COQ AU VIN
Ingredients
Serves 4
1 large roasting chicken, cut into 8 pieces (2 legs, 2 thighs and 2 breasts, cut on diagonal with wings attached)
1 large onion, peeled and diced
3 shallots, peeled and chopped
3 to 4 heirloom carrots, scrubbed well and cut into ½-in (0.5 cm) thick slices (cut on bias)
2 large garlic cloves, peeled
1 tsp (5 ml) sea salt
1 tsp (5 ml) freshly ground pepper
1 pinch ground cloves
2 bay leaves
10 thyme sprigs
1 bottle (750 ml) rich red Burgundy wine
3 tbsp (45 ml) olive oil, divided
2 tbsp (30 ml) unsalted butter, divided
5 oz (140 g) thick-cut smoked bacon, cut into ½-in (1.25 cm) dice
½ lb (250 g) medium mushrooms, halved
2 tbsp (30 ml) all-purpose flour
16 to 24 pearl onions or 12 cipollini onions, peeled
¾ cup (175 ml) water
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) unsweetened cocoa powder
MASHED PARSNIPS AND POTATOES WITH CHIVES:
1½ lbs (750 g) parsnips
1½ lbs (750 g) Yukon Gold potatoes
5 cups (1.25 L) water
2 tsp (10 ml) salt
3 tbsp (45 ml) butter
3 tbsp (45 ml) finely chopped chives
1 pinch freshly ground pepper
Instructions
- Place chicken pieces in a large, wide bowl. Add onion, shallots, carrots, garlic, salt, pepper, cloves, bay leaves, thyme and red wine. Mix well with hands, cover bowl with plastic wrap and refrigerate for at least a day, up to 2 days, turning chicken once or twice.
- Remove chicken from marinade, blot dry with paper towels. Strain marinade through a fine mesh strainer set over a bowl, saving vegetables and herbs as well as wine.
- In a large casserole or Dutch oven, over medium-high heat, heat 2 tbsp (30 ml) of olive oil and 1 tbsp (15 ml) of butter. Cook chicken pieces in a single layer until brown on one side, about 5 minutes, then other side for another 5 minutes. Transfer chicken to a platter.
- Cook bacon with mushrooms until bacon is crisp. If browned bits stick to bottom, add a splash of red wine marinade and scrape bits into the mixture.
- Add reserved strained vegetables and herbs to pot and cook until vegetables are tender. Stir flour into vegetables and add chicken back into pot along with reserved strained wine marinade. The wine should come up almost to top of chicken pieces. If not, add a little chicken stock, water or red wine. Cover and let chicken simmer over medium heat for 1 hour.
- While chicken is cooking, heat remaining olive oil and butter in a saucepan over medium heat. When butter is melted, add pearl onions and sauté until browned. Season. Add water and vinegar and simmer for about 30 minutes, until tender. Add onions, along with their liquid to chicken mixture.
- In a small bowl, mix together cocoa with ⅓ cup (75 ml) of warm cooking liquid from Dutch oven. Stir into sauce and mix well. Cook for a few minutes more to warm through and serve with Mashed Parsnips and Potatoes with Chives.
- To make MASHED PARSNIPS AND POTATOES WITH CHIVES: Peel parsnips and cut crosswise into ½-in (1.25 cm) thick pieces. Peel potatoes and cut into 1-in (2.5 cm) chunks. Place parsnips and potatoes in a medium saucepan, cover with water, add salt and bring to a simmer. Reduce heat, cover and cook for 10 minutes or until fork-tender. Strain and return parsnips and potatoes to warm saucepan. Cover and let steam in heat of saucepan for 10 minutes.
- Mash parsnips and potatoes. Do not over mash or they will become gluey. Add butter and season. Blend until well mixed. Stir in chopped chives and season to taste.
Drink Pairings
CHICKEN BREASTS WITH MUSHROOM SAUCE
Ingredients
Serves 4
2 tsp (10 ml) vegetable oil
4 boneless, skinless chicken breasts
1 tsp (5 ml) kosher salt
freshly ground pepper, to taste
½ onion, finely diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and chopped
2 cups (500 ml) sliced crimini mushrooms
½ cup (125 ml) white wine
2 tbsp (30 ml) grainy mustard
2 cups (500 ml) chicken stock
1 cup (250 ml) whipping cream
chopped chives, for garnish
Instructions
- In a heavy-bottomed frying pan, heat oil over high heat. Season chicken with salt and pepper then sear until golden brown on both sides, about 4 to 5 minutes per side. Remove chicken and set aside.
- Turn heat down to medium, to pan add onion, garlic and thyme and cook for about 2 minutes. Add mushrooms and season with more salt and pepper. Cook until mushrooms have released all their juices and have started to turn golden brown.
- Add wine and cook until pan is dry, then add grainy mustard and chicken stock and stir. Once stock starts to simmer, add chicken breasts and push them down into mushrooms. Cover pan, cook until chicken reaches internal temperature of 155 F (68 C). Remove chicken and set aside.
- Continue cooking sauce until liquid has reduced by half. Add cream and reduce until sauce has thickened. Add chicken breasts back into sauce and reheat.
- To serve, place chicken on a platter and pour sauce over, garnish with chopped chives. Serve with rice or bread and vegetables.
Drink Pairings
HONEY CHIPOTLE CHICKEN BURRITO BOWL
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) finely chopped, chipotle chilies in adobo sauce
4 tbsp (60 ml) clover honey, divided
2 tbsp (30 ml) Dijon mustard
4 tbsp (60 ml) chopped fresh cilantro leaves, divided
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2 ml) pepper, plus extra for seasoning
1 tsp (5 ml) salt, plus extra for seasoning
1 lb (500 ml) boneless, skinless chicken breasts
½ cup (125 ml) tri-coloured quinoa
1 cup (250 ml) chicken stock
½ tsp (2 ml) finely grated lime zest
¾ cup (175 ml) fresh or frozen corn
1 cup (250 ml) cooked black beans
6 cups (1.5 L) mixed baby spring greens
12 multi-coloured cherry tomatoes, halved
1 avocado, chopped
1 orange pepper, julienned
2 green onions, finely sliced
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- In a medium bowl, whisk together olive oil, chipotle chilies, 3 tbsp (45 ml) honey, mustard, 2 tbsp (30 ml) cilantro, shallot, garlic, pepper and salt. Place chicken in a shallow dish or resealable plastic bag and add chipotle mixture. Turn chicken to coat evenly with marinade before placing in refrigerator to marinate for at least 4 hours or overnight.
- In a large saucepan over medium-high heat, combine quinoa and stock, bring to a boil before reducing heat to low, covering and let simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in lime zest and salt and pepper to taste. Set aside.
- Heat a large cast iron or non-stick skillet over medium-high heat. Remove chicken from marinade and place in hot skillet. Cover and cook, turning once or twice, until each side is a deep golden brown and chicken is cooked through, about 8 to 12 minutes total. Transfer chicken to a cutting board and let rest for 10 minutes before cutting into ½-in (1.25 cm) strips.
- Wipe out skillet and place back over high heat. Add corn and sauté until starting to caramelize, about 4 minutes. Stir in black beans and cook, stirring constantly, until warmed through, about 1 minute. Remove skillet from heat and stir in remaining 2 tbsp (30 ml) cilantro.
- When ready to serve, divide salad greens between serving bowls. Top with chicken, quinoa, black bean mixture, tomatoes, avocado, peppers and green onions. In a small bowl, whisk together remaining 1 tbsp (15 ml) honey, lime juice, olive oil and a pinch of salt and pepper until well combined. Drizzle over top of each bowl just before serving. Serve with lime wedges to add an extra squeeze of lime juice, if desired.
Drink Pairings
ROSE PETAL CHICKEN SERVED WITH HIBISCUS, BEET AND FETA SALAD
Ingredients
Serves 4
7 garlic cloves, divided
2 tsp (10 ml) ground cinnamon
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) dried thyme
1 tsp (5 ml) ground cumin
2 tsp (10 ml) each, salt and pepper, plus extra for seasoning
¼ cup + 1 tbsp (60 ml + 15 ml) olive oil, divided
2 tbsp (30 ml) rosewater
8 chicken thighs, skin-on, bone-in
½ tsp (2 ml) red pepper chili flakes
½ cup (125 ml) pomegranate molasses
⅓ cup (75 ml) chicken stock
2 tbsp (30 ml) chopped flat leaf parsley
3 tbsp (45 ml) toasted pine nuts
fresh edible rose petals, for garnish
HIBISCUS, BEET AND FETA SALAD:
1 cup + 6 tbsp (250 ml + 90 ml) water, divided
¾ cups (175 ml) granulated sugar
¼ cup (60 ml) dried hibiscus flowers (Available at specialty grocery stores)
⅓ cup + 2 tbsp (105 ml) extra-virgin olive oil, divided
salt and pepper, to taste
6 branches of thyme
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
4 cups (1 L) watercress, washed and dried
4 cups (1 L) baby spinach, washed and dried
4 oz (125 g) crumbled feta cheese
½ cup (125 ml) mint leaves, roughly chopped
1 green onion, thinly sliced into rounds
Instructions
- 1 Preheat oven to 350 F (180 C).
- In a blender, combine 6 minced garlic cloves, cinnamon, lemon juice, thyme, cumin, salt and pepper, ¼ cup (60 ml) oil and rosewater. Place chicken in a baking dish and pour sauce over top. Cover baking dish with plastic wrap and refrigerate for at least 2 hours, up to 6 hours.
- When ready to cook chicken, in a medium bowl, whisk together chili flakes, pomegranate molasses, chicken stock and remaining 1 minced garlic clove
- Warm remaining 1 tbsp (15 ml) oil in a cast iron or ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 8 minutes total. Remove chicken from pan and set aside. Pour out excess fat from pan before adding pomegranate molasses mixture. Bring to a boil, using a wooden spoon scrape bottom of pan to loosen any browned bits. Allow mixture to reduce by about half before adding chicken back to pan. Coat chicken in sauce and transfer pan to oven to cook chicken, 18 to 20 minutes. Remove from oven and baste chicken with pan sauce. Transfer to a serving platter and drizzle with any remaining pan juices. Garnish with parsley, pine nuts and rose petals. Serve alongside Hibiscus, Beet and Feta Salad.
- To make HIBISCUS, BEET AND FETA SALAD: In a small saucepan, bring 1 cup (250 ml) water, sugar and dried hibiscus to a boil over high heat. Once sugar has dissolved, remove from heat and allow to cool to room temperature. Strain, discard hibiscus flowers and reserve syrup until ready to use. Syrup may be made ahead and refrigerated for up to 2 weeks in an airtight container
- Preheat oven to 400 F (200 C).
- Wash beets and trim tops to within 1-in (2.5 cm) of beet. Reserve beet tops for another use. Lay each beet on a sheet of tinfoil, drizzle each with 1 tsp (5 ml) oil and 1 tbsp (15 ml) water. Sprinkle with some salt and pepper and place 1 thyme branch next to each beet. Wrap each beet tightly before placing in a roasting pan or on a rimmed baking sheet. Roast until beets can easily be pierced with a fork, about 50 to 60 minutes. When cool enough to handle, but still warm, rub skins off beets using a paper towel.
- In a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, mustard, red wine vinegar and ¼ cup (60 ml) hibiscus syrup until well combined. Adjust seasoning to taste with salt and pepper. Cut beets into wedges and toss in dressing.
- Scatter watercress and spinach over a large platter before topping with beet wedges, crumbled feta, mint and green onions. Drizzle with a couple tablespoons of dressing before serving. Serve any remaining dressing alongside.
Drink Pairings
GARLIC GREEK CHICKEN THIGHS
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) dried oregano, divided
1 pinch red pepper chili flakes
8 chicken thighs, bone-in, skin-on
salt and pepper, to taste
8 garlic cloves, divided
1 large onion, ½-in (1.25 cm) diced
½ red or yellow bell pepper, cored, cut into ½-in (1.25 cm) dice
1 cup (250 ml) canned artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 cup (250 ml) low-sodium chicken broth
1 basket grape or cherry tomatoes
½ cup (125 ml) kalamata
juice of 1 lemon
½ cup (125 ml) crumbled feta cheese
Instructions
- In a resealable plastic bag or mixing bowl, add 1 tbsp (15 ml) olive oil, ½ tbsp (7 ml) oregano, chili flakes and chicken thighs. Season with salt and pepper. Refrigerate, turning a few times, to marinate for a couple hours.
- Preheat oven to 350 F (180 C).
- In a large ovenproof skillet, heat remaining olive oil until hot. Add 4 marinated chicken thighs, skin side down. Brown chicken skin, about 4 to 5 minutes, then turn over. Add 4 garlic cloves, let cook 2 minutes until garlic starts to brown. Turn garlic to prevent burning. Remove thighs and garlic to a plate and set aside. Repeat with remaining thighs and garlic.
- Remove excess fat from skillet, leaving about 1 tbsp (15 ml) fat remaining. Add onion and bell pepper, cook until softened, about 3 to 4 minutes. Add artichokes, lemon slices and remaining oregano, cook a further 3 minutes. Pour chicken broth into skillet and scrape up any brown bits. Return chicken thighs and garlic to pan along with cherry tomatoes, olives and drizzle lemon juice. Transfer to oven and cook 45 to 50 minutes, until chicken is cooked through.
- A few minutes before removing from oven, crumble feta cheese over skillet and return to oven for a few minutes. Serve with rice or salad.
Drink Pairings
CAPRESE STUFFED CHICKEN WITH PANCETTA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
5 oz (140 g) pancetta, diced
4 large chicken breasts, boneless and skin-on, pounded to even thickness
2 garlic cloves, thinly sliced
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 g) can whole plum tomatoes
¼ cup (60 ml) chopped fresh basil, plus extra for garnish
4 to 5 small plum tomatoes, sliced
8 oz (250 g) bocconcini, cut into ¼-in (0.5 cm) thick slices
balsamic reduction, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a large ovenproof skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer to a paper-towel lined plate.
- Season chicken with salt and pepper, add to skillet, skin side down. Sear, turning occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate.
- To skillet, add remaining olive oil, garlic and chili flakes. Sauté 1 minute, stir in canned tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 10 minutes. Remove chicken and carefully butterfly cut through breasts, lengthwise.
- Inside cut, layer tomatoes and bocconcini, overlapping, and sprinkle with reserved pancetta. Return to skillet with sauce. Return skillet to oven and bake until cheese is melted. Garnish with extra chopped basil and serve with balsamic reduction.
Drink Pairings
LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.
Drink Pairings
TOMATO AND CHICKEN SALAD
Ingredients
Serves 4 to 6
1½ tbsp (22 ml) fish sauce
7 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) coarsely ground pepper
2 large boneless, skinless chicken breasts, each cut into 5 or 6 medallions
1 tbsp (15 ml) finely chopped cilantro stems
1½ tsp (7 ml) chili garlic sauce
1½ tbsp (22 ml) unseasoned rice vinegar
1 tbsp (15 ml) grapeseed oil
1½ tsp (7 ml) granulated sugar
3 oz (90 g) mixed baby greens
1 lb (500 ml) heirloom tomatoes, cut into wedges or halved, if small
2 baby cucumbers, trimmed and thinly sliced
2 cups (500 ml) shredded Napa cabbage
1 medium carrot, peeled and shredded
½ cup (125 ml) julienned snow peas
½ cup (125 ml) bean sprouts
½ cup (125 ml) mint leaves
2 tbsp (30 ml) toasted sesame seeds, for garnish
¼ cup (60 ml) fried shallots, for garnish
Instructions
- In a resealable plastic bag or airtight container, add fish sauce, 6 minced garlic cloves, soy sauce, lime juice and pepper. Seal and shake to combine. Add chicken, tossing to coat in marinade before refrigerating for at least 30 minutes, up to 24 hours.
- To make salad dressing, in a bowl, whisk together cilantro stems, chili garlic sauce, remaining garlic, rice vinegar, oil and sugar until well combined and sugar has dissolved. Taste and adjust as desired to achieve a balance of sour, sweet, salty and spicy. Add more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour and more chili garlic sauce if needs more spice.
- When ready to assemble salad, preheat grill or grill pan over medium-high heat.
- Remove chicken from marinade and set aside at room temperature for 20 minutes. Reserve marinade. Cook chicken, turning occasionally, until cooked through. Baste chicken with leftover marinade after first turn. Discard remaining marinade. Remove chicken to a plate and set aside while assembling salad.
- In a large bowl, toss together greens, tomatoes, cucumber, cabbage, carrots, snow peas, bean sprouts and mint. Arrange on a serving platter before topping with chicken and drizzling with dressing. Garnish with sesame seeds and fried shallots and serve immediately.
Drink Pairings
VODKA AND SZECHUAN-MARINATED CHICKEN SKEWERS SERVED WITH SPICY PEANUT SAUCE
Ingredients
Serves 6 (makes 12 skewers)
2 tbsp (30 ml) peanut or vegetable oil
1 tsp (5 ml) Szechuan peppercorns
2 to 3 whole dried chili peppers, destemmed and each cut into 4 to 5 pieces
1 tbsp (15 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) garlic chili sauce1
2 tbsp (30 ml) fermented bean paste
1 tsp (5 ml) sugar
¼ cup (60 ml) vodka
2 lbs (1 kg) mix of boneless, skinless chicken thighs and breast meat, cut into 2-in (5 cm) x 1-in (2.5 cm) chunks
12 to 18 small sweet whole baby peppers
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
SPICY PEANUT SAUCE:
½ cup (125 ml) peanut butter
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) each, chopped garlic and chopped ginger
½ tsp (5 ml) red chili pepper flakes or 2 tsp (10 ml) sriracha
2 tsp (10 ml) hoisin sauce
2 tbsp (30 ml) lime juice
½ to 1 cup (125 to 250 ml) plain yogurt
Instructions
- In a small skillet over medium heat, heat oil and peppercorns. When peppercorns start sizzling, cook them for another 2 minutes, until dark brown, pungent and aromatic. If the oil starts to smoke, lower heat. Remove peppercorns with a straining ladle and discard.
- Add chili peppers and cook over low heat until colour darkens, about 30 seconds. Add ginger and garlic and sauté quickly. Add garlic chili sauce, fermented bean paste and sugar. Stir over low heat to mix well and fragrant, about 1 minute. Remove from heat and allow to cool. Transfer to a medium mixing bowl and whisk in vodka until well blended.
- Pour marinade over chicken and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 30 minutes, turning bag occasionally (or marinate refrigerated overnight for spicier flavour). Marinade can also be used for pork.
- Drain chicken, discard excess marinade. On the skewers, alternately thread chicken pieces with whole baby sweet peppers. Place on a preheated grill over medium-high heat. Grill for 15 minutes or until cooked through. Serve with Spicy Peanut Sauce.
- To make SPICY PEANUT SAUCE: In a blender or food processor, blend all ingredients until smooth. Initially add ½ cup (125 ml) plain yogurt and add remaining if too thick. If a runnier dip is desired, add a bit of water until desired consistency. Makes about 2 cups (500 ml).
Drink Pairings
MISO, ORANGE AND SAKE-MARINATED DUCK SKEWERS
Ingredients
Serves 4 to 5
¼ cup (60 ml) Saikyo (white) mild miso
¼ cup (60 ml) sake
3 tbsp (45 ml) mirin
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) sugar
1 tbsp (15 ml) orange zest
1 tbsp (15 ml) grated ginger
1 garlic clove, minced
1 tbsp (15 ml) sesame oil
juice of 1 orange, about 4 tbsp (60 ml)
4 duck breasts, about 2 lbs (1 kg), excess fat trimmed
8 medium shiitake mushrooms, cleaned and halved
8 green onions, thick white parts, 3-in (7.5 cm) lengths
8 baby pattypan summer squash trimmed
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
white rice, to serve
Instructions
- In a mixing bowl, whisk together miso, sake, mirin, soy sauce, sugar, orange zest, ginger, garlic, sesame oil and orange juice until well blended. Set aside.
- Score skin of duck breast lightly, then cut into 3 x ½-in (7.5 x 1.25 cm) chunks. Place into marinade and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used with fish such as cod, salmon or sablefish, but fish would need to be baked not skewered.
- Drain duck pieces, discard excess marinade. On skewers, alternately thread duck pieces with a shiitake mushroom half, summer squash and the white parts of the green onions. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 10 to 15 minutes or until cooked until desired doneness, turning once. Serve with white rice.