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Tom Walker's chicken & hot sauce gravy
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Total Time:
2 hours 15 minutes
Spicy chicken baked to tender perfection, with a mouthwatering natural gravy and crispy golden finish.
Ingredients:
  • 4 free-range chicken thighs skin on, bone in
  • 4 free-range chicken legs skin on, bone in
  • 4 free-range chicken wings skin on, bone in
  • 200 ml chilli sauce plus extra to taste
  • 1 bulb of garlic
  • 1 mixed bunch of fresh woody herbs such as rosemary, thyme, sage, bay, oregano (30g)
  • 30 g unsalted peanuts
  • ½ a bunch of fresh chives (15g)
  • 1 red onion
  • 1 crunchy eating apple
  • 1 carrot
  • ¼ red cabbage
  • ¼ white cabbage
  • 1 mixed bunch of fresh soft herbs such as mint, parsley, basil (30g)
  • cider vinegar plus extra for the gravy
  • extra virgin olive oil
Instructions:
  • In a large roasting tray, place the chicken pieces and pour over the hot sauce. Add halved garlic bulb, torn herbs, sea salt, and black pepper. Mix well to coat the chicken. Cover tightly with foil and refrigerate for at least 1 hour or overnight. Preheat the oven to 190°C/375°F/gas 5. Bake covered for 1 hour, then uncover, drain juices into a jug for gravy. Skim fat, spoon over chicken, and bake for another hour until golden. For the slaw, grate onion, apple, carrot, and cabbages on a plate, add herbs, season, and toss with vinegar and olive oil. Toast peanuts in a pan, crush in a mortar, and chop chives. Rest the chicken, heat roasting tray on the stove, add vinegar, stir, pour in chicken juices and water, boil, reduce, strain for gravy. Sprinkle peanuts and chives over chicken, serve with gravy and slaw. Enjoy with baked sweet potatoes.

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