Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)

I remember the first time I tasted pollo alla diavola. I was backpacking through Tuscany, and a tiny trattoria, tucked away on a cobblestone street in Florence, offered it as their piatto del giorno. The aroma alone, a heady mix of herbs, garlic, and a subtle hint of spice, drew me in. That first bite – the crispy, flavorful skin giving way to juicy, tender chicken, punctuated by the briny olives and the lingering warmth of chili – transported me. I knew instantly I had to learn how to recreate this rustic Italian masterpiece.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 2 tablespoons 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

Equipment Needed

• Large roasting pan or 2 baking dishes
• Small bowl
• Whisk or fork
• Kitchen shears
• Wire rack
• Aluminum foil

Instructions

1. Preheat your oven to 425°F (220°C). It’s important to have the oven fully preheated to ensure the chicken skin crisps up properly.
2. Lightly grease one large roasting pan or two baking dishes with olive oil. This prevents the chicken from sticking and makes for easier cleanup.
3. Prepare the chickens: Open the chickens and place them, skin-side up, into the prepared pan(s). Ensure the chickens are lying relatively flat for even cooking.
4. Make the spice paste: In a small bowl, mix together the Dijon mustard, black pepper, marjoram (or oregano or sage), rosemary, and red pepper flakes. This paste is the key to the diavola – the “devilish” – flavor.
5. Apply the spice paste: Spread the mustard mixture evenly over the chickens, ensuring every part of the skin is covered. This will create a beautiful, flavorful crust.
6. Season with salt: Generously season the chickens with coarse sea salt. Don’t be shy; salt is crucial for enhancing the flavors and crisping the skin.
7. Drizzle with olive oil: Drizzle each chicken with 1 teaspoon of olive oil. This helps the skin to become extra crispy.
8. Initial Bake: Bake the chickens for 20 minutes. This initial blast of heat starts the cooking process and helps to render some of the fat.
9. Add the olives and wine: Sprinkle the olives evenly over the chicken. Then, carefully add the white wine to the pan. The wine will deglaze the pan and create a delicious sauce.
10. Continue Baking: Continue baking until the skin is golden brown and the chicken is cooked through, about 30 to 35 minutes more. Use a meat thermometer to check for doneness; the internal temperature in the thickest part of the thigh should reach 165°F (74°C).
11. Rest the Chicken: Transfer the pan to a wire rack, tent it with aluminum foil, and let the chickens rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird. While resting, spoon the pan juices over the top of the chickens.
12. Serve: Serve the chickens immediately with the pan juices spooned over the top.

Expert Tips & Tricks

• Butterfly the chicken with precision: Removing the backbone (butterflying) allows the chicken to cook more evenly and quickly. Use sharp kitchen shears and be careful to avoid cutting yourself.
• Pat the chicken dry: Before applying the spice paste, pat the chicken skin dry with paper towels. This helps to ensure a crispier skin.
• Don’t overcrowd the pan: If you’re using a smaller roasting pan, it’s better to cook the chickens in two separate pans to avoid overcrowding. Overcrowding steams the chicken instead of roasting it.
• Adjust the heat: If the chicken skin is browning too quickly, lower the oven temperature slightly or cover the chicken loosely with foil for the last 15 minutes of cooking.
• Pan Sauce Perfection: For an even richer pan sauce, remove the cooked chicken and place the roasting pan directly on the stovetop over medium heat. Simmer for a few minutes, scraping up any browned bits from the bottom of the pan. You can also add a pat of butter or a splash of chicken broth for extra flavor.

Serving & Storage Suggestions

Serve Pollo Alla Diavola Con Olive immediately for the best flavor and texture. It pairs beautifully with roasted potatoes, crusty bread for soaking up the delicious pan juices, or a simple green salad.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through. You can also reheat it in a microwave, but be aware that the skin will lose some of its crispness. Freezing is not recommended as it can affect the texture of the chicken.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	806.7 kcal	N/A
Calories from Fat	512 g	64%
Total Fat	56.9 g	87%
Saturated Fat	15.9 g	79%
Cholesterol	249.5 mg	83%
Sodium	456.4 mg	19%
Total Carbohydrate	4.4 g	1%
Dietary Fiber	1.6 g	6%
Sugars	0.5 g	1%
Protein	59.3 g	118%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder dish, omit them altogether. For extra heat, add a pinch of cayenne pepper.
• Herb Variations: Feel free to experiment with different herbs. Thyme, oregano, or even a bit of fresh sage would all be delicious additions.
• Olive Options: Use a mix of your favorite olives. Kalamata olives, Castelvetrano olives, or even some oil-cured olives would work well.
• Wine Substitute: If you don’t have white wine on hand, you can substitute chicken broth or even water.
• Lemon Zest: A little bit of lemon zest added to the spice paste will brighten up the flavors.

FAQs (Frequently Asked Questions)

Q: Can I use chicken pieces instead of a whole chicken?
A: Yes, you can use chicken pieces like thighs or drumsticks. Adjust the cooking time accordingly, as they will cook faster than a whole chicken. Aim for an internal temperature of 165°F (74°C).

Q: Can I make this dish ahead of time?
A: You can prepare the spice paste and apply it to the chicken a few hours in advance. Store the chicken in the refrigerator until you’re ready to bake it.

Q: What if I don’t have Dijon mustard?
A: You can substitute another type of mustard, like yellow mustard or brown mustard, but the flavor will be slightly different.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh herbs. Use about half the amount of dried herbs as you would fresh herbs, as dried herbs have a more concentrated flavor.

Q: How do I know when the chicken is cooked through?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is cooked through when the internal temperature reaches 165°F (74°C).

Final Thoughts

I encourage you to try this recipe for Pollo Alla Diavola Con Olive. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the ingredients and adjust the recipe to your liking. And most importantly, have fun in the kitchen! I’d love to hear your feedback and see your creations. Pair this dish with a crisp Italian white wine like Pinot Grigio or Vermentino for a truly authentic experience. Buon appetito!