring to a high heat.
-
9
Season the chicken with salt and pepper.
-
10
Lay the marinated chicken in the pan, skin side down.
-
11
Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan.
-
12
Cook the chicken until the skin starts to brown, about 5 minutes.
-
13
Place the whole shootin' match in the preheated oven for about 15 minutes.
-
14
Remove the pans from the oven and remove the weights and the top pan.
-
15
At this point the skin should be lovely and dark brown.
-
16
Check the chicken for doneness, it should be cooked through but still succulent and juicy.
-
17
Remove the chickens from the pan and reserve on a large platter.
-
18
Remove the excess fat from the saute pan and add the white wine.
-
19
Cook over high heat until the wine has reduced by more than half.
-
20
Add the chicken stock, season with salt and reduce by half.
-
21
Arrange chicken on serving plates or a platter.
-
22
Spoon the juices over.
-
23
Tastes like chicken!
