Recipe: Chimichurri Chicken

Now that Spring has finally sprung,

what better way to celebrate than a picnic! WNC may have some of the most beautiful picnic locations around and local author Ashley English’s new book, A Year of Picnics, has the perfect food to accompany every locale from waterside to mountaintop. Grab your picnic blanket and enjoy the recipe below, an excerpt from the Table to Farm Picnic. A Year of Picnics ($24.95) is available now, where books are sold.

Chimichurri Chicken

Of Argentinian origin, chimichurri is a green, herb-based sauce meant to accompany grilled or roasted meats. It is immensely flavorful without being overwhelming. Here I’ve tossed the sauce with roast chicken. You might have a little extra chimichurri left over, depending on the size of your chicken and how liberally you dress it. Store any unused portion in the refrigerator and consider having it with other meats (grilled steak is especially delicious) or eggs.
SERVES 4 TO 6, depending on the size of your chicken

you will need
2 garlic cloves
1⁄2 teaspoon coarse sea salt
Bunch of fresh cilantro
Bunch of fresh parsley, stems chopped off
Leaves from about 4 sprigs of fresh oregano
1⁄2 cup olive oil
1⁄4 cup sherry vinegar, red wine vinegar, or white wine vinegar
Juice of 1⁄2 lime
A few dashes hot sauce
1⁄2 teaspoon fine sea salt
Several grinds of black pepper
Meat from 1 whole roast chicken (set the bones aside for making stock)

to make
1. Mince the garlic very finely, and then chop the coarse salt into it. Leave to sit and mellow for 20 minutes.
2. Pulse the minced garlic and all the ingredients except the chicken in a food processor or blender until saucy.
3. In a large bowl, toss the sauce with the pulled chicken, cover, and refrigerate for at least 1 hour before serving.

From A Year of Picnics by Ashley English © 2017 by Ashley English. Photographs © 2017 by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.