Pollo a la Diavolo with Polenta Chips

Main courseServes 4

A classic Italian chicken dish, Pollo alla Diavola gets its name from the fiery red chili pepper used in the marinade. This version from the team at Soanes Poultry uses their award-winning chicken to create a deliciously simple weekend supper you’ll reach for on repeat. For more recipe inspiration visit www.soanespoultry.co.uk  

Ingredients

For the Pollo a la Diavolo:

1 Soanes Chicken, spatchcocked

2 tbsp olive oil

¼ tsp salt, pinch of pepper

2 tbsp smoked paprika

2 cloves garlic, minced

1 red pepper, diced

1 tsp red pepper flakes

75ml white wine vinegar

2 tsp tomato purée

Chicken stock

Chopped parsley, for garnish

For the Polenta Chips:

1 mug polenta

3 mugs water

¼ tsp salt, pinch of pepper

100g Parmesan cheese, grated

Vegetable oil for frying

Method

  1. For the polenta chips, bring the water to the boil in a saucepan. Gradually whisk in the polenta, salt and pepper. Reduce the heat to low, stirring frequently, for 10 – 15 mins until thickened.
  2. Stir in the Parmesan cheese until combined.
  3. Pour onto a baking sheet lined with parchment paper. Spread out evenly to about 1.5cm thick and cool in the fridge for 2 hours
  4. Preheat the oven to 220°C (430°F).
  5. Season the chicken with olive oil, salt, pepper and smoked paprika on both sides. Place in a roasting tin in the preheated oven.
  6. Roast for 45 minutes until fully cooked, then remove from the tin and set aside.
  7. Deglaze the tin with a little chicken stock, scraping up any browned bits. Set aside.
  8. In a pan add the garlic, red pepper and red pepper flakes. Cook for 1 – 2 minutes until softened.
  9. Stir in the white wine vinegar and tomato purée. Add the remaining chicken stock plus the pan juices. Reduce by half.
  10. Once the polenta has set, cut it into chips. Heat vegetable oil in a large pan over medium-high heat and fry in batches until brown and crispy, about 3 – 4 minutes per side. Drain on a paper towel to absorb excess oil.
  11. Serve the chicken, polenta chips with a and mixed salad, with the sauce on the side. Garnish with chopped parsley.