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Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 10 min
- Servings
- 6.00 serving(s)
Categories
- Main dish
Cuisine
- Italian-inspired
- Italian inspired
Cooking Method
- Roast
Difficulty
- Medium
Dietary
- High protein
- High-protein
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spicy Chicken With Olives (Pollo Alla Diavola Con Olive) brings together extra virgin olive oil, 2 (3 1/2-4 lb) whole chickens, backbones removed (remove using good kitchen shears), 2 tablespoons Dijon mustard in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- extra virgin olive oil
- 2 (3 1/2-4 lb) whole chickens, backbones removed (remove using good kitchen shears)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh ground black pepper
- 2 tablespoons oregano or 2 tablespoons sage, finely chopped
- 1 tablespoon rosemary, finely chopped
- 1 teaspoon red pepper flakes
- coarse sea salt
- 1 cup green and black olives, pitted
- 1 cup dry white wine
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Instructions
Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
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