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”.
