01.17.09: dinner.

Chicken Diavolo with Risotto Milanese

Chicken Diavolo with Risotto Milanese

Chicken Diavolo, fresh from the oven

Chicken Diavolo, fresh from the oven

Balsalmic-Glazed Spanish Onions with Roasted Red Peppers

Balsalmic-Glazed Spanish Onions with Roasted Red Peppers

Mario Batali trifecta. The chicken was by far my favorite part of this meal. I love, love, LOVE to roast a good chicken and the mustard and spicy pepper rub on the skin was fantastic. When the English make something spicy, they call it “deviled”, the Italians, diavolo. Both mean the same thing, but in Italian, it sounds much nicer…

The caramelized onions were fun to try, all those sweet balsamic sugars do well and I threw some roasted red peppers on there for good measure. The little salsa on the chicken was tiny tomatoes, sliced onions and lots of parsley. I made some risotto with saffron to go with.

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