Smoked Paprika Chicken Supreme with Confit Garlic Oka Cream

LET'S GET COOKING!

1. Add peeled garlic cloves to a pan and cover with olive oil, bring temperature up slowly until oil stirs to simmer. Allow garlic to simmer slowly until golden brown.

2. Once browned, remove from the oil with a slotted spoon. Set aside.

3. Remove the skin from the Oka, get rid of all the orange rind. Cut the Oka into cubes.

4. Combine the 1/2 cup of heavy cream, roasted garlic and cubed Oka to a heavy bottomed pot. Bring heat up to medium, stirring constantly to avoid cheese sticking and browning on the bottom.

5. Once cheese has melted completely, pass through a fine-meshed strainer. Add salt and pepper to your liking.

6. Preheat oven to 425ºF.

7. In a mixing bowl add all the chicken, smoked paprika, 1 tablespoon of olive oil and a pinch of salt and pepper. Mix with your hands to season the chicken all over.

8. In a hot cast iron skillet, add chicken breasts, skin side down. Only flip over once the skin has turned golden and become crispy, about 4 minutes, depending on heat and your pan.

9. Once flipped place the skillet into the oven for 8-10 minutes or until the internal temperature of the chicken reaches 165 degrees F.

10. To serve spread sauce on the bottom of the plate and place your chicken in the middle to create the most contrast.