Reviews (1) Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 01/30/2011 Thes most amazing chicken I have ever had the pleasure to taste. Thank you for the experience Nick.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6014_092710_pollo.jpg
Ingredients Ingredient Checklist 1 1/2 teaspoons crushed red-pepper flakes 1 (3-pound) chicken, boned, butterflied, and halved Coarse salt 1 tablespoon coarsely ground black pepper 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil 2 teaspoons tomato paste Pickled Hot Cherry Peppers 1/2 cup chicken stock
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6014_092710_pollo.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6014_092710_pollo.jpg
6014_092710_pollo.jpg
Ingredients
Ingredients
- 1 1/2 teaspoons crushed red-pepper flakes 1 (3-pound) chicken, boned, butterflied, and halved Coarse salt 1 tablespoon coarsely ground black pepper 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil 2 teaspoons tomato paste Pickled Hot Cherry Peppers 1/2 cup chicken stock
Directions
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.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 01/30/2011 Thes most amazing chicken I have ever had the pleasure to taste. Thank you for the experience Nick.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 01/30/2011 Thes most amazing chicken I have ever had the pleasure to taste. Thank you for the experience Nick.Martha Stewart Member
Rating: Unrated 01/30/2011
Thes most amazing chicken I have ever had the pleasure to taste. Thank you for the experience Nick.
Rating: Unrated
All Reviews for Pollo Alla Diavola
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All Reviews for Pollo Alla Diavola
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Most Helpful Most Positive Least Positive Newest
