40 cloves of garlic (about 3 heads), peeled
2 tablespoon vegetable oil
8-10 pieces of cut up chicken (you can use breast or thighs)
Small handful of flat leaf parsley, roughly chopped
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and black pepper

2 lb. potatoes
1/2 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon salt
1/3 teaspoon black pepper
6 cups baby spinach

Pre-heat your oven to 450 degrees F. Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper. Heat the oil in an oven-safe skillet. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes. Transfer the chicken to a plate skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute. Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat. Cook the chicken about 20-25 minutes in the oven, or until the juices run clear.

Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered. Drain potatoes in a colander and cool slightly. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.

Get the chicken and place the pieces on a serving dish. Mash the garlic in the pan and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy