40 CLOVE CHICKEN AND POTATOES WITH CREAM SAUCE

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INGREDIENTS

• • 2 pounds (approximately 10-12 thighs) boneless, skinless chicken thighs, *See Note.
  • 3-4 whole heads of garlic (40 cloves), peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer).
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons good Brandy or Cognac
  • 1½ cups good dry white wine (wine you like to drink)
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried tarragon
  • 1½ pounds Baby Yukons or Baby Red Potatoes, scrubbed & halved (any extra large baby potatoes, cut into fourths)

• • 2 tablespoons all-purpose flour
  • ¼ cup heavy cream
  • 2 tablespoons good Brandy or Cognac
  • ¼ cup white wine (wine you enjoy drinking)
  • kosher salt & freshly ground black pepper, to taste
  • Crusty baguette for serving

INSTRUCTIONS

1. 1. If using fresh garlic, bring a medium pot of water to a boil. Separate the garlic into individual cloves and drop them into the boiling water for 1 minute. Transfer garlic to a paper towel and peel. Set aside.
   2. Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
   3. Scrub the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix well and set aside.
   4. In a large Dutch oven or large, deep skillet, heat the butter and oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). If the oil and butter begin to burn, lower the temperature to MEDIUM OR MEDIUM-LOW. As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
   5. Once all chicken has been cooked, add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
   6. Add 2 tablespoons Brandy and 1½ cups white wine and scrape the browned bits from the bottom of the pan. Bring the liquid to a boil.
   7. Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon. Cover and simmer over LOW heat for 30-40 minutes or until chicken is done and potatoes are fork-tender.
   8. Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.

1. In a small bowl, whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
2. Season to taste with kosher salt & black pepper.
3. Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
4. To serve, pour the sauce over the chicken and the potatoes and…
5. Serve with hot, crusty bread/baguette for dipping in the sauce.
6. Enjoy!

source : www.thecookierookie.com