Tasting Series S2E2 - Butterflied Lemon, Herb & Garlic Chicken

Wine Tasting with Burning Kiln Winery

Join wine expert, Dan Barker, on a tasting of four of his favourite wines from Burning Kiln Winery. From a bold red to a fruity white, Dan walks us though how to taste and also how to find the right match for you.

The recipe + Cooking Demonstration

Ingredients

2 Boneless, Chicken Breasts, Butterflied
2 Sprigs Sage, chopped
2 Sprigs Thyme, chopped
2 Sprigs Rosemary, Chopped
8 Pieces of Chives, minced
3 Cloves Garlic, chopped
1 Lemon
1 Small spaghetti squash)
2 tbsp Olive Oil
2 Large Potatoes, skin on washed well.
2 Shallots peeled and sliced.
1/2 Cup Burning Kiln Estate White Wine.
1 tbsp Pickled Green Peppercorns.
1 Cup of Chicken Stock.
2 tbsp Cubed Cold Butter.
¼ bunch of Chives Minced.
Salt and Pepper*
*Pantry items

Start Here

Pre-heat oven to 400°F.

Wash and dry all produce.

What you’ll need

Plate, Cutting Board, Bowl, Zester, Plastic Wrap, Baking Sheet, Parchment Paper, Fork, Knife, Grater, Cloth, Medium Non-Stick Pan, Large Non-Stick Pan

RECIPE

1. Butterfly the chicken and place on a plate. Set aside.

2. Clean cutting board well. Fine chop the herbs, and add to a bowl with half the garlic and lemon zest. Mix well.

3. Season the chicken with salt and pepper. Using half, the herb mixture coat one side of the chicken, pressing well to adhere. Turn chicken over and add the remaining herb mixture to coat. Wrap with plastic food wrap and refrigerate until needed.

4. Meanwhile, Cut the squash in half, lengthwise, and remove the seeds. Rub inside with a tbsp of the oil. Season the inside and place cut side down on a prepared baking sheet and place in the preheated oven to roast until tender firm, about 45 minutes. Remove from the oven, allow to cool to touch, and using a fork gently scrape the fibres of the roasted spaghetti squash creating spaghetti-looking squash. Set aside in a bowl, covered.

5. Meanwhile grate the two potatoes into a cloth-lined stainless steel bowl. Season the potatoes well. Mix well. Then using the cloth Squeeze out as much of the liquid from the grated potatoes.

6. In a medium-sized pan over medium-high heat add 1 tbsp of the oil. Add the seasoned grated potatoes and gently press into the bottom of the whole pan. Continue to cook checking the heat level, while checking the bottom, until golden brown, about 5 minutes. Carefully Flip, and continue to cook until golden crisp, about 4 minutes. Set aside keeping warm.

7. Heat remaining oil in a large pan over medium-high heat. Add the herb-crusted chicken breast. Fry until lightly golden on the bottom. Flip over and continue to fry until golden, and cooked through, about 4 minutes per side. Transfer cooked chicken to a plate, cover with plastic wrap and keep warm.

8. In the same pan over medium-high heat, add shallots, cook for a few minutes until softened Add remaining garlic and cook until fragrant, about a minute. Deglaze with the wine. Reduce by half and then add the chicken stock. Simmer until reduced by half. Reduce heat to medium. Add the chilled butter cubes and stir until fully incorporated. Bring to a boil and add the peppercorns. Check seasoning, add chives, and remove from heat.

9. To plate, place the Potato pancakes on two plates. Add chicken breasts. Then twirl the spaghetti squash so you can see all the items. Drizzle the sauce over both dishes and serve.

Pick Up Instructions:

Tasting Kit pick up location is at the Western Fair District @ 900 King Street, London ON

The curbside pick up location is at the yellow “Top of the Fair” marker below - please pull up to the front of the Raceway/ Gateway Casinos main entrance and look for the teal Curbside Kitchen Sign. Once you arrive, please have your back door or trunk open and call the number on the signs located nearby for curbside pick up.

If you did not receive your Pick Up Confirmation email, please check your junk mail folder. If not, please contact us at cexperience@westernfairidistrict.com for assistance.