Sicilian Red Devil Chicken Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
• Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
• Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
• Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
• Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

Steps:

• Cut each chicken breast into 3 equal pieces and season with salt and pepper.
• Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
• To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

Steps:

• Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
• Cut down the other side and discard the backbone.
• Place the chicken on a work surface, skin side up.
• Press hard on the breastbone with the heel of your hand to flatten the chicken.
• In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
• Place the chicken and marinade in a zippered plastic bag.
• Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
• Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
• Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
• In a gas grill, preheat on High.
• Turn one burner off, and keep the other burner (s) on High.
• Place the foil pan on the Off burner, and fill halfway with water.
• Remove the chicken from the marinade.
• Lightly oil the cooking grate.
• Place, skin-side down, over the pan.
• Weight the chicken with an aluminum foilwrapped brick.
• Cover and cook for 25 minutes.
• Remove the brick and turn the chicken.
• Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

Steps:

• Saute onion, mushrooms and garlic in 3T olive oil; stir in rosemary. Remove from pan and set aside.
• Roll chicken breasts in Romano cheese, then in flour.
• Lightly brown chicken in remaining olive oil.
• Add to casserole dish and top with mushroom mixture.
• Pour crushed tomatoes over top and bake at 350° for 1 hour.

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
• Sprinkle both sides of the chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Place flour in a shallow dish; dredge chicken in flour.
• Add chicken to pan; cook 3 minutes on each side or until lightly browned.
• Add wine; cook 1 minute.
• Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
• Reduce heat, and simmer 8 minutes or until chicken is done.
• Sprinkle with basil.

Steps:

• Combine the chicken, garlic, 2/3 cup of the mint, the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste in a plastic container. Cover tightly. Refrigerate overnight, or up to 2 days. Remove chicken from marinade and wipe dry. Reserve the marinade.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add the chicken legs, thighs and wings; saute 20 to 25 minutes, turning several times. Add the breast pieces and saute for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm.
• Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade and cook over high heat until reduced to 1/2 cup. Taste for seasoning, then pour the sauce over chicken. Garnish with almonds and the remaining mint.