We're gonna make a nice spicy one skillet chicken supper
with rosemary crushed garlic potatoes.
I get six wedges per large russet potato.
Leave the skin on.
Get your oven hot to 425, 450.
You want 'em nice and super crispy
so I spray 'em down generously with a little EVOO spray
and I hit 'em with a lot of salt and pepper,
lots of rosemary, lots of crushed garlic.
Toss everybody together.
All right, now we're gonna do something that sounds dirty
but it's actually not.
It's necessary to cook any poultry evenly.
You can remove the spine of the bird
and that is called spatchcocking.
You take poultry shears.
You can get them online.
They are cheap.
They are not expensive and they are the necessary tool
and all you're doing is giving it a spineectomy basically.
You're just literally removing the spine from the bird
so you can flatten it out and there we go.
(applause)
And then I just snip off the wing tips
and then you're just gonna press down on the breastbone
and crack it.
If we wanted to add stuffing or put some herbs in here,
you just loosen from both sides the skin of the chicken.
We're not gonna do that.
We're gonna make a spice rub for the outside.
We're going to put in smoked sweet paprika, dry mustard,
fennel seed or fennel pollen or both
and a little dried oregano.
I have salt and pepper on the chicken as well.
The dry mustard will make this nice and spicy
but we're also going to make a sauce
once we brown the chicken with Calabrian chili paste.
You can substitute Sambal Olek, even sriracha,
any chili paste you like.
Now, once you put the rub on your chicken like this, okay,
let it set for 45 minutes
and we're gonna place it in the pan skin side down
in olive oil, okay?
Nice hot skillet over medium high heat
then we're gonna take the browned chicken,
I have one browning here,
season up the backside of the bird with salt and pepper
and we're going to maneuver him or her.
We're gonna remove the chicken out
so we can make the sauce, okay?
To the drippings from the chicken,
we're gonna add a few tabs of butter,
lots of garlic,
our Calabrian chili paste.
A little or a lot, it's up to you.
Give that a swirl.
Then we're gonna hit it with some white wine
and a little bone broth or stock
and then you slide your bird back into the bathtub
then we're gonna throw this in the oven,
let it cook through to 160,
let it finish cooking when it comes out.
As it's cooking, baste it with the sauces
once it gets going.
I'm rubbing some charred bread
with halved large clove of garlic.
Our bruschetta we top with good fruity green olive oil
and we season liberally with flaky sea salt.
Out of the oven come big old potato wedges.
Give 'em a shake.
Yeah.
Big old potato wedges with the garlic and the rosemary.
(applause)
What's gonna make 'em look even better
is the deviled chicken.
Yes.
A little lemon over the chicken.
(applause)
Now it's really gonna get filthy.
Oh.
Boom.
(applause)