Bobby makes a flavorful salsa verde to go with his brick-pressed chicken!Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3yMKDTySubscribe to Food Network ▶ http://foodtv.com/YouTubeBobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pressed Chicken with Salsa VerdeRECIPE COURTESY OF BOBBY FLAYLevel: IntermediateTotal: 45 minActive: 45 minYield: 4 to 6 servingsIngredientsSalsa Verde:2 cups (packed) fresh Italian parsley leaves1/4 cup fresh tarragon leaves5 cornichons3 cloves garlic, crushed2 anchovy fillets3 tablespoons white wine vinegar2 tablespoons capers, drainedKosher salt and freshly ground black pepper1/2 to 3/4 cup extra-virgin olive oilPressed Chicken4 each bone-in, skin-on chicken breasts and thighsKosher salt and freshly ground black pepperDirectionsSpecial equipment: 2 large cast-iron or other heavy skillets; 2 bricks wrapped in foilFor the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed.For the pressed chicken: Heat a charcoal or gas grill to medium-low.Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side. Cook’s NoteThe salsa verde can be made 1 day ahead and refrigerated, covered. Just remove it from the refrigerator 1 hour prior to serving to allow it time to come to room temperature.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#BobbyFlay #BarbecueAddiction #FoodNetwork #PressedChicken #SalsaVerdeBobby Flay's Pressed Chicken with Salsa Verde | Bobby Flay's Barbecue Addiction | Food Networkhttps://www.youtube.com/watch?v=KZsLKX_ccno
