Tender grilled chicken thighs imbued with the scent of rosemary, served with crushed new potatoes, are perfectly finished with a warm dressing of creamy, garlic-flavored mayonnaise.
ingredients
serves: 4
8 sprigs of rosemary, each about 2 inch long
8 large chicken thighs
1 pound 2 ounce waxy new potatoes
Salt and black pepper
5 tablespoons olive oil
2 large cloves garlic
6 tablespoons good quality mayonnaise
method
1. Preheat the grill to high and put a kettle of water on to boil. Rinse and dry the rosemary and insert a sprig under the skin on each of the chicken thighs.
2. Scrub the potatoes, put them into a saucepan, cover them with boiling water and add a little salt. Bring back to the boil and cook for about 15 minutes, until tender.
3. Meanwhile, arrange the chicken thighs, skin-sides down, on the grill rack. Brush with 1 1/2 tablespoons of the oil, sprinkle with salt and pepper and cook for 10 minutes, about 4 inch below the hot grill. Turn the thighs over, brush with a further 1 1/2 tablespoons of oil, season and cook for 10 minutes more, until the skin is golden and crisp. Turn off the grill, but leave the chicken under it to keep warm.
4. While the chicken is cooking, put the remaining oil into a small saucepan. Peel the garlic, crush it into the oil and shake over a moderate heat until it begins to sizzle, but do not let it color. Turn off the heat. Beat in the mayonnaise with 2 tablespoons of very hot water from the kettle, then cover it and keep it warm.
5. Drain the potatoes, return them to their pan and crush them with a fork until they are roughly broken open and slightly flattened.
6. Divide the chicken thighs and potatoes among 4 plates. Spoon over the mayonnaise, sprinkle with black pepper and serve.
