4 Remove chicken from marinade and pat dry with paper towel; reserve marinade. In a large ovenproof skillet over medium-high heat, warm coconut oil. Working in batches and starting skin-side down, brown chicken on all sides, about 5 minutes per side. Set aside on a plate. 5 To same pan, add tocino and cremini mushrooms and sauté until lightly browned, 2 to 3 minutes, adding a bit more coconut oil if needed. Add onions and garlic and continue cooking until onions have softened, then sprinkle with flour and stir. Deglaze with remaining 1 cup (250 ml) red wine, loosening any browned bits stuck to pan. Pour in reserved marinade, brown sugar, browned chicken and any accumulated juices and bring to a simmer. 6 Transfer to oven and cook, covered, until chicken reaches an internal temperature of 165 F (74 C) when probed with a meat thermometer at thickest point, about 30 minutes. 7 Using a slotted spoon, arrange chicken on a serving dish, then top with tocino, onions, mushrooms and sauce. Garnish with sliced green onions and serve with plenty of steamed rice to soak up juices. Serves 4 to 6 PAIRS WITH
2 cups (500 ml) low-sodium beef stock ⅔ cup (160 ml) oyster sauce 2 tbsp (30 ml) dark soy sauce 4 whole cloves 3 dried bay leaves 2 whole star anise 1 stick cinnamon ½ tsp (2.5 ml) black peppercorns 1 lb (450 g) Yukon Gold nugget potatoes 3 tbsp (45 ml) cornstarch chopped green onions, for garnish chili-garlic oil, to serve 1 In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery. 2 To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce. 3 With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker. 4 Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
Fall for Pasta from page 94
RED WINE PASTA 2 tbsp (30 ml) olive oil 2 cloves garlic, minced 1 large shallot, finely diced kosher salt, to taste
¼ tsp (1 ml) red pepper chili flakes 1 × 750 ml bottle Salentein Portillo Uco Valley Vegan Pinot Noir 1 lb (450 g) spaghetti ¼ cup (60 ml) finely grated Parmigiano- Reggiano, plus more to serve chopped fresh parsley leaves or chopped fresh baby arugula leaves, for garnish 1 Bring a large saucepan of water to a boil. 2 In a large, high-sided skillet, combine oil, garlic, shallots, a good pinch of salt and red pepper chili flakes. Place skillet over medium heat and, stirring occasionally, cook until garlic and shallots are softened and translucent, 4 to 6 minutes. Slowly pour in red wine, taking care as wine may splatter. Increase heat to medium-high and bring sauce to a boil. 3 Meanwhile, season boiling water generously with salt. Add spaghetti, bring back to a boil and cook for 2 minutes. 4 Transfer spaghetti to skillet with red wine sauce and cook, stirring occasionally with tongs, until spaghetti is bright red and al dente and most of wine has been absorbed, 4 to 8 minutes. Stir in Parmigiano-Reggiano. 5 Divide pasta among serving plates before topping with chopped parsley or arugula and extra Parmigiano-Reggiano. Serve immediately. Serves 4 to 6 PAIRS WITH FAMILLE PERRIN RÉSERVE CÔTES DU RHÔNE FRANCE $18.99 363457
FORT BERENS RIESLING BC VQA $23.99 641357
PAIRS WITH & INGREDIENT IN SEE YA LATER RANCH PINOT NOIR BC VQA $22.99 75267
5 Transfer beef, carrots, potatoes and mushrooms to a serving dish.
6 Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side. 7 Serve garnished with lots of chopped green onions and chili-garlic oil on side. Serves 4 to 6 PAIRS WITH TOM GORE CABERNET SAUVIGNON USA $21.99 541094 PAIRS WITH & INGREDIENT IN GUINNESS DRAUGHT IRELAND $14.29 296244 4 × 440 ml
GUINNESS & OYSTER SAUCE POT ROAST 2 tbsp (30 ml) vegetable oil, divided 3 lbs (1.4 kg) beef chuck or bottom blade roast 2 large carrots, cut into 1½-in (4 cm) pieces 2 stalks celery, cut into 1½-in (4 cm) pieces 1 yellow onion, diced small 5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed 1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick 1 × 440 ml can Guinness Draught
PAIRS WITH & INGREDIENT IN SALENTEIN PORTILLO UCO VALLEY VEGAN PINOT NOIR ARGENTINA $17.49 386631
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