Giaquinto, the famous chef of the late 1800s, has included in his book this recipe which is not only Roman, but you can find it in many restaurants in the capital.
One of my favorite restaurants years ago was Cacciani in Frascati. I decided to organize a lunch with my relatives to celebrate my University diploma there for two reasons: the best deviled chicken in Lazio and a dessert I loved.
This recipe is easy although a little long to make. It’s worth it because in the end the chicken is crunchy on the outside and super tender on the inside.

Deviled Chicken in the Pan

  • Preparation time: 90 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 free-range chicken pounded with a meat tenderizer
  • 1 Lemon
  • 50 gr or 2 oz of lard
  • 1 sprig of rosemary
  • Sweet paprika and chili powder to taste
  • Rosemary to taste
  • Salt and Pepper to taste.
  1. Instructions
  2. Make a marinade with the lemon juice, spices, rosemary, salt and pepper.
  3. Insert the chicken in the marinade with a weight on it so that it is completely immersed in the liquid. Let it marinate for at least thirty minutes.
  4. Remove the chicken from the marinade, dry it with a paper towel, and smother it completely on both sides with the lard.
  5. Cook the chicken in a pan over a low heat for ten minutes on each side. A weight must be put on the chicken: generally, I use a pot full of water.
  6. Increase heat and cook for five minutes on each side.
  7. Lower the heat and cook five minutes on each side.
  8. Raise the heat and cook five minutes on each side.
  9. Serve it.

Tips to ensure the success of the dish:

  • Ask the butcher to open the chicken and press it well with the meat tenderizer. Their meat mallets are much larger and heavier than those for domestic use.
  • For the preparation of the chicken all the possible hairs that have been left by the butcher must be burned on the flame. Obviously, all the shelves that have been in contact with the raw chicken must be sanitized.
  • The laborious process is for those who want the deviled chicken cooked in a pan. There are eight steps that cannot be skipped because you have to have a perfectly cooked chicken. It would be advisable to have a timer.
  • After cooking on both sides for the first time over a high flame, before lowering the heat, it is advisable to clean the surface of the pan with a paper towel.