Pressed Chicken with Yellow Squash and Tomatoes

Ingredients for Pressed Chicken with Yellow Squash and Tomatoes

• 4 chicken breast halves with skin and bone (2 to 1.0kg)

• 2 tablespoons extra-virgin olive oil

• 350g yellow squash, cut into 1/2-inch pieces

• 450g tomatoes, coarsely chopped

• 2 garlic cloves, chopped

• 3 teaspoons chopped marjoram, divided

Pat chicken dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 2.3kg weight (such as two 900g cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.

Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.

Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoons salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.

Sprinkle chicken and vegetables with remaining teaspoon marjoram.

Serve with: a green salad tossed with red-wine vinaigrette

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