Thursday, September 17, 2009

Diablo Chicken

Mrs. OrDie made me promise to get this fast and easy recipe for an exciting two pan dinner up on the blog. So, here it is.

Diablo Chicken with Garlic Green Beans

For the rub:

  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp chipotle powder
  • 1/2 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp dried thyme
  • 1 tsp cumin
For the Chicken:
  • 1 Fryer
  • 1 lemon
  • 4 sprigs fresh thyme (or 1tsp dried)
  • 1 T. olive oil
  • 1 cup unsalted chicken stock
  • 2 T. white wine or vermouth

Mix the rub ingredients together and pre-heat the oven to 425 degrees. In a skillet (something that will take fond), add a little olive oil and then add your rinsed and dried chicken (anything from a game hen to a roaster will do, just make more rug and extend cooking time as the bird gets bigger). Sprinkle some of the rub inside the bird. You may want to add a little extra salt, but use care. We'll be making a pan sauce with the juices.

Place the bird breast side down and add a little olive oil, rubbing into the skin. Sprinkle more of the rub on the back of the bird. When well covered, turn the bird breast side up and add a bit more oil, making sure the breast is well oiled. Sprinkle more rub until it's well seasoned and rub into the skin.

Put the thyme into the cavity and then, with a fork, poke the lemon several times, over the chicken until it will drip a little juice onto the bird. Put the lemon in the cavity. Place skillet and bird inside the pre-heated oven. Set your timer for 1 hr. 10 minutes. Baste once at 45 minutes and once at 1 hr.

Meanwhile, clean and rinse your green beans.

For the green beans
  • salt and pepper to taste
  • 1 T. unsalted butter
  • 3 cloves chopped fresh garlic
When the timer goes off, check the bird. It should be golden brown and the leg should move easily. If it's ready, pull the skillet out and let it cool just a bit on the stove. Carefully move the bid to the cutting board and tent with foil. I use a sturdy spatula and tongs to move the bird, which helps me not leave any skin in the pan.

Pour off as much of the fat as possible and then put the skillet over high heat. Add the wine, and scrape some of the bits off the bottom of the pan. Add the stock and bring to a simmer and reduce to a roughly four tablespoons.

Meanwhile, in a large non-stick skillet, melt butter and add chopped garlic. As soon as it's just lightly browned, add the green beans and a bit of salt and pepper to taste. Toss or stir to coat and fry the beans for 1 minute, then toss again. Reduce heat to medium. Toss occasionally to brown some of the beans and to make sure all are tender. Pre-heat your plates.

When your sauce has reduced (about 6 minutes) your green beans should be done. Turn the heat down on both and carve your bird. You can either sauce the plate and place the chicken on it, keeping the skin crispier, or spoon the sauce over the chicken. Next, plate the green beans, making sure to get the garlic nubblies as well as the beans.

You can easily add a starch by cooking peeled new potatoes in the chicken skillet, but I usually don't bother.

Serve this with a pinot noir or something that will stand up to the robust seasoning and rich-tasting sauce.

Note from the missus: To warm up we cracked open a box of BOTA Box red zin. Not the best choice for the bird, but a great deal at $16/box where 1 box=4 bottles of wine!!


No comments: