Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)

Name: Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)
Prep time: 9 h 50 min
Cook time: 9 h 50 min
Total time: 9 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps freshly ground black pepper, plus more to taste; 12 cherry tomatoes, cut in half; 2 kgs chickens, cleaned and trimmed; 2 Tbsps Dijon mustard; 59 milliliters plus 3 tablespoons extra virgin olive oil; 10 jalapeno peppers, coarsely chopped; 473 milliliters extra-virgin olive oil; 2 bunches Italian parsley, leaves only; 4 Tbsps red chili flakes; 1 red onion, thinly sliced; 4 servings Salt, to taste; 1 Tbsp sherry vinegar

Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)

If you have around 9 hours and 50 minutes to spend in the kitchen, Pollo alla Diavola (the Devil's Chicken Went Down to Georgia) might be a great gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. This main course has 1275 calories, 75g of protein, and 101g of fat per serving. Head to the store and pick up olive oil, dijon mustard, chickens, and a few other things to make it today. Users who liked this recipe also liked Chicken alla Diavola, Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw, and Mussels alla Diavola.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Season the chicken inside and out with salt and pepper. Truss the chickens and brush each one with 2 tablespoons olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Place in 1 or 2 roasting pans and roast until browned but only half-cooked, about 40 minutes.

Equipment you will use

Roasting Pan

Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine.

Ingredients you will need

Black Pepper

Mustard

Salt

Equipment you will use

Bowl

Drizzle in the 1 tablespoon olive oil and mix well.

Ingredients you will need

Olive Oil

Once the chickens are half-cooked, remove from the oven and brush each with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes.

Ingredients you will need

Black Pepper

Chicken

Mustard

Equipment you will use

Oven

Let rest 10 minutes before carving. While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar and salt and pepper, to taste, and toss well to combine.

Ingredients you will need

Salt And Pepper

Sherry Vinegar