Best 3 Ruth Reichls Chicken Diavolo Recipes
Indulge in the tantalizing flavors of Ruth Reichl's Chicken Diavolo, a culinary masterpiece that combines the perfect balance of spice and tang. This delectable dish features succulent pieces of chicken braised in a vibrant sauce made with crushed tomatoes, fiery Calabrian chiles, aromatic garlic, and a touch of rich white wine. As the chicken simmers, it absorbs the bold flavors of the sauce, resulting in a tender and flavorful main course that will tantalize your taste buds.
Accompanying this main attraction are three additional recipes that elevate the dining experience. The Roasted Broccoli with Garlic and Lemon adds a refreshing and healthy side dish to complement the richness of the chicken. With its slightly charred florets and zesty lemon-garlic dressing, this broccoli dish offers a delightful balance of flavors. The Garlicky Kale Salad provides a crisp and nutritious contrast to the main course. Featuring tender kale leaves coated in a tangy dressing made with olive oil, lemon juice, and plenty of garlic, this salad is a refreshing and flavorful accompaniment.
To complete the meal, the No-Knead Artisan Bread offers a warm and crusty vessel for savoring every morsel of the chicken and its accompanying sauces. With its simple ingredients and easy-to-follow instructions, this bread is a perfect addition to any home-cooked meal. Whether you're a seasoned cook or a novice in the kitchen, Ruth Reichl's Chicken Diavolo and its accompanying recipes promise a delightful and memorable dining experience that will satisfy your cravings and leave you yearning for more.
RUTH REICHL'S CHICKEN DIAVOLO
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
Provided by Kim Severson
Categories main course
Time P2DT45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams
RUTH REICHL'S CHICKEN DIAVOLO
Number Of Ingredients 6
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
RUTH REICHL'S CHICKEN DIAVOLO
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
Provided by Kim Severson
Categories main course
Time P2DT45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right type of chicken: Bone-in, skin-on chicken thighs are the best choice for this recipe, as they will stay moist and flavorful during the cooking process.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma.
- Don't overcrowd the pan: When browning the chicken, be sure to do it in batches so that the chicken has enough room to brown evenly.
- Cook the chicken until it is cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Don't boil the sauce: Simmer the sauce over medium heat until it has thickened, but do not let it boil.
- Serve immediately: Chicken Diavolo is best served immediately, while the chicken is still hot and the sauce is still bubbling.
Conclusion:
Ruth Reichl's Chicken Diavolo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is spicy and tangy. With a few simple ingredients and a little bit of time, you can enjoy this classic Italian dish in the comfort of your own home.
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