Italian Chicken Deviled

Italian Chicken Deviled hails from the Tuscany region of Italy. Its composition is of quartered tender chicken, basted with a spicy butter sauce and broiled. Serve with red Brolio, a Chianti classico wine hiding its rich and subtle flavor behind the familiar tang.

Like all Italian chicken recipes it is undemanding, adaptable, inexpensive - characteristics helping resist the pressures of rising costs, busy schedules, and today's fast-paced lifestyle. Select any types of olive oil you wish.

The following recipe is dedicated to all our clients who must multi-task.

Italian Chicken Deviled

4 tablespoons butter, melted
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/4 cup onion, finely chopped
2 tablespoons parsley, finely chopped, flat-leaf Italian preferred
1 small clove garlic, finely chopped
2-1/2 to 3 pound chicken, quartered
1/2 teaspoon salt
1 lemon, quartered

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Italian chicken recipe compliments of Mattie and Bill, Web Site Marketing Strategies, http://www.BusinessWebSiteMarketingMadeEasy.com

Total time prep and cooking: 40 to 45 minutes
Serves 4

1. Preheat the broiler.

2. Combine the melted butter, olive oil, and red pepper in a small bowl.

3. In another bowl mix together chopped onions, parsley and garlic. Add 1 tablespoon of the butter/oil mixture to the onion/parsley mixture. Stir until it resembles a rough paste and set aside.

4. Rinse the chicken under cold running water and pat dry with paper towels.

5. Brush both sides of the chicken with half the remaining butter/oil mixture and season lightly with salt to taste. Arrange the chicken quarters skin side down on a rack in the broiler pan. Broil 4 inches from the heat for 5 minutes.

6. Next, away from the heat source, baste the chicken with the remainng butter/oil mixture and return to broil for 5 more minutes. Baste the chicken again, and turn it skin side up on the rack. Then broil, basting every 5 minutes with the pan drippings, for another 10 to 15 minutes, or until the juice runs clear when a thigh is pierced with the tip of a sharp knife. Remove the pan from the broiler being careful not to spill any pan drippings.

7. With a spatula spread the top of each chicken quarter with the onion/parsley paste, being careful to pat it on firmly while taking care not to burn your fingers. Return the chicken to the heat and broil for another 3 to 4 minutes, or until the coating is lightly browned.

8. Either arrange the chicken on a heated serving platter, or plate quarters individually. Pour the pan drippings over the chicken. Garnish the platter or the plate with lemon quarters. Serve immediately.

9. Italian Chicken Deviled is best served with a side dish of steamed spinach dressed with olive oil, salt and pepper. Add a tossed salad. If you are in rush use a bagged and washed salad tossed with one of the olive oil salad dressings.

A flavored Italian ice with a small biscotti completes the meal.

May you have 100 years of life, love, health and happiness!


Mattie and Bill
Web Site Marketing Strategies
973-263-4681 EST call now