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Pollo a la Diavolo with Polenta Chips

Ingredients

Serves 4

For the Pollo a la Diavolo:

  • 1 Soanes Chicken, spatchcocked
  • 2 tbsp olive oil
  • ¼ tsp salt, pinch of pepper
  • 2 tbsp smoked paprika
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 tsp red pepper flakes (to taste)
  • 75ml white wine vinegar
  • 2 tsp tomato purée
  • Chicken stock
  • Chopped parsley, for garnish

For the Polenta Chips:

  • 1 mug polenta
  • 3 mugs water
  • ¼ tsp salt, pinch of pepper
  • 100g Parmesan cheese, grated
  • Vegetable oil for frying

Method

1. To prepare the polenta chips, bring the water to the boil in a saucepan. Gradually whisk in the polenta, salt and pepper. Reduce the heat to low and cook the polenta, stirring frequently, for 10 – 15 minutes, or until thickened.

2. Stir in the Parmesan cheese until melted and combined.

3. Pour the cooked polenta onto a baking sheet lined with parchment paper, spreading it out evenly to about 1.5cm thick. Let it cool and set for at least 2 hours in the fridge.

4. Preheat the oven to 220°C (430°F).

5. Season the chicken with olive oil, salt, pepper and smoked paprika on both sides. Place the chicken in a roasting tin in the preheated oven.

6. Roast for 45 minutes until fully cooked. Remove the chicken from the roasting tin and set aside.

7. Deglaze the roasting tin with a little chicken stock, scraping up any browned bits, and set aside.

8. In a separate pan add the minced garlic, red pepper and red pepper flakes. Cook for 1 – 2 minutes until softened.

9. Stir in the white wine vinegar and tomato purée, and add the remaining chicken stock plus the pan juices. Reduce by half.

10. Once the polenta has set, cut it into chips or wedges. Heat vegetable oil in a large pan over medium-high heat. Fry the polenta chips in batches until golden brown and crispy, about 3 – 4 minutes per side. Drain on a paper towel-lined plate to absorb excess oil.

11. Serve the chicken, polenta chips and mixed salad on a large board, with the sauce on the side. Garnish with chopped parsley.