Ingredients

The following ingredients have 4 Servings
  • 2 carrots
  • peeled and chopped
  • 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 ribs celery with leafy tops
  • chopped
  • 1 onion
  • chopped
  • 8 cloves garlic
  • crushed
  • 1 small red chile pepper
  • halved lengthwise
  • Herb bundle of 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

Instruction

  • 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
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