Roast chicken, crispy potatoes, shishitos, aji verde and love sauce [Timothy Hollingsworth] from EAT COOK L.A.: Recipes from the City of Angels (page 137) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on February 14, 2021

    Been wanting to make this roast chicken dish for quite a while, and so glad I did! The flavors were absolutely wonderful. The Love Sauce didn’t come together per the directions - half hour of reducing the white wine in the oven was nowhere near enough. After 45 minutes or so I gave up and finished reducing on the stovetop. Also wound up using an immersion blender on the garlic/wine reduction to smooth it. It did make for a fantastic coating for the chicken. The tomatoes and peppers were lovely, but could have easily been doubled, as it didn’t create many servings. The potatoes were excellent, and a nice textural contrast to the chicken and tomatoes. The Aji Verde was a perfect, zippy complement to the dish. Spicy, but not overpowering. We enjoyed the overall dish very much.

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