LCBO Food and Drink Early Summer 2016

Variations on the Radish from page 39

TARRAGON-POACHED CHICKEN WITH SPRING ROOTS Young carrots with tops attached look pretti- est for this take on the French classic poule au pot. If you prefer to use the ready-trimmed baby carrots from a bag, use 24 carrots, select- ing the larger ones. As for radishes, any table radishes with tops attached work well. 6 stalks fresh tarragon, divided 6 fresh bay leaves, divided 2 stalks parsley 6 cloves garlic, peeled and divided 1 roasting chicken, 3 lbs (1.5 kg) Kosher salt and freshly ground black pepper to taste 1 small lemon, quartered 2 tbsp (30 mL) olive oil, divided 3 oz (90 g) cubed pancetta 1 cup (250 mL) Viognier or other fruity white wine 2 cups (500 mL) homemade or low-sodium chicken stock Parchment paper 12 mini potatoes, scrubbed 12 baby carrots, scrubbed and tops trimmed to ½ inch (1 cm) 12 radishes, scrubbed, cut in half and tops trimmed to ½ inch (1 cm) ¼ cup (60 mL) 35% whipping cream 1 tbsp (15 mL) finely chopped fresh tarragon 1 Preheat oven to 325°F (160°C); adjust oven rack to lower-middle position. 2 Using kitchen twine, tie together 4 tarra- gon stalks, 4 bay leaves and parsley to make a bouquet garni. Put in a large flame-proof pot or Dutch oven, along with 4 garlic cloves, and set aside. 3 If chicken is trussed, only snip strings if you can’t access its cavity. Remove any lumps of fat from cavity. Season cavity with salt and pepper. Crush remaining garlic cloves and put them in cavity, along with remaining tar- ragon stalks and bay leaves and quartered lemon. Retruss chicken, if necessary, and pat skin very dry with paper towels. Set aside. 4 In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add pancetta. Cook, stirring often, until pancetta is browned and crisp and has rendered its fat, about 8 minutes. With a slotted spoon, remove pancetta to a paper- towel-lined plate and set aside. 5 Add remaining oil to skillet and heat over medium heat. Sprinkle chicken all over with salt to taste. Add chicken to skillet and brown

on all sides, turning carefully (so as not to tear the skin) every 4 to 5 minutes, until golden brown all over, 15 to 20 minutes. Transfer chicken, breast-side up, to pot. Sprinkle gen- erously with pepper. 6 Pour off all fat from skillet, leaving browned bits on bottom. Add wine to skillet and bring to a boil over high heat, stirring to scrape up any browned bits from bottom. Let wine bub- ble for 1 minute. 7 Pour contents of skillet into pot. Add stock, put pot over high heat and bring to a boil. Lay a piece of parchment paper directly over chicken. Cover pot tightly with a lid and trans- fer to the oven. Cook until a meat thermom- eter inserted in a thigh registers 170°F (77°C), about 1 hour. 8 Carefully remove chicken from pot to a warm serving platter. Cover loosely with foil and keep warm. 9 Discard bouquet garni. Add potatoes and carrots to pot. Put pot over medium-low heat and simmer, uncovered, until potatoes and carrots are almost tender, about 10 minutes. 10  Add halved radishes to pot. Simmer until vegetables are tender, 10 to 12 minutes. With a slotted spoon, remove potatoes, carrots and radishes from pot and arrange around chicken. Recover chicken with foil and keep warm. 11  Bring contents of pot to a boil over high heat. Reduce heat to medium-high and let bubble, uncovered and whisking occasion- ally to incorporate garlic cloves, until cook- ing juices are reduced by about half, about 5 minutes. 12  Stir in cream. Reduce heat to medium-low andsimmer, stirringoften, until sauce is smooth and slightly thickened, about 2 minutes. 13  Stir in chopped tarragon and season with salt and pepper to taste. Drizzle some sauce over chicken and pour rest into a pitcher. Scatter reserved pancetta over vegetables. 14  Remove strings from chicken. Carve chick- en and serve with vegetables and sauce. Serves 4

ROAST MAPLE RADI SHES For fun, choose a variety of radishes for this easy side that’s good with almost anything. We like slim, carrot-like ruby-red Cincinnati or ivory-coloured Icicle as well as Easter Egg, French Breakfast or good old Cherry Belles. The Cincinnati and Icicle radishes take about 40 minutes to roast; the other varieties, just 20. 30 radishes 2 tbsp (30 mL) maple syrup 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) finely chopped fresh rosemary Kosher salt and freshly ground black pepper to taste 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) aged balsamic vinegar or balsamic glaze 1 tbsp (15 mL) finely chopped chives 1 Preheat oven to 400°F (200°C). 2 Scrub radishes gently, trimming off any side roots from Cincinnati and Icicle radishes. Trim radishes, leaving ½ inch (1 cm) of tops and most of root ends. 3 In a medium shallow roasting pan, toss Cin- cinnati and Icicle radishes with maple syrup, olive oil, rosemary, salt and pepper to taste. Dot with butter. 4 Roast, uncovered and stir occasionally, for 20 minutes. Add Easter Egg, French Breakfast and/or Cherry Belle radishes (if using). Con- tinue to roast, stirring occasionally, until rad- ishes are browned and tender, about 20 more minutes. 5 Add balsamic and chives and toss well. Serves 4 to 6

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WHAT TO SERVE Mission Hill Reserve Chardonnay VQA VINTAGES ESSENTIALS 545004 Laroche Viognier de La Chevalière LCBO 377622

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Raven Wicked White VQA LCBO 438077

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160  FOOD & DRI NK EARLY SUMMER 2016