Roast Chicken with a Creamy Black Garlic Sauce

Black garlic might be my new favourite thing. This was my first time cooking with it and the end result was a so incredibly tasty. Another fab recipe from Ottolenghi that makes the most to die for sauce.

✔️3 banana shallots (or 5 ordinary shallots), peeled and finely chopped
✔️2 tbsp green peppercorns, roughly crushed, or 2 tbsp roughly chopped capers
✔️1 lemon, cut into 5 slices
✔️400ml dry white wine
✔️105g unsalted butter, cut into 2cm cubes
✔️Salt and black pepper
✔️6 chicken legs, bone in
✔️2 tbsp olive oil, plus 1 tsp extra
✔️20 garlic cloves, peeled and left whole
✔️20 black garlic cloves, peeled and cut in half lengthways (or 1 tbsp balsamic vinegar )
✔️90ml double cream
✔️2-3 tbsp (10g) flat-leaf parsley leaves, finely chopped
✔️3½ tbsp (10g) chives, finely chopped

Heat the oven to 200C (180C fan)/ 390F/gas 6, and put the first five ingredients and 150ml water into a large 38cm x 28cm oven tray with half a teaspoon of salt and a very generous grind of black pepper.

In a large bowl, mix the chicken with two tablespoons of oil, three-quarters of a teaspoon of salt and a generous grind of black pepper, then lay them skin side up in the tray and spread out as much as possible; take care you don’t get the skin wet.

Toss the whole peeled garlic cloves (ie, not the black garlic) in a teaspoon of oil, arrange them around the chicken legs, then put the tray in the oven and roast for 30 minutes. Scatter the black garlic into the sauce around the chicken legs and return to the oven for another 35 minutes, or until the chicken legs are crisp and golden brown.

Lift out the chicken and place skin side up on a second oven tray, large plate or board. Whisk the sauce mix, scraping the sides and base of the tray as you go, then gently stir in the cream and herbs. Return the chicken skin side up to the pan, and serve directly from the tray.

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