Pan Roasted Chicken with Corn Relish

Chicken

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen." More Great Chicken Recipes

Ingredients

One 4-pound chicken, cut into 8 pieces
2 heads of garlic, cloves peeled
12 bay leaves, preferably fresh
4 ears of corn, shucked
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 cup roasted red pepper strips, finely chopped
1 large jalapeño, seeded and minced
2 tablespoons chopped basil
1 tablespoon chopped mint
1 tablespoon fresh lime juice
1/2 cup sherry vinegar
1/2 cup chicken stock
2 tablespoons unsalted butter

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