LCBO Food & Drink Holiday 2021

PLAYING FAVOURITES

Feel free to switch up the herbs and citrus for whatever you have on hand.

BUTTERY LEMON CHICKEN OVER WHIPPED LENTILS Crisp chicken thighs cook up quickly for a weekday, yet adding this luscious lentil base, and zesty lemon and olive butter sauce makes them feel special enough for a Sunday dinner. Somehow this dish has both a healthy- ish and a decadent vibe, all at once. WHIPPED LENTILS 1 cup (250 mL) dried red lentils 2 thyme sprigs 1 garlic clove, peeled Generous pinch salt BUTTERY LEMON CHICKEN 4 to 6 skin-on, bone-in chicken thighs Generous pinches salt and pepper Vegetable oil 2 tbsp (30 mL) salted butter 2 tbsp (30 mL) freshly squeezed lemon 8 whole olives 2 tbsp (30 mL) each torn parsley and mint leaves 1 For the lentils, rinse lentils and drain well. Add to a medium saucepan. Top with 3 cups (750 mL) water. Add thyme and garlic. Stir to mix. Bring to a boil over high heat. When boiling, cover and cook until very tender, 20 to 25 minutes. Drain well through a sieve. Remove thyme and garlic. When cool enough to handle, whirl in a food processor until very smooth and whipped. Sea- son with salt.

PAIR IT WITH A BEST-SELLING WINE When cooking recipes loaded with herbs and citrus, you can’t go wrong reaching for a New Zealand Sauvignon Blanc as the sidekick. Classic Stoneleigh Marlborough Sauvignon Blanc ( LCBO 293043, $17.65), with its lively grapefruit and passion fruit flavours, will pair beautifully. Fan favourites Oyster Bay ( LCBO 316570, $19.95), with its grassy, citrus and tropical notes, and Kim Crawford Sauvignon Blanc ( LCBO 35386, $19.95), boasting pea pod and melon notes, both complement the fresh flavours in this dish while cutting through its deliciously rich aspects.

3 Divide whipped lentils between plates or bowls. Top each serving with chicken thighs. 4 Spoon butter-lemon sauce and olives overtop. Scatter parsley and mint overtop. Serves 2

cover and continue cooking until cooked through, 12 minutes. Remove chicken to a plate. Reduce heat to medium, if needed. Add butter, lem- on juice and olives (if pan has burnt bits in bottom, use a clean pan). Scrape up and stir in any browned bits. Gently simmer, allowing fla- vours to meld, about 2 minutes.

2 While lentils are cooking, pre- pare chicken. Pat chicken thighs dry with paper towel. Season all over with salt and pepper. Lightly oil a heavy-bottomed pan and set over medium-high. Cook chicken, skin-side down, until crispy and golden, about 8 minutes. Turn, be- ing careful not to tear skin. Partially

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HOLIDAY 2021 FOOD & DRINK