Ruth Reichls Chicken Diavolo Food

RUTH REICHL'S CHICKEN DIAVOLO

Ruth Reichl's Chicken Diavolo image

Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.

Provided by Kim Severson

Categories main course

Time P2DT45m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

2 large jalapeño chiles
2 serrano chiles
3/4 cup olive oil, plus more for sautéing
2 tablespoons hot paprika (or equal parts cayenne and sweet paprika)
Ground black pepper
2 1/2 lemons
Salt
1 small chicken, quartered and backbone removed

Steps:

Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams

RUTH REICHL'S TAPENADE, SUPER EASY AND ELEGANT!

Ruth Reichl's Tapenade, Super Easy and Elegant! image

If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks.

Provided by Brenda.

Categories Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups pitted kalamata olives
3 garlic cloves
1 tablespoon small caper, drained
1 tablespoon lemon zest
1/3 cup extra virgin olive oil

Steps:

Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
With motor running, add olive oil in a steady stream and pulse until well combined.
Hint: I use my cherry pitter to pit the olives.

Nutrition Facts : Calories 481.6, Fat 50.4, SaturatedFat 6.9, Sodium 1301.1, Carbohydrate 10.6, Fiber 4.8, Sugar 0.2, Protein 1.6

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