Ingredients
3 small broiler chicken, split in ha
1 oil
1 1/2 tsp rosemary sprigs, crushed
1 salt
1 tsp hot pepper flakes, or to tas
1/2 cup dry white wine
4 tbsp butter, softened
1/4 cup chopped parsley
Directions
Brush the chickens lightly with oil. Sprinkle with rosemary and
season with salt and hot pepper flakes to taste. Pat the seasonings
on both sides of the chicken halves. Place, skin side down, in an
oiled broiler pan and broil 12 to 15 minutes, basting once or twice
with a little oil. Turn skin side up and broil another 10 minutes,
basting once or twice. When the chickens are are browned and cooked
through, remove them to a heated platter. Move the broiler pan to the
top of the stove and pour in the wine. Stir quickly to deglaze the
pan, stir in the butter, and as soon as it has melted, stir in the
parsley. Pour the sauce over the chicken and serve immediately.
Serves 6.
Servings: 6 servings
Pollo Alla Diavolo (Broiled Chicken With Hot Recipe brought to you by Recipe Ideas
Categories: Chicken; Grilling; Mexican; Poultry
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, sadly, these ancient records were just very simple pictorial recipes for preparing food.
Moving on, there are two interesting cookery books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals on the tables of the rich and powerful of the time. By the advent of the 1900s, recipe publications were increasing in popularity mostly as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Pollo Alla Diavolo (Broiled Chicken With Hot recipe.
