Deviled Butterflied Chicken - Pollo alla Diavola

If the best parts of a roasted checken for you are those that are slightly burned and crispy..... then this recipe will become your favourite!!! Every part of chicken here is crispy. The recipe is extremely easy, the ingredients are very plain, the only thing you need is patience!!! Wait one hour and don't try to increase the heat!!!! You will burn your dinner!!!

     

INGREDIENTS:
Servings: 4
 

1 whole butterflied chicken
4 rosemary sprigs
salt
chilli
1 garlic clove
100 ml EVO oil 

Ask you butcher to open the whole chicken in a butterfly stile, they have sharper knives and much more practice in cutting the meat... The way they cut it here is along the chicken breast, then they just make it flatter by smashing it open, twisting the wings and fixing the chicken drumsticks with the skin. 

1. Wash the chicken and dry it with the paper towels.
2. Season the chicken with salt, chilli and insert the rosemary sprigs under the wings and inside the drumsticks skin.

3. Pour the oil into a frying pan and place chicken the skin part into the oil.
Note: The oil should be about 1cm deep.

4. If you have a special pan, that has a flat lid a bit smaller then the pan itself, use that, as I don't have it,  I just use a sauce pan full of water. You need to use some weight so that chicken remains flat when it's ready.

5. Cook the chicken over the medium-low heat.
6. Turn the chicken upside down about every 10  minutes. At the very end fry the chicken, skin side, for some minutes to add some more crispiness to the skin.
7. Take the chicken out of the frying pan and put over a serving dish, skin side up. Wait 5-10 minutes to proceed as chicken will be boiling hot.
8. Squeeze the garlic clove and rub it over both sides of chicken.
9. Serve the deviled chicken with some salad, as raw vegetables suit it perfectly.   

       

ENJOY !!!