White Chile with Quick-Roasted Garlic

Here's a yummy recipe we had by Melissa D'Arabian which I got from the January 2010 issue of Food Network Magazine.

For the Roasted Garlic:

12 cloves garlic, unpeeled
1 Tb EVOO

Toss the garlic cloves w/the EVOO and 1 teas water in a microwave-safe bowl.  Cover, leaving a vent, and microwave until softer, about 90 seconds.  Let cool, covered.

For the Chili:

12 shallots, chopped
2 Tbsp EVOO
3 Anaheim chile peppers
3 cloves garlic, minced
3 Tbsp flour
1 C. dry white wine
7 C. chicken broth
4 C. shredded cooked chicken
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 15 oz can navy beans, undrained (feel free to substitute another white bean)
Salt & Pepper
1 10 oz box frozen chopped spinach, thawed & squeezed dry
3/4 tsp smoked paprika
1/3 C. heavy cream
1 C. grated monterey jack cheese

Preheat broiler.  Cook the shallots in the olive oil in a large saucepan over medium-low heat until carmelized, about 20 minutes.  Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning about 8 minutes.  Transfer to a bowl, cover w/plastic wrap and let cool.  Peel the peppers w/your fingers or a paring knife.  Stem, seed and chop.

Add the minced garlic to the shallots and cook about 2 minutes.  Add the flour and cook, stirring, until toasted, about 3 minutes.  Increase the heat to high and add the wine; simmer 2 minutes, scraping browned bits from the pan.  Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and pepper to taste.  Return to simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.  Add the remaining 1 cup broth and process until smooth.  Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.  Add the paprika and cream and season w/salt and pepper.  Garnish with cheese.