Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl! The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt…
I guess it’s fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There’s this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack chicken wings for the past couple decades. Phnom Penh 金邊小館 is…
As the weather gets colder, I crave hearty, stew like dishes. Chicken Cacciatore is the perfect rustic poultry-vegetable ‘hunter’s stew.’ Making chicken cacciatore is super easy and it pairs great with rice, grains or pasta. And I love that it is filled with lots of delicious heirloom tomatoes. For this recipe, we’ve partnered with Fraser Valley Specialty Poultry (@fraservalleyspecialtypoultry), Buy BC (@eatdrinkbuybc) and Chef Clement Chan of Torafuku (@clementkitchan) on a very special project called “Cook Poultry Like A Pro.” #cookpoultrylikeapro #buybc
The key concept to the “Cook Poultry Like A Pro” is to raise awareness to support Buy BC Poultry For Freshness & Quality, Like the Pros Do! There are many benefits of buying high quality ethically and sustainably raised products that are raised locally here in British Columbia. “This province-wide networking event brings together chefs, farmers and food producers from across British Columbia to create more opportunities to bring BC food to plates around the province.” Not only are you buying fresh, in-season products but you are also supporting BC’s agriculture sector! #EatDrinkLocal #BuyBC #BCTastesBetter
The “Cook Poultry Like A Pro” project includes five dishes that were created by five different local celebrity chefs. Four food bloggers, like myself, will recreate these dishes at home. For this project, I choose the Chicken Cacciatore recipe from Clement Chan because I love his incorporation of Asian flavours in this classic rustic Italian dish. Something I often do when I’m at home too!
Meet The Five Celebrity Chef Recipes
- Chicken Cacciatore by Chef Clement Chan (Torafuku)
- Whole Roasted Chicken by Chef Alex Hon (West)
- Whole Roasted Duck by Chef Trevor Bird (Fable Kitchen)
- Roasted Squab by Chef Connor Sperling (Boulevard Kitchen & Oyster Bar)
- Roasted Goose by Chef David Hawksworth (Hawksworth Restaurant, Nightingale, and Bel Café)
When it comes to grocery shopping, we usually don’t like stocking more than 2 day’s worth. I love shopping at local farmers market and when it comes to poultry, I highly recommend Buy BC Poultry for freshness and quality, like the pros do! Fraser Valley Specialty Poultry are organic and raised without the use of antibiotics. The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Follow along our recipe below and also entered the online contest and vote for “The Recipe You Want to Challenge the Most.“
Sometimes when you order Chicken Cacciatore at restaurants, a lot of times it tends to have an overly sweet sauce with a overcooked piece of chicken. For Clement’s Hunter’s Stew we used both chicken leg quarters (bone-in) and full chicken wings. This is perfect because I’m a dark meat kind of girl and definitely a wings fan! The use of thighs will give this dish the needed juiciness.
After I removed the legs quarters and wings, I saved the remaining meat cuts and carcass to make a pot of nourishing Chinese soup.
To make the brine, in a small pot, toast coriander and cumin until fragrant. Add water, salt, sugar and bay leaf and bring up to a simmer. Strain the brine to a container and add ice so the brining water cools down and doesn’t cook the chicken when you place the chicken into the liquid. Allow the chicken to marinade for 2 hours in the fridge.
Meanwhile the chicken is being marinated, rough chop your vegetables. This is rustic cooking. I love that you don’t have to worry about size or anything else. Chicken Cacciatore in Northern Italy includes onions, carrots and celery. In the South, anchovies, olives and chili peppers are often used. Clement Chan version, incorporates bonito flakes, dashi, yuzu peel and also uses sake to deglaze the pan.
Fold in canned tomatoes, fresh heirloom tomatoes and jubilee cherry tomatoes. Add in peppers, mushrooms and organic baby carrots.
Pin the above image to your Comfort Meal recipe board to bookmark this page. We are so excited to share delicious recipes with you!
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
Remove Ad-Block to view shopping guide!
Breakfast Tacos! I love tacos. I love breakfast. So I don’t know why it’s taken me so long to make tacos for breakfast! It really is so simple. And so delicious! I am not totally hooked! Making tacos for breakfast is so easy. It is…
Taiwanese Crispy Salty Peppery Chicken Recipe 鹹酥雞 is actually quite easy to make. If you live in Vancouver or have been to a Taiwanese bubble tea shop then you will know a thing or two about delicious deep fried popcorn chicken nuggets. It is one…
Summer time means a lot of time spent on the patio and outdoors. It is perfect for barbecuing and relaxing. Ricardo Cuisine invited us to test out some of their chicken recipes. We decided to try the Ricardo Butterflied Chicken with Chimichurri Sauce Recipe. Even though we don’t have a bbq grill yet, we thought we could modify this recipe slightly and bake it in the oven instead.
This Baked Chicken with Chimichurri Sauce Recipe is fairly easy to make and preparation time takes 25 minutes at most. Less time spent cooking, makes more play time on the patio!
Baked Chicken with Chimichurri Sauce Recipe
Chimichurri Sauce Ingredients:
- 1/3 cup (75 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar
- 2 green onions, finely chopped
- 1/2 cup (23 g) chopped cilantro
- 1/4 cup (11 g) chopped parsley
- 1/2 jalapeno pepper, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 4-lb (1.8 kg) chicken – I used drumsticks.
Chimichurri Sauce Directions:
- In a bowl, combine all the ingredients.
- Set aside.
- In a bowl, combine the spices and the salt. Set aside.
- Instead of using chicken breast and having to butterfly the legs, we used drumsticks instead. I love the juicy and tenderness from the legs. I would definately use chicken wings for this Chimichurri Sauce Chicken Recipe too.
- Place the chicken in a large glass dish or large sealable plastic bag. Rub the chicken with the spice mixture. Add half the chimichurri sauce and thoroughly coat the chicken. Cover the dish or seal the bag and refrigerate for 12 hours. We only had time to marinade the chicken for 4 hours. But it was enough to let the flavors set in.
- Refrigerate the remaining sauce until ready to serve.
- Preheat oven to 350 degrees.
- Use an oven safe saute pan like this one here, pan fried chicken. Add some white wine if you have some left over. Allow the chicken skin to slightly char.
- If you have a barbecue at home, you can set the burner to high. Oil the grate on the unheated side. Lay the chicken flat on the unheated side of the grill, skin side down. Close the lid.
- Cook for 45 minutes for both oven or bbq methods.
- Flip the chicken and continue cooking for about 35 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Brush the chicken with chimichurri sauce a few times during cooking. Finish cooking the chicken on the heated side to create char marks.
- Serve the chicken with the reserved chimichurri sauce.
In the meantime, let us know what you thought of this summer chimichurri sauce chicken recipe in the comments below.
Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!
Ok so you’ve been to Pidgin Vancouver a few times now. You’ve had their amazing oyster shooters and a few dozen rounds of their succulent Pidgin chicken wings. And like Pok Pok Portland, you’ve tried to recreate those Pok Pok Ike Vietnamese Chicken Wings at home. Now you…
Thanksgiving is a joyous time to be spent with family and friends but it is not always easy to whip up a 10 course meal featuring a turkey, stuffing, side dishes, desserts and everything else in between. Sometimes Thanksgiving feast scares me…