Black Magic & Nashville Hot Devil's Chicken
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Pollo Al Diavolo is Italy’s answer to blackened chicken—aggressively seasoned, pan-seared in olive oil, then oven-finished until the skin hits that perfect balance of crisp, smoky, and delicately charred. Our version layers herbaceous Black Magic Blackening with the sweet, spicy punch of Nashville Hot Chicken, served over garlicky broccolini dusted in smoked paprika and tomato-rich Tomatador, then drenched in its own fiery pan drippings. It’s weeknight-doable and deeply craveable, but make no mistake—it’s a respectful nod to the classic at Dell' Anima, not a replacement.
Author:Chef Christian Gill
Ingredients
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4 Boneless Thighs Skin-on or 4 Leg quarters
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1/8 Cup Black Magic Cajun Blackening Blend
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1/8 Cup Nashville Hot Chicken Seasoning
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⅓ Cup Extra Virgin Olive Oil
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1 Cup Chicken Stock
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1 Bunch Broccolini (blanched)
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10 cloves Fresh Garlic (thinly sliced)
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2 Tbsp Tomatador
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2 Tbsp Extra Virgin Olive Oil
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⅓ Cup Chicken Stock
Devil’s Chicken
Broccolini
Directions
Devil’s Chicken
Preheat oven to 425 degrees fahrenheit.
If using bone in quarters, de-bone leaving thigh and leg muscles attached.
In a large bowl or baking sheet, evenly season chicken on both sides and set aside.
In a large cast iron or saute pan, preheat olive oil to a shimmer. Slowly lay chicken skin side down away from you making sure to leave space between pieces. Do two at a time if needed.
Pan fry chicken on skin side for 2 minutes then turn over gently.
Transfer chicken in the pan to the oven.
Roast in oven for 12 minutes or until internal temp reads 160 degrees. Remove from oven drain excess oil into a high heat safe bowl and set aside.
Place skillet back on burner on medium low and add 1 Cup of chicken stock. Let simmer for 5 minutes and set aside to rest.
Broccolini
While chicken is simmering, heat oil in a large saute pan to shimmer over medium high heat. Approx 1 min to shimmer.
Add sliced garlic and sautee quickly for one minute.
Add blanched broccolini to the skillet and saute for additional minute.
Add Tomatador to the broccolini and garlic and saute. Deglaze pan after 3 minutes with chicken stock.
To plate, place broccolini on the bottom of the plate, place Devil’s Chicken on top of broccolini and smother with pan juices.
Recipe Note
This dish needs no fussing over, but a breast thigh boneless combo would also work well. The key is adding the chicken stock to the pan after the roast in the oven to help hydration especially with a breast thigh combo. Delish either way.
