Pollo alla diavola

pollo alla · from Italy · Secondi Piatti

Ingredients (for 4 people)

• 1 whole chicken, about 1
• 4 to 1
• 6 kilograms
• 4 tablespoons olive oil
• juice of 1 lemon
• 3 garlic cloves, finely chopped
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon rosemary needles
• 1 to 2 teaspoons chili flakes depending on the desired heat
• 1 teaspoon sweet paprika
• zest of half a lemon. Ingredients for 6 people: 1
• 2 kilograms beef shoulder or shank, cut into cubes of about 4 centimeters
• 1 bottle of full-bodied Chianti or another Tuscan red wine
• 8 to 10 garlic cloves, whole and unpeeled
• 2 tablespoons freshly coarsely ground black pepper
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 3 bay leaves
• coarse sea salt
• olive oil.

Preparation

1. Cut the chicken along the backbone with poultry shears and press it flat.
2. Place it skin side up on a board and press firmly on the breastbone with the heels of your hands until it breaks and the chicken lies flat.
3. Mix all the spices with the olive oil, lemon juice and lemon zest into a paste.
4. Rub the chicken thoroughly all over with the spice paste, also under the skin where possible.
5. Let it marinate in the fridge for at least 2 hours, preferably overnight.
6. Preheat the oven to 200°C with top and bottom heat, or prepare the grill for medium-high direct heat.
7. Place the chicken skin side down on the grill rack or in an oven-safe pan.
8. For grilling, cook about 15 minutes per side, about 30 to 35 minutes in total.
9. In the oven, roast the chicken skin side down for 25 minutes, then turn it and roast for another 20 minutes until the skin is crispy and the core temperature at the thigh reaches 80°C.
10. Let it rest for 5 minutes before cutting.
11. Serve with lemon wedges and grilled vegetables.
12. PEPOSO DELL’IMPRUNETA Preparation: Mix the meat in a large bowl with the wine, the unpeeled but lightly crushed garlic cloves, the coarsely ground pepper, the rosemary and the bay leaves.
13. Marinate covered in the fridge overnight or for at least 6 hours.
14. The next day, remove the meat from the marinade and let it drain well, keeping the marinade.
15. Heat a little olive oil in a heavy pot or cast-iron pot.
16. Sear the meat in batches on all sides over high heat until it has browned spots.
17. Return all the meat to the pot, stir in the tomato paste and roast it briefly.
18. Pour the reserved marinade along with the garlic, rosemary and bay leaves over the meat.
19. Salt lightly, but sparingly, since the sauce reduces later.
20. Cover and braise gently over the lowest heat for at least 3 hours.
21. The meat should be meltingly tender and the sauce dark and aromatic.
22. If the liquid reduces too much, add a little water or broth.
23. Before serving, squeeze the garlic cloves out of their skins and stir them into the sauce.
24. Serve with crusty Tuscan bread for dipping into the sauce.