I love garlic! Whenever a recipe calls for it I always add extra – my standard is to add an additional 4 gloves whatever the recipe called for. So, when I saw this recipe that called for 40 CLOVES OF GARLIC from the Chef’d home meal delivery service, I absolutely had to try it. Of course, Chef’d accurately provided all 40 pieces as well as all the other ingredients in the box delivered right to my door!

The question for me was… to add extra or not…?!?!? Well, I am very intimidated about 40 friggin’ cloves of garlic in any recipe and decided to stick to how Chef’d recommended the recipe be cooked. Is 40 cloves of garlic too much? This dish is based on French bistro fare, which prides on rich saucy comfort food. In the end, the garlic in this dish creates a savory, melt-in-your-mouth, out-of-this-world dish that I absolutely love! The garlic is definitely overstated and, if you don’t like the herb, this dish isn’t for you. The purple potatoes and wilted spinach makes this grown up fare — more sophisticated than if using white potatoes.

Here is the box’s 411 about this meal:

Purple potatoes aren’t just pretty to look at. These colorful tubers contain four times the amount of antioxidants found in russet potatoes. Eating healthy has never been so pretty!

See the recipe below, exactly as it comes from the Chef’d box. Now… to go give my hubby a big garlicy kiss on the lips!

40 Cloves Garlic Chicken with Purple Smashed Potatoes and Spinach. Recipe from Chef’d

Cook Time: 45 minutes

Skill Level: Easy Breezy

If you want to make this dish, you’ll need the items below.

Included in the Chef’d box (serves 4):

24 oz. purple potatoes

2 tsps. chicken base

40 garlic cloves

2 shallots

1/2 oz parsley

1 lemon

8 chicken thighs (4 oz each)

4 pats of butter

1 cup white cooking wine

10 oz baby spinach

Not included in the Chef’d box:

salt

black pepper

olive oil

large saucepot with lid

colander

2 small bowls

zester

large 3-inch deep saute pan with lid

potato masher

large saute pan

Step-by-Step Directions

Cook the potatoes

Place the whole potatoes in a small sauce pot and cover with cold water

Bring to a boil over high heat for 15 to 20 minutes or until fork tender

Drain in colander and place back into the sauce pot and cover with lid to keep warm

2. Chop and Zest

Meanwhile, in a small bowl, stir the chicken base with 1 1/2 cups warm water to make broth; set aside

Slice the garlic in half lengthwise; set aside

Finely chop the shallots; set aside

Finely chop parsley leaves; set aside

Zest the lemon into a second small bowl

Juice the lemon into bowl with zest and discard seeds

3. Brown the Chicken

Heat the two large saute pans over high heat

Pat dry chicken with paper towels

Season chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper

Add 2 pats butter plus 1 tablespoon oil to each saute pan

Once butter is melted, add the chicken with the smooth side down to both pans

Cook for 3 to 5 minutes until golden brown and turn over

Cook an additional 3 to 5 minutes until golden brown

4. Add Garlic to Chicken

Reduce heat to medium

Bury all the garlic cloves carefully under the chicken in the deep saute pan only

Cook for about 5 minutes, until the garlic begins to brown

Add the wine and broth. Scrape the bottom of the pan to release any browned bits

Remove shallow pan from heat and add the chicken to the deep saute pan in a shingle pattern over and around garic

Cover and let cook for 15 to 20 minutes

Chicken in done when meat easily pulls apart with a fork

5. Finish the Potatoes and Spinach

Use a potato masher to create a chunky mashed potato

Add shallots and 3/4 of the parsley to the potatoes; reserve 1 tablespoon of parsley for garnish

Add 1/4 cup olive oil, lemon juice, zest, 2 teaspoons salt and 1 teaspoon pepper

Mix thoroughly and cover until ready to plate

Heat second large saute pan on medium-high heat with 1 tablespoon of sauce from the chicken

Add spinach, 1/4 teaspoon salt and pinch of pepper and saute until lightly wilted

6. Plating

Plate a bed of wilted spinach in the center of four plates

Plate mashed potatoes in the center on top of the spinach with height

Overlap chicken on top of potatoes with plenty of the creamy garlic

Drizzle garlic sauce over the chicken and vegetables on all plates.

Top with the remaining parsley

Enjoy!

Kenia is a late bloomer from Philadelphia, PA. She is excited to explore and get back in touch with her personal style. From fashion, to food, to travel, she looks forward to sharing her style journey with you!

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