This is a wonderfully flavored dish that I’ve adapted from a Milk Street recipe. Don’t be intimidated by the spatchcock chicken, most supermarkets now carry them, usually in the frozen meat section. However, if you can’t find it there, you can usually just ask the butcher to spatchcock it for you. Alternatively, you certainly could use chicken thighs or chicken pieces and keep it super simple and it is just as delicious. The choice is yours.

INGREDIENTS
1 1/2 tsp. coriander seeds, toasted and ground (see notes below)
1/2 tsp. granulated garlic (or garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
3-4 lb. chicken, spatchcocked (see notes below)
1 Tbs. canola or vegetable oil
2 Tbs. butter
2-3 garlic cloves, grated
2 cups low-sodium chicken broth
1/4 tsp. cayenne pepper
2 Tbs. lemon juice
1/4 cup fresh cilantro, chopped

DIRECTIONS
First, toast the coriander seeds in a dry skillet for a few minutes or until lightly golden. Set aside to cool slightly and then put in a small ziplock bag and use a rolling pin to crush the seeds. In a small bowl, combine the crushed coriander, granulated garlic, salt and pepper. Next, pat dry the chicken with a paper towel and then season all over (mainly the top) and rub into the skin. Let sit at room temperature for about 45 minutes.

Preheat the oven to 450º, with the rack in the lowest position. Again pat the chicken dry (it will release some liquid after standing with the dry rub) with a paper towel, this ensures a crisper skin. Add the oil to a 12″ oven-proof skillet (cast iron works best) and heat to medium-high, until the oil is glistening and just smoking. Carefully place the chicken in the skillet, skin side down. Then, place a piece of tinfoil over the chicken and place another heavy (slightly smaller cast iron skillet is perfect) skillet on top of the foil. Reduce the heat to medium and cook until the skin is a deep golden color, usually 10-15 minutes. Half way through the searing, check to make sure the chicken is browning evenly.

Using tongs, carefully turn the chicken over, so the skin side is up and place in the preheated oven. If, when you turn the chicken, there is an excess of oil, wipe it out with a paper towel, before placing it in the oven. Cook the chicken for about 30-40 minutes or until the breast temperature reaches 160º. Carefully transfer the chicken to a platter (try not to tear the skin) and let it rest while you make the sauce.

Then, set the skillet (beware, the very hot handle!) over medium-high heat and briefly sauté the butter and garlic. Next, add the broth and simmer to reduce the liquid by about half, 10-15 minutes. Finally, remove from the heat and add the cayenne, lemon juice and cilantro. Transfer the sauce to a serving bowl, cut the chicken into pieces and serve with the sauce.

NOTES
The original recipe called for ground coriander, I only had the seeds and that’s why I toasted and then crushed them. However, feel free to use the ground coriander and keep it simpler. Also, if you only have garlic powder, by all means use it. However, if you have the granulated garlic, it is a bit courser than the powder and works a tad better with the high heat when searing the chicken. Regarding the “brick” versus a heavy cast iron skillet, the original recipes for brick chicken really did use a brick (wrapped in tin foil) and that is still a great alternative in a pinch. It really is just the weight of the object that you need to press the chicken into the pan, to create that wonderfully crispy skin.

My favorite sides, thus far, with this dish are just sautéed carrots and some basmati or jasmine rice. The sauce is a delightful addition to the rice and you really don’t need much more.

Here is a wonderful update of an historic comfort food for many. Please, do not confuse this with your childhood version of tomato soup in that red and white can. Don’t get me wrong, I have great memories of that, along with a very basic grilled cheese. Growing up, that was a pretty standard Friday night dinner and I always enjoyed it.

This however, is a major step up in flavor and is a snap to make. Although this could be on the table in under an hour, active time to get this going is only about ten minutes,. This makes a great for a nice lunch or you could serve it alongside a simple grilled cheese and make it a dinner. If you are feeling creative, you could really amp things up and try one of my favorite grilled cheeses.

INGREDIENTS
1 Tbs. olive oil
1 Tbs. butter
large sweet onion, chopped
1 small garlic clove, smashed
1/2 cup white wine
3 – 29 oz. cans whole peeled tomatoes
2 cups chicken stock
1/2 cup light cream
handful of fresh basil
1/3 -1/2 cup grated sharp cheddar

DIRECTIONS
First, in a large pot, add the oil, butter, onion and garlic; sauté until the onions are translucent. Next, add the wine and reduce it by about half. No need to be precise here, just let it bubble for about 5-10 minutes. Then, reduce the heat to a simmer, add the tomatoes and chicken stock, and cook for another 30 minutes.

Next, add the cream and basil (reserve some for a garnish), then simmer for an additional ten minutes. Remove from the heat and use an immersion blender to puree the soup. If you don’t have an immersion blender (and you should!), a regular blender would work, it’s just a lot messier.

Then, add the cheddar cheese and stir to combine. There should be enough residual heat to melt all of the cheese. It is essential that the heat is off when adding the cheese, otherwise, it will stick to the bottom of the pan. Season to taste with kosher salt and fresh ground pepper. However, be careful with the salt, since the tomatoes have a fair amount of sodium on their own. Finally, serve with a sprinkle of fresh julienned basil and your favorite grilled cheese.

Additionally, if you have any good leftover bread, make some croutons to garnish the soup. I promise, you won’t be disappointed. Also, since I like a little bit of a kick, I often add a shake or two of crushed red pepper. However, that is definitely optional.