Chef Einat’s Brick Chicken with Corn Salad and Polenta

Ingredients

• 2 whole chickens, butterflied and cut in half
• 1.5 tbsp fresh thyme
• 3 cups fresh parsley
• 1-2 cloves garlic
• 2/3 cup plus 2 tbsp neutral oil
• 2 yellow onions, sliced

Corn Salad:

• 1 tbsp oil
• 3 ears corn, shucked and cut off the cob
• ½ red onion, diced
• 1 roasted red pepper, diced
• 2 tbsp fresh herbs, such as cilantro, finely chopped
• 1 jalapeño or other spicy pepper, deseeded, diced, optional
• 3 limes, juiced
• Kosher salt and freshly ground black pepper to taste

Polenta:

• 1 cup ground polenta
• 3 cups water
• 1 tsp salt
• 1 tbsp butter
• ½ cup Parmigiano Reggiano cheese, grated

Directions

1. Using an All-Clad Immersion Blender, combine thyme, parsley, garlic, and 2/3 cup oil. Blend until smooth. Rub the marinade over the butterflied chickens, coating well. Cover and refrigerate for at least 12 hours or overnight. (This recipe for the marinade is for two chickens, so you can make this twice, it is that good.)
2. Preheat your oven to 400 degrees Fahrenheit.
3. Remove chicken from marinade and pat dry. Season both sides of the chicken with salt.
4. Place a large skillet, such as the All-Clad D5 Stainless Polished, Fry Pan, 14 inch over medium-high heat. Add 2 tbsp oil.
5. When the oil is hot, lay the chicken skin-side down in the pan. Place an All-Clad Cast Iron Grill Press, 10-inch (your “brick”) on top to weigh it down. Sear for 4 to 6 minutes until golden.
6. Carefully flip your chicken. Sear for another 4 to 6 minutes until the second side browns. Removed from the pan.
7. Add sliced onions and cook until just softened, about 3 minutes. Add the chicken back to the pan.
8. Transfer the pan to the oven and cook for another 30 to 35 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees.
9. Corn Salad: Heat a D3 Stainless 12 inch fry pan over medium-high heat and add 1 tbsp oil. When shimmering, add the corn kernels and cook for 10 to 12 minutes, until soft and slightly charred. Transfer to a large mixing bowl and set aside.
10. To the corn, add in onion, peppers, herbs, lime, and jalapeño, if using. Season with salt and toss together.
11. Polenta: Bring water to a boil in a D3 Stainless 3 quart sauce pot. Gradually whisk in the polenta. Reduce heat to low and cook, stirring occasionally, for around 20 minutes, until thickened.
12. Remove from heat and stir in butter and cheese until melted and creamy.
13. Serve immediately (I like to do everything family style) and enjoy!

RECIPE BY

Einat Admony

Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grown up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work in kitchens, and eventually landing in New York City as an ambitious young chef. After 15+ years leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a double-time champion and competitor of Food Network’s Chopped and Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants Award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests.

To learn more about this chef, please visit their website at chefeinat.com

Connect with them on social Instagram: @chefeinat and Facebook: Chef Einat