Champagne Chicken With 40 Cloves Of Garlic.
Chicken thighs,
I just love them, right? Chicken thighs.
I love 'em. Love 'em.
So, I have the skin on because I wanna get
little bit of that flavor, that fat.
Mm. (oil sizzling)
Salt and pepper, you wanna dust 'em with a little flour.
In the oil they go, this is a very simple, simple dish.
(oil sizzling)
Chicken thighs, affordable.
And my favorite.
40 cloves of garlic.
(audience cheers) 40 cloves.
What we're going to do, Rach.
Got a little bit of salted water,
we're gonna add little bit of egg noodles to this.
Let me grab the salt. Aw yeah.
Oh you got it down here.
Salted water. Little salt.
Yup, gotcha. All right.
Put the lid back on here, just a basic egg noodle.
(oil sizzling)
What we wanna do, is we wanna sear the chicken thighs
so they're like really nice and golden brown on both sides.
Okay? Mm.
You can get as fancy as you want, folks.
You can put this pot in the oven, if you want.
375 degrees, if you wanna go somewhere or do something else.
But you know what?
It's just as easy for me, to do it right on the stove top.
On the stove top, right. (audience cheers)
I added the cloves of garlic in here now.
Yup. Our noodles are cookin'.
So now what we're gonna do, Rach, we're gonna add little bit
of the lemon juice. Nice.
(dishes clattering)
You can get me a little champagne.
Oh yes sir. (audience cheers)
Yeah. (audience cheers and claps)
Aw yeah baby. (audience cheers)
So maybe now
it's called Drunken Chicken with 40 cloves of garlic, right?
(all laughing) (audience cheers and applauds)
No, 'cause we're gonna let this evaporate a little bit,
get the alcohol outta there
and then we're gonna add the stock.
Little chicken stock like that, folks.
And then just,
Throw in some thyme. some fresh thyme.
(Rachel grunts)
And then the lid goes on this baby.
You can pop it off that one. Yup.
The lid goes on it. (lid clattering)
And what you wanna do, folks,
you can kinda see the heat is kinda high.
Yep. What you wanna do is,
you wanna lower it a little bit
and let it simmer. Let it cook low and slow?
Slow. Gotcha.
Right, low and slow like Rachel said.
And let me tell you, you're gonna be in for a treat.
We'll check on our noodles real quick.
Want me to turn that off?
So you don't catch the mappine on fire?
Yep. Let me see.
Which on is it? I'm known for that.
There we go.
Yup, so now what we're gonna do folks,
is we're just gonna take the noodles
and we'll just strain them a little bit here.
(water splashing)
Aw yeah. (audience applauds)
Beautiful. Oh my God!
And you know, folks, what you wanna do is you wanna,
when they come outta the water like that,
that's when you wanna season them.
Yeah, and get 'em in here. Right.
I really wanna get, how do I, Here, me.
You? Me.
(audience laughs)
Oh, look. These stay cool.
Oh, wait, can we go in that bowl?
Sure. (audience applauding)
You go girl!
(audience clapping)
Putting her to work. (audience laughs)
So look. Oh yeah.
This is really rough. Yeah.
(audience laughing)
So look, we just take a little bit of butter,
and we'll just put some butter on these noodles
and we'll just toss 'em, folks.
Okay?
So now we have the buttered noodles.
You want the parsley you had
down there, Em? Yeah, please.
Would you do that?
Sure, honey. (audience applauding)
Thanks, Rach.
So you wanna simmer these chicken thighs, folks, for about,
I like to slow and low 'em about an hour and 15 minutes.
Nice. 'Cause it's just right.
That amount of time, they're about ready to bust open.
Nice. Yeah.
And I'm gonna show you folks at home.
Oh my God! (audience cheers)
Yeah. (Rachel purring)
Look at that. So check it out.
About an hour, you see how Look,
it's falling off the bone. They're just
busting apart like that? (audience applauding)
Gorgeous. You can just go-
Set 'em right over. Aw yeah.
A little bit of noodles like that.
(audience applauding)
Let's have your plate.
Sure, baby. Yeah.
So, we give Rach a little noodle here,
she's a pasta girl, so.
And then look, I'm gonna give you,
oh yeah, look at this. Oh, look at that.
(audience gasps)
Oh yeah, look at that. Look, it's falling apart.
Falling apart. You gotta have-
Oh my God. Yeah
and you gotta have some cloves of garlic in there.
(Rachel moans) (audience moans)
All right, now. Mm.
(dishes clattering) Mm.
All right, once the chicken is cooked,
you can take the chicken out.
You have to. Take the little guys out.
And then instead of using a roux, just make a slurry,
big fancy cooking word, which is basically flour and butter.
And you just
mush it together. And that's
what you're gonna add into that broth.
And it's going to start getting thick as it simmers down,
then add the chicken back in
and that's what we had right here.
That's this guy down here, you guys.
Yeah, so you making your own pan gravy.
Oh my God. Just like that.
Right, isn't that, yeah. (audience applauding)
(whisk scraping)
Now, Rach, if you wanna say, "oh my God," look.
I'm gonna bring this down here too.
Oh.
I'm gonna dump it everywhere.
(audience cheering) (twinkling music)