Canola oil
|
1 teaspoon +
1 tablespoon |
Garlic cloves
|
11 whole +
5 crushed |
Sour cream or crème fraîche
|
1 cup
|
Porcini mushrooms, dried
|
½ cup
|
Salt, kosher
|
|
Chicken legs
|
2 pounds
|
Potatoes, Yukon gold, peeled,
1/8-inch-thick slices
|
2
|
Cherries, sour, dried, unsweetened
|
½ cup
|
Celery leaves
|
Garnish
|
- In a medium saucepan, heat 1 teaspoon oil.
- Add the whole garlic cloves, and cook over low heat, stirring, until golden and fragrant, about 5 minutes.
- Add 4 cups water and bring to a boil.
- Cover and simmer over low heat until reduced to 2 cups, about 1 hour.
- Strain the garlic broth into a bowl; discard garlic; reserve 1 cup broth for another use.
- Whisk 1 cup broth with the sour cream and porcini; season with salt.
- Preheat to 350°F.
- In a large skillet, heat the remaining 1 tablespoon oil.
- Season the chicken with salt, and cook over moderate heat until golden all over, about 10 minutes total; transfer the chicken to a plater.
- Pour off all but 1 tablespoon oil from the skillet.
- Arrange the potato slices in the pan, overlapping them slightly.
- Set the chicken skin side down on top of the potatoes.
- Scatter the cherries and crushed garlic around the chicken, and pour the garlic sauce with the porcini on top.
- Roast the chicken for 20 minutes.
- Reduce the oven to 300°F, and roast for about 45 minutes longer, until the potatoes are tender and the chicken the cooked through.
- Preheat the broiler; arrange a rack 6 inches from the heat.
- Turn the chicken over, and broil until the skin is golden and crips, about 8 minutes.
- Garnish with celery leaves, and serve.
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