Pressed Chicken with Yellow Squash and Tomatoes

Ingredients

• 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

1. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
3. 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.
4. 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.
5. Transfer chicken to a plate and keep warm, covered.
6. 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.
7. Sprinkle chicken and vegetables with remaining teaspoon marjoram.
8. Serve with: a green salad tossed with red-wine vinaigrette