serves
4
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Boastworthy Roasts
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G
Watch The Full Episode Here
G
Ingredients
- 3 tbsp olive oil, plus extra to drizzle
- 4 chicken marylands
- salt
- 1½ cups blanched almonds
- 2 garlic cloves
- 5 cups roughly chopped stale bread (crusts removed)
- 1 tsp sherry vinegar, plus extra to drizzle
- 1-2 cups chicken stock
- 2 cups green seedless grapes, to serve
- 2 tbsp finely shredded parsley, to serve
Resting time: 10 minutes
Instructions
- Preheat the oven to 200˚C (fan-forced). Heat 1 tbsp olive oil in a large oven-proof frying pan over medium heat. Season the chicken well with salt. Fry the chicken skin-down until browned. Turn skin-up and bake for 25 minutes, or until the chicken is cooked through. Remove from the oven and rest for 10 minutes.
- For the ajo blanco, combine the almonds, garlic, bread, sherry vinegar and remaining olive oil in a high-speed blender and blend, adding the chicken stock until a thick sauce is produced. Transfer the sauce to a small saucepan over medium-low heat, stirring until warm. Season well with salt.
- Serve the chicken on the ajo blanco, scattered with grapes and parsley and drizzled with extra olive oil and vinegar.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Boastworthy Roasts
