Fish, Meat, Poultry, Game · Recipes

Tuscan Chicken recipe

Pollo alla Diavola

[Photo credits: jspatchwork' http://ow.ly/h3Ni]

Known in Italy as “Pollo alla Diavola” (the italian for deviled chicken) – it’s a very common way to prepare chicken in the summer when barbecues are more than welcome! It’s name derives from the fact that lots of pepper was used and whoever ate this chicken would (mandare il cuoco al diavolo) send the cook to hell! This story is of course a legend – whereas, the fact that this chicken cooks over coals and flames is probably the real reason as to why it’s called deviled chicken.

Ingredients
Serves 4
1 chicken of about 1kg
Sage (10 leaves)
1 lemon (juice)
Salt&Pepper

Preparation

  • Cut the chicken along the backbone. Open out the chicken to flatten it completely. Make slashes with a sharp knife across the thigh meat (usually harder to cook since it’s very thick).
  • It should result all of the same thickness. Tighten it between two grates.
  • Use a brush to place the citronette (olive oil, lemon, salt and pepper) on both sides, now, season with the mixture*.
  • *Chop up the sage leaves and the garlic. Place this mixture in a bowl.
  • Cook for 30 minutes over coals – turning it for 4 or 5 times.  Every time you turn it over make sure to brush with a little citronette – this will prevent it from becoming too dry.

 

— tuscanycious

The art and culture of Tuscan Food

Comments

  1. FMaggi says:
    03/08/2010 at 11:29 am

    Not sure, but I think also with the pepper – “alla diavola” or “all'arrabbiata” –angry or hot like the Devil…

    Francesca Maggi
    Burnt by the Tuscan Sun

  2. Tuscanycious says:
    03/08/2010 at 4:27 pm

    yes Francesca, that's what I also think – its chargrilled so the flames will make it hot like the hell! Thanks for your comment, Oriana

  3. Eating your way around the Etruscan Coast | Tuscanycious says:
    02/09/2010 at 3:13 pm

    [...] critters are a young, firm chicken with a naturally yellow skin. The highlight of the Sagra is the roast galletto , seasoned with plenty of herbs and roasted 150 at a time in a huge wood-fired oven in the town [...]

  4. Chicken Cacciatore Recipe - Tuscan Recipes Food and Tradition - Tuscanycious says:
    11/10/2010 at 1:51 pm

    [...] Cacciatore, hunter’s chicken in english, has many different versions, the most common substitutes odori (carrot, celery and [...]

  5. Tuscan Chicken - Tuscan Recipes Food and Tradition - Tuscanycious says:
    27/07/2011 at 3:48 pm

    [...] Tuscan Brick Chicken [...]

  6. Spring Menu | Tuscan Recipes Food and Tradition - Tuscanycious - Tuscan Recipes Food and Tradition - Tuscanycious says:
    20/08/2012 at 5:27 pm

    [...] After our pasta primavera, we need a tuscan special bbq special that will take us outside and let us enjoy the sunshine: tuscan cicken recipe [...]

  7. Lucca Italy says:
    24/09/2012 at 2:42 pm

    Chicken “alla diavola” is really easy to find in the best Osterias and Trattorias of Lucca…