NEW ORLEANS —
Perfectly Roasted Garlic Chicken
6 chicken thighs, boneless, skinless
1 tsp. Creole seasoning
1/2 tsp. kosher salt
1/4 tsp. pepper
1 Tbsp. olive oil
10 garlic cloves, peeled and halved
3 Tbsp. brandy or chicken stock
1 cup chicken stock
1 Tbsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
3 green onions, sliced
Sprinkle chicken with Creole seasoning, salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 165 degrees, 6-8 minutes. Sprinkle with green onions.
Garlicky Potatoes and Parsnips
6 Yukon gold potatoes, peeled and cubed
4 parsnips, peeled and cubed
3 garlic cloves, peeled
3 Tbsp. butter
2 tsp. kosher salt
1/2 tsp. pepper
1/4 to 1/3 cup warm buttermilk
Place potatoes, parsnips, and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.