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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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Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

frenchonionsoup-featured

Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  1. Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
  4. Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

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