Ep 8. The Secret to Pollo Al Mattone

The Secret to Pollo Al Mattone is the eighth episode of the third season of the popular cooking show, Secrets of a Restaurant Chef. In this episode, host Anne Burrell reveals her secrets to cooking a delicious and succulent Italian dish called Pollo Al Mattone.

Anne begins the episode by explaining the meaning of the dish's name, which translates to "Chicken Under a Brick." She then proceeds to demonstrate how to prepare the chicken by removing the backbone and flattening it with a brick, which allows for even cooking and crispy skin.

Anne also shares her recipe for a marinade that consists of garlic, rosemary, lemon zest, red pepper flakes, olive oil, and salt. She emphasizes the importance of marinating the chicken for at least four hours, or overnight if possible, to infuse it with flavor and tenderness.

As the chicken marinates, Anne prepares a side dish of roasted vegetables, including Brussels sprouts, carrots, and onions. She explains how to coat the vegetables in olive oil, rosemary, and salt, and roast them in the oven until caramelized and tender.

Finally, Anne shows how to grill the chicken and finish it off in the oven, creating a mouth-watering golden-brown crust. She also demonstrates how to carve the chicken and plate it with the roasted vegetables, creating a beautiful and flavorful presentation.

Throughout the episode, Anne shares valuable tips and techniques for cooking and flavoring the chicken, from using a meat thermometer to ensure it's cooked through to her unique way of basting the chicken with the marinade while it cooks.

Overall, The Secret to Pollo Al Mattone is a must-watch for any home cook who wants to learn how to prepare a restaurant-quality Italian dish with ease. Anne's expert guidance and easy-to-follow instructions make this episode both informative and entertaining, and viewers are sure to come away with a newfound appreciation for the art of cooking.