The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Devil’s style chicken


1 small free-range chicken
½ litre extra virgin olive oil
salt and pepper

Squash the cleaned chicken on a chopping board, but do not  shatter its bones. Cook it in pan, squashing it down with a weight (a panful of water) to keep it flat.
The chicken is done when it has turned a uniform colour of brown. While cooking, turn the chicken over often.

Related to: Secound courses