Roasted Half Chicken Fra Diavolo Recipe
mascarpone polenta + charred broccolini + preserved garlic + lemon
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Ingredients
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Roasted Half Chicken Fra Diavolo
Fra Diavolo Pan Sauce & Preserved Garlic
Mascarpone Polenta
Charred Broccolini & Finishing
Method
Roasted Half Chicken Fra Diavolo
- 1
Season and Roast Chicken
Preheat oven to 425°F (220°C). Pat the half chicken dry with paper towels. In a small bowl, combine 2 tbs olive oil, 1.5 tsp salt, 3/4 tsp black pepper, 1/2 tsp crushed red pepper, smoked paprika, and minced rosemary. Rub the mixture all over the chicken, under the skin where possible, and in the cavity. Tuck smashed garlic cloves and lemon halves next to the chicken in the roasting pan. Place chicken skin-side up on a rack set in a roasting pan or ovenproof skillet. Roast on the middle rack for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C) and juices run clear. Baste once with pan juices halfway through. Remove from oven and let rest 10 minutes before slicing; reserve pan drippings for the sauce.
Fra Diavolo Pan Sauce & Preserved Garlic
- 2
Make the Sauce
While the chicken rests (or during the last 10 minutes of roasting), heat 1 tbs extra-virgin olive oil in a sauté pan over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add the preserved garlic (or roasted cloves) and cook 1 minute to bloom the flavor. Stir in 1 tbs tomato paste and cook 30 seconds. Deglaze the roasting pan with 1/2 cup white wine (pour into the hot roasting pan, scrape up browned bits) and pour the liquid into the sauté pan. Add 1 cup crushed tomatoes and 1/2 cup chicken stock, then 3/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and reduce 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning. Stir in 1 tbs lemon juice and 2 tbs chopped parsley. If pan drippings are abundant, whisk 1–2 tbs into the sauce to enrich; if very fatty, spoon off excess fat first.
Mascarpone Polenta
- 3
Cook Polenta
Bring 3 cups water and 1 cup milk to a simmer in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy. Stir in 2 tbs unsalted butter, 4 oz mascarpone, and 1/4 cup grated Parmesan until fully incorporated and silky. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm; if it thickens while finishing the chicken, stir in a splash of hot milk or water to loosen.
Charred Broccolini & Finishing
- 4
Char Broccolini
While the polenta cooks or after chicken is in the oven, heat a large cast-iron skillet or grill pan over high heat until smoking slightly. Toss broccolini with 1 tbs olive oil and 1/2 tsp salt. Working in a single layer, add broccolini to the hot pan and char, turning occasionally, 6–8 minutes until stems are tender-crisp and florets are blistered. In the last minute, add the thinly sliced preserved garlic to the pan to warm and slightly caramelize. Remove and squeeze a little lemon over the broccolini.
- 5
Plate and Serve
Spoon a generous bed of mascarpone polenta onto each plate. Place the roasted half chicken on the polenta. Spoon the Fra Diavolo pan sauce over and around the chicken (and a little onto the polenta). Arrange charred broccolini alongside. Garnish with remaining chopped parsley, lemon wedges, and additional preserved garlic if desired. Serve immediately.