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This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen." More Great Chicken Recipes

Cathal Armstrong
July 2011

Gallery

Credit: © Antonis Achilleos

Recipe Summary

active:
45 mins
total:
5 hrs
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight.

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  • 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.

Suggested Pairing

Herbal South African Chenin Blanc.

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