40 Cloves of Garlic
NOVEMBER 2015 ;e Costco Connection 65
In our digital editions
Click here for another recipe:
Emeril's famous BBQ shrimp.
(See page 14 for details.)
2 tablespoons olive oil
10 to 12 large bone-in chicken thighs (about 5
Kosher salt and freshly ground black pepper
40 garlic cloves, peeled ( 3 whole heads)
¼ cup fresh lemon juice, or to taste
1 cup Champagne or other dry sparkling or
2 cups chicken stock
6 sprigs fresh thyme
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room
3 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 325 F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When
hot, add the oil.
Season the chicken on both sides with 2 teaspoons of salt and 1 teaspoon of pepper. Working in
batches so as to not crowd the pot, sear the chicken,
skin side down, until golden brown, about 6 minutes
per batch. Brown briefly on the second side, then
transfer the browned chicken to a plate.
Add the garlic to the pot and cook, stirring, until
This got its name because every time I make it, my
family says, “Oh, I love those potatoes!” You can make
this with waxy potatoes, if you want, but russets
brown much better.
6 tablespoons canola oil
3 (12-ounce) russet potatoes, cut into ;;8-inch
slices ( 6 cups)
Salt and freshly ground white pepper
2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced lengthwise
( 4 cups)
2 teaspoons snipped chives, for garnish (optional)
Sour cream, for garnish (optional)
Heat 2 tablespoons of the oil in a large nonstick
sauté pan over medium-high heat and arrange a layer
of overlapping potato slices over the bottom of the pan
in concentric circles. Season the potatoes with ;;
8 teaspoon each of salt and pepper, and cook for 1 to 2
minutes. Sprinkle 1 tablespoon of the oil over the top,
then add a second layer of potatoes, season the same
way and let cook for 1 to 2 minutes. Repeat this process until you have 4 layers of potatoes.
Reduce the heat to medium-low and cook the
potatoes, gently shaking the pan to keep them from
sticking, until the bottom layer of potatoes begins to
caramelize and turn golden brown, about 5 minutes.
Using a rubber spatula, turn the potatoes over and
cook, gently shaking the pan, until that bottom layer
turns golden, about another 5 minutes. Continue to
cook and flip the potatoes until all of the potatoes are
golden brown, about another 15 minutes.
Add the butter to the pan in one piece and let it
melt. Arrange half of the onions over the potatoes.
Season with ;;
8 teaspoon each of salt and pepper. Flip
the potatoes on top of the onions so the onions are
cooking on the bottom of the pan. Cook the onions for
2 to 3 minutes, then add the remaining onions to the
pan and season in the same way. Continue to cook
and flip the potatoes and onions until the onions begin
to caramelize, about 10 minutes longer. Garnish with
chives and sour cream, if desired, and serve.
Makes 4 to 6 servings.
lightly golden, 1 to 2 minutes. Add the lemon juice,
Champagne, chicken stock and thyme, and return the
chicken to the pot, nestling the pieces down into the
liquid. Make sure some of the garlic is sitting on top of
the chicken. Bring the liquid to a boil, cover the pot
and place in the oven. Cook, stirring once midway to
ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
Transfer the chicken and some of the garlic to a
platter, and cover to keep warm. Remove and discard
the thyme sprigs.
In a medium bowl, mash the flour and butter
together to form a smooth paste. Slowly whisk ½ cup
of the hot juices from the pot into the paste until
smooth, then add this mixture to the pot along with 2
tablespoons of the parsley, and whisk to combine.
Don’t worry if some of the garlic cloves get
smashed—they will help to thicken and enrich the
sauce. Cover and cook over medium heat until the
gravy has thickened, 10 to 20 minutes longer. Season
the sauce with ½ teaspoon of salt and ¼ teaspoon of
pepper, or more to taste. Serve the chicken with the
sauce spooned over the top and sprinkled with the
remaining 1 tablespoon of parsley.
Makes 6 to 8 servings.