Pollo alla Diavola (the Devil's Chicken Went Down to Georgia) (Mario Batali) |
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Prep Time: 510 Minutes Cook Time: 80 Minutes |
Ready In: 590 Minutes Servings: 4 |
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Ingredients:
2 (2 1/2 to 3 pound) chickens, cleaned and trimmed |
1/4 cup plus 1 tablespoon plus 3 tablespoons extra virgin olive oil |
4 tablespoons freshly ground black pepper, plus more to taste |
salt, to taste |
2 tablespoons dijon mustard |
2 bunches italian parsley, leaves only |
1 red onion, thinly sliced |
12 cherry tomatoes, cut in half |
1 tablespoon sherry vinegar |
chili oil, recipe follows |
olio piccante |
2 cups extra-virgin olive oil |
10 jalapeno peppers, coarsely chopped |
4 tablespoons red chili flakes |
Directions:
1. Preheat the oven to 400 degrees F.
2. Season the chicken inside and out with salt and pepper. Truss the chickens and brush each one with 2 tablespoons olive oil. Place in 1 or 2 roasting pans and roast until browned but only half-cooked, about 40 minutes.
3. Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine. Drizzle in the 1 tablespoon olive oil and mix well.
4. Once the chickens are half-cooked, remove from the oven and brush each with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes. Let rest 10 minutes before carving. While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar and salt and pepper, to taste, and toss well to combine.
5. Allow 1 breast and 1 leg per portion. Drizzle each portion with the pan juices and hot chili oil, top with the parsley salad and serve immediately.
6. HOT CHILI OIL:
7. In a small saucepan, combine the oil, pepper and chili flakes. Heat to 140 degrees F and simmer for 10 minutes. Remove from heat and allow to sit overnight or for 8 hours. Strain out solids. Yield: 2 cups
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