4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 garlic clove chopped
3 teaspoons marjoram divided chopped
2 tablespoons olive oil extra virgin extra-virgin
1 pound tomatoes coarsely chopped
0.8 pound to 3 sized squashes yellow cut into 1/2-inch pieces
Equipment
frying pan
baking paper
pot
aluminum foil
Directions
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon 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 5-pound weight (such as two 32-ounce 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 teaspoon 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
