Drunken Chicken with Creamy Garlic Mashed Potatoes

by Rachael Ray Show Staff 11:17 AM, September 29, 2016

Aired March 21, 2017

Serves 4

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.

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