LCBO Food & Drink Summer 2020

CHICKEN ON A DIME

SUMMERY PASTA SALADWITH CHICKEN & HERBS

If you serve a pasta salad warm is it a salad? Or just another pasta dish? Fistfuls of tender herbs puts this one convincingly in the salad camp. And if there’s any doubt that I’m telling the truth, the whole thing gets dressed with a lemony roasted garlic vinaigrette. It’s as good at room temp as it is warm so don’t sweat it if it cools off. But you do want to toss the herbs with the pasta and chicken while they’re still warm—it’s all about the wilt. Use whatever tender summery herbs you have around—mint leaves, torn dill, chopped chives or tar- ragon and whole basil leaves. The more the better!

2 tbsp (30 mL) plus 1/3 cup (80 mL) olive oil 3 cloves garlic, peeled 4 cups (1 L) water Salt 4 boneless, skinless chicken thighs 1 cup (250 mL) fregola or orzo 3 tbsp (45 mL) freshly squeezed lemon juice Pepper 2 to 3 cups (500 to 750 mL) loosely packed tender herbs (see recipe intro) 1 Heat 2 tbsp (30 mL) oil in a medium pot over low. Add the garlic cloves and cook until gold- en all over, turning every once in a while, about 10 minutes total.

5 When the pasta is done, remove 1/3 cup (80 mL) of the stock and add to the platter. Drain the pasta and add to the platter. Add the chicken pieces and herbs. Give everything a toss and serve.

2 Add the water and 2 tsp (10 mL) salt. Increase the heat to medium and bring to a boil. Submerge the chicken thighs, return to a boil, cover and cook for 12 minutes or until the juices run clear. Remove the thighs to a board and the garlic cloves to a large platter. 3 Add the pasta to the now flavourful stock and cook until al dente. Meanwhile, tear the chicken into bite-sized pieces using a couple of forks. Mash the garlic on the platter. 4 Drizzle the remaining 1/3 cup (80 mL) oil over the garlic and stir in the lemon juice. Season with salt and pepper.

Serves 4 to 6

WHAT TO SERVE

Classic New Zealand Sauvignon Blanc aromas of grassy gooseberry and melon reach out to the fresh herbs and lemon in the dish. Medium-bodied but crisp, this is a great salad wine. Yealands Sauvignon Blanc Marlborough LCBO 277731, $16.95

POACHING CHICKEN BREASTS REQUIRES A SIXTH SENSE. ONE MINUTE TOO LONG AND THEY’RE MEAN AND DRY. THIGHS ON THE OTHER HAND ARE VIRTUALLY IMPOSSIBLE TO OVERCOOK THIS WAY.

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SUMMER 2020 FOOD & DRINK