Crisped Chicken With Tomatoes And Shallot Sofrito

This is one of Max's best recipes from summers past. It's a simple, delicious summer dish that features a sofrito base perfect for additional recipes such as pasta, stew, or even swordfish. Ideal for a summer meal with family or friends.

By Maxbaroni

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 whole chicken
• 2 teaspoons salt
• 0.25 cup olive oil
• 4 whole shallots
• 6 cloves garlic
• 4 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoons olive oil
• 9 whole tomatoes
• 4 whole sun-dried tomatoes
• 1 teaspoon salt
• 0.25 cup dill
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. Preheat your oven to 325°F (162°C).
2. To butcher the chicken, remove each side to leave two halves. If desired, remove the thigh and leg bones for a fully boneless chicken.
3. Place the chicken halves on a tray and generously salt both sides. Let rest to allow the salt to penetrate.
4. Warm a saucepan over medium heat and add 1/4 cup of olive oil. Add the minced shallots and garlic and sauté until they are soft but not colored.
5. Add 4 tbsp of tomato paste to the shallots and garlic, allowing it to caramelize for about 3–5 minutes.
6. Remove the sofrito from heat and set aside.
7. Pat the sweating chicken halves dry. Coat a cast iron or large skillet with olive oil and place the chicken skin-side down into the cold skillet.
8. Begin cooking the chicken over medium heat. Once the pan is hot, place a weight atop the chicken to help crisp the skin. Cook for about 10–12 minutes.
9. Flip the chicken and place it in the preheated oven, skin-side up, for 5–10 minutes until fully cooked. Check with a thermometer to ensure a temperature of 165°F.
10. While the chicken finishes, reheat the sofrito. Add a bit more oil if needed. Then add the quartered tomatoes, sun-dried tomatoes, and a bit of salt. Cook for 5–7 minutes until the tomatoes are wilted but still intact.
11. Remove the sofrito from heat and stir in the chopped dill.
12. Once the chicken has rested for about 5 minutes, place a half chicken on each plate and spoon the tomato sofrito over the top. Finish with a crack of black pepper and a squeeze of lemon juice.