Torrisi's Chicken Fra Diavolo

Name: Torrisi's Chicken Fra Diavolo
Total time: 1 h 15 min
Yield: Makes 4 servings
Cuisine: italian
Ingredients: 10 dried guajillo chilies, stemmed, seeded and deveined; 3 garlic cloves; Olive oil; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons Sriracha hot sauce; 1/2 teaspoon chili flakes; Salt; Sugar; 1 slice stale white bread, grated on box grater; 1 tablespoon butter; 1 garlic clove, smashed; Pinch dried thyme; 1 chicken about 3 1/2 pounds, quartered; Salt; freshly ground pepper; 1 cup plain yogurt; Olive oil; Fresh lemon juice; 1 head frisée, chopped; 1/2 head Treviso radicchio, sliced

Recipe from Torrisi Italian Specialties

Adapted by Frank Bruni

Torrisi's Chicken Fra Diavolo — Evan Sung for The New York Times

Total Time: 1 hour 15 minutes, plus overnight soaking
Rating: 4(51)
Notes: Read community notes

Featured in: Cooking Up a Big Idea in Little Italy

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Ingredients

Yield:Makes 4 servings

For the Guajillo Vinaigrette

10dried guajillo chilies, stemmed, seeded and deveined
3garlic cloves
Olive oil
2tablespoons fresh lemon juice
1½teaspoons Sriracha hot sauce
½teaspoon chili flakes
Salt
Sugar

For the Bread Crumbs

1slice stale white bread, grated on box grater
1tablespoon butter
1garlic clove, smashed
Pinch dried thyme
1chicken about 3½ pounds, quartered
Salt
freshly ground pepper
1cup plain yogurt
Olive oil
Fresh lemon juice
1head frisée, chopped
½head Treviso radicchio, sliced

Ingredient Substitution Guide

Preparation

For the Guajillo Vinaigrette
1. Step 1
  Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
2. Step 2
  Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
3. Step 3
  Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
4. Step 4
  Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.

Ratings

4 out of 5

51 user ratings

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Private Notes

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Cooking Notes

Annie5 years ago

Man of many talents is our Frank. I want badly to try this recipe, may go just a bit lighter on the Sirache. How does a nice Italian boy get to know how to cook other than Italian??

Annie5 years ago

Man of many talents is our Frank. I want badly to try this recipe, may go just a bit lighter on the Sirache. How does a nice Italian boy get to know how to cook other than Italian??

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