Pollo Recipe

Prepare the Chicken

Preheat your oven to 400°F (200°C). Pat the chicken halves dry with paper towels and season generously with salt and black pepper.

Sear the Chicken

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken halves, skin side down, and sear for about 5-7 minutes until the skin is golden brown.

Add Aromatics

Flip the chicken over and add minced garlic and thyme to the skillet. Cook for another 2 minutes.

Roast in Oven

Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from oven and let it rest.

Boil the Potatoes

In a large pot, add the cubed potatoes and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

Infuse the Saffron

While potatoes are boiling, steep saffron threads in a small bowl with 2 tablespoons of hot water to release their flavor.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, saffron infusion, and salt. Mash until smooth and creamy.

Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté for about 1 minute until fragrant.

Add the Spinach

Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.

Season the Spinach

Season with salt and black pepper to taste. Remove from heat and set aside.

Cook the Shallots

In a saucepan, melt butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2-3 minutes.

Add Chicken Stock

Pour in the chicken stock and add thyme sprigs. Bring to a simmer and reduce for about 10-15 minutes until slightly thickened.

Season the Glaze

Season the demi-glace with salt to taste. Strain if desired and keep warm until serving.