DRUNKEN CHICKEN WITH GARLIC MASHED POTATOES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Servings: 4
1 Cut-up Fryer Chicken (toss the back and wing tips), or just buy thighs and breasts
Kosher Salt and Freshly Ground Black Pepper, as needed
2-3 Tbsp. EVOO
1/3 lb. Thick-cut Bacon, diced
2 med. Carrots, peeled and chopped
2 ribs Celery with Leafy Ends, halved lengthwise and chopped
1 med. Onion, chopped
8 cloves Garlic, crushed
1 sm. Red Chili Pepper, halved lengthwise
Herb Bundle: 4 stems Rosemary, handful of Sage, 2 Bay Leaves, all tied together
1 bottle Italian Red Wine
2 Tbsp. Honey
8 med. Potatoes, peeled and cubed
1 cup Whole Milk or Half-n-Half
2 Tbsp. Butter
1/4 lb. Taleggio Cheese
1 cup Parmigiano-Reggiano Cheese, grated
Nutmeg, grated, to taste
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Directions: |
Directions:Pat chicken dry and season both sides generosity with salt and pepper.
Heat large Dutch oven over medium-high heat, add EVOO and brown chicken on both sides with skin-side down first. Remove with slotted spoon to a plate. Add speck, pancetta or bacon and stir 1-2 minutes, add carrots, celery, onions, half of the garlic, herb bundle, salt and pepper, stirring to soften - about 5 minutes. Add wine and honey, bring to boil, and return the chicken. Simmer 30-40 minutes to thicken. Remove herb bundle prior to serving.
Place the potatoes in a pot. Cover with cold water, bring to boil, salt liberally, return to a boil until tender. Drain and return hot pot.
In a wide pan heat milk with remaining garlic and butter over medium heat to a slow simmer. Add milk mixture to potatoes and mash. Melt in Taleggio and Parmigiano-Reggiano cheese. Season with salt, pepper and nutmeg to taste.
Serve chicken alongside potatoes. |
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