LCBO Food & Drink Spring 2024

Fowl Play from page 101

1 cup (250 mL) finely chopped shallots, about 3 to 4 1 1/2 cups (375 mL) arborio or carnaroli rice Salt to taste 1 cup (250 mL) fresh or thawed frozen peas 1 1/4 cups (310 mL) grated Parmesan, plus more for serving Zest and juice of 1/2 medium lemon Freshly ground pepper to taste

about 2 minutes. Remove from heat then add lime juice and salt to taste.

5. To serve, divide greens between plates, top with chicken thighs and coconut mixture.

ONE-SKILLET CRISPY CHICKEN THIGHS WITH COCONUT CREAMED GREENS This one-pan recipe has all the makings of a weeknight hero, thanks to its two most endearing traits: maximum flavour and minimal dishes. To round out the meal and keep carb-lovers satisfied, serve with chapati, brown rice or a big bowl of noodles. 1/4 cup (60 mL) coconut flakes, toasted 2 tbsp (30 mL) finely chopped cilantro 1 tsp (5 mL) finely grated lime zest 1 cup (250 mL) canned coconut milk 2 tbsp (30 mL) sambal oelek 4 skin-on, bone-in chicken thighs, about 1 1/3 lbs (605 g) total Fine sea salt to taste 1 tsp (5 mL) canola oil 2 cloves garlic, minced 1 tbsp (15 mL) minced ginger 1 stalk lemongrass, white and light green parts only, thinly sliced 1 bunch Tuscan kale or green Swiss chard, stemmed, chopped, about 10 cups (2.5 L) 1 tbsp (15 mL) lime juice 2. Mix coconut, cilantro and lime zest in a small bowl. Set aside. In another small bowl, whisk coconut milk and sambal oelek together. Set aside. 3. Pat chicken thighs dry with paper towel; season with salt. Heat oil in a 10-inch (25-cm) ovensafe frying pan over medium-high heat. Add chicken, skin side down. Cook, undis turbed, until golden-brown, 6 to 8 minutes. Flip thighs and push to one side of the pan. Add garlic, ginger and lemongrass. Cook, stirring constantly, until fragrant, about 30 seconds. Add coconut milk mixture. Bring to a boil, then cover and transfer to middle of oven. Cook until chicken is cooked through, about 20 min utes. Remove lid then switch oven to broil. Broil until skin is crisp and deep golden-brown, 2 to 3 minutes. 4. Transfer thighs to a large plate then return pan to stovetop over medium-high heat. Bring to a gentle simmer. Cook, stirring often, until sauce is very thick, 2 to 3 minutes. (The sauce may already be thick enough when it comes out of the oven.) Stir in kale or chard, a handful at a time, until coated then cook until wilted, 1. Preheat oven to 400°F (204°C).

Serves 2 to 4

WHAT TO SERVE Flat Rock Cellars Twisted White VQA VINTAGES ESSENTIALS 1578, $17.95

Here’s an intriguing blend of Riesling, Gewürz traminer and Chardonnay that matches the sweet, creamy coconut flavours in the dish while standing up to the heat.

1. For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stir ring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use. 2. For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside. 3. Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes. 4. Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-­ crisp, about 2 minutes more. 5. Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust season ings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.

Citrus Twist from page 39

LEMON-GARLIC RISOTTO WITH PEAS & CRISPY PROSCIUTTO

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is fin ished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

LEMON GARLIC BROTH 1 tbsp (15 mL) extra virgin olive oil

1 head garlic, halved crosswise 2 stalks celery, roughly chopped 1 medium lemon, about 4 oz (115 g), sliced 2 sprigs thyme 2 bay leaves 8 cups (2 L) water Salt to taste RISOTTO 1 tbsp (15 mL) extra virgin olive oil 8 slices prosciutto, about 2 oz (55 g), each torn into thirds 5 tbsp (75 mL) unsalted butter, divided

Serves 4 to 6

WHAT TO SERVE Lavis Pinot Grigio Trentino DOC LCBO 30961, $15.35

This Pinot Grigio’s ripe pear and melon fruit and crisp minerality pair delightfully with the rich and citrusy risotto.

FOOD & DRINK SPRING 2024 113