Devil's Chicken

Name: Devil's Chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1200 g); 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 ml Vegetable broth (instant); 2 red chillies; 3 Garlic cloves; 3 TABLESPOONS Lemon juice; 5 TABLESPOONS Olive oil; 50 g Lamb's lettuce; 1 Head Lollo bianco; 200 g cherry tomatoes; 7 TABLESPOONS White wine vinegar; 1 pinch Sugar; 3 TABLESPOONS Oil; 7-10 Tbsp red chillies

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1200 g)
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 ml Vegetable broth (instant)
2 red chillies
3 Garlic cloves
3 TABLESPOONS Lemon juice
5 TABLESPOONS Olive oil
50 g Lamb's lettuce
1 Head Lollo bianco
200 g cherry tomatoes
7 TABLESPOONS White wine vinegar
1 pinch Sugar
3 TABLESPOONS Oil
7-10 Tbsp red chillies

Directions

1
Wash the chicken and pat dry. Wash sage and pat dry. Rub chicken inside and out with salt and pepper. Add half of the sage to the chicken. Place on a fat pan and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours.
2
Deglaze with broth little by little. Meanwhile clean, wash and cut the chilli into rings. Peel garlic and cut into slices. Pluck the leaves from the remaining sage stems. Mix lemon juice, salt and pepper.
3
Add olive oil. Add garlic, chilli and sage leaves. About 20 minutes before the end of the frying time, pour the marinade onto the chicken. Clean and wash the salad and drain well in a sieve.
4
Clean, wash and slice the tomatoes. Mix vinegar, salt, pepper and sugar. Fold in the oil. Mix salad and tomatoes. Drizzle the vinaigrette over the lettuce and arrange in a bowl.
5
Serve the chicken on a platter, garnished with chilli pepper to taste. Baguette tastes good with it.