I have been eying this recipe for a long long time. It was in the a Sunday paper magazine (I thought that was a sign;) and I have an abundance of garlic, so I decided it was time. I go through a process when I choose a new recipe. I google it and check out at least 3 sites that have that recipe or close to it. I read the reviews and then I decide how I want to make it. If it has bad reviews, well then I do not make it.
I had this dish when I visited my brother in San Francisco at The Stinking Rose. It was delish. I have their cookbook, so I checked out their recipe in the book and online. Food Network also had a recipe. I went with Ina’s recipe on Food Network.
Chicken with 43 Cloves of Garlic
3 whole heads garlic, about 40 cloves (43 cloves)
- 2 (3 1/2-pound) chickens, cut into eighths (6 lbs chicken pieces)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons
Cognac (Brandy), divided use
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves ( I may have used a tiny bit more)
- 2 tablespoons all purpose flour
2 tablespoons (1/2 cup) heavy cream
- (1 cup Chicken Broth)
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. ( I did not do this. I just whacked with the flat side of a knife and peeled them)
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Melt butter and oil in a skillet or dutch oven. Salt and Pepper the chicken on both sides. Make to really salt and pepper them! I bought 6 lbs of chicken pieces...the ones we like.
Put skin sound down; brown. Then flip over browning that side. Put in a bowl and do the next batch.
This is 43 cloves of Garlic. That is what I had peeled, so that is what I used. Grace came home from school and said what in the heck are you making? It burns my eyes. She loved the end results. Isn't this a great bowl? I made it in a pottery class and my niece Kelly glazed it.
Remove the chicken; add the garlic. Brown.
After browned, add the Brandy. I let it it sizzle for a minute.
I made an SOS text to Jim (my friend and cooking buddy)…the store did not have Cognac! He confirmed that I needed to substitute with Brandy. I read the email quickly and thought he said to let it reduce a little. Well, he actually said add a little more and reduce since cognac is stronger. I reduced, but did not increase the amount.
Then add the wine.
Make sure to scrap the bottom and sides to loosen up that yummy stuff stuck to the pan.
Return the chicken to the pan with the juices left in the bowl or platter; top with Thyme' cover. Cook approximately 30 minutes until down at lowest heat.
I decided to add some Chicken broth. We LOVE gravy and I wanted to make sure we had enough! I simmered it for a few minutes.
Whisk together 1/2 cup of the sauce and flour.
Whisk flour mixture into the sauce. Then add the brandy and heavy cream. For some reason I thought it said 1/2 cup cream. It was 2 T. I had already poured out the 1/2 cup and since I added the chicken broth. I thought what the heck. It turned out yummy! Simmer until thickened.
Make sure to take the back of your tongs or a spoon and mash around the garlic. One suggested to take some of garlic and blend it smooth and add to the sauce. Using the tongs to mash it up was my solution to get more flavor in the sauce.
Salt and pepper the sauce again. Taste and repeat if needed.
The gravy was a tad bit thin, so either I did not simmer long enough or maybe I needed to use a little more sauce/flour mixture. I decided the gravy would taste great on mashed potatoes. I was not wrong! I decided to stick with Ina and make Ina’s Parmesan Potatoes.
Parmesan Smashed Potatoes
- 3 pounds red potatoes, unpeeled
- 1 tablespoon kosher salt plus 2 teaspoons
- 1 1/2 cups half-and-half
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon freshly ground black pepper
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain
In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.
NOTE: I did this pretty much to the recipe, except I used a different type of potato.
I guessed on how many potatoes was 3 lbs. I did not leave them whole.
Cook potatoes in boiling salted water.
Mix the potatoes for a few seconds.
Add the melted butter and heated half and half. Then by hand add sour cream and Parmesan cheese.
Are you ready for the photos. I could not just pick one 😉
Chicken with 43 Cloves of Garlic + Parmesan Mashed Potatoes = DELISH.
Look at those chunks of garlic....yum. The garlic was not overpowering. Well, at least I did not think so.
~Relish Life & Food