Roast Chicken Thighs and Nduja with Rosemary Potatoes and Anchovy Mayonnaise
A perfect recipe for a laid-back dinner party, this Italian dish combines succulent chicken thighs with nduja, rosemary-scented potatoes and salty anchovy mayo. Glorious!
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Cooking tools:
- Oven
- Pan
- Roasting pan
- Skillet
- Mixing bowl
- Whisk
- Colander
- Serving platter
- Measuring spoon
- Stove
- Spoon
- Tongs
- Kitchen towel
- Fork
- Saucepan
- Kitchen scale
- Serving bowl
- Spatula
Ingredients
- 2 tbsp nduja
- 8 Maris Piper potatoes, cut into wedges
- 4 sprigs of rosemary
- 6 garlic cloves, smashed
- olive oil
- 18 chicken thighs (3 per person)
- salt
- 2 free-range or organic egg yolks
- 3 salted anchovy fillets, finely chopped
- 400ml groundnut oil, or other neutral oil
- 1 tsp red wine vinegar
- pepper
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