- 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
- 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.