LCBO Food and Drink Autumn 2016

SIMPLIFYING SUPPER from page 137 ONE-PAN ROAST PORCINI CHICKEN & CRI SPY BREAD, MUSHROOM & APRICOT STUFFING Bump up your roast chicken game with a few easy steps. Grinding porcini mushroom and fennel seeds to powder gives your chicken a huge flavour boost. Cutting chicken into pieces gives you evenly cooked chicken, and placing bread stuffing on the tray beneath it gives you a stuffing that has absorbed chicken fat and juices but is also crisped deliciously at the edges. CHICKEN 1/5 oz (6 g) dried porcini mushrooms ¼ tsp (1 mL) fennel seed 1 chicken, 3½ to 4 lbs (1.75 to 2 kg), cut into 8 pieces (or bone-in, skin-on parts) Salt and freshly ground black pepper

4 For stuffing, add mushrooms to pan and sauté for 3 minutes or until beginning to brown. Add leeks and garlic, turn heat to me- dium and sauté 2 minutes or until softened. Add chicken stock and apricots, bring to a boil and simmer 6 minutes or until apricots are plumped and liquid is reduced to about ¾ cup (175 mL). Remove from heat. Add bread, parsley and thyme; toss to combine. Season well with salt and pepper. Pour olive oil over baking tray and spread out. Top with an even layer of bread stuffing and chicken pieces (skin-side up). Roast, stirring stuffing occasionally for 35 minutes or until chicken is cooked through. Serves 4

STUFFING 12 oz (375 g) cremini mushrooms, halved or quartered if large 2 cups (500 g) sliced leek, white and light green part only 1 tbsp (15 mL) chopped garlic 2 cups (500 mL) sodium-free chicken stock 1½ cups (375 g) dried apricots 10 cups (2.5 L) cubed rustic Italian bread, cut into 1½ inch (4 cm) cubes ¼ cup (60 mL) coarsely chopped Italian parsley 1 tbsp (15 mL) chopped fresh thyme 1 tbsp (15 mL) olive oil 1 Preheat oven to 425°F (220°C). 2 Place porcini mushrooms and fennel seeds in a spice grinder or mini food processor and process until powdery. Sprinkle powder all over chicken pieces and season well with salt and pepper. 3 Heat 1 tbsp (15 mL) oil in a large frying pan over high heat. Add butter and chicken (skin- side down) and cook until chicken skin is golden brown, 4 to 6 minutes, spooning a bit of the fat overtop pieces as they cook. Transfer chicken pieces to a plate and set aside.

WHAT TO SERVE Stanners Vineyard Four Mile Creek Pinot Noir VQA LCBO 437368

$30.00

Monte Antico IGT VINTAGES ESSENTIALS 69377

$15.95

1 tbsp (15 mL) olive oil 1 tbsp (15 mL) butter

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK AUTUMN 2016 155