Name: Drunken Chicken with Creamy Garlic Mashed Potatoes
Ingredients: 2 carrots; peeled and chopped; 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 ribs celery with leafy tops; chopped; 1 onion; chopped; 8 cloves garlic; crushed; 1 small red chile pepper; halved lengthwise; Herb bundle of 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

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Playing Drunken Chicken with Creamy Garlic Mashed Potatoes

Drunken Chicken with Creamy Garlic Mashed Potatoes

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Ingredients

2 carrots, peeled and chopped
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 ribs celery with leafy tops, chopped
1 onion, chopped
8 cloves garlic, crushed
1 small red chile pepper, halved lengthwise
Herb bundle of 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

Yield

Serves: 4

Preparation

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.

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