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Galletto alla Diavola

Serves 4 to 6 Entree chicken, Poultry

Galletto alla Diavola

Galletto alla Diavola hails from the heart of Lazio, where it's a favorite for casual family dinners rather than grand feasts. It's a dish that embodies the straightforward, unfussy approach typical of home cooking in this region. With no need for elaborate presentation, it finds its place at the table through instinctive cooking, relying on generous olive oil and a good pinch of coarse sea salt to bring out its best.

Expect a bold kick from the red pepper flakes, balanced by the mellow warmth of garlic. The Cornish hens, cooked until they achieve a tender, juicy finish, offer a satisfying contrast to the fiery spices. This dish promises a comforting, robust flavor that is as memorable as it is simple to prepare.

Ingredients

  • 2Cornish hens — split
  • 2 tbspred pepper flakes
  • 4 clovesgarlic — minced
  • 4 tbspextra virgin olive oil
  • to tastecoarse sea salt

Method

  1. Begin by patting the 2 Cornish hens dry with paper towels to ensure a crispy skin. Season them generously with coarse sea salt, making sure to cover all sides. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the hens in the pan, skin-side down, and cook until the skin is golden brown and crisp, about 5 to 7 minutes. Turn the hens over and brown the other side for an additional 3 to 4 minutes.
  2. Remove the hens from the skillet and set them aside. In the same skillet, add 4 cloves of garlic, thinly sliced, and 2 tablespoons of red pepper flakes. Lower the heat to medium and sauté until the garlic is fragrant and just beginning to turn golden, about 1 to 2 minutes. This will infuse the oil with a spicy, aromatic base.
  3. Return the hens to the skillet, nestling them into the garlic and pepper mixture. Add a splash of white wine to deglaze the pan, scraping up any browned bits from the bottom. Once the wine has mostly evaporated, add a can of crushed tomatoes, stirring to combine. Cover the skillet with a lid and reduce the heat to low, allowing the hens to braise gently until they are tender and cooked through, about 25 to 30 minutes. The hens should be tender when pierced with a fork, and the juices should run clear.
  4. If the sauce is too thin, uncover the skillet and increase the heat slightly to allow the sauce to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more coarse sea salt if necessary. The sauce should be rich and slightly thickened, clinging to the hens.
  5. Finish by sprinkling freshly chopped herbs, such as parsley or basil, over the dish for a burst of freshness. Serve the Galletto alla Diavola with crusty bread or creamy polenta to soak up the flavorful sauce. Enjoy this rustic dish as it is traditionally served in Lazio, with good company and a hearty appetite.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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