Made the following recipe for myself and a neighbor. Courtesy of Jamie Oliver's 5 Step Quick & Easy Meals. May you never be hungry....this is just so good...
Vermouth Skillet Chicken Legs
(Exc. Recipe, Best Yet)
2-3 tbsp olive oil
2 high-quality chicken legs (not quarters)
Salt and freshly cracked black pepper
About 25 seedless red or green grapes
1 garlic bulb, trimmed, peeled
½ cup sweet vermouth
Small bunch of fresh tarragon, divided
Preheat your oven to 375°F. Using a large cast-iron skillet, add about 3 tbsp of olive oil to the pan. Heat over a medium-high rangetop. Pat your chicken legs dry with a paper towel, and season from a height with salt and cracked pepper, both sides. Once the oil begins to bubble or shimmer, lay the chicken, skin side down, into the skillet.
Sauté for about 4 to 5 minutes, then flip and sauté on the other side for 5 minutes more.
Once you’ve flipped the chicken the first time, add the grapes and garlic cloves to the skillet. During the last 2 minutes of the 2nd side, add the sweet vermouth, to allow the alcohol to steam away.
Once the chicken is golden brown on both sides, place the skillet into your preheated oven. Set the timer for 45 minutes.
Meanwhile, take your tarragon on its stems and strip the leaves from half of the stems. Save the good leaves for garnish. Take the other mangled stripped leaves and chop roughly, into ¼” pieces. Set aside the chopped and good leaves in small containers. Discard the stems.
Prepare your side dishes during the time it takes for the chicken to cook. Whole green beans and mashed roasted garlic potato/cauliflower work exceptionally well with this dish.
During the last 20 minutes of cooking, prepare your green beans. During the last 15 minutes of chicken cooking, open the oven door and spoon some of the pan juices over the chicken. Close the door and resume cooking. During the last 7 minutes of chicken cooking microwave your potato/cauliflower mash in a separate bowl.
Once the chicken is done, check the chicken internal temperature while the oven is still on, but the shelf is slid out. If the temperature registers more than 165°F, your chicken is done. Remove the skillet with gloved hands to the rangetop. Remove each chicken piece to warmed plates. Add the chopped tarragon to the pan juices and stir. Spoon some mashed potato onto each plate. Add the green beans. Spoon the pan juices over the chicken, potatoes and beans. Sprinkle the remaining tarragon leaves from a height, and serve immediately.
Potato / Cauliflower Mash
Prep: 20 min Cook: 25 min Serves: 8-10
6 to 8 large Yukon Gold or White potatoes
1 head cauliflower, trimmed, and cut into florets (large pieces halved/quartered)
1 tsp salt
1 tsp white pepper
3 tbsp butter
5 tbsp olive oil
2 bulbs roasted garlic, exuded (see recipe below)
½ cup milk
Roast 2 bulbs of garlic by peeling the outer parchment from the bulbs to expose the attached cloves within. Place the bulbs into a small rimmed baking pan and drizzle olive oil down the center of the bulbs to coat the cloves with oil. Preheat the oven to 325°F, and once heated, place the baking pan in the oven. Roast for 1 hour. When done, remove the pan from the oven, allow to cool to room temperature, and using clean fingers, squeeze each clove from its parchment into a small dish. Cover and set aside, or refrigerate for up to 2 days.
Peel and cut potatoes into chunk. Section cauliflower into florets. Combine both into a large pot (stockpot preferred) with enough water to cover. Bring to a boil then reduce the heat to a low simmer. Cook vegetables for about 25 minutes or until the potatoes are fork tender.
Combine the milk, butter, oil, seasonings and exuded roasted garlic in a small saucepot. Whisk together thoroughly, and warm until butter melts and mixture is heated through.
Drain all of the water from the potatoes/cauliflower into a colander. Return the vegetables to the stockpot, and use a hand masher to mash the potatoes/cauliflower until smooth. Add the milk/oils mixture to the potatoes and whip with a large spoon into a fluffy mash. Serve with meatloaf or meat of your choice. Serve immediately or refrigerate and reheat in microwave; will keep in fridge for 10 days.
