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Roast Chicken Mediterranean Twist with colatura di alici

Roasted Chicken with Colatura di Alici

David Scott Allen
This incredible roasted chicken recipe pairs exquisitely with a chilled glass of wine and some fresh greens. With a Mediterranian flair, this dish is sure to impress!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course, Main Dish
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 4 Chicken Thighs bone-in, skin-on
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 tbsp Olive Oil
  • 4 slices Brioche Bread thick slices, crusts removed
  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Colatura di Alici Italian Fish Sauce
  • 2 tbsp Lemon juice
  • 6 tbsp Cold Unsalted Butter in two pieces
  • 1/2 cup Basil Leaves, silvered
  • Whole Basil Leaves for garnish

Instructions
 

  • An hour before cooking, pat the chicken dry with paper towels and season lightly with salt and pepper. Arrange the chicken skin-side up on a lightly greased sheet pan — place in the refrigerator, uncovered, to dry. Heat the oven to 450°F (230°C). Remove chicken from the fridge and drizzle with oil. Roast until the chicken is golden and has rendered its fat, about 30 minutes.
  • Take the sheet pan out of the oven. Dip the slices of bread in the rendered fat, turning to coat both sides. Leave the slices of bread in the pan and return to the oven. Then roast for an additional 10 minutes. The bread will be perfectly toasted.
  • While the chicken roasts, combine the brown sugar, colatura di alici, and lemon juice in a small saucepan and bring to a brisk simmer over medium-high heat. Cook until the mixture has reduced by about half, 3-4 minutes; the bubbles will increase in size — this is how you can tell it’s ready. Add both pieces of butter and stir them into the sauce until fully melted. Set aside.
  • To serve, place the pieces of toast on four (4) warmed serving plates. Divide slivered basil between the toasts, and top each one with a piece of chicken. Spoon the sauce over the chicken. The bread will absorb some of the liquid. Top each chicken thigh with fresh basil leaves and serve.

Notes

  • Don’t skimp on the basil — it’s key to the flavour profile — and don’t use boneless-skinless thighs.
  • If you do, the recipe will fail and you will blame me (you need the fat in the pan!).
  • We served it with chard from the garden sautéed with shallots and discovered that the sauce that oozed into the chard was delicious, too.
Keyword Chicken, Main Course, Roast Chicken
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