Pollo Alla Diavola Con Olive Recipes

POLLO ALLA DIAVOLA

Steps:

• Place red-pepper flakes in a spice grinder; pulse until ground. Season chicken with salt and pepper; sprinkle ground red-pepper flakes on flesh side of chicken only. Tear marjoram sprigs and 4 thyme sprigs; sprinkle evenly over both sides of chicken. Place in a large baking dish, cover, and refrigerate overnight.
• Preheat oven to 425 degrees.
• Heat a large cast-iron skillet over high heat; add olive oil. Remove marjoram and thyme from chicken. When olive oil is hot, add chicken, skin-side down. Place an aluminum foil-wrapped brick on top of chicken and transfer to oven. Cook until juices from chicken run clear, 8 to 10 minutes; turn and cook for 30 seconds more.
• Transfer chicken to a large plate and set aside. Drain fat from skillet and return to medium-high heat. Add tomato paste and cook, stirring, scraping up any browned bits in pan, about 1 minute. Remove 1/2 cup of pickling liquid from peppers and add to skillet, along with chicken stock, 6 pickled peppers, and remaining 2 sprigs thyme. Let cook until sauce is reduced by half, 3 to 5 minutes.
• Transfer sauce to a large serving platter; top with chicken; serve.

SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)

Steps:

• Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
• In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
• Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
• Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)

Steps:

• To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
• Spread open chicken and press down with hands to flatten (it should "crack").
• Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
• Cover and refrigerate chicken for several hours or overnight.
• Heat the grill to medium high heat.
• Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
• After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
• Once done, transfer to a cutting board and cut it into serving pieces.
• Serve hot, with lemon wedges.

POLLO ALLA DIAVOLA CON OLIVE

Steps:

• Position rack in upper third of oven; heat to 425. Lightly grease 1 large roasting pan or 2 baking dishes with oil. Put chickens, skin side up into pan. In a small bowl, stir together mustard, black pepper, marjoram, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. Bake chickens for 20 minutes. Sprinkle olives over chickens, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30-35 minutes more. Transfer pan to wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.