POLLO ALLA DIAVOLA

INGREDIENTS:

1 WHOLE CHICKEN, APPROX. 1 KG

2 TBSP. EXTRA VIRGIN OLIVE OIL

1/2 GLASS OF WHITE WINE

MIXTURE:

3 CLOVES GARLIC

10 PCS RED CHILI

5 stalks ROSEMARY

50 gr. PANCETTA AFFUMICATA

5 tbsp EXTRA VIRGIN OLIVE OIL

BLACK PEPPER

SALT

CHERRY TOMATOES (OPTIONAL)

PROCEDURE:

CUT IN THE BREAST SIDE OF THE WHOLE CHICKEN AND FLATTEN. IN BOWL, CHOP FINELY

THE GARLIC, RED CHILI, FRESH ROSEMARY, PANCETTA. ADD IN THE GROUND BLACK

PEPPER, SALT, AND OLIVE OIL TO MAKE THE PASTE.

INSERT THE SPICY PASTE UNDER THE SKIN OF THE CHICKEN SPREADING GENTLY TRYING

NOT TO TEAR THE SKIN.

IN A PAN, BROWN THE CHICKEN IN OLIVE OIL, FIRST IN THE CAVITY SIDE AND THE SKIN

SIDE, AT LEAST 5 MIN. EACH SIDE. ADD THE WHITE WINE, LEAVE IT EVAPORATE AND IN

AN OVEN DISH, PLACE THE CHICKEN WITH ALL ITS JUICES FROM THE PAN, PLACE THE

CUT CHERRY TOMATOES THEN COVER WITH FOIL, AND BAKE FOR 2 HOURS AT 160ºC.

BEST SERVED WITH ROASTED POTATOES.