- One 4-pound chicken, cut into 8 pieces
- 2 heads of garlic, cloves peeled
- 12 bay leaves, preferably fresh
- 4 ears of corn, shucked
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 cup roasted red pepper strips, finely chopped
- 1 large jalapeño, seeded and minced
- 2 tablespoons chopped basil
- 1 tablespoon chopped mint
- 1 tablespoon fresh lime juice
- 1/2 cup sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
How to make this recipe
In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°. Brush the corn with oil and season with salt and pepper. Wrap in foil and roast until tender, about 1 hour. Cut the kernels from the cobs and transfer to a bowl. Add the roasted peppers, jalapeño, basil, mint and lime juice; season with salt and pepper.
In a large ovenproof skillet, heat the 2 tablespoons of oil. Season the chicken with salt and pepper. Cook skin side down over moderately high heat until golden, about 5 minutes. Turn the chicken, add the garlic and bay leaves and cook until the garlic begins to brown, about 3 minutes. Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through.
Set the skillet over high heat and cook until the pan juices are nearly evaporated. Transfer the chicken and garlic to a platter; pour off any fat. Add the vinegar and stock to the skillet and cook, scraping up browned bits, until reduced by half, 2 minutes. Whisk in the butter. Serve the chicken with the sauce and relish.
Herbal South African Chenin Blanc.