Chicken a la diavola is a great classic of Italian cuisine, beloved for its strong flavor and the irresistible crispiness of the skin. Marinated with chili pepper, garlic, extra virgin olive oil and spices, and cooked mashed on the grill or in a pan, this dish gets its name from its "devilish" character, meaning spicy and fiery.
Perfect for lovers of flavorful meat and rustic recipes, deviled chicken is ideal for a family lunch or dinner with friends. Among the various ways to prepare chicken, perhaps this is one of the tastiest, which pleases even the most demanding palates. Ready to get to the stove? Here are some tips to make sure you don't go wrong!
1. Open the chicken in two with a chicken cutter (for convenience you can have the butcher cut it directly). Place it on a cutting board with the open side down and crush it well with a meat tenderizer.
2. In a bowl, mix extra virgin olive oil with a pinch of salt and a pinch of chili pepper. Massage the chicken on both sides with the resulting mixture.
3. Let it rest for about ½ hour.
4. Place a drizzle of extra virgin olive oil and rosemary in a nonstick saucepan and heat it. Place the chicken in it with the open side down, pressing it down well.
5. Brown it over high heat for about 5 minutes, possibly with a weight on it (a lid with a pot full of water on it will do). Turn and repeat the process on the other side for another 5 minutes.
6. Lower the heat and continue cooking for about 50 minutes, turning the chicken every 10 minutes. Serve hot.
Deviled chicken: which chicken to choose for the recipe?
To prepare deviled chicken you need a quality chicken: the best for our recipe is free-range chicken, preferably organic, raised in the open air without the use of antibiotics and industrial feed.
Precisely because of the way it is raised, free-range chicken has firmer and leaner meat, firmly attached to the bone, and definitely more flavorful than other types of chicken.
Recognizing it is not difficult:
Its flesh tends to reddish.
The skin is more yellow than the others.
It costs more than "normal" chickens (be wary of chickens passed off as free-range that cost less than 15 euros per kg).
If the chicken is truly free-range, once you buy it you will notice that its meat is very firm to the touch and does not come off the bones easily.
Once at home, store it, and try to use it as soon as possible, to get a perfect deviled chicken.
For deviled chicken only extra virgin olive oil!
The ingredients of deviled chicken are very few, and among them is oil, which of course must be extra virgin olive oil, for many reasons, related to taste and our health. EVO oil in fact:
It is healthy and digestible, as it contains the so-called "good fats," which help regulate blood cholesterol levels and do not burden the liver.
It contains antioxidant substances that fight cellular aging.
It is more flavorful than other types of oil and is therefore perfect for giving that extra touch of flavor to deviled chicken.
It holds high temperatures very well, and is therefore suitable for high heat cooking.
For our deviled chicken, we used Farchioni Extra Virgin Olive Oil 100% Italian, cold extracted, with a slightly fruity taste, made from olives harvested in the best production areas, which lends itself well to giving flavor to the recipe, without weighing it down.
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