INGREDIENTS (SERVINGS 4)
- Free-range chicken – cut up or 2 chicken pieces per person, skin and bones to remain in place
- Olive oil
- Sea salt
- Curry powder – a big pinch
- Freshly ground black pepper
- Butter – a thick slice
- Garlic cloves, 8 large, sweet cloves
- White wine – a large wine glass
- Mango – a nice firm, but ripe one, cut up into large chunks
- Herbs – a few sprigs of parsley, minced
- Place chicken in a large bowl and rub the chicken all over with a drizzle olive oil. Season the chicken with the salt, curry powder and black pepper.
- Heat a large skillet or pan (pan can have high sides or be shallow, but it must have a lid) on high heat with enough olive oil to make a small puddle in the bottom, then add the butter. Once the butter starts to froth, add the chicken pieces, skin side down. Keep the heat moderately high heat while they color to a pale and relatively even gold.
- In the meantime, smash the garlic cloves with the side of your knife so that they flatten but remain fairly intact, and peel off the skin. Throw the garlic cloves into the pan. Turn down the heat to medium-low so that the fat under the chicken skin is gently fizzing. Cover with tight-fitting lid. You’ll cook about 35-40 minutes, turning the chicken over halfway through cooking.
- Once the chicken is cooked, remove the chicken onto a platter and cover loosely with tin foil to keep warm. Tip the pan slightly and spoon out most of the fat. Turn the heat to high and add the white wine and let it bubble. Use a wooden spatula to scrape and loosen the golden bits and the sweet, soft garlic cloves in the pan. Turn the heat down a bit and add the mango chunks and minced parsley. Let simmer for 1 minute. Taste the sauce and adjust seasoning – you may have to add some salt or pepper. Spoon over chicken.