Devilled chicken is a second course of meat typical of Italian cuisine, such as chicken cacciatore. Of Roman origin, it is also very popular in other Italian regions that have given rise to many other delicious variations. Easy to prepare at home, generally a whole chicken is used, but you can also use only the thighs, the chest and / or the fins, depending on your tastes (the result will be less dramatic but equally tasty). The secret to the success of this dish is in the crispy cooking of the chicken and in the marinade based on chilli. The recipe is low in carbohydrates and suitable for #ketogenic diet regimens.
INGREDIENTS
1 pound chicken 2 tablespoons of #chilli powder 1 teaspoon of sugar 1 tablespoon of salt 1 tablespoon of wine vinegar 5 tablespoons of extra virgin olive oil (+2 to grease the pan) the juice of a lemon rosemary and/or fennel seed to taste a minced garlic clove and 1/4 onion
PREPARATION
Clean the chicken and cut it vertically along the back, open it and crush it with your hands by pressing on the surface to flatten it. Do not cut the chest. Massage the chicken with salt and the marinade sauce made with olive oil, chilli powder, minced garlic/onion, rosemary, vinegar, lemon juice and sugar (blend the ingredients in a food processor, if possible). Let it stand for a maximum of 20 minutes at room temperature before proceeding to cooking. Put the chicken in non stick pan where you added 2 tablespoons of olive oil. The chicken breast should face upwards, not in contact with the pan. Brown over a high heat and cover with a slightly smaller lid than the pan. Every 5 minutes turn the chicken until it is cooked. The cooking time for a pound chicken is about an hour. When it is well browned and cooked to perfection serve it immediately, perhaps accompanying the dish with a glass of red wine (Bonarda, Dolcetto, Barbera, Gutturnio) Buon Appetito!
