Thai Garlic-Pepper Chicken Vesuvio (Chicago × Thai)

Method

1. Cut the coriander stems (and roots) from the leaves, chop them finely and keep the leaves for the end. Pound half the garlic, the coriander stems and the white pepper in a mortar to a coarse paste (or chop very finely with a knife). Mix in half the fish sauce, the oyster sauce and the palm sugar, rub it all over the dried chicken, including under the skin, and leave to marinate for 20 min. Meanwhile, preheat the oven to 220 °C.

   Add in this stepGarlic cloves 5Fresh coriander (cilantro), stems and leaves, with roots if you can find them 7.5 gGround white pepper ¾ tspFish sauce ¾ tbspOyster sauce 1 tbspPalm sugar or brown sugar 1½ tspBone-in, skin-on chicken thighs (about 150 g each) 4

2. Heat half the oil in a 26 cm oven-safe skillet over medium heat. Lay the chicken in skin side down and cook for 8 min. The sugar and oyster sauce in the marinade burn easily, so keep it at medium rather than high and lift the chicken out once the skin is deep brown. Work in two batches if the pan is crowded. Wipe out any blackened bits of marinade with kitchen paper.

   Add in this stepNeutral oil 1½ tbsp

   medium heat

3. Cut the unpeeled potatoes lengthwise into 8 wedges each. Add the rest of the oil to the same pan and, on medium heat, lay the wedges in on a cut side, sprinkle with the salt and cook for 8 min, turning once, until golden.

   Add in this stepMedium potatoes (about 200 g each) 2Neutral oil 1½ tbspSalt 2 pinch

   medium heat

4. Thinly slice the remaining garlic, add it, lower the heat to medium-low heat and stir for 1 min, until pale golden. Pour in the wine and the rest of the fish sauce, scrape up the browned bits and let it bubble for 2 min, then add the stock.

   Add in this stepGarlic cloves 5Dry white wine 100 mlFish sauce ¾ tbspChicken stock (low-salt) 100 ml

   medium-low heat

5. Set the chicken skin side up on the potatoes (keep the liquid off the skin) and put the skillet in the oven at 220 °C for 30 min.

   oven

6. With oven gloves, take the pan out, scatter the peas into the liquid and return it to the oven for 5 min more at 220 °C. It's done when the thickest part near the bone reads at least 75 °C (about 80 °C is most tender) and the juices run clear.

   Add in this stepFrozen peas 100 g

   oven

7. Wrap the hot handle in a dry towel and let it rest for 5 min. Scatter over the coriander leaves and sliced chillies and add lime wedges. Squeeze the lime into the pan juices just before eating. Jasmine rice is perfect for soaking up every drop.

   Add in this stepFresh coriander (cilantro), stems and leaves, with roots if you can find them 7.5 gBird's eye chillies (to taste) 1Lime ½