Garlic Thyme Chicken on Browned Butter Tater Mash
Like I promised last week, here is the recipe for the thyme garlic chicken I made last week. Obviously, I took the chance to cook it again and this time I also added my beloved browned butter potato mash to combine it all into this succulent mixture of the sweet garlic and the flavour of the thyme topped off with the slight acid of the white wine.
4 to 6 chicken thighs, I prefer to leave the skin on for the crisp
1-2 tablespoons of peanut oil or olive oil
3 heads of garlic, peeled
1 cup / 250 ml of extra dry white wine
3-4 sprigs of fresh thyme, leaves only
1 cup of chicken or vegetable stock
20-30 grams of ice cold butter in cubes
2 tablespoons of all purpose flour
ovenproof skillet with a lid or a Dutch ovenTater Mash
400g of floury potatoes
1 bay leaf
1 glove of garlic, peeled and halved
milk (about 100ml)
20 g of butter
1 spring onion, cleaned and cut into rings including the green
1 tablespoon of browned butter as detailed here http://goo.gl/xxdxAa
medium size cooking pot
small skillet for the milkMise en Place
- peel potatoes, cut into uniform size pieces, store in medium sized
pot covered in salty water.
- pre-heat oven to about 200 C (about 400 F)
- dry the chicken pieces thoroughly from both sides using paper
- peel the garlic. The easiest way to do this, is to remove the cloves
from the head, then place all of them in a metal bowl, cover that
bowl with a second bowl of matching size and shake it all
vigorously. You will find that the friction and the impacts against
each other, removes the papery skin from the garlic cloves. Fast
-heat the cooking oil in the skillet on your stove to medium high
Salt the chicken from both sides, cook place the chicken skin side down into the skillet. Let if brown there for about 4-5 minutes, letting the fat render out and give the skin a nice golden brown colour. Flip the chicken, brown the other sides. Overall about 8 minutes. Remove and place the chicken on a clean plate.
Do this until all the chicken pieces have been browned. Reduce the heat to medium. If the browning of the chicken, has left too much oil from the rendering of the skin in your skillet. Remove some of the excess oil until you have about 2 tablespoon of fat left in the skillet.
Now add the garlic, keep stirring until you catch the first delicious smell of cooking garlic and the garlic is lightly browned. Now dust it with the flour, stir until all is well combined. Turn off the stove. Place the chicken pieces on top of the garlic and cover it tightly with the lid. Place the skillet in the oven and cook for about 15 minutes.
During that time, bring the water for the potatoes to a boil, add the bay leave and the two halves of garlic. Cover and cook until soft. Depending on how thick you cut the pieces of potato, this should take no more than 10 to 15 minutes.
Pour the milk into the small skillet, add the slices of scallion. Salt until lightly salty, heat until it lightly simmers for a minute or two. Turn heat off and cover.
Strain the potatoes, put the potatoes back into the pot, do not cover and let it steam off without putting it back on the heat. Remove the bay leave, you can leave the garlic in it will mash in nicely. Using a potato masher, roughly mash potatoes, add the browned butter and the hot milk to the potatoes. Use a wooden spoon to combine it just sow. Season to taste but it should be salty enough. Do not overmix or it will take on an unpleasant texture. Cover and keep warm.
After the 15 minutes, turn off the oven. Remove the skillet and take the chicken pieces out again, place them on a plate and keep them warm in the oven. Pour the white wine over the garlic and flour mix, bring it to a simmer for about a minute. Add the thyme leaves. Add the stock/broth and bring to a simmer, keep stirring from time to time and let the liquid reduce to about half. It will lightly thicken, once that happens add the ice cold pieces of butter and stir them in. Do not let it cook again. You will get that shiny finish we all like in our sauces and gravies. Season to taste with salt and pepper.
Turn on the broiler in your oven, crisp the skin side of the chicken again, make sure not to burn it. Place the chicken on the garlic thyme sauce and serve on the browned butter tater mash. The drink of choice for this is a lively white wine, I like it extra dry. The rich in taste yet light combination of savoury, acidity , herbs and sweet garlic on the nutty tater mash is a perfect mix of flavours.
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