2lbs. Only Alberta Chicken boneless skinless thighs
20 cloves garlic
¼cup Dry Vermouth
1cup chicken stock
1 sprig thyme
2Tbsp. water, cold
2lbs. Russet potatoes, peeled and diced
½lb. butter, room temp.
¾cup milk, warmed
salt and pepper
How to Make It
In a heavy bottom pot, add oil and heat over medium heat until hot.
Season chicken with salt and pepper and sear chicken in pot to get a nice golden-brown crust. Don’t worry about cooking chicken all the way.
Remove chicken and add garlic cloves and 2 tbsp butter. When garlic is browning add the thyme and chicken to the pot.
Deglaze with vermouth. Cook until vermouth is almost gone. Add the chicken stock and cover. Let cook on low for 10 minutes.
While chicken is cooking, place potatoes in a medium pot and cover with cold water. Put on medium high heat and cook until potatoes start to fall apart. Strain, crush potatoes and add warmed milk, butter and season with salt and pepper. Mixed thoroughly until smooth.
Mix cornstarch and cold water together to make a slurry.
Remove lid from the chicken pot and add the slurry. Bring to a simmer to let the corn starch thicken the chicken stock.
Now add the cream and reduce until sauce consistency. Adjust seasoning with salt and pepper.
Serve the chicken with the mashed potatoes and plenty of the garlic-chicken sauce.