Torissi's Chicken Fra Diavolo

Ingredients

For the guajillo vinaigrette

• 10 dried guajillo chilies, stemmed, seeded and deveined
• 3 garlic cloves
• Olive oil
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons Sriracha hot sauce
• ½ teaspoon chili flakes
• Salt
• Sugar

For the bread crumbs

• 1 slice stale white bread, grated on box grater
• 1 tablespoon butter
• 1 garlic clove, smashed
• Pinch dried thyme
• 1 chicken about 3 1/2 pounds, quartered
• Salt
• freshly ground pepper
• 1 cup plain yogurt
• Olive oil
• Fresh lemon juice
• 1 head frisée, chopped
• ½ head Treviso radicchio, sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1099 calories; 78 grams fat; 22 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 14 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 78 grams protein; 313 milligrams cholesterol; 531 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 4 servings

Preparation

For the guajillo vinaigrette

1. Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
2. Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
3. Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
4. Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.