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    You are in: Home / Recipes / Chicken a La Diavolo Recipe
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    Chicken a La Diavolo

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    The Kissing Cook's Note:

    This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry

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    Serves: 4



    Units: US | Metric


    1. 1
      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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    Nutritional Facts for Chicken a La Diavolo

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 965.4
    Calories from Fat 719
    Total Fat 79.9 g
    Saturated Fat 18.8 g
    Cholesterol 243.8 mg
    Sodium 228.2 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 57.4 g

    The following items or measurements are not included:

    lemons, zest of

    fresh rosemary

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