Ingredients

The following ingredients have 5 Servings
  • 2 pounds chicken thighs (boneless/skinless *see note)
  • 3-4 whole 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 dry white wine
  • 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
  • kosher salt & freshly ground black pepper (to taste)
  • Crusty baguette for serving

Instruction

  • 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.
  • Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.