Crispy Chicken with Piquillo Pepper Sauce

Ingredients

• 1.5 teaspoons pepper black divided freshly ground
• 8 pound irish oats whole
• 0.7 cup flour all-purpose
• 0.3 cup parsley fresh coarsely chopped
• 13  garlic clove divided peeled
• 1 teaspoon honey 
• 2  optional: lemon thinly sliced
• 0.5  cranberry-orange relish thinly sliced
• 0.3 cup orange juice 
• 10 ounce piquillo peppers drained sliced
• 1.5 teaspoons sea salt divided
• 4  shallots peeled halved
• 0.3 cup sherry vinegar 
• 1 teaspoon paprika smoked divided
• 1 cups virgin olive oil divided

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Process 3 garlic cloves in food processor until finely chopped.
3. Add 1/2 cup oil, piquillo peppers, honey, 1/2 teaspoon paprika, vinegar, orange juice, and 1/2 teaspoon each sea salt and black pepper; pulse until chunky, and set aside.
4. Place shallots, lemons, orange, and remaining 10 garlic cloves on a large, rimmed baking sheet (or divide among 2 jelly-roll pans).
5. Drizzle with 3 tablespoons olive oil; sprinkle with 1/4 teaspoon paprika and 1/2 teaspoon each sea salt and black pepper.
6. Heat 3 tablespoons oil in a large skillet over medium-high heat until hot. Dredge chicken in flour, shaking off excess.
7. Sprinkle with 1/4 teaspoon each sea salt and black pepper. Cook chicken, in batches, adding more oil if necessary; cook 3 minutes on each side or until golden brown.
8. Transfer to baking sheet.
9. Drizzle with 2 tablespoons oil; sprinkle with remaining 1/4 teaspoon each paprika, sea salt, and black pepper.
10. Bake 30 to 35 minutes or until chicken is done.
11. Transfer chicken to a platter with garlic, shallots, lemons, and orange; top with parsley.
12. Tip: The high heat and bold flavors in the sauce will blunt the delicate flavor of extra virgin olive oil, so use a good-quality bulk variety.