2kgchicken, jointed (see below for link or ask your butcher to do it)Try to buy free range
olive oil
20whole garlic cloves (unpeeled)
10fresh bay leaves
20 fresh mixed colour long chillies - prick them
100mlred wine vinegar
splash of water
Instructions
Preheat the oven to 180C/160C fan.In a large (ovenproof) pan, over high heat add the olive oil and place the chicken pieces in, skin side down at first, to brown. Keep turning them until golden all over (approx 15 mins).
Next, add the whole unpeeled garlic cloves and bay leaves and try and slot in any gaps. Add the pricked whole chillies and fry for approx 2 mins, mixing everything together.
Now, add the vinegar and a splash of water and season.Cover with a scrunched up sheet of wet baking paper and place in the oven for 45-50 minutes, or until golden and cooked through.
You have two options to serve:1.Divide up the chicken between your plates and let everyone take chillies and garlic to their liking. Spoon over the sauce.Or2. Divide up the chicken between your plates. Peel the chillies, scrape out the seeds, then chop up the flesh and, to taste, stir it back through the pan juices. Squeeze out the sweet garlic out of its skins into the pan, stir together, then spoon as much as you like over the chicken.** Version 2. takes a bit longer and I have included some tips in my blog on my experience with this version which I think could make it a little easier and avoid too much heat.