I just returned from a four day trip to the northern Sonoma County wine regions of Dry Creek, Alexander, and Russian River Valleys. Great food, great wines, great weather, great friends - everything you'd want in a great quick getaway! Our final night's dinner was at Santi's in Geyserville where I had the chicken. This was the second time in less than a week where I've eaten or seen chicken cooked this way - pressed down to make the skin extra crispy.
I don't think you need a recipe to cook it like this - just the right tools. Heat a large cast iron skillet (well seasoned) over medium high heat and add a little olive oil. Either remove the backbone yourself, or have your butcher do it, so that you can lay the whole (or half) chicken out flat - season well on both sides. Lay it skin side down and top it with a brick that's covered in several layers of foil. Cook for about 5 minutes on the stove then transfer to a 350 degree oven and continue cooking until the chicken is fully cooked through, about 30 minutes (juices should run clear).
Check my Travel Journal Blog for details about my trip (as well as my most recent trips to Charleston and San Francisco). I promise to have everything posted this week!