Trouba makes chicken under a brick with New York chef Forgione

Jacob Trouba can't visit one of his favorite restaurants in New York City at the moment, but now he can at least make one of its famous dishes at home.

The New York Rangers defenseman joined chef Marc Forgione from Restaurant Marc Forgione in the "Skates & Plates" series to cook chicken under a brick with herbed potatoes and broccoli rabe.

"I've been to the restaurant a lot. I feel like whenever I have family or people in town we always end up going there because it's interesting food that is definitely different than what people get at home or wherever they're from," Trouba said in the episode, which airs on NHL Network, Sportsnet, and NBCSN, as well as on NHL.com and the NHL's YouTube, Facebook and IGTV platforms.

Although Trouba said he's been cooking a lot lately, he was excited to learn some new things.

"I like the halibut a lot but I think if we could try to make the chicken under a brick it would be pretty cool," Trouba said.

In addition to fishing and cooking more, Trouba also started a small garden on his balcony from which he sourced herbs for the dish. For the brick element of the preparation, Trouba found one outside to wrap in foil.

Beyond sourcing materials from his yard, Trouba faced the challenge of breaking down a whole chicken, but he took it apart like a champ.

Forgione offered some encouragement before they got started when Trouba admitted he had some nerves.

"I used to play sports a long time ago in another life and I feel like cooking like this, it's almost like sports," Forgione said. "Sometimes you gotta get that first hit out of the way and I'm sure once we get started, you'll feel fine."

When they were done, Trouba said he did a pretty good job as he sampled his work.

"I hope I showed you some techniques and stuff," Forgione said. "You know, the next time you roast potatoes or the next time you want to add a little crispy shallot or the next time you want to make an infused oil or the next time you want to butcher a chicken, I hope you can take these things with you and that's the most important part."

"I appreciate the help," Trouba replied. "I'll definitely try to use some of it as much as I can."

Chicken Under a Brick

Serves 2
Special Equipment: 1 brick wrapped in tin foil, cast-iron skillet

For the Chicken:
One (3-pound) chicken
Kosher salt
Freshly ground black pepper
1 lemon
Canola oil
8 tablespoons unsalted butter
3 tablespoons chopped capers
3 tablespoons chopped shallots
2 tablespoons chopped fresh curly parsley
Red pepper flakes

For the Spicy Broccoli Rabe:
1 bunch broccoli rabe, larger leaves and thicker stems trimmed away
Garlic-infused Olive oil
Kosher salt
Freshly ground black pepper

For the Rosemary Potatoes:
2 sprigs fresh thyme
1 fresh or 1/2 dried bay leaf
6 medium Yukon Gold potatoes
1/2 head garlic
Canola Oil
3 tablespoons unsalted butter
1 tablespoon chopped fresh curly parsley
1 tablespoon chopped fresh rosemary
Pinch of red pepper flakes

For the Crispy Shallots
2 thinly sliced shallots
rice flour

Prepare the Chicken:

• The day before cooking, separate the drumsticks from the chicken and reserve in the refrigerator, covered. Debone the chicken, remove the wings, and filet the breast and thigh meat, leaving the two intact.

• Thoroughly dry the breast and thigh meat. Season the chicken skin side with salt. Season the flesh side with salt and pepper. Using a Microplane grater, finely zest 1 lemon, so that the zest falls directly on the chicken flesh (that way the oils from the peels are not wasted and land directly on the chicken). Refrigerate the seasoned breast and thigh meat, uncovered, overnight or up to 24 hours.

Make the Rosemary Potatoes:

• Before you start cooking the chicken on day 2, using kitchen twine, tie the thyme and bay leaf together. Set aside. Place the potatoes in a large pot and cover generously with cold water. Add the garlic, the herb bundle, and a healthy pinch of salt. Place the pot over medium-high heat and cook the potatoes until fork-tender, 30 to 40 minutes. Remove the potatoes from the water and let cool to room temperature.

• Once the potatoes are cool enough to handle, cut each potato in half lengthwise and gently smash each one-they should look like little pancakes.

Cook the chicken:

• Season the drumsticks with oil, salt and pepper. Bake at 350 degrees until almost cooked through, about 45 minutes.

• Preheat the oven to 425 F; position the rack in the middle. Remove the cured breast and thigh meat and the drumsticks from the refrigerator and let it rest at room temperature for at least 15 minutes prior to cooking.

• To an ovenproof skillet large enough to hold the whole chicken, add enough oil to cover the bottom of the pan. Set the pan over high heat. Just before it starts to smoke, add the chicken (minus the drumsticks), skin side down, and shake the pan to prevent sticking. Immediately reduce the heat to medium. Place a brick on top of the chicken so that it is pushing down on all sides. Once the edges begin to brown, add the drumsticks and transfer the chicken to the oven and roast for 15 to 18 minutes. The chicken skin should look golden brown and begin to crisp up.

• While the chicken is in the oven, Add enough oil to a large sauté pan to coat the bottom of the pan and heat over high heat until the oil is shimmering. Add the potatoes, lower the heat to medium, and cook the potatoes until a nice crust begins to form on the bottom. Add the butter and toss it with the potatoes. Once the butter begins to brown and the potatoes are golden brown all over, add the parsley and rosemary, and season to taste with salt, black pepper, and red pepper flakes. Transfer the potatoes to a warmed plate.

Make the Broccoli Rabe:
- Season the broccoli rabe with the garlic oil, salt and pepper.

• Broil until a little charred and cooked through.

For the crispy shallots:

• Thinly sliced shallots.

• Coat shallots with flour. Fry in 300 F oil until crispy. Transfer to a sheet tray with a rack. Season with salt.

To Assemble the Dish:

• Place the chicken on top of the potatoes, skin side up and add the drumsticks to either side.

• Add the butter, capers, and shallots to the pan that the chicken was cooked in and cook until the solids begin to brown. Stir in the parsley and red pepper flakes.

• Place the broccoli rabe on top of the chicken. Pour the caper butter over the contents of the plate and serve immediately. Top with crispy shallots.