CHICKEN WITH SAUCE PIQUANTE
CHICKEN WITH SAUCE PIQUANTE
(Pollo al diavolo)
This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following:
Take a young chicken, remove the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked.
To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoons of butter in a saucepan and when it begins to brown add two tablespoons of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cups of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoons of vinegar one tablespoon of chopped onion and one teaspoon of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoon of chopped capers two tablespoons of chopped pickle and one teaspoon of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.
This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".
More Italian recipes:
STEAMED ARTICHOKES Carciofi a vapore)
SCRAMBLED EGGS (Uova strapazzate)
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
LENTIL SOUP (Zuppa di lenticchie)
