Caramelized Apple and Chicken Ragout

For those who have had the chance to visit us for the Taste the Season passport program, this is the recipe for our delicious "Caramelized Apple and Chicken Ragout" garnished with an aged white cheddar. The suggested pairing for this dish is our 2007 Cabernet Franc.

We would like to thank the Benchmark Restaurant at Niagara College for preparing this fantastic dish. Enjoy!


Ingredients:

• 2 lbs boneless skinless chicken thighs
• 3 carrots medium diced
• 2 large onions medium diced
• 4 cloves of garlic minced
• 4 ribs of celery medium diced
• 1 leek cleaned and medium diced
• 1/2 tbsp ground cloves
• 1/2 tbsp ground allspice
• 1 bunch of chopped fresh thyme
• 1/2 bunch of chopped parsley
• 100 g butter
• 2 cups of flour
• 1.5 litres chicken stock
• 1.5 cups dry red wine
• 1 cup 35% cream
• 6 caramelized Mutsu apples

Method:

Apple Puree:

• Peel and core Mutsu apples, and cut into cubes.
• Heat a medium size pot and melt 1 tbsp of butter at medium heat.
• Add cubed apples.
• Cook apples until they show signs of caramelization and become tender.
• Puree apples with a hand blender.
• Set the apple puree aside.

Ragout:

• Clean chicken thighs of any excess bones and fat. Cut chicken into medium size dice of larger if you would like.
• Season chicken with salt and pepper. Lightly dust chicken with flour.
• Heat thick bottomed stewing pot to high heat with some canola oil.
• Add chicken in batches, cook until golden brown.
• Once chicken is all browned, add vegetables, butter, spices and garlic and sautee until vegetables have coloured a bit.
• Add the red wine at this point and reduce by half. Once wine is reduced, add your chicken stock and return all of your chicken back to the pot.
• Simmer stew until chicken is cooked. Skim any excess oil that rises to the surface during the simmering of the ragout.
• Add desired amount of Mutsu apple puree (enough for your own taste)
• Adjust seasoning with salt and pepper and more spices if you would like.
• You can adjust consistency if too thin with some cornstarch or slurry of flour and water. If too thick add a little more stock.
• Finish off with a touch of 35% cream to add a bit of richness and fresh chopped thyme and parsley.
• Season if necessary.
• Garnish with aged white cheddar.
• Enjoy with Niagara College's 2007 Cabernet Franc.

Autumn Food and Wine Pairing

On those chilly Autumn evenings, it is so comforting to enjoy a beautiful food and wine pairing to warm the soul. Autumn cooking is rich in various types of squash, slow cooked meats, and can include lovely baking spices such as cinnamon, nutmeg and cloves.

Try this lovely food and wine pairing for an easy week day dinner, or as a starter dish while entertaining on the weekend.

Cinnamon Scented Butternut Squash Soup

paired with Niagara College 2008 Pinot Noir

Ingredients:

2 tablespoons olive oil

1 butternut squash peeled, seeded and cut into 1 inch cubes

5 apples peeled, cored and cut into 1 inch cubes

1 tablespoon maple syrup

1 large white onion, diced

2 cloves of garlic, diced

1 teaspoon freshly grated ginger

1 table spoon butter

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 cups chicken broth

1 cup whole milk

Directions:

1. In a large pot heat olive oil over medium heat.

2. Add butternut squash, then apples, then onion. Saute, and cook until evidence of caramelization, about 8 minutes.

3. Turn the heat to low and add butter, garlic, ginger and maple syrup.

4. Simmer for another 10 minutes until the vegetables are nicely caramelized.

5. Add cinnamon, nutmeg and cloves and stir until you smell their fragrance. About 1 minute.

6. Add chicken broth and cook over medium heat and bring mixture to a light boil, then reduce the heat to low. Simmer for another 10 minutes. Ensure that the apples and squash are tender.

7. Allow liquid to cool for about 10 minutes.

8. Add mixture to a blender. Make sure to have a vent at the top of the blender by popping out the center of the lid. To avoid splatter while running the blender, cover the hole with a dish towel. Puree the mixture until smooth and until it has reached a nice consistency. About 2 minutes. You may have to do this in a couple of batches.

9. Return mixture to pot, and add whole milk until it has reached your desired consistency. Season with salt and pepper to taste.

10. Heat mixture through and serve.

11. Enjoy this soup with Niagara College's 2008 Pinot Noir