TORRISI'S CHICKEN FRA DIAVOLO

Torrisi's Chicken Fra Diavolo image

Provided by Frank Bruni

Time 1h15m

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

10 dried guajillo chilies, stemmed, seeded and deveined
3 garlic cloves
Olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Sriracha hot sauce
1/2 teaspoon chili flakes
Salt
Sugar
1 slice stale white bread, grated on box grater
1 tablespoon butter
1 garlic clove, smashed
Pinch dried thyme
1 chicken about 3 1/2 pounds, quartered
Salt
freshly ground pepper
1 cup plain yogurt
Olive oil
Fresh lemon juice
1 head frisée, chopped
1/2 head Treviso radicchio, sliced

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 34 grams, Carbohydrate 26 grams, Fat 53 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1107 milligrams, Sugar 15 grams, TransFat 0 grams