Chicken Under A Brick
I just had some delicious chicken "under a brick" at a Mediterrenean restaurant in Santa Fe. It was heavily marinated and had a thin, almost a brownish sauce - paired with a red wine.
They said it was a Tuscan recipe, but admitted that hey "cheated" by using a terra cotta slab rather than a real brick.
Has anyone else had this dish? Brick of slab?