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.