Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.
Drink Pairings
Bourbon Butter Turkey with Bourbon Cranberry Sauce
Ingredients
Serves 8-10
BOURBON BUTTER TURKEY
12 to 14 lb (5.5 to 6.4 kg) whole turkey
1 cup (250 ml) salted butter, softened
½ cup (125 ml) bourbon
2 tsp (10 ml) salt, plus extra to taste
1 tsp (5 ml) ground pepper, plus extra to taste
2 tsp (10 ml) finely grated orange zest
5 sprigs fresh thyme (chop leaves from 2 sprigs, leave 3 whole)
5 leaves fresh sage (chop 2 leaves, leave 3 whole)
1 tbsp (15 ml) honey
2 bay leaves
3 garlic cloves, crushed
1 small onion, peeled and halved
4 cups (1 L) turkey or chicken stock
¼ cup (60 ml) all-purpose flour
fresh bay leaves, small oranges and/or apples, halved shallots and garlic heads and/or fresh sage leaves, for garnish
Bourbon Cranberry Sauce, to serve, make ahead, recipe follows
BOURBON CRENBERRY SAUCE
2 cups (500 ml) frozen cranberries
1 orange, zest and juice
3 tbsp (45 ml) honey
salt and pepper, to taste
1 cinnamon stick
½ cup (125 ml) bourbon
Instructions
- If turkey is frozen, defrost fully (this will take about 24 hours for every 5 lbs/2.2 kg). 1 hour before cooking, remove turkey from refrigerator and remove neck and giblets from cavity.
- Preheat oven to 325 F (170 C). Move oven rack to bottom of oven.
- In a medium bowl, mix together butter, bourbon, salt, pepper, orange zest, chopped thyme, chopped sage and honey.
- Rub 1 tbsp (15 ml) butter mixture inside turkey cavity. Place 3 remaining whole thyme sprigs, 3 remaining whole sage leaves, bay leaves, garlic and onion in cavity.
- Loosen turkey skin over the breasts and rub half of remaining butter mixture under skin. Tuck wings under turkey and truss legs, if desired. Rub remaining butter mixture all over turkey.
- Place turkey and turkey neck on a roasting rack set over a roasting pan and roast for 13 minutes per pound, or until a meat thermometer inserted into thigh meat near the bone registers 165 F (74 C). Baste turkey every 30 minutes with juices in pan.
- After 1 hour, remove turkey neck and place it in a small saucepan. Cover with turkey stock and bring to a boil over high heat. Decrease heat to a simmer and let it simmer for remainder of roasting time, then remove and discard neck.
- When turkey is done, remove from oven and let rest for 20 to 45 minutes. After turkey has rested for 20 minutes, drain any juices from cavity into roasting pan. At this point turkey can either be carved and plated or transferred to a carving board to carve at the table. Reserve pan drippings.
- To make gravy, skim off half the fat from drippings and discard fat. In a saucepan, bring drippings to a boil, scraping any browned bits from bottom of roasting pan and adding to drippings. Mix flour with just enough water to make a slurry. Whisk flour slurry into drippings, then mix in prepared turkey stock. Taste and season with salt and pepper, if desired.
- Arrange desired garnishes on platter around turkey and serve with gravy and Bourbon Cranberry Sauce alongside.
- For the Bourbon Cranberry Sauce, combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and reduce sauce until thickened, about 20 to 30 minutes. Let it come to room temperature before serving. Sauce can be made ahead and refrigerated for up to 1 week.
Drink Pairings
Rosemary Duck with Caramelized Apples & Parsnips
Ingredients
Serves 4
4 duck breasts
kosher salt, to taste
freshly ground black pepper, to taste
1¼ cups (310 ml) hard cider, divided
2 large rosemary sprigs, divided
1 cup (250 ml) chicken stock
1 lb (454 g) parsnips, cut into ½- to ¾-in (1.25 to 2 cm) rounds
7 tbsp (105 ml) cold unsalted butter, divided
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) clover or light-coloured honey
1 cup + 2 tbsp (280 ml) water, divided
2 Pink Lady or Honeycrisp apples
1 tbsp (15 ml) granulated sugar
Instructions
- Preheat oven to 350 F (180 C).
- Place duck, skin-side up, on a cutting board. With a sharp knife, lightly score duck skin in a crisscross pattern, making sure not to cut into flesh. Generously season all over with salt and pepper. Place duck breasts, skin-side down, into a large ovenproof frying pan and cook over medium heat until skin is golden and some of the fat has rendered, about 5 to 10 minutes. Transfer duck to a plate. Pour rendered fat into a heatproof container, reserving for another use (delicious for roasting potatoes!), and return duck, skin-side up, to frying pan.
- Place pan in oven and cook until an instant-read thermometer registers 125 F (52 C) in the thickest part of the meat, about 15 to 20 minutes. Transfer to a cutting board and let rest for at least 15 minutes. Reserve pan for next step. While duck is resting, prepare sauce and sides.
- To make sauce, discard any excess fat from pan used to cook duck and place pan over medium-high heat. Add 1 cup (250 ml) hard cider and 1 rosemary sprig and cook until reduced by half, about 5 minutes. Stir in remaining ¼ cup (60 ml) cider and chicken stock and cook, stirring occasionally, until again reduced by half, about 5 minutes. Remove from heat and set aside.
- To make caramelized parsnips, in a large skillet or frying pan, combine parsnips, 2 tbsp (30 ml) butter, vinegar, honey, 1 cup (250 ml) water and a good pinch of both salt and pepper. Bring to a hard simmer over medium-high heat, cover and let parsnips cook until crisp-tender, about 10 minutes. Uncover and continue to cook, turning often, until parsnips are lightly golden brown and liquid has reduced to a thick, sticky glaze, another 4 to 6 minutes. Add remaining 2 tbsp (30 ml) water to skillet and swirl to coat parsnips in glaze. Set aside but keep warm.
- To make caramelized apples, core and cut each apple into 8 wedges. Heat 1 tbsp (15 ml) butter in a large frying pan over medium heat. Cook butter, stirring occasionally, until it just starts to turn a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, remaining rosemary sprig and a pinch of salt. Cook, stirring and turning occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes. Transfer to a plate and set aside.
- When ready to serve, finish sauce. Bring to a gentle simmer over medium heat. Cut remaining ¼ cup (60 ml) butter into cubes. Remove pan from heat and gradually whisk in cold butter until completely incorporated. Season to taste with salt and pepper. Strain sauce through a fine sieve into a serving dish.
- To serve, slice duck and arrange on four serving plates. Garnish with caramelized parsnips and apples and serve sauce alongside. Enjoy immediately.
Drink Pairings
Chicken à la Normandy
Ingredients
Serves 4
3 lbs (1.36 kg) bone-in, skin-on chicken thighs, patted dry
sea salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) olive oil
½ cup (125 ml) Calvados or cognac
2 tbsp (30 ml) apple cider vinegar
1 cup (250 ml) unfiltered, fresh-pressed apple cider
25 pearl onions, peeled
2 Honeycrisp or Granny Smith apples, cored and cut into ¼-in (0.5 cm) wedges
¼ cup (60 ml) crème fraîche
fresh rosemary, for garnish
Instructions
- Season chicken well with salt and pepper. In a large Dutch oven or heavy sauté pan, heat oil over medium-high heat until it shimmers. Brown chicken, skin-side down, until deep golden, 6 to 8 minutes. Flip chicken and sear until other side is golden, another 3 minutes. Leaving chicken in pan, carefully remove and discard all the fat from pan.
- Over medium-high heat, carefully add Calvados or cognac to pan, and when sizzling subsides, add apple cider vinegar. Cook for 1 minute, then stir in cider. Add pearl onions and apples, tucking them in amongst chicken pieces. Bring mixture to a full boil, then immediately reduce heat to low. Stir gently and cover with a tight-fitting lid. Cook, checking occasionally to ensure liquid is maintaining a low gentle simmer and not boiling. Continue until chicken is cooked through and apples and onions are fork-tender, 35 to 40 minutes.
- Remove chicken, onions and apples to a dish and cover loosely to keep warm. Stir crème fraîche into remaining liquid in pan. Over medium-high heat, simmer sauce until thickened and reduced by half, about 6 minutes. Pass sauce through a fine mesh sieve and return it to pan, along with chicken, onions, apples and any liquids that have accumulated in dish. Gently reheat and season with salt and pepper to taste. Garnish with rosemary and serve immediately.
Drink Pairings
Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Grilled Tequila Chicken served with Tequila Beurre Blanc
Ingredients
Serves 6 to 8
Tequila Chicken:
¾ cup (175 ml) gold tequila
1 cup (250 ml) freshly squeezed lime juice
⅓ cup (75 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) honey
¼ cup (60 ml) olive oil, plus extra for grilling
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground coriander
2 tbsp (30 ml) ground cumin
3 tbsp (45 ml) seeded, minced jalapeño
¼ cup (60 ml) finely chopped cilantro leaves, plus extra cilantro sprigs, for garnish
6 large garlic cloves, finely minced
1½ tbsp (22 ml) sea salt, plus extra to taste
2 tsp (10 ml) freshly ground black pepper, plus extra to taste
4 lbs (1.8 kg) chicken drumsticks and wings
grilled peppers, to serve (optional)
lime wedges, to serve
Tequila Beurre Blanc:
1 tbsp (15 ml) very finely minced shallot
¼ cup (60 ml) dry white wine
⅓ cup (75 ml) gold tequila
½ tsp (2.5 ml) lime zest
2 tbsp (30 ml) freshly squeezed lime juice
1 tbsp (15 ml) whipping cream
½ cup (125 ml) butter, cut into small pieces, chilled
salt and pepper, to taste
Instructions
- To make Tequila Chicken, in a large bowl, combine tequila, juices, honey, olive oil, chili powder, coriander, cumin, jalapeño, cilantro, garlic, salt and pepper. Add chicken to marinade, toss to coat, cover and refrigerate overnight.
- Preheat grill to medium-high and brush grates with oil. Remove chicken from refrigerator and discard marinade. Sear chicken on grill for about 5 minutes, turning, until nicely browned on all sides. Reduce heat to medium-low and continue grilling for another 15 to 20 minutes, or until cooked through. Remove chicken from grill and season with salt and pepper. Transfer chicken to a serving platter to rest until ready to serve.
- To make Tequila Beurre Blanc, in a small saucepan, combine shallot, wine, tequila, lime zest and lime juice. Bring to a boil, reduce heat to medium-low and simmer until about 2 tbsp (30 ml) liquid remains, about 4 to 6 minutes. Turn heat down to very low, whisk in cream, then add butter, one piece at a time, whisking constantly. Remove saucepan from heat from time to time, making sure sauce stays warm but is never too hot. After about 2 to 3 minutes, when all the butter has been incorporated and emulsified, remove from heat and season with salt and pepper. Transfer to a serving bowl.
- Serve chicken with grilled peppers, if desired, garnish with cilantro and serve with lime wedges and Tequila Beurre Blanc.
Drink Pairings
Chicken Liver Pâté with Cognac & Redcurrant Jelly
Ingredients
Serves 1½ cups (375 ml)
½ lb (227 g) chicken livers, veins, fat and silver skin removed
½ cup (125 ml) milk
7 tbsp (105 ml) butter, room temperature, divided
1 medium shallot, finely diced (about 1¼ oz/ 35 g)
1 sprig thyme
¾ tsp (4 ml) kosher salt
2 tbsp (30 ml) Cognac or brandy
½ tsp (2.5 ml) maple syrup
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) redcurrant jelly
pea shoots and crispy shallots, for garnish
sliced baguette, to serve
Instructions
- Soak livers in milk for at least 1 hour, or ideally overnight.*
- Drain and discard milk, then dry livers with paper towel.
- In a sauté pan, melt 2 tbsp (30 ml) butter over medium-high heat. Add livers and cook until golden brown, about 2 minutes per side. Livers should still be pink in middle. Remove from pan and set aside.
- Turn heat down to low and add shallot, thyme and salt. Cook until softened, about 1 to 2 minutes. Add livers back to pan, along with Cognac and maple syrup. Cook until liquid has reduced by half, about 1 to 2 minutes. Remove and discard thyme sprig.
- Transfer chicken liver mixture to a high-speed blender and add cream. Blend on high, adding remaining 5 tbsp (75 ml) butter, 1 tbsp (15 ml) at a time, until mixture is smooth and butter is fully incorporated.
- Pass pâté through a sieve, discarding any solids, then transfer to a glass container with an airtight lid. Press a piece of plastic wrap directly onto surface of pâté, then cover with lid. Refrigerate until firm and chilled, for at least 2 hours, or overnight.
- When ready to serve, spread pâté into a small bowl and make a well in middle with a spoon. Melt redcurrant jelly in a small saucepan over low heat and pour jelly into well. Transfer pâté to refrigerator and allow jelly to set, about 5 minutes. Garnish with pea shoots and crispy shallots and serve with sliced baguette.
- * The longer the soaking time, the mellower the liver flavour will be.
Drink Pairings
Chicken Karaage
Ingredients
Serves 4 to 6
1 lb (454 g) skin-on, boneless chicken thighs, cut into 2-in (5 cm) pieces
2 tbsp (30 ml) tamari
½ tsp (2.5 ml) sesame oil
1 tbsp (15 ml) sake
1 tbsp (15 ml) mirin
½-in (1.25 cm) piece ginger, peeled and finely grated
vegetable oil, for frying
½ cup (125 ml) potato starch
3 tbsp (45 ml) mochiko (sweet rice) flour
1 tbsp (15 ml) shichimi togarashi spice mix
julienned green onion, for garnish
¼ cup (60 ml) Kewpie ( Japanese) mayonnaise, to serve
½ lemon, cut into wedges, to serve
Japanese takuan pickles, to serve (optional)
Instructions
- In a large bowl, mix chicken together with tamari, sesame oil, sake, mirin and ginger. Allow to marinate in refrigerator for at least 30 minutes, ideally 1 to 2 hours.
- In a wok or high-sided, heavy-bottomed saucepan, heat 2-in (5 cm) vegetable oil over medium-high heat until it reaches 375 F (190 C). Meanwhile, prepare a wire cooling rack with a sheet pan underneath.
- Drain chicken in a colander and discard marinade. In a small bowl, combine potato starch and mochiko flour. Coat chicken in starch mix, shaking off excess, then set aside on a plate.
- Fry chicken in small batches, turning halfway through, until golden brown and reaches an internal temperature of 165 F (74 C), about 5 to 7 minutes per batch.
- Sprinkle with shichimi togarashi, then garnish with green onion and serve with mayonnaise, lemon wedges and pickles (if using).
Drink Pairings
PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Ingredients
Serves 4
CHICKEN
1 x 4 lb (2 kg) whole chicken
3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed lime juice
4 large garlic cloves, roughly chopped
1 tbsp (15 ml) salt, plus extra to taste
2 tsp (10 ml) sweet paprika
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) black pepper, plus extra to taste
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dark brown sugar
4 whole heads garlic, brushed with olive oil
SPICY GREEN SAUCE
2½ tbsp (37 ml) seeded and finely chopped jalapeño pepper, or to taste
1 cup (250 ml) fresh cilantro leaves, packed
2 large garlic cloves, roughly chopped
½ cup (125 ml) full-fat yogurt
1 ripe avocado, coarsely chopped
2 tbsp (30 ml) freshly squeezed lime juice, plus extra to taste
salt and pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- To prepare chicken, using kitchen shears, remove backbone, then using shears or a sharp knife, cut chicken along breastbone into 2 halves.
- Using an immersion blender, combine olive oil, lime juice, garlic, salt, paprikas, black pepper, cumin, oregano and brown sugar. Process until smooth and set aside 3 tbsp (45 ml) for later use.
- Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover bowl and refrigerate for 6 hours, or overnight for best flavour.
- Preheat oven to 425 F (220 C). Line a large roasting pan with parchment paper and place chicken halves, breast-side up, in pan. Roast for 20 minutes, then brush with reserved 3 tbsp (45 ml) spice paste and add whole garlic heads to pan. Reduce heat to 375 F (190 C) and continue roasting chicken for about 30 to 35 minutes, or until juices run clear when pierced between leg and thigh.
- To make Spicy Green Sauce, combine all ingredients except olive oil in blender jar of an immersion blender and blend until smooth. Add olive oil and process to emulsify. Transfer sauce to a bowl, cover and refrigerate until ready to serve.
- To serve, place chicken halves on a serving platter with Spicy Green Sauce and lime wedges. Tear open garlic heads (carefully, as they will be hot) and serve 1 per person alongside chicken.