LCBO Food & Drink Autumn 2022

COOKING WITH CIDER

Semi-dry Cider

Instead of stock or wine, cider is the star liquid in this comforting chicken stew. It’s flavoured with herbs and garlic, then punched up with mustard.

Thornbury Village Craft Apple Cider LCBO 333583, 473 mL, $3.50 This fresh, fruity cider was crafted among the bucolic orchards that dot the southern shores

of Georgian Bay, an area rich in apple-growing history. With the sweet-sour tension of a great off dry Riesling, this is a guaranteed crowd-pleaser to be enjoyed alongside braised chicken, roast pork or a grilled cheese sandwich. BRAISED CHICKEN THIGHS WITH CIDER, CELERIAC & SWISS CHARD This dish is an inviting one-pot meal for a cool autumn evening. Broiling the chicken for a moment at the end gives you perfectly crispy skin alongside tender braised meat. Serve with simply cooked grains or crusty bread. 2 lbs (905 g) bone-in skin-on chicken thighs, about 6 to 8 Salt and freshly ground pepper to taste 1 tbsp (15 mL) olive oil 4 cups (1 L) peeled and diced celeriac, cut into 1 1/2 - to 2-inch (4- to 5-cm) chunks 1 can (473 mL) Thornbury Village Craft Apple Cider 6 large cloves garlic, unpeeled 2 sprigs thyme 1/2 tsp (2 mL) dried chili flakes 1 bay leaf 1 tbsp (15 mL) grainy Dijon mustard

3. Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up. 4. Stir mustard into braising liquid, turn up heat to medium high. Simmer until sauce has reduced slightly, about 4 minutes.

Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired. 5. While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.

1 small bunch Swiss chard, stems removed, leaves torn into large pieces, about 4 cups (1 L) 1. Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate. 2. Pour off all but 2 tbsp (30mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.

Serves 4

154 FOOD & DRINK AUTUMN 2022