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One 4-pound chicken, cut into 8 pieces
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2 heads of garlic, cloves peeled
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12 bay leaves, preferably fresh
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4 ears of corn, shucked
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2 tablespoons extra-virgin olive oil, plus more for brushing
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Salt and freshly ground pepper
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1 cup roasted red pepper strips, finely chopped
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1 large jalapeño, seeded and minced
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2 tablespoons chopped basil
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1 tablespoon chopped mint
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1 tablespoon fresh lime juice
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1/2 cup sherry vinegar
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1/2 cup chicken stock
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2 tablespoons unsalted butter
Pan Roasted Chicken with Corn Relish
This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen." More Great Chicken Recipes
Nutrition Information
241
Calories
36g
Carbohydrates
14g
Protein
308mg
Potassium
5g
Fiber
12g
Sugar
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