CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE
Ingredients
Serves 4
1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup (250 ml) shiitake mushrooms, stems removed and halved
2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided
1 tbsp (15 ml) Chinese cooking wine
2 tsp (10 ml) sugar
2 cups (500 ml) jasmine rice, washed until water runs clear
3¾ cups (925 ml) water, chicken or vegetable stock
2 pieces Chinese sausage, sliced
1 tsp (5 ml) sesame oil
1 green onion, thinly sliced
Instructions
- Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
- In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
- In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.
Drink Pairings
BUTTERMILK-BRINED TURKEY
Ingredients
Serves 10
6 tbsp (90 ml) kosher salt
2 tbsp (30 ml) whole black peppercorns
25 sage leaves
4 thyme sprigs
10 garlic cloves, smashed
20 cups (5 L) warm water
8 cups (2 L) cold buttermilk
12 to 13 lb (5.5 to 6 kg) fresh turkey, neck, heart and gizzards removed
¼ cup (60 ml) unsalted butter, at room temperature
CRANBERRY GRAVY:
12 oz (340 g) bag cranberries, fresh or frozen
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
3 tbsp (45 ml) butter or turkey pan drippings
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) port
3 cups (750 ml) turkey or chicken stock
salt and freshly ground pepper, to taste
Instructions
- In a large stock pot big enough to hold the turkey, stir together salt, peppercorns, sage, thyme, garlic and warm water. Stir until salt dissolves. Add buttermilk and stir to combine.
- Rinse turkey inside and out with cold water and carefully place in stock pot containing brine. Turkey should be fully submerged, if not, add extra cold water to cover. Cover with a lid and refrigerate for 24 hours.
- When ready to cook turkey, remove from brine and discard brine. Rinse turkey inside and out with cold water and pat dry with paper towels. Trim off and discard any excess fat before trussing turkey, if desired, using kitchen twine. Place turkey, breast-side up, on a rack in a large roasting pan. Rub skin evenly with butter. Let turkey stand at room temperature for 1 hour.
- Meanwhile, place oven rack in lower third of oven and preheat to 400 F (200 C).
- Roast turkey for 30 minutes. Reduce oven temperature to 325 F (170 C) and continue roasting, basting every 30 minutes with pan juices. If breast begins to cook too quickly, tent it loosely with aluminum foil. After 2 hours of total roasting time, begin testing for doneness using an instant-read thermometer inserted in thickest part of breast and thigh, away from bone. Breast should register 165 F (75 C) and thigh 175 F (80 C). Total roasting time should be about 3 hours.
- Transfer turkey to a carving board and let rest for 20 to 30 minutes before carving. Serve with Cranberry Gravy and thanksgiving side dishes as desired.
- To make CRANBERRY GRAVY: In a saucepan, cook cranberries, sugar and water over medium heat, stirring often, until sugar is melted and cranberries burst. In a blender, in batches if necessary, purée cranberry mixture until smooth. Transfer to a bowl and set aside.
- In a large saucepan melt butter over medium-low heat. Whisk in flour and cook, whisking, until lightly browned, about 3 minutes. Whisk in port and stock in a steady stream before adding cranberry mixture. Boil gravy, whisking occasionally, until reduced to about 5 cups (1.25 L), 15 to 20 minutes, and strain through a sieve into a clean saucepan. Season gravy with salt and pepper. Keep warm until ready to serve. Makes about 5 cups (1.25 L).
Drink Pairings
NORTH AFRICAN CHICKEN TAGINE
Ingredients
Serves 6
3 tbsp (45 ml) olive oil
4 bone-in chicken thighs
2 bone-in chicken breasts, halved
salt and freshly ground pepper, to taste
1 large sweet onion, diced
4 large garlic cloves, minced
1-in (2.5 cm) fresh ginger, peeled and finely minced
2 cups (500 ml) chicken stock
1 tsp (5 ml) each black peppercorn, cumin seeds, whole coriander, crushed red chilies
1 tbsp (15 ml) turmeric
2 tsp (10 ml) sweet or hot paprika
1 tsp (5 ml) saffron threads
2 cups (500 ml) cubed butternut squash
1 preserved lemon, coarsely chopped and pitted
½ cup (125 ml) dried apricots, halved
3 whole star anise
2 cinnamon sticks
1 tbsp (15 ml) liquid honey
1 cup (250 ml) frozen green chickpeas, thawed
¾ cup (175 ml) small green olives, such as Castelvetrano
2 firm Roma tomatoes, coarsely chopped
¼ cup (60 ml) each coarsely chopped cilantro and mint
herbed couscous, to serve (optional)
Instructions
- Preheat oven to 350 F (180 C).
- Heat oil in a large, deep Dutch oven with a tight-fitting lid. Skin chicken if desired. Season chicken with salt and pepper and lightly brown a couple pieces at a time in hot oil. Transfer to a large plate.
- Add diced onion, garlic and ginger to oil remaining in pan. Sauté until soft and onion is translucent. Stir in stock. Remove from heat and return chicken pieces to Dutch oven along with any juices that may have collected on plate. Set aside.
- In a small, heavy-bottomed dry saucepan combine peppercorns, cumin, coriander and crushed red chilies. Toast mixture over medium heat until it begins to smoke, about 2 minutes. Transfer to a small spice grinder or a mortar and pestle. Add turmeric, paprika and saffron. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices.
- Add butternut squash, lemon, apricots, star anise, cinnamon sticks and honey to chicken. Cover tightly and bake in centre of preheated oven for 30 minutes. Stir in chickpeas, olives and tomatoes. Return to oven. Continue to bake, covered, for 15 more minutes or until piping hot and chicken is fully cooked. Transfer to a deep, warmed tagine dish to serve. Season with additional salt and pepper, to taste. Sprinkle with chopped cilantro and mint and serve over herbed couscous. Optional, serve with dollops of plain yogurt and prepared harissa sauce.
Drink Pairings
CHICKEN SCHNITZEL SERVED WITH CUCUMBER DILL SALAD AND APPLE CRANBERRY COMPOTE
Ingredients
Serves 4
4 x 6 oz (180 g) chicken breasts, pounded ⅛-in (0.25 cm) thick schnitzel-style cutlets
1 cup (250 ml) all-purpose flour
salt and freshly ground pepper
2 tbsp (30 ml) German-style hot mustard
3 large eggs
2 cups (500 ml) dried breadcrumbs
½ cup (125 ml) canola oil, divided
½ cup (125 ml) unsalted butter, divided
chopped flat leaf parsley, for garnish
CUCUMBER DILL SALAD:
2 English cucumbers, about 2 lbs (1 kg)
⅓ cup (75 ml) plain 3% Greek yogurt
3 tbsp (45 ml) finely chopped fresh dill
1 tbsp (15 ml) rice vinegar or lemon juice
½ tsp (2 ml) sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) freshly ground pepper
½ garlic clove, finely grated, or to taste
1 bunch of radishes, rinsed, dried, trimmed and thinly sliced
APPLE CRANBERRY COMPOTE:
1 medium navel orange
1 tbsp (15 ml) vegetable oil
½ small onion, finely chopped
1 celery rib, cut into ¼-in (0.5 cm) dice
1 tbsp (15 ml) finely chopped ginger
1 x 12 oz (360 g) bag cranberries, fresh or frozen
2 medium Granny Smith apples, peeled and cut into 1-in (2.5 cm) pieces
½ tsp (2 ml) cinnamon
½ tsp (2 ml) dried red chili flakes
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¾ cup (175 ml) sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) whole grainy mustard
Instructions
- Lightly season each thin chicken cutlet with salt and pepper. Set up a breading station: in a shallow baking dish, mix together flour with ¼ tsp (1 ml) each salt and pepper. In another baking dish, whisk together eggs and mustard. In a third baking dish, combine breadcrumbs with ¼ tsp (1 ml) each of salt and pepper.
- Dredge each chicken cutlet first in flour, covering well and shaking off excess, then in egg-mustard mixture, and lastly in breadcrumbs, making sure each cutlet is evenly coated. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
- Preheat oven to 300 F (150 C).
- Heat 2 tbsp (30 ml) of oil with 2 tbsp (30 ml) of butter over medium-high heat. When it starts to bubble, add one of the breaded cutlets and cook until golden brown on both sides, flipping once, moving pan constantly, about 3 to 4 minutes in total. Transfer to a baking sheet fitted with a baking rack, season with salt and pepper and keep warm in oven. Repeat with remaining cutlets, making sure to wipe out pan with paper towel, using new oil and butter each time.
- Serve each Chicken Schnitzel with Cucumber Dill Salad and Apple Cranberry Compote (recipes follow).
- To make CUCUMBER DILL SALAD: Halve cucumbers lengthwise, scoop out seeds and slice into half-moons.
- In a medium bowl combine yogurt, dill, rice vinegar or lemon juice, sugar, salt, pepper and garlic. Add cucumber and radishes and toss with yogurt-dill mixture until well combined. Season to taste.
- To make APPLE CRANBERRY COMPOTE: Grate peel of orange and set aside. Peel and discard pith. Separate orange into sections and add to food processor. Set aside.
- Heat oil in a saucepan over medium heat. Add onion, celery, ginger and sauté until soft, 2 to 3 minutes. Add cranberries, apple, spices, sugar, cider vinegar, reserved orange and grated peel. Bring to a boil, lower temperature and simmer for 20 to 30 minutes or until thick, stirring occasionally. Remove and allow to cool. Stir in mustard to mix well. Store refrigerated in an airtight container up to a month. Makes about 4 cups (1 L).
Drink Pairings
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.