Skip to main content
RECIPE

Drunken Chicken with Creamy Garlic Mashed Potatoes

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 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

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.

Rachael Ray