Aired March 21, 2017
1 4-pound chicken, quartered
Salt and pepper
2 tablespoons olive oil
1/3 pound chunk Speck (smoked prosciutto), pancetta or meaty slab bacon, diced
2 carrots, peeled and chopped
2 ribs celery with leafy tops, chopped
1 onion, chopped
8 cloves garlic, crushed
1 small red chile pepper, halved lengthwise
Herb bundle: 4 stems rosemary, handful of sage, 2 bay leaves
1 bottle red wine such as Montefalco Sangratino or other Italian red wine
About 2 tablespoons Acacia (light in color and flavor) honey
8 medium potatoes, peeled and cubed, about 2 ½ pounds
1 cups whole milk
2 tablespoons butter
1/4 pound Taleggio or ripe Camembert
1 cup freshly grated Parmigiano-Reggiano cheese
Nutmeg, freshly grated, to taste
Pat chicken dry and season chicken with salt and pepper.
Heat a large Dutch oven over medium high heat, add olive oil, 2 turns of the pan, brown chicken skin side down first on both sides, remove to plate. Add speck, pancetta or bacon and stir a minute or 2, add carrots, celery, onions, half the garlic, herb bundle, salt and pepper, stir to soften 5 minutes, add wine and honey, bring to boil, add chicken and simmer 30-40 minutes to thicken.
Place potatoes in a pot, cover with cold water, bring to boil, salt liberally, boil to tender, drain and return to hot pot.
In a wide pan heat milk with remaining garlic and butter over medium heat to low simmer. Add milk mixture to potatoes and mash, melt in Taleggio or Camemebert and Parmigiano-Reggiano then season with salt and pepper and nutmeg, to taste.
Serve chicken alongside potatoes.
4 Deliciously 'Drunken' Recipes Featuring Red Wine
Mashed Potatoes with Ricotta
Lemon & Olive Oil Potatoes