Taste the Air-Chilled Difference®

Crispy Herb Chicken (Pollo Alla Diavolo)

by , Chef, Volterra, Seattle, Washington

Crispy Herb Chicken (Pollo Alla Diavolo)

Serves 4

    • For The Marinade:
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon freshly chopped sage leaves
    • 1 teaspoon freshly chopped rosemary leaves
    • ½ teaspoon dried oregano
    • 2 teaspoons freshly chopped flat leaf parsley
    • 1 tablespoon thinly sliced garlic cloves
    • Kosher salt/ fine sea salt, as needed
    • Coarsely ground black pepper, as needed
    • For The Chicken:
    • 2 tablespoons olive oil
    • 4 Smart Chicken airline chicken breasts
    • Kosher or fine sea salt, as needed
    • Coarsely ground black peppercorns, as needed
    • Mashed potatoes and roasted delicata squash for serving (optional)
    • For The Sauce:
    • ½ cup white wine, such as Trebbiano
    • 1 tablespoon fresh basil, chiffonade
    • 1 tablespoon thinly sliced garlic cloves
    • 2 tablespoons unsalted butter

    For the marinade: In a small glass bowl, combine the herbs, garlic, olive oil, salt, and pepper. Add the chicken breasts, coat each one thoroughly, and layer back into the bowl. Cover and refrigerate overnight.

    Preheat oven to 550°F. Heat a 10-inch black steel or cast-iron pan over a hot flame until it is very, very hot. (The success of this dish relies on a very hot pan to get the skin browning quickly.) Season the skin side of the chicken breasts with salt and pepper. Add the olive oil and quickly place the chicken breasts, skin-side down, in the pan. Immediately transfer the pan to the preheated oven and cook for 15 to 20 minutes, until the skin is golden brown and crispy and the breast is almost cooked through. Remove from the oven and flip the breasts over (so the skin side is up). Place the pan over a high-heat burner and add the garlic to the pan. Cook until the garlic starts to brown slightly. Deglaze with the Trebbiano wine, add the fresh basil and the butter. Season the sauce, if necessary, with salt and pepper.

    To serve, arrange the chicken breasts on a platter and drape the sauce over each individually. Serve with mashed potatoes and roasted Delicata Squash.

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