Serves 8
60 min
Chicken Diavolo
Recipe GLPRd22838a975d1bc
A classic French-Italian main course featuring bone-in chicken pieces seared until golden and finished in a fragrant pan with Italian sausage, fresh mushrooms, rosemary, and a hint of spicy red pepper flakes. The lemon juice brightens the rich olive oil sauce. Serve over rice or pasta for an elegant, straightforward weeknight dinner.
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Ingredients
1 whole chicken (3-4 pounds), cut into 12 pieces
8 pieces Italian sausage, each 1 inch long
6 fresh mushrooms, halved
1/2 cup olive oil
1 teaspoon fresh rosemary, chopped
1 lemon
1/8 teaspoon crushed red pepper flakes
to taste Salt and freshly ground black pepper to taste
Directions
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper on all sides.
Halve the mushrooms and set aside. Zest and juice the lemon; keep both zest and juice separate.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken pieces in batches, skin-side down first. Sear until the skin is golden brown, about 5-6 minutes per side. Transfer seared chicken to a plate.
Reduce heat to medium. Add the Italian sausage pieces to the same skillet and cook, turning occasionally, until lightly browned on the surface, about 4-5 minutes. Push sausage to the side.
Add the halved mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften. Sprinkle the chopped fresh rosemary and crushed red pepper flakes over the mushrooms and sausage, stirring gently to distribute.
Return all the chicken pieces to the skillet, nestling them among the sausage and mushrooms. Pour any accumulated juices from the plate back into the skillet.
Squeeze the lemon juice over the chicken and add the lemon zest. Lower heat to medium or medium-low, cover the skillet, and simmer until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh (not touching bone), about 20-25 minutes.
Uncover, taste the sauce, and adjust seasoning with additional salt and pepper as needed. Serve hot, ensuring each portion includes chicken, sausage, mushrooms, and pan juices.
