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Roast chicken thighs and nduja
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Irresistibly delicious dish loved by all, perfect for family-style gatherings.
Ingredients:
  • 2 tablespoons nduja
  • 8 Maris Piper potatoes cut into wedges
  • 4 sprigs of rosemary
  • 6 garlic cloves smashed
  • olive oil
  • 18 chicken thighs (3 per person)
  • salt

  • 2 free-range or organic egg yolks
  • 3 salted anchovy fillets finely chopped
  • 400 ml groundnut oil, or other neutral oil
  • 1 teaspoon red wine vinegar
  • salt and pepper
Instructions:
  • - Preheat the oven to 180°C/gas mark 4. - Place the nduja in a bowl and mix with a splash of hot water. - Boil the potatoes, rosemary, and salt, then drain and let them dry. Coat with olive oil generously. - Heat the roasting tray in the oven, add olive oil, then add the potatoes, rosemary, and garlic. Roast for 45 minutes–1 hour until crispy. - In a frying pan, heat olive oil and cook seasoned chicken thighs until golden. Transfer to a roasting tray. - Roast the chicken and add nduja for the last 15 minutes. - Whisk egg yolks and anchovies in a bowl. Slowly pour in groundnut oil in a thin stream until emulsified. Add red wine vinegar, salt, and pepper. - Serve chicken, potatoes, and green salad on platters in the middle of the table.

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