Spicy Chicken With Olives Pollo Alla Diavola Con Olive Recipe

Name: Spicy Chicken With Olives Pollo Alla Diavola Con Olive
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons extra virgin olive oil; 1 (3 1/2 to 4 lb) whole chicken; 2 tablespoons Dijon mustard; 1 teaspoon freshly ground black pepper; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried rosemary; 1/2 to 1 teaspoon red pepper flakes; coarse sea salt, to taste; 1 cup pitted Kalamata olives or other black olives; 1/2 cup dry white wine; 1/2 teaspoon dried oregano; 1/2 teaspoon dried sage

Ignite your taste buds with this fiery Italian masterpiece! Our Pollo Alla Diavola Con Olive, inspired by La Cucina Italiana, delivers a vibrant kick of freshly ground black pepper and red pepper flakes to classic devil's chicken. Easily customizable to your spice preference, this recipe is surprisingly simple yet delivers stunning results. Perfectly golden-brown chicken, bursting with flavor, and glistening with olive-infused juices. Prepare for an unforgettable culinary experience!

Prep Time 15 mins

Cook Time 70 mins

Calories 806.7 kcal

Protein 118g

Rating 5.0 (3 Reviews)

Spicy Chicken With Olives Pollo Alla Diavola Con Olive

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Chicken With Olives Pollo Alla Diavola Con Olive

2 tablespoons extra virgin olive oil
1 (3 1/2 to 4 lb) whole chicken
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 to 1 teaspoon red pepper flakes
coarse sea salt, to taste
1 cup pitted Kalamata olives or other black olives
1/2 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried sage

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How to Make Spicy Chicken With Olives Pollo Alla Diavola Con Olive

Preheat oven to 425°F (220°C). Position rack in the upper third of the oven.
Lightly grease a large roasting pan or two baking dishes with 1 tablespoon olive oil.
Open the chickens (if whole chickens, cut them in half or quarters) and place them skin-side up in the prepared pan.
In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 teaspoon freshly ground black pepper, 1/2 teaspoon dried marjoram (or oregano, sage, or rosemary), and 1/2 - 1 teaspoon red pepper flakes (adjust to your spice preference).
Spread the mustard mixture evenly over the chickens.
Season generously with salt.
Drizzle each chicken with 1 teaspoon olive oil.
Bake for 20 minutes.
Sprinkle 1 cup pitted Kalamata olives (or olives of your choice) over the chicken. Add 1/2 cup dry white wine to the pan. Continue baking for 30-35 minutes, or until the skin is golden brown and the chicken is cooked through (internal temperature reaches 165°F/74°C).
Transfer the pan to a wire rack. Tent with foil and let the chicken rest for 5 minutes, spooning the pan juices over the top.
Serve immediately, drizzled with the pan juices. Enjoy!