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Chris Cosentino's Chicken Fra Diavolo
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Recipe

21 INGREDIENTS • 15 STEPS • 2HRS 30MINS

Chris Cosentino's Chicken Fra Diavolo

5.0
6 ratings
This succulent, fiery chicken is mellowed by a fresh salad of fennel and citrus. The perfect dish to impress your date or test out your chicken deboning skills.
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Chris Cosentino's Chicken Fra Diavolo
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Chris Cosentino
I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.
https://www.chefchriscosentino.com/
This succulent, fiery chicken is mellowed by a fresh salad of fennel and citrus. The perfect dish to impress your date or test out your chicken deboning skills.
2HRS 30MINS
Total Time
$3.98
Cost Per Serving
Ingredients
Servings
4
us / metric
Serrano Chili
1
Serrano Chili, de-stemmed
Jalapeño Pepper
2
Jalapeño Peppers, de-stemmed
Habanero Pepper
1
Habanero Pepper, de-stemmed
optional
Garlic
12 cloves
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Crushed Red Pepper Flakes
1 Tbsp
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
1 Tbsp
Freshly Ground Black Pepper
Smoked Paprika
1 Tbsp
Smoked Paprika
or Preferably Pimentón de la Vera Dulce
Fresh Thyme
2 bunches
Fresh Thyme, de-stemmed
Orange
2
Oranges, peeled, juiced
Whole Chicken
3 lb
Whole Chickens, deboned
Kosher Salt
to taste
Kumquat
5
Kumquat, finely sliced
Castelvetrano Olives
to taste
Castelvetrano Olives, pitted, halved
Nicoise Olives
to taste
Nicoise Olives, pitted, halved
or San Remo Olives
Fresh Mint Leaves
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
557
Fat
34.6 g
Protein
26.8 g
Carbs
41.5 g
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Chris Cosentino's Chicken Fra Diavolo
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Chris Cosentino
I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.
https://www.chefchriscosentino.com/
Cooking InstructionsHide images
step 1
In a blender or food processor, add the Red Fresno Chili Peppers (3), Serrano Chili (1), Jalapeño Peppers (2), and Habanero Pepper (1), if using it. Add the Crushed Red Pepper Flakes (1 Tbsp), Smoked Paprika (1 Tbsp), and Freshly Ground Black Pepper (1 Tbsp). Remove the stems from the Bay Leaves (3). Cut the brown ends off the Garlic (12 cloves). Carefully peel the Oranges (2). Add to the blender.
step 2
Remove the stems from the Fresh Thyme (2 bunches). Squeeze the oranges on top of the thyme leaves. Transfer everything to the blender and add the Extra-Virgin Olive Oil (1/2 cup). Mix on low and slowly increase the speed.
step 3
To debone the Whole Chickens (3 lb), using a boning knife, cut through the center of the chicken and follow the boneline of the bird, from the wing joint to the leg joint, keeping the oyster. Do this on both sides of the chicken.
step 4
Cut the wings off from the chicken. Make a cut through the middle of the leg and remove the bone. Discard the bones and wings or save for a stock.
step 5
Lay the bird flat in a deep wide dish. Season with Kosher Salt (to taste), then “massage” it with the marinade and let sit for 2 hours in the refrigerator.
step 6
Preheat the oven to 450 degrees F (230 degrees C).
step 7
Place the bird in a cast iron pan with some olive oil breast side down and cook on medium-high heat. Use the oil in the bottom of the pan to cover the top part of the chicken. Cook for about 5 minutes.
step 8
Press the chicken with a brick or with a cast iron grill press. Place the pan and chicken in the oven for 10 to 15 minutes minutes.
step 9
While the bird is resting, thinly slice the Kumquat (5), reserve the ends, and put the slices into a bowl.
step 10
Cut the peel off from the Cara Cara Orange (1), reserve the ends, cut it into wheels, and add to the bowl.
step 11
Cut the peel off from the Mandarin Oranges (2) and cut into wedges.
step 12
Squeeze all the reserved ends and peels into the bowl.
step 13
Break the Castelvetrano Olives (to taste) and Nicoise Olives (to taste) into halves and add them to the bowl.
step 14
Quarter the Fennel Bulb (1) and shave into thin slices using a mandoline into the bowl. Add Salt, Pepper, and Olive Oil, and mix well. Add the Fresh Mint Leaves (2 Tbsp) and toss.
step 15
When ready, transfer the chicken to a casserole dish and top with its own juices from the pot. Add the salad to the dish. Serve and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Date Night
Shellfish-Free
Dinner
Italian
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