Chicken alla Diavola

Method

1. Clean the chicken: remove any internal bags and cut along the breast to open it like a book. Remove the wing tips (save for broth).
2. Place the chicken between two sheets of plastic wrap and flatten with a meat mallet until even thickness (about 1.5 cm).
3. Season the skin side with black pepper, sweet paprika, and Worcestershire sauce. Turn and season the inside with lemon juice, black pepper, sweet paprika, and chili pepper. Let marinate for 5 minutes.
4. Heat olive oil in a large pan over high heat. Add strips of lemon zest (yellow part only). When hot, place the chicken skin side down.
5. Immediately place a smaller pot filled with hot water on top of the chicken to press it down. Cook over medium-low heat for 2 minutes.
6. Add the garlic cloves and bay leaves around the chicken, replace the weight, and cook for another 2 minutes.
7. Remove the weight, turn the chicken over, season with salt, add the leek cut into large chunks. Replace the weight and cook for 10 minutes over low heat.
8. Turn the chicken skin side up again, replace the weight, and cook for another 3-4 minutes per side until fully cooked (internal temperature 74°C).
9. While the chicken cooks, prepare the salad: in a bowl, combine cherry tomatoes, a dash of smoked Tabasco, salt, and olive oil. Set aside.
10. When the chicken is done, remove it to a plate. To the same pan, sprinkle flour (or cornstarch/potato starch) and stir into the cooking juices. Add a splash of hot water (the same used for the weight) and stir until a creamy sauce forms.
11. Serve the chicken on a plate, pour the sauce over, and accompany with the tomato salad.