Chicken Al Mattone With Thyme Pesto By Waverly June 10 2010 12 Comments Recipes

POUSSIN "SOTTO MATTONE" OR BABY CHICKEN COOKED UNDER A BRICK

Poussin

Provided by Food Network

Time 3h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 poussin, backbone removed and wings Frenched
1 lemon
4 sprigs thyme
Olive oil
2 Japanese eggplants
12 black mission figs
Salt
Pepper

Steps:

To marinate poussin, first slice lemon into rings and place on cookie sheet. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant. Allow lemon to cool and toss with thyme, olive oil and poussin. Marinate at least 2 hours. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper. Grill eggplant and figs and keep warm. Lay poussin skin side down on grill. Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. Finally flip over poussin and grill 2 minutes without the brick. Assemble on large platter with grilled eggplant and figs. Drizzle dish with fruity olive oil and fresh herbs.

THYME PESTO

Thyme Pesto image

Provided by Lana Sills

Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil

Steps:

Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

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