Mario Batali's Pollo al Mattone With Treviso and Oranges
Expert chef Mario Batali joined "GMA" to show off some delish late-night dishes.
March 6, 2009 — -- Sometimes after a long day you just want to kick back, settle in and taste the sweet taste of a late-night Italian dish.
Luckily, expert chef Mario Batali has come to the rescue with several delicious Italy-inspired dishes to deal with your late-night cravings.
Check out his recipe for Pollo al Mattone With Treviso and Oranges below, or click on one of his other dishes to see those recipes. Then head to the "GMA" recipe section for many, many more meal ideas.
Pollo al Mattone With Treviso and Oranges
Pizza With Meatballs, Jalapenos and Fontina
Pollo al Mattone With Treviso and Oranges
Yield: 4 Servings
Ingredients for Chicken and Brine:
12 boneless, skinless chicken thighs
Olive oil
8 quarts water
1 ½ cups kosher salt
1 ½ cups brown sugar
1 handful peppercorns
8 bay leaves
Directions for Chicken and Brine:
Boil 1 quart of water. Add salt, sugar, peppercorns, and bay leaves to boiling water. Once salt and sugar are dissolved, add mixture to 7 quarts of cold water. Stir to dilute and mix well. Drop the pieces in the brine and let them sit overnight. Rinse, pat dry and store in extra virgin olive oil.
Grill the oiled chicken thighs under a foil-wrapped brick on both sides, 4 minutes each side.
Serve with treviso and orange salad (recipe follows).
Ingredients for Treviso and Orange Salad:
4 heads of Treviso, cut in 1 inch rings
Segments from 4 oranges
16 pitted Gaeta olives, roasted in oven at 400° F until shriveled
2 teaspoons fresh parsley leaves
4 tablespoons lemon juice
4 tablespoon olive oil
Salt and pepper, to taste
Directions:
Mix all of the above in a large bowl and serve.