November 7, 2023
“Herby salsas are much loved in Catalan cooking, so, inspired by a recent trip to Barcelona, I’ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant nutty number.” – Jamie Oliver
Yield: Serves 4
- Preheat the oven to 350°F. Rub the chicken all over with olive oil, sea salt and black pepper, then brown in a large casserole pan on a high heat, removing it to a plate once golden all over (roughly 5 minutes). Meanwhile, peel the potatoes and chop into 2-inch chunks. Pour 2 x 3/4 cups of water into the pan, then add the parsley stems, garlic bulb (reserving 1 garlic clove for later) and the potatoes. Bring to a boil on the stove for 15 minutes, season lightly, then pop the chicken on top and place in the oven for 1 hour 15 minutes, or until the chicken is golden and cooked through.
- Meanwhile, peel and finely chop the reserved garlic clove, very finely chop the parsley leaves, and roughly chop the hazelnuts. Decant into a small serving bowl, stir in 3 tablespoons of extra virgin olive oil and 1/4 cup of water, and season to perfection. Transfer the chicken and potatoes to a serving platter, spoon over the herby salsa and serve the garlic bulb on the side, for squeezing over.
Excerpted from 5 Ingredients Mediterranean by Jamie Oliver. © 2023 Jamie Oliver. Photographs by David Loftus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved