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Pressed Chicken With Tomatoes

Pressed Chicken With Tomatoes

From Gourmet


  1. 4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
    2 tablespoons extra-virgin olive oil
    3/4 pound yellow squash, cut into 1/2-inch pieces
    1 pound tomatoes, coarsely chopped
    2 garlic cloves, chopped
    3 teaspoons chopped marjoram, divided


  1. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  2. Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
  3. Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
  4. Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
  5. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
  6. Sprinkle chicken and vegetables with remaining teaspoon marjoram.

Serves 4.

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