Black Garlic Sauce Braised

Chicken with Tarragon


Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cook Time - 22 minutes

Total Time - 52 minutes





1-2 tablespoons olive oil

1 whole chicken, jointed into 8 portions

2 tablespoons butter

1 teaspoon tomato puree

2 each garlic clove, finely chopped

3 1/3 tablespoons Chef Mitch Maier Black Garlic Sauce & Marinade

7 3/4 tablespoons white wine

2 1/4 cups chicken stock

tomatoes, skinned

1 teaspoon Dijon mustard, heaped teaspoon

1 1/8 cups whipping cream

1 tablespoon chopped tarragon

sea salt, to taste

freshly ground black pepper, to taste

2 1/4 cups potatoes, peeled, and cut into chunks

8 3/4 tablespoons double cream

1/2 cup unsalted butter, softened


Cooking Instructions: 


Preheat the oven to 180°C.

Heat the olive oil in a large ovenproof frying pan or flameproof casserole over medium to high heat. Season the chicken with salt and pepper and fry to a good golden crisp all over.

Remove the chicken from the pan, then tip out the fat, wipe the pan clean, and add the butter. Stir in the tomato purée and cook over medium heat for 2 minutes, then add the garlic and cook for a further minute. Add the Chef Mitch Maier Black Garlic Sauce & Marinade and reduce until it has reduced by half. Add the wine and reduce by a third. Pour in the chicken stock and bring to a simmer, then return the chicken to the pan, cover with a lid and transfer to the oven. Cook for 20 minutes or until the chicken is cooked through.

Meanwhile, quarter the tomatoes and scoop out the seeds. Cut the tomato flesh into small dice and set aside.

To make the mash, cook the potatoes in a saucepan of lightly salted water for 15 minutes until tender. Drain and pass through a potato ricer back into the saucepan and stir over low heat to dry out. Gently warm the cream in a small saucepan until just boiling, then remove from the heat. Gradually beat a little butter and then a little of the cream into the mash. Keep adding and beating until the potato is soft and creamy, then season with salt and pepper to taste.

Remove the pan from the oven, lift out the chicken pieces and keep warm while you finish the sauce. Strain the sauce through a sieve into a clean saucepan and bring back to the boil. Whisk in the mustard and cream, then simmer to reduce and thicken slightly. Check the seasoning, then add the diced tomato and tarragon.

To Order Chef Mitch Maier Black Garlic Products --


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