Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)

Submitted by Nif_H

"Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• extra virgin olive oil
• 2 (3 1/2-4 lb) whole chickens, backbones removed (remove using good kitchen shears)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh ground black pepper
• 2 2 tablespoons oregano or 2 tablespoons sage, finely chopped
• 1 tablespoon rosemary, finely chopped
• 1 teaspoon red pepper flakes
• coarse sea salt
• 1 cup green and black olives, pitted
• 1 cup dry white wine

directions

1. Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
2. In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
3. Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
4. Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

Reviews

[Mrs Goodall]

This is delicious. Easy. I used 4 chicken quarter and castlevelrano and kalamata olives. Thanks for posting! MERP'd for Susies World Tour 2019, Sue Chefs.

 

[fbflyfaster]

I originally found this recipe (or something close) in a now defunct magazine called Cucina Italiana in a Dr’s office waiting room. It’s become a standard preparation at our house. I nearly always have fresh rosemary, thyme and sage from the garden, and use pasture-raised chickens from a local rancher. I prefer to roast the chicken in a cast iron skillet over a wood fired grill, resulting in a nicely carmelized skin and hint of smokiness. Absolutely my favorite preparation for whole, half or cut-up chicken pieces.

 

[LifeIsGood]

This is a wonderful roast chicken recipe. I used one chicken but kept all the other amounts the same. The chicken was nice and crisp on the outside while remaining moist in its interior. The juices from the pan were AWESOME! Made for ZWT7 for the Golden Gourmets. Gratzie!

 

[bottomsupranch]

Followed this to the T, very, very good recipe and sooooooo easy. It's a keeper!