Tuesday, February 9, 2010

Pollo alla Diavolo: Devil's Chicken

diavolo2

Spicy, but not too spicy, that's how I like my chicken alla diavolo. (pronounced Dee-AHvolo). Devil's Chicken.

This recipe is from La Cucina Italiana magazine and it was a nice change to my weekly roast chicken.

Ask the butcher to butterfly the chicken for you by removing the breast bone, it makes life so much easier.

Spicy Chicken w/ Olives (Pollo alla Diavolo): (from La Cucina Italiana Dec. 2009)

Extra-virgin olive oil
4 lb. whole chicken, backbone removed and flattened by the butcher
2 tablespoons Dijon mustard
2 tablespoons freshly ground black pepper
2 tablespoons finely chopped fresh marjoram, oregano or sage
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
1 teaspoon red pepper flakes
Coarse sea salt
1 cup pitted green and black olives (you can omit the olives if you want, they didn't make a difference in this dish)
1 cup dry white wine

Position rack in upper third of oven; heat to 425°. Put chicken, skin-side up, into pan.

In a small bowl, stir together mustard, black pepper, marjoram, rosemary and red pepper flakes. Spread mustard mixture over chicken, distributing mixture evenly; season with salt. Drizzle chicken with 1 teaspoon oil.



Bake chicken for 20 minutes. Sprinkle olives over chicken, if using, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30 to 35 minutes more. Transfer pan to a wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.



Look out!








15 comments:

Ciao Chow Linda said...

Looks like another great recipe from one of my favorite magazines.

kat said...

That does sounds like a nice change up for roast chicken. I'm lucky my butcher lives right in my house. Matt is always so proud of his chicken butterflying abilities.

Bob said...

Never seen this recipe before, it looks awesome.

Proud Italian Cook said...

I'm snowed in with at least 8 inches on the way, could be 12! I saw this and just pulled a chicken out of the freezer. Thanks for my morning inspiration.

The Japanese Redneck said...

I've never used those spices on my baked chicken before. I bet it tastes as great as it looks.

Pam said...

I am loving this chicken dish. Awesome flavors and it looks perfectly cooked.

A Feast for the Eyes said...

Look at that perfect char/sear! What a great variation on not-so-boring chicken!

Cherine said...

This chicken looks perfect.

George Gaston said...

Stacey, this bird looks amazing! I especially like the dark caramelized pieces. I bet your kitchen had an incredible aroma while this bird was baking.

You have a terrific blog and I look forward to reading through some of your past post. many thanks...

Elra said...

Oh that look so yummy Stacey. Make me want to make it for supper tonight!

Tasty Eats At Home said...

Sounds spectacular. Yum.

5 Star Foodie said...

A terrific preparation with olives, very unique and sounds like a must try!

Memória said...

I'm not a fan of olives, but everything else looks perfect. Wow. Is there a non-alcoholic substitution for the white wine? Maybe chicken broth?

Michele said...

This looks soo good! I love olives so I would certainly use them. Did the butcher at kings butterfly it for you?

My Carolina Kitchen said...

Stacey, you're right. This would make a lovely change from roasted chicken. I agree. The olives would really make this special.

Stay warm up there in Jersey.
Sam