Chicken under a Brick - Polo sotto Matone

[Clove]

Description: Classic Tuscan recipe for grilled chicken

Serving Size: 3 or 4 people

Time: 45 minutes

Difficulty: Easy

Ingredients:

1. 3lb whole free range chicken
   
2. Exta Virgin Olive Oil
   
3. Salt and Pepper
   
4. Whole Lemon

Preparation:

1. Remove the backbone from the chicken
   
2. Remove the keel (sternum) bone from the chicken
   
3. Flatten the chicken and rub Olive Oil on both sides
   
4. Salt and pepper both sides
   
5. Cover a pizza stone, brick or cast iron pan, covered with heavy duty aluminum foil

Instructions:

1. Pre-heat grill to medium - medium high
   
2. Place chicken skin side up on the grill
   
3. Cover with the stone
   
4. Cook for 25 minutes - Watch for flare ups
   
5. Remove the stone with pot holders
   
6. Turn the chicken over - skin side down
   
7. Replace the stone
   
8. Cook for another 15 minutes
   
9. Check for doneness - thigh at 175 F
   
10. Remove to a cutting board
    
11. Squeeze lemon juice all over the chicken
    
12. Cut into serving size pieces
    
13. Serve with a lemon wedge on the plate

[BerryBaby]

This sounds not only delicious, but fun to make. I'll have to give it a try. Thanks for sharing, Clove!

[Food Network Fan]

I think I would like Tuscany, I like the home decor especially for the kitchen and I also enjoy much of the food.

[Clove]

Suzie,
There is so much more to Tuscany than kitchen decor and food.

There's the work of Leonard Da Vinci, Michaelangelo, Brunelleschi , Ghiberti, Cellini, the Medici, just to name a few.
Florence, the home of the Renaissance has the Ponte Vecchio, the Dumo, the David, Basilica di Santa Croce.
I could go on and on.
But you are correct - the food is great, but it's great all over Italy.

[Clove]

Polo alla Matone