My version of Polla alla Diavola
In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.
Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.
Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.
Pile them high, as much as you like, and to your heart's content.
Sprinkle with lemon juice and serve with hot sauce on the side.