Displaying items by tag: poultry

This is a traditional dish from the Aragon region of Spain. It can be made with cut-up, whole chicken and olives can be added at the end. Serve with rice, preferably from Spain. I buy roasted red peppers for the sauce.

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When I tested this, no wild leeks were available yet. If you can get your hands on some, omit the green onions and add the leeks whole at the end of cooking for a spectacular result.

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Emma Waverman, my daughter, and Eshun Mott, my recipe tester, collaborated in writing Whining and Dining, a cookbook to help feed the picky eaters in your family. This recipe, one of the more sophisticated in the book, is a favourite of adults and children alike (though some kids will just eat the chicken and avoid the sauce). Leftovers can be combined with the lettuce from the wedgie inside a tortilla to make a mock chicken fajita.



Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ready In: 50 minutes


3 tablespoons olive oil

1 cup all-purpose flour for dredging

Salt and freshly ground pepper

1 pound (500 grams) boneless, skinless chicken thighs (about 8)

1 cup onion, chopped

2 anchovy fillets, minced (or Worcestershire sauce)

1 tablespoon garlic, chopped

1 19-ounce (540-gram) can Italian plum tomatoes, squished up with their juices

½ cup chicken stock (homemade or low-sodium)

2 teaspoons fresh thyme, chopped

1 bay leaf

½ cup black olives, pitted

2 tablespoons chopped fresh parsley (optional)


Heat 2 tablespoons of oil in a large, deep frying pan or Dutch oven over medium-high heat.

Place flour in a shallow dish and season well with salt and pepper. When oil is hot, dredge chicken in flour, shaking off any excess. Working in batches, cook chicken for 2 minutes per side or until browned. Remove to a plate and reserve.

Add remaining 1 tablespoon oil to pan. Lower heat to medium and add onions and anchovies (or Worcestershire sauce) and cook for 5 minutes or until onions are soft. Add garlic and cook for 1 minute longer. Add tomatoes, stock, thyme and bay leaf and bring to a gentle simmer.

Add olives and chicken. Submerge chicken in sauce and cook, turning chicken after the first 15 minutes, for 30 minutes or until cooked through. Adjust seasonings if necessary. Garnish with parsley.

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This crisp crepe with a soft centre is great as a first course perched on top of a little salad dressed with the dipping sauce. The filling can be vegetarian (mushrooms and bok choy) or any combination of ingredients you like.



1 cup rice flour

1/4 cup all-purpose flour 1/2 teaspoon turmeric 1/2 teaspoon kosher salt 1/4 cup coconut milk

1 1/4 cups cold water

2 green onions, chopped


1 tablespoon vegetable oil

1 teaspoon chopped garlic

8 ounces (250 grams) boneless skinless chicken breast, cut into 1/4 -inch dice

8 ounces (250 grams) large shrimp, peeled and cut into 1/4 -inch dice

2 tablespoons fish sauce

1/2 teaspoon sugar 1/2 cup thinly sliced onion

4 cups bean sprouts

1 cup cilantro or mint sprigs


Combine rice flour, flour, turmeric and salt. Stir in coconut milk, water and green onions.

Heat wok or skillet over high heat. Add some of the oil and swirl carefully to coat. Add garlic and stir fry for 30 seconds. Add chicken and shrimp and stir fry for 1 to 2 minutes or until chicken is cooked. Season mixture with fish sauce and sugar and remove from wok.

Brush a small non-stick skillet with a light coating of remaining vegetable oil. Heat over medium-high heat. Add a few pieces of sliced onions, sprinkle with ½ cup of chicken/shrimp mixture, and pour in ¼ cup pancake mixture swirling to coat base of skillet as evenly as possible. Cover skillet and cook for 2 minutes or until pancake is set. Uncover and cook for 1 to 2 minutes longer or until crepe looks dry.

Top one half with a handful of bean sprouts and a few sprigs of coriander. Fold and place a baking sheet to keep warm in low oven. Repeat with remaining batter and filling until you have 4 to 6 filled omelettes. When ready to serve, place on plate lined with lettuce leaves or salad. Serve with Dipping Sauce (recipe below). Serves 4 to 6.



Combine 1/4 cup water and 1 cup sugar in a pot. Boil 1 to 2 minutes or until mixture is syrupy but not brown. Pour 1/4 cup of syrup into a bowl and stir in 1/2 teaspoon chopped garlic, 3 tablespoon fish sauce, 1/4 cup lime juice and 3 tablespoons grated carrot. Store remaining 1 cup of syrup in the refrigerator for up to a month.

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Pan roasting is a simple technique favoured by chefs when cooking meat and poultry because it creates excellent flavours. Thicker cuts work better than thinner ones, but everything from chicken breast to beef filet tastes best when cooked using this method. Sauces are often made in the skillet afterward, as the brown bits at the bottom of the pan create an excellent base.

Because it frees you to do other things while the meat is in the oven, roasting works beautifully in the home kitchen. The chicken dish below is made through this simple method, and I have added an aioli to go alongside it. If you prefer to make a pan sauce, follow the directions below. Serve with sautéed potatoes mixed with Jerusalem artichokes and green beans. The aioli can also be served with fish or vegetables.


    Preparation time: 15 minutes

    Ready time: 45 minutes

    Servings: 4



2 teaspoons fresh rosemary, chopped

2 teaspoons lemon rind, grated

3 tablespoons olive oil

4 chicken breasts, skin on, on the bone (about 375 grams each)

Salt and cracked black pepper



1/2 teaspoon garlic, crushed

1 teaspoon anchovy fillets, minced

2 teaspoons capers

1/2 cup mayonnaise

1/4 teaspoon lemon rind, grated

1 teaspoon lemon juice

2 tablespoons parsley, chopped

Salt and freshly ground pepper

1/4 cup olive oil



Preheat oven to 450 F.

Combine rosemary and lemon rind and 2 tablespoons of oil and rub onto chicken. Season with salt and cracked pepper.

Heat ovenproof skillet on high heat until very hot. Add remaining 1 tablespoon of oil. Sear chicken, skin side down first (about 3 minutes per side). Place skillet in oven and bake for 20 to 30 minutes (depending on thickness) or until chicken juices are no longer pink. Remove from skillet and let sit for 5 minutes. You can remove the bone, if desired. (I usually leave it in.)

To make the aioli, combine garlic, anchovies, capers, mayonnaise, lemon rind, lemon juice and parsley while the chicken is cooking. Season with salt and pepper. Stir in oil. Serve a dollop on chicken breasts or on the side.

Note: If you wish to prepare a sauce, add 1/4 cup white wine to the pan and bring to a boil. Add a cup of chicken stock and reduce by half. Finish with 2 tablespoons of cold butter swirled into the sauce.

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Nigel Slater’s new book, Eat – the little book of fast food, is a delight. He is a wonderful writer, able to conjure up smells, sights and flavours that make your mouth water. The dishes are easy to make with many ideas on how to change each recipe’s flavour profile. With only three ingredients, this dish is succulent, sweet and spicy.


    Preparation time: 5 minutes

    Ready time: 35 minutes

    Servings: 2 or 3




6 large chicken drumsticks

6 heaped tablespoons marmalade

3 tablespoons grain mustard

Freshly ground pepper




Preheat oven 400 F.

Place drumsticks on a foil-lined baking tray or in a small roasting tin. Mix marmalade with grain mustard and a grinding of black pepper. Spoon the seasoned marmalade over the chicken and bake for about 30 minutes, keeping an eye on them so they don’t burn.



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Preparation time: 15 minutes

Ready time: 45 minutes

Servings: 4


4 duck breasts

Salt and freshly ground pepper


1/2 cup red wine

1/2 cup cranberry juice

1 cup duck or chicken stock



Preheat oven to 350 F

Peel skin off duck breasts and place on a baking sheet. Cover with a piece of parchment paper. Place another baking sheet on the parchment, weighing down the skin. Place a baking weight or a heavy pot on top of the top baking sheet to keep the breast flat. Bake for 15 minutes. Remove from oven. Flip skin, drain excess oil from baking sheet into a small bowl. Replace parchment, baking sheet and weight on top of the skin, and bake for another 10 to 15 minutes or until skin is crisp.

Heat 3 tablespoons of reserved duck fat in a large skillet on medium-high heat. Season breasts with salt and pepper, then sear on each side for 2 minutes. Pop skillet into oven and bake for 8 minutes or until pink. Let breasts sit for 5 minutes before slicing.

Combine red wine and cranberry juice on a pot over high heat. Let it boil until thickened, about 5 to 8 minutes. Add stock and reduce until thick, another 4 to 8 minutes.

Slice duck breasts, serve with skin, and sauce drizzled around.


Suggested Wine Pairings

Normally I would recommend pinot noir with seared duck breast, the wine’s jammy berry essence complementing the gamy meat like cherry sauce. But there are other considerations in a menu that included spicy mashed squash and garlicky kale salad. A pricey pinot’s finer fragrances would likely fall victim to the punchy sides here. Give the job to red Burgundy’s baby brother, Beaujolais (made from the gamay grape), or a Canadian gamay. It’s still got the bright berry thing going on, but it’s usually crisper and more straightforward, a fine-feathered friend for this fowl feast. - Beppi Crosariol

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A take on Buffalo wings but meatier. I used Frank’s RedHot (the traditional one) but you can use your favourite hot sauce and spice it up as much as your kids will tolerate.


Preparation time: 15 minutes

Ready time: 1 hour

Servings: 4



4 chicken drumsticks

4 chicken thighs

Salt to taste

3 tablespoons olive oil

2 teaspoons chopped garlic

1 teaspoon hot sauce


Dunking sauce:

1/2 cup hot sauce

1/4 cup cider vinegar

1/4 cup melted butter



Preheat oven to 400 F. Place a roasting rack on a baking sheet.


Trim excess skin from chicken. Season with salt. Combine oil with garlic and hot sauce. Brush over chicken legs and thighs. Place on baking sheet (do not crowd) and bake for 40 to 45 minutes, turning once, or until juices run clear and skin is crisp.

Combine hot sauce, cider vinegar and butter in a small bowl. Add half a cup of hot sauce mixture to a large bowl. Add chicken and toss to coat. (You could omit this step and just serve the legs with the sauce as a dip, depending on heat tolerance). Serve immediately with the remaining extra hot sauce.


Suggested Wine Pairings:

It’s hectic back-to-school time. You deserve a glass of wine even if the kids must settle on milk or Sunny D. Perhaps you favour beer, the classic wings pairing. Understandable. But, contrarian as this will sound, it’s not a great pairing. A few years back, Wine Spectator magazine made the case for wine and tested a variety of styles against hot Buffalo wings, among other foods. There were two clear losers: chardonnay and pinot noir. Much more successful, and I’d have to agree, are off-dry riesling and red zinfandel. Both fan the spicy flames with sweetness and complement the aromatic pungency with jammy fruitiness. Other good options include Australian shiraz and aromatic white blends based on viognier, pinot gris, gewurztraminer and/or riesling. You could also fall back on Sunny D, but don’t quote me. - Beppi Crosariol

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Simple and tasty. Serve it with mashed potatoes and seasonal vegetables or a side salad.


Preparation time: 20 minutes

Ready time: 40 minutes



4 6-ounce organic boneless chicken breasts

1/4 cup dried forest mushroom mix (or dried porcini mushrooms)

1/2 cup panko bread crumbs

Sea salt and freshly ground pepper

3 tablespoons extra virgin olive oil



Using a grinder, process dry mushrooms until they are reduced to a fine powder. Stir together with the panko bread crumbs and 2 tablespoons olive oil, then set aside.

Preheat oven to 350 F. Season chicken breasts with salt and pepper and lightly roll them in the mushroom mixture. Heat 1 tablespoon of remaining oil in a frying pan on medium high heat and brown the breasts on all sides about three minutes a side. Transfer to a baking sheet. Bake for 12 to 15 minutes or until juices are clear. Serve over mashed potatoes with blueberry relish on the side.

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Vij’s Family Chicken Curry is an easy curry with many layers none of them too spicyVij says the richness of the sour cream in this curry, and the particular (but not hot) spicing make it a perfect match for chardonnay.

Prep time: 30 minutes
Ready in: 1 hour
Serves: 4

½ cup canola oil
2 cups finely chopped onion
1 3-inch stick of cinnamon
3 tablespoon finely chopped garlic
2 cups chopped tomato
2 tablespoon chopped ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
2 teaspoon salt
1 teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
3 pounds chicken thighs, bone in
1 cup sour cream
1 cup water
½ cup chopped cilantro, including stems

Heat oil in a large pan on medium for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes, until onions are golden. Add garlic and sauté for an additional 4 minutes. Add tomatoes, ginger, cumin, coriander, garam masala, salt, turmeric, black pepper and cayenne. Cook for 5 minutes, or until the oil separates from the masala.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.  Add sour cream and water and stir well. Bring to a gentle simmer, cover and cook for 15 minutes, stirring 2 or 3 times, until the chicken is completely cooked. Remove and discard the cinnamon sticks. Cool curry for at least 30 minutes. Reserve.

Transfer cooled chicken thighs to a mixing bowl. Wearing gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium until it starts to boil lightly. Stir in cilantro.

Divide curry evenly among four bowls.

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