Gherkin Chickens under a Brick with Green Beans

Ingredients:

Gherkin Chickens

• 2 gherkin chickens, halved through the breast
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 sprig of fresh rosemary, leaves finely chopped
• Zest and juice of 1 lemon
• 1 small shallot, finely diced
• 8–10 brown button mushrooms, stems removed, caps thinly sliced
• 0.5 cups dry white wine
• 5 chopped fresh sage leaves
• 1 cup chicken broth
• 1 tbsp unsalted butter at room temperature
• Special equipment: brick wrapped in foil

Green beans

• 220 g green beans, ends removed
• 2 tablespoons extra-virgin olive oil
• 3 crushed cloves of garlic
• A pinch of crushed red pepper flakes
• 1/4 cup toasted chopped almonds

Preparation:

1. Preheat the oven to 200°C. Place a rack on a baking sheet and set aside. Season the chicken halves with salt and refrigerate, uncovered, overnight to allow the skin to dry out.
2. Gherkin Chickens:
   
   Combine 2 tablespoons olive oil, garlic, rosemary, lemon zest, and salt to taste; set aside. Pour the remaining 2 tablespoons olive oil into a large skillet and heat over high heat. Place 2 chicken halves at a time, skin-side down, in the skillet and press down with a foil-wrapped brick. Reduce heat to medium and cook until the skin is golden brown and crisp, 4 to 5 minutes. Remove the brick, turn the chickens over, and cook for another 3 to 4 minutes. Transfer to the prepared baking sheet, skin-side up. Repeat with the remaining 2 chicken halves. Brush the chickens with the oil, garlic, and rosemary mixture and bake until the internal temperature of the meat reaches 165°F (74°C), 8 to 10 minutes. Remove from the oven and keep warm.
3. While the chicken is baking, heat the same skillet over medium-high heat, add the shallots, and cook until translucent, 5 minutes. Add the mushrooms and cook for 2–3 minutes. Deglaze the skillet with wine, then add the sage. Reduce the wine for 2–3 minutes. Add the broth and simmer until reduced by half, 5 minutes. Season the sauce with butter and lemon juice and keep warm.
4. Green beans:
   
   Fill a large saucepan with water, add plenty of salt, and bring to a boil. Add well-salted water to a large bowl and add ice. Blanch the green beans in boiling water until bright green and tender but still crisp, about 1 minute. Remove the beans from the boiling water and immediately transfer them to a bowl of ice water. Once the beans have cooled, remove them from the water and pat dry.
5. Combine the olive oil, garlic, and red pepper flakes in a medium saucepan. Reduce the heat to medium and gently cook until the garlic is golden but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and stir to coat them with the garlic oil. Add the almonds and stir. Serve the chicken with the sauce and green beans.