“If you’re a fan of hot sauce, you’ll love this mighty chicken recipe. My two-step cooking method sees marinated chicken covered and baked until tender, which creates a beautiful natural gravy, then it’s back in the oven until golden and crisp. ”
- 4 free-range chicken thighs , skin on, bone in
- 4 free-range chicken legs , skin on, bone in
- 4 free-range chicken wings , skin on, bone in
- 200 ml chilli sauce , plus extra to taste
- 1 bulb of garlic
- 1 mixed bunch of fresh woody herbs , such as rosemary, thyme, sage, bay, oregano (30g)
- 30 g unsalted peanuts
- ½ a bunch of fresh chives , (15g)
- 1 red onion
- 1 crunchy eating apple
- 1 carrot
- ¼ red cabbage
- ¼ white cabbage
- 1 mixed bunch of fresh soft herbs , such as mint, parsley, basil (30g)
- cider vinegar , plus extra for the gravy
- extra virgin olive oil
- Place the chicken pieces in a large roasting tray and pour over the hot sauce. Halve and throw in the garlic bulb, then roughly tear in the herbs and add a good pinch of sea salt and black pepper.
- Toss well, making sure the sauce gets into all the nooks and crannies of the chicken. Cover tightly with a double layer of tin foil and pop in the fridge for at least 1 hour, or overnight – the longer the better!
- Preheat the oven to 190°C/375°F/gas 5. Bake the chicken, covered, for 1 hour, then remove the foil and carefully drain any juices into a jug – this will be your gravy. Skim off any fat that has risen to the surface and spoon it back over the chicken. Return to the oven, uncovered, for a further hour, or until golden and gnarly, turning and basting with the reserved juices halfway through.
- To make the slaw, peel the onion and coarsely grate, along with the apple, carrot and cabbages onto a serving plate. Pick and finely chop the herbs, then scatter over the veg and season with a with a pinch of salt and pepper. Toss with 2 tablespoons each of cider vinegar and extra virgin olive oil.
- Place a large non-stick frying pan on a medium heat and toast the peanuts until golden, tossing regularly. Tip into a pestle and mortar and pound until fine. Finely chop the chives.
- Remove the chicken to a serving platter to rest. Place the roasting tray on the hob over a medium heat. Add a good splash of cider vinegar and let it cook away for a couple of minutes, scraping up any sticky bits from the base and sides of the tray.
- Pour in the reserved chicken juices with 100ml of boiling water, bring to the boil, then reduce the heat and simmer for 3 minutes, or until thickened and reduced. Add an extra dollop of hot sauce to taste, then strain the gravy through a sieve into a warm jug.
- Scatter the crushed peanuts and chopped chives over the chicken and serve with the hot sauce gravy and rainbow slaw. Delicious served with baked sweet potatoes.
If you want to have a go at making Tom and Jamie’s chilli sauce, get the recipe here.
Source: Jamie Oliver