Torrisi's Chicken Fra Diavolo

Recipe from Torrisi Italian Specialties

Adapted by Frank Bruni

Updated November 8, 2017

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes, plus overnight soaking
Rating
4(54)
Comments
Read comments

—Frank Bruni

Featured in: Cooking Up a Big Idea in Little Italy

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Makes 4 servings

FOR THE GUAJILLO VINAIGRETTE

  • 10 dried guajillo chilies, stemmed, seeded and deveined

  • 3 garlic cloves

  • Olive oil

  • 2 tablespoons fresh lemon juice

  • 1 ½ teaspoons Sriracha hot sauce

  • ½ teaspoon chili flakes

  • Salt

  • Sugar

FOR THE BREAD CRUMBS

  • 1 slice stale white bread, grated on box grater

  • 1 tablespoon butter

  • 1 garlic clove, smashed

  • Pinch dried thyme

  • 1 chicken about 3 ½ pounds, quartered

  • Salt

  • freshly ground pepper

  • 1 cup plain yogurt

  • Olive oil

  • Fresh lemon juice

  • 1 head frisée, chopped

  • ½ head Treviso radicchio, sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 241 milligrams cholesterol; 945 calories; 31 grams monosaturated fat; 12 grams polyunsaturated fat; 18 grams saturated fat; 66 grams fat; 3 grams fiber; 1315 milligrams sodium; 62 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
54 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Annie

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??

Annie

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??

Private comments are only visible to you.

Credits

From the chefs of Torrisi Italian Specialties

Recipe Tags

or to save this recipe.