Brick Chicken with Pan Sauce
- 4 chicken quarters, lightly salted
- 1 tbsp oil
- 4 sprigs of thyme
- 1 c white wine
- 2 garlic cloves
- 1 c mushrooms
- 1 c fresh spinach
Cover two bricks with foil and set your FireDisc to medium high heat. Add the oil and when the FireDisc is hot add the chicken skin side down. Place bricks on top of the chicken and let cook for 5 minutes or until the skin is nice and crispy.
Flip the chicken and place the bricks again on top. Cook for another 8 minutes or until the chicken is fully cooked. Remove the chicken from the pan and discard the rendered fat in the FireDisc.
Don't scrape the chicken remainder in the FireDisc as we will use the wine to make the sauce with this. Add the thyme and garlic to the FireDisc and sautéed for 2 minutes. Toss in your wine and reduce for 5 minutes.
Top chicken with sauce, sauté your mushrooms in the FireDisc for 5 minutes, add the spinach and cook for another 2 minutes. Enjoy!