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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.



Pat chicken dry and season chicken with salt and pepper.

Heat a large Dutch oven [1] over medium high heat, add olive oil, 2 turns of the pan [1], 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 [1] 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.