1/4 cup sherry vinegar |
2 tablespoons honey |
1 tablespoons ancho chile powder |
10 garlic cloves, coarsely chopped |
1/4 cup fresh oregano leaves |
1 cup olive oil |
2 whole chickens, 2 1/2 pounds each, butterflied |
8 piquillo peppers, drained and thinly sliced |
1/3 cup pitted and coarsely chopped nicoise olives |
1 tablespoon minced garlic |
1 tablespoon finely chopped fresh thyme leaves |
1/4 cup coarsely chopped parsley |
1/4 cup sherry vinegar |
1 tablespoons honey |
salt and freshly ground pepper |
5 al- purpose potatoes |
2 tablespoons unsalted butter |
3 tablespoons extra virgin olive oil |
kosher salt, to taste |
1/4 cup finely chopped flat leaf parsley |