My husband took me for a birthday dinner at Casa Cordoba, a new Spanish restaurant in Montrose. Their olive chicken was fabulous! It satisfied my husband’s preference for comfort food and mine for nuance. Can you get the recipe? I would love to know how they got the chicken so tender and so infused with flavor. Thanks.
Dear Anna: If you’re a fan of olives and garlic, this is a meal for you. A whole chicken is brined in a flavorful marinade, then spatchcocked, stuffed with a bold filling of olives and roasted garlic, and slowly cooked over low heat to keep the meat moist and tender. The chicken is garnished with garlic oil and tender slices of Serrano ham in the last few minutes of cooking. It makes quite a presentation when it’s served and is a perfect dish when hosting company.