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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

Screen Shot 2016-11-16 at 12.17.28 PM

Ingredients:

  • 4lbs Chicken Legs, trimmed and divided
  • 1cup Carrot, trimmed, peeled and sliced paysanne
  • 1cup Celery Heart, rinsed, trimmed and sliced paysanne
  • 1cup Yellow Onion, trimmed, peeled and sliced paysanne
  • 1cup Shallots, trimmed, peeled and sliced paysanne
  • 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
  • 4pc Fresh Thyme, rinsed and leaves stripped
  • 4pc Fresh Tarragon, rinsed and finely chopped for garnish
  • Lemon Zest and Juice to taste
  • 500ml Chicken Stock
  • 500ml Pinot Grigio Wine
  • 125ml Heavy Cream
  • 1tbsp Unsalted Butter
  • 1tbsp Extra Virgin Olive Oil 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
  2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
  3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
  4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
  5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
  6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
  7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
  8. Add lemon juice as needed to balance acidity, finish with tarragon

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