40 Clove chicken on a bed of garlic mashed potatoes
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Author: She Who Shall Not Be Named Status: published Published: Jan 12,2010 license cc-by-nc-nd tags: Garlic, cooking class, Calphalon Culinary Center, Garlic 101, Chicago, 40 clove chicken,
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Share on TwitterOr, what looks more like garlic polenta. :) I mushed the potatoes too much, so they were very "creamy." :) But man...I've never had mashed potatoes that have tasted so good.
Garlic Whipped Potatoes
3 russet potatoes, peeled and quartered
3 cloves garlic, peeled and lightly chopped
1 quart water
2 tablespoons unsalted butter
1 ounce cream cheese
4 tablespoons( (+/-) heavy cream
3 tablespoons (+/-) whole milk
1 tablespoon sour cream
salt and black pepper
1. Place the potatoes, garlic, and water in a calphalong 2 1/2 quart sauce pan on high heat. Boil the potatoes until fork tender.
2. Drain the potatoes and place them back into the sauce pan over low heat.
3. Add the butter, cream cheese, heavy cream, whole milk, and sour cream to the potatoes.
4. Mash the potatoes with an emersion hand blender on medium low speed until smooth.
5. Season with salt and pepper.
Serves 2
40 Clove Garlic Chicken
1/2 cup flour
2 tablespoons paprika
1 1/2 tablesppons kosher salt
1 tablespoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1 whole roasting chicken, cut into 8 pieces
40 cloves garlic, peeled
1 medium onion, sliced
1 cup dry white wine
1 cup chicken stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
salt and pepper
1. combine flour, paprika, salt, and peppers in a large zip lock bag.
2. add chicken pieces to season flour mixture and shake off excess.
3. heat a 5 quart saute pan over medium heat. add olive oil.
4. place chiken into pan and brown on both sides. remove chicken from pan and set aside.
5. add whole garlic cloves and sliced onion and saute for 1 to 2 minutes.
6. add white wine and reduce liqued by half
7 add stock and herbs and place chicken on top (skin side up). increase heat to medium high and bring liquid to a simmer.
8. cover the pan and reduce heat to a smimer, cook on low heat for 40 to 50 minutes.
9. remove chicken from pan and season sauce with salt and pepper.
10. serve immediately with pan sauce and crusty bread.
Serves 4
