Ingredients
For the Ragu
- 1 tbsp extra virgin olive oil
- 2 boneless, skinless chicken breasts cut into bite sized pieces.
- 1/2 cup pre-cooked Spanish chorizo sausage diced small
- 1/2 cup sliced black olives
- 1 onion sliced into thin rings
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 1 clove minced garlic
- 1/4 tsp cayenne pepper
- 1/3 cup red wine
- 1 540 ml can Aylmer's Accents Garlic and Olive Oil flavoured tomatoes
- 1 bay leaf
- 4 large, or 6 medium, russet potatoes that have been peeled and quartered
- 1 whole head of garlic
- 3/4 cup shredded mozzarella cheese
- 1/4 cup butter
- 1/4 cup milk
- salt and pepper to taste
For the Ragu
- Saute the onion and chicken in the olive oil over medium heat until the onion is golden and caramelized and the chicken is cooked through.
- Add the diced chorizo, olives, salt, paprika, garlic and cayenne powder.
- Add the red wine and let it reduce until the alcohol is cooked off.
- Add the tomatoes and the bay leaf. Stir, cover, and turn heat to a low simmer. Let simmer for 60 minutes stirring occasionally.
- Preheat the oven to 400°F. Remove as much of the outer paper from the head of garlic as possible while leaving the heads intact. Slice off the tops (1/4-inch to 1/2-inch). Drizzle olive oil over the exposed garlic, and wrap in aluminum foil. Bake for 30 minutes. Remove from the oven and let cool.
- Place potatoes in a large saucepan, add 1 teaspoon salt, cover with cold water. Bring the to a boil, and then simmer the potatoes until tender, about 15 minutes.
- Warm the milk and melt the butter together in the microwave. Drain the potatoes and return to the pot. Squeeze the roasted garlic into the potatoes and begin mashing. Add the milk and butter and mash until the potatoes are fluffy.
- Fold in the cheese
- Taste for salt and pepper and add some if needed.
