Contemporary Gifts for the Kitchen & Wine for the Soul
Noni's Pollo Alla Diavola
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2 - 2lb chickens
½ cup olive oil
juice of 1 large lemon
2 sage leaves
3 to 4 small red chilies, finely minced, or ½ tsp red chili flakes
2 garlic cloves
4 tbls chopped parsley
2 ½ tbls softened butter
Split each chicken through the breastbone and press open to form a
butterfly, joined down the back. Flatten with your hand to give a uniform
surface for cooking. Place in a shallow casserole large enough to take both
chickens side by side.
Mix together the olive oil, lemon juice, sage and chile in a large bowl and
season well with salt and pepper. Pour over the chicken and leave to
marinate in the fridge for 30 minutes. Turn chickens and leave for another
Chop the shallots, garlic, parsley and butter in a food processor until fine
and paste like then season with salt and pepper. Preheat the broiler.
Place the chickens skin side down on a broiler pan. Position about 4 inches
below the heat and broil for 10 minutes, baste with the marinade once or
twice. Turn the chicken and broil, basting occasionally, for another 10-12
minutes or until juices run clear when a thigh is pierced deeply with a
Spread the butter paste over the skin of the chickens. Reduce heat and
broil for 3 minutes until the coating is lightly browned. Serve hot or
cold, with lemon wedges.
Third Place Winner! Michelle Thornton of Red Bluff
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