Chicken a La Diavolo
"This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry"
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
1 chicken
- Serves:
- 4
ingredients
- 1 whole chicken, about 3 1/2 lbs, halved lengthwise and boned
- 1 large lemon, zest of
- 4 large springs fresh rosemary
- 1⁄2 cup plus 2 tbs. extra virgin olive oil
- 4 large garlic cloves, crushed
- salt & freshly ground black pepper
directions
- In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.
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RECIPE SUBMITTED BY
I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard.
These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right.
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