One Pot 40-clove chicken meal
Dec. 31st, 2022 04:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenHaven't actually made this one yet, but these directions for the cream sauce were perfect.
2 pounds chicken thighs
40 cloves garlic
1/2 large red onion
kosher salt
black pepper
some italian blend seasoning
2 tablespoons extra virgin olive oil
1 cup dry white wine
3/4 cup chicken stock
1/2 teaspoon dried tarragon
1 1/2 pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)
Cream sauce:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup water (or white wine)
Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with kosher salt, black pepper, and italian seasoning
Scrub and halve the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt. Mix well and set aside.
In a large Dutch oven or large, deep skillet, heat the oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
Once all chicken has been cooked, add your onion, turn the heat down to medium, cook 5 minutes. Add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
Add 2 tablespoons Brandy and ½ cup white wine and scrape the browned bits from the bottom of the pan, add 3/4 c chicken stock. Bring the liquid to a boil.
Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon.
Move to oven on 350F and for 20-25 minutes or until chicken is done, make sure potatoes are fork-tender.
Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm, put the skillet back on to heat.
Dip out 1/2 c skillet sauce, place in a small bowl with the flour and whisk firmly. Then pour and whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
To serve, pour the sauce over the chicken and the potatoes and enjoy.
2 pounds chicken thighs
40 cloves garlic
1/2 large red onion
kosher salt
black pepper
some italian blend seasoning
2 tablespoons extra virgin olive oil
1 cup dry white wine
3/4 cup chicken stock
1/2 teaspoon dried tarragon
1 1/2 pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)
Cream sauce:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup water (or white wine)
Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with kosher salt, black pepper, and italian seasoning
Scrub and halve the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt. Mix well and set aside.
In a large Dutch oven or large, deep skillet, heat the oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
Once all chicken has been cooked, add your onion, turn the heat down to medium, cook 5 minutes. Add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
Add 2 tablespoons Brandy and ½ cup white wine and scrape the browned bits from the bottom of the pan, add 3/4 c chicken stock. Bring the liquid to a boil.
Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon.
Move to oven on 350F and for 20-25 minutes or until chicken is done, make sure potatoes are fork-tender.
Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm, put the skillet back on to heat.
Dip out 1/2 c skillet sauce, place in a small bowl with the flour and whisk firmly. Then pour and whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
To serve, pour the sauce over the chicken and the potatoes and enjoy.