This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.
This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.
- Preheat the oven to 425°, preferably on convection roast.
- Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken breast registers 160°. (I used the oven probe.)
- Transfer the chicken and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
- Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
- Add the wine, bay leaf, thyme and the reserved pan drippings.
- Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
- Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
- Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.