LCBO Food & Drink Autumn 2015

FAMILY-STYLE ENTERTAINING from page 110 EASY FRIED CHICKEN

APPLE , BACON & PECAN STUFFING The benefit of cooking the stuffing outside the bird is that it allows for a more even cook- ing of the turkey, but the most important part about this stuffing is its fantastic combination of flavours. 1 tbsp (15 mL) unsalted butter, plus extra for baking dish

when life happens, simply relax and go forward!

Frying the chicken briefly and then baking makes this an easy dish to prepare ahead of time. Bake when you need it. By brining the chicken in buttermilk, you get a moist, tender, juicy result every time. 1 tbsp (15 mL) paprika 2 tsp (10 mL) kosher salt, plus more for seasoning ½ tsp (2 mL) freshly ground pepper, plus more for seasoning 2 tsp (10 mL) dried oregano 2 tsp (10 mL) dried thyme 1 tbsp (15 mL) hot sauce 2 tbsp (30 mL) finely chopped fresh parsley 1 cup (250 mL) buttermilk 1 chicken, 3½ lbs (1.75 kg), cut into 8 pieces 1½ cups (375 mL) all-purpose flour ¼ cup (60 mL) cornstarch Vegetable oil for frying 1 Mix paprika, salt, pepper, oregano, thyme, hot sauce, parsley and buttermilk together in a large bowl. Add chicken and cover. Refrig­ erate for 4 hours or overnight. 2 Remove chicken frommarinade and sprinkle lightly with salt. Combine flour and cornstarch in a large bowl and season well with salt and pepper. Dredge chicken pieces in seasoned flour. Alternatively, you can add flour mixture to a plastic bag and shake chicken pieces in it. 3 Preheat oven to 400°F (200°C). 4 Heat enough oil to reach ¼-inch (5-mm) depth in large skillet over mediumheat. It is hot enough when a cube of bread turns brown in 15 seconds. Add chicken without overcrowding the pan. Turn the handle of the skillet back to prevent accidents. Fry the chicken on each side for 3 to 4 minutes or until dark golden. Transfer to a baking sheet. Bake breasts for 30 to 35 min- utes or until chicken juices are no long are pink. Larger pieces may take slightly longer. Serves 4

1½ cups (375 mL) finely diced onion 1 cup (250 mL) finely diced celery 3 tbsp (45 mL) finely chopped garlic 3 cups (750 mL) finely diced tart apples such as Granny Smith, skin on 2 tbsp (30 mL) coarsely chopped fresh sage Cooked bacon pieces (reserved from Cider‑Roasted Turkey recipe) 12 cups (3 L) day-old white bread cut into 1 inch (2.5 cm) cubes ¾ cup (175 mL) coarsely chopped pecans Salt and freshly ground pepper 3 to 4 cups (750 mL to 1 L) flavourful chicken stock

1 While the turkey is roasting, begin to make the stuffing. To saucepan used for bacon, melt 1 tbsp (15 mL) butter over medium-high heat. Add onions and celery, and cook until translu- cent, about 10 minutes. Add garlic and apple and continue to cook for 10 minutes more. Add sage and reserved bacon pieces and warm through for about 2 minutes. 2 In a large bowl, toss cubed bread, pecans and bacon mixture until well combined. Sea- son generously with salt and pepper. Begin to slowly pour chicken stock over bread, starting with 3 cups (750 mL) of stock and working up from there, if needed. Toss occasionally until all the bread has beenwell-moistened but is not soggy. 3 Place mixture in a buttered glass baking dish. Cover with foil and place in the oven for 40 minutes. After 40 minutes, remove foil and continue cooking until the top is lightly toast- ed, about 20 minutes. Keep warm until ready to serve. Makes 10 cups (2.5 L)

WHAT TO SERVE Handsome Brut VQA LCBO 395160

$24.95 With crisp acidity and palate-cleansing bubbles, spar- kling wine has a notable affinity for fried foods. Double Trouble Prison Break Pilsner LCBO 337006, 473 mL $2.50 Delicious and down-to-earth, a zesty and refreshing pil- sner is an exceptional match for this platter.

for ard • WINE

STRAIGHT •

www.forwardwines.com

FOOD & DRI NK AUTUMN 2015 159