BRICK CHICKEN WITH PAN SAUCE

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Who knew cooking with bricks in your FireDisc could make crispy chicken on the outside and moist tender meat on the inside and the pan sauce is outstanding.

 

 
INGREDIENTS:
  • 4 chicken quarters, lightly salted
  • 1 tbsp oil
  • 4 sprigs of thyme
  • 1 c white wine
  • 2 garlic cloves
  • 1 c mushrooms
  • 1 c fresh spinach
PREPARATION:
  • Cover two bricks with foil and set your FireDisc to medium-high heat.
  • Add the oil and when the FireDisc is hot add the chicken skin side down.
  • Place bricks on top of the chicken and let cook for 5 minutes or until the skin is nice and crispy.
  • Flip the chicken and place the bricks again on top. Cook for another 8 minutes or until the chicken is fully cooked.
  • Remove the chicken from the pan and discard the rendered fat in the FireDisc.
  • Don't scrape the chicken remainder in the FireDisc as we will use the wine to make the sauce with this.
  • Add the thyme and garlic to the FireDisc and sautéed for 2 minutes. Toss in your wine and reduce for 5 minutes.
  • Top chicken with sauce, sauté your mushrooms in the FireDisc for 5 minutes, add the spinach and cook for another 2 minutes. Enjoy!

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