Approaching Halloween reminds us about various recipes and products which by their appearance or texture can be described as terrifying, such as crispy-fried spiders eaten in Cambodia, Mexican ant egg tacos, Chinese century eggs prepared for weeks or months, or Sardinian Maggot cheese with the insects inside. The access to them is quite limited, so it is easier to try to recreate an atmosphere of fear by decorating or by adding condiments.
Do you really want to scare your Halloween guests? Our suggestion is simple: Pollo alla Diavola matched with our devilishly wine Casillero del Diablo.
Pollo alla diavola (“devil’s-style chicken”) is originally an Italian recipe. The chicken is marinated in white wine vinegar and seasoned with herbs mixture. Feel free to experiment with a variety of herbs. This dish is traditionally grilled over wood, but may also be grilled over a charcoal or gas or just prepared in the oven.
Pollo alla Diavola and Casillero del Diablo Carmenere
You will need:
- 1/2 cup white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 chicken
- 1 teaspoon salt
- And the herbs recommended: dried oregano, garlic, red and black pepper, cumin, dried sage, dried rosemary, buy leaves.
Preparation
- Crush the garlic and herbs in a bowl.
- Add some olive oil to obtain a smooth paste.
- Combine all with the white wine vinegar. Do not hesitate to use more oil if it is necessary, it will prevent the chicken from drying out.
- Rub the seasoning all over the chicken.
- Put the chicken in a plastic bag and let it marinate in the refrigerator, leave it for 1 hour.
- Prepare a fire with wood or charcoal or preheat the oven to 200C. Place chicken on grill, skin side up.
- Season it with salt and pepper. Let the chicken roast until done, about 45 minutes in the upper third of the oven, skin side up.
This luscious roast white meat is an ideal match for a medium-bodied red variety as Carmenere. This variation on pollo alla diavola is herbal and spicy and to this intensely seasoned dish Casillero del Diablo Carmenere goes terrifically.
This wine characterizes by pleasant aromas of dark fruits like plums and blackcurrant and some notes of dark chocolate with hints of coffee. It has also notes of spices. Wine is well structured, with mouth filling texture but with elegant and velvety tannins. The herbs and garlic touch correspond with the aromatic profile of the variety.
Hope this “diabolic” menu will allow you and your guests to have a great Halloween enjoying a scary food and a devil wine!