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Not bricks, exactly: I used two large cans of tomato sauce instead, but the finished product was (presumably) the same.
Have you ever heard of cooking with bricks before? I’d read about it here and there, and was curious about it, but never tried it until I came across this recipe in my Woman’s Day magazine. It looked surprisingly simple, as well as delightfully delicious (how’s that for annoying alliteration?!), so I was compelled to give it a try.
I am happy to report that it was both surprisingly simple and delightfully delicious. And if you’re curious, too, may I encourage you to go ahead and give it a try! It truly is so simple that anyone can do it (how do I know that? Because I did it, and if I can do it, anyone can!), and the results are amazing - crispy, juicy, yummy chicken!
You don’t need any special equipment either, not even bricks (although bricks are not exactly “special equipment”, and are cheap to boot!). All you need is a couple heavy canned goods and two large frying pans and you’re good to go.
The above recipe called for 8 cloves of garlic, but that was just a bit too much garlic for my taste, so I cut that amount in half. It also called for sprigs of fresh thyme, instead of the dried thyme I used, and I would have loved to use fresh thyme, but alas, I had none. I can’t wait to plant my herbs in my pots again!
The best part about the whole recipe was smashing the garlic. I had lots of fun using a meat hammer (like this one) to beat those garlic cloves into submission. Alas and alack, the joy was short-lived. It doesn’t take very long to smash garlic.
Brick Chicken with Garlic and Thyme
slightly adapted from Woman’s Day
2 lbs chicken thighs
4 cloves garlic, smashed (skins and all)
1 TBSP dried thyme
1 TBSP olive oil
dash paprika
1/2 tsp sea salt
In a large bowl, whisk together the oil, garlic, thyme, paprika and sea salt. Add chicken thighs. Top bowl with a lid and shake until all chicken pieces are coated (you can also use a zippered plastic bag). Heat a large frying pan over medium heat, and place chicken in it, skin side down. Pour any remaining oil/garlic mixture over the chicken. Top chicken pieces with another large frying pan, and place 2 bricks or large full cans on top. Cook for 10 minutes, turn the chicken over, and replace the pan and cans. Continue cooking for 5 or 6 minutes more, or until chicken is done.
And this is the gorgeous result!
This is a very QUICK weeknight dinner recipe - dinner ready in half an hour!
For being a “fancy” technique, cooking with “bricks” sure is EASY!
Chicken thighs are CHEAP-er than chicken breasts, and this makes them just as delicious!
If deep-frying chicken scares you because of all that oil and fat (it scares me but only because the oil usually used is vegetable oil, a no-no in my house), try this method for just as delicious but more HEALTHY results. Just a tablespoon of olive oil, and you have a great crispy skin on the chicken that rivals fried chicken in taste and texture.
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Anne, lovely recipe and photos! I too love smashing garlic… there’s something super satisfying about smushing somthing…. I tend to use the flat side of a large knife and put pressure on the cloves, which allows you to feel the moment they crack! Ha! Thanks for sharing this lovely recipe!
Thanks, Erin! You really should try the meat tenderizer; it works out your inner aggression, lol!