Roast chicken with creamy garlic and green peppercorn sauce – Ottolenghi.


Prep time: 25 minutes

Cook time: 1 hour 05 minutes

Serves: 4 - 6 people

This roast chicken with creamy garlic and green peppercorn sauce is Ottolenghi’s revisitation of what the English know as the “Sunday roast”. Every Sunday they meet with family or friends to enjoy a good piece of roast meat, the most traditional being beef. They accompany it with roasted or mashed potatoes, roasted root vegetables, the famous Yorkshire pudding and of course “the gravy sauce”.

Here Ottolenghi chose chicken thighs, which are tender and juicy with crispy skin. The sauce is just crazy. It is creamy and slightly tangy. In addition to being delicious, this dish is very easy to make. You don’t have to prepare much, in fact the longest thing to do in this recipe is to peel the garlic and chop the shallots.

The sauce that is the star of this dish is based on shallots, white and black garlic, white wine, lemon and green pepper.

What is black garlic and what to replace it with?

It seems that black garlic was first produced by the Japanese. Contrary to popular belief, it is not a variety of garlic, but it is simply fermented white garlic. This process of fermentation of raw garlic lasts several days in a room with controlled temperature and humidity. The result is black garlic with a brown envelope and black, soft cloves with a sweet and tangy taste at the same time, very close to balsamic vinegar.

how replace some ingredients?

To make this roast chicken with creamy garlic and green peppercorn sauce, you will need black garlic and green pepper. But don’t panic, you can replace the black garlic with a tablespoon of balsamic vinegar. The green peppercorn can be replaced with roughly chopped capers.

There is another roast chicken recipe on my blog, “roasted chicken with Jerusalem artichokes and lemon” as well as “roasted chicken with lemon, sumac and za’atar”.

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Roast chicken with creamy garlic and green peppercorn sauce - Ottolenghi.

  • Prep time: 25 minutes
  • Cook time: 1 hour 05 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 4 - 6 people

Ingredients :

  • 3 banana shallots peeled and finely chopped , Or 5 ordinary shallots
  • 2 Tbsp Green peppercorns , roughly crushed or 2 tbsp roughly chopped capers
  • 1 organic lemon, Cut into 5 slices
  • 400 ml dry white wine , I used non alcoholic one
  • 105 g unsalted butter, cut into 2cm cubes
  • Salt and black pepper
  • 6 chicken legs bone in and skin on, or 1 whole chicken jointed into 8 pieces
  • 2 Tbsp olive oil , plus 1 tsp extra
  • 20 garlic cloves , peeled and left whole
  • 20 black garlic cloves, cut in half lengthways or 1 Tbsp balsamic vinegar
  • 90 ml double cream
  • 2-3 Tbsp flat leaf parsley leaves, finely chopped
  • 3-1/2 Tbsp chives, finely chopped

Method :

  • 1)

    Heat the oven to 200°C / 180°C Fan.

  • 2)

    In a large oven tray 38cm * 28cm, put the first 5 ingredients : banana shallots, the green peppercorns roughly crushed, the slices of lemon, the white wine and the butter. Add to it 150ml of water and half teaspoon of salt and a good grind of black pepper.

    Then mix everything.

  • 3)

    In a large bowl, mix the chicken with 2 tablespoons of oil, 3/4 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, make sure you don’t get the skin wet.

    Toss the whole peeled garlic cloves (not the black garlic) in a teaspoon of oil and arrange them around the chicken legs, put the tray in the oven and roast for 30 minutes.

  • 4)

    Scatter the black garlic into the sauce around the chicken legs.

    Then return it the oven for another 35 minutes, or until the chicken legs are crisp and golden brown.


  • 5)

    Lift out the chicken and place skin side up on a second oven tray or large plate. And personally I put the tray back to the oven whiteout the chicken for another 10 minutes to reduce the sauce.

    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.

    Enjoy !!


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