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Categories:
sherry vinegar honey chile powder garlic fresh oregano olive oil chickens piquillo peppers Nicoise olives garlic thyme parsley sherry vinegar honey salt potatoes unsalted butter extra-virgin olive oil kosher salt flat leaf parsley
Viewed: 31 - Published at: 6 years agoIngredients
- 1/4 cup sherry vinegar
- 2 tablespoons honey
- 1 tablespoons ancho chile powder
- 10 garlic cloves, coarsely chopped
- 1/4 cup fresh oregano leaves
- 1 cup olive oil
- 2 whole chickens, 2 1/2 pounds each, butterflied
- 8 piquillo peppers, drained and thinly sliced
- 1/3 cup pitted and coarsely chopped nicoise olives
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 cup coarsely chopped parsley
- 1/4 cup sherry vinegar
- 1 tablespoons honey
- Salt and freshly ground pepper
- 5 al- purpose potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 1/4 cup finely chopped flat leaf parsley
Method
- For the chicken: Combine all ingredients except chicken in large baking dish.
- Add chickens and turn to coat.
- Cover and marinate in the refrigerator for 2 hours.
- Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown.
- Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes.
- For the Relish: Combine all ingredients in a bowl.
- For the Potatoes: Bake potatoes in a 375 degree F. oven until soft.
- Peel and place them in a warm bowl.
- Add butter and olive oil and mash with a fork until mixed but not smooth.
- Season with salt and fold in parsley.
