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!
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…
For the month of February, Nomss is excited to partner with FoodiePages to feature the February Chef’s Box curated by David Gunawan of Farmer’s Apprentice in Vancouver. The CHEF’S BOX Subscription is a monthly subscription service that delivers small batch Canadian foods to your door, hand-picked by a top Canadian chef.
David Gunawan developed two brunch themed recipes this month. Chai Spiced French Toast, Classic Canadian Caesar and a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.
Chef’s Box promo code at the end of this post.
Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Eggs and Hollandaise Sauce
Serves 4 people
- 6 chicken thighs
- 1 sprig of thyme
- 30 ml duck fat (or 2 tbsp butter)
- ¼ of an onion, small dice
- 1 garlic clove, crushed
- 1 large sweet potato, diced
- 4 eggs
- 4 green kale leaves
- 10 small porcini mushrooms, cut in half
- 2 tbsp extra virgin olive oil – for sauté
- 8 Provisions Savory Shortbreads: Cheddar and Thyme
- Manning Canning Spicy Tomato Jam
- Salt and pepper for season
- Pre-heat oven to 400F.
- Use an oven safe skillet large enough to hold the thighs and potato. Season the thighs and sauté in the duck fat garlic and onion – when the skin is starting to brown add the thyme.
- Add sweet potato, season with salt and pepper and place in oven for 20 – 25 minutes. Remove the chicken from the pan and let it rest. Toss the potato and return to oven if not fully cooked or not crispy to liking.
- On your stovetop, poach 4 eggs and steam 4 full leaves of kale.
- Sauté mushrooms in olive oil.
- 3 large egg yolks
- 1 ½ tbsp water
- 1 ½ tbsp lemon juice
- ½ cup unsalted butter, melted
- Sea salt
- In a heatproof bowl or using a double broiler, whisk egg yolks with water constantly until mixture thickens, about 4 minutes. Remove from heat and stir in lemon juice.
- Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm on low heat, whisk occasionally.
1. Remove thighbone from each piece of chicken and cut in half.
2. Place a steamed kale leave on each plate.
3. Line each leaf with sweet potato hash.
4. Place 2 or 3 chicken thighs over the potato.
5. Add a poached egg.
6. Top lightly with hollandaise sauce.
7. Place porcini mushrooms on top or around the kale, chicken, egg tower… And add two shortbreads to each plate as a side with a dollop of spicy tomato jam.
Pre-heat oven to 400F. Use an oven safe skillet large enough to hold the thighs and potato. We use All-Clad Tri-Ply Stainless Skillet that is safe to just throw in the oven.
Season the thighs and saute in the duck fat garlic and onion. If you don’t have duck fat available, unsalted butter works fine. When the skin is starting to brown add the thyme.
Add sweet potato, season with salt and pepper and place in oven for 20 to 25 minutes. Remove the chicken from the pan and let it rest. Toss the potato and return to oven if not fully cooked or not crispy to liking. Roast for another 5 to 10 minutes.
On your stove top, poach 4 eggs and steam 4 full leaves of kale. Saute mushrooms in olive oil.
Steaming the kale will soften it just enough while keeping the integrity of the greens. We like to submerge it into an ice bath to stop the cooking. This will also lift the green color pigmentation and stop it from turning yellow.
You can choose to use regular green kale, purple kale or in our case we picked dinosaur kale.
For the Hollandaise Sauce, in a heatproof bowl or using a double broiler, whisk egg yolks with water constantly until mixture thickens, about 4 minutes. Remove from heat and stir in lemon juice.
Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm on low heat, whisk occasionally.
Place a steamed kale leave on each plate. Line each leaf with sweet potato hash. Assemble the chicken thigh on top. Add a poached egg on top or to the side. Top lightly with Hollandaise sauce.
Place porcini mushrooms on top or around the kale, chicken, and eggs.
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…