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Braised Chicken with Chorizo and Clams

The perfect One Pot Wonder Dish to enjoy after a family hockey game.

  • 1 red peppers, cut into rings, remove seeds 
  • 1 yellow pepper, cut into rings, remove seeds
  • 1 green pepper, cut into rings, remove seeds
  • 4 chicken legs (thighs and drumsticks) 
  • 1 tablespoon of smoked paprika (15 ml) **optional 
  • 1 tablespoon of paprika (15 ml) 
  • 1 pound chorizo (450 g), sliced 
  • 2 tablespoons canola oil (30 ml) 
  • 2 Yukon gold potatoes, diced 
  • 1 medium sized onion, halved and sliced 
  • 2 cloves of garlic, smashed
  • 1 jar of preserved field tomatoes or good quality tomatoes 
  • 20 clams **optional 
  • 2 kale leaves chopped with stems julienned 
  • 1/4 cup of fresh parsley, chopped (60 ml) 
  • 1/4 cup of fresh chives, chopped (60 ml) 
  • Salt and pepper to season 
  1. Prepare Crock Pot
  2. Meanwhile, place chicken in a bowl and add paprikas, chorizo, salt, pepper and mix well.
  3. In a pan heat canola oil on high heat. Add chicken and fry until crispy on all sides, about 3-4 minutes.  Fry the chicken prior to adding to the Crock Pot will add more flavor to your dish and remove some fat from the chicken.  Add Chicken to the Crock Pot.
  4. To the Crock Pot add chorizo, potatoes and onions and stir. Add the pepper rings. Place smashed garlic on top of chicken and season with salt and pepper.  Pour 1 jar of preserved field tomatoes over. Cook in the Crock Pot until chicken is fork tender. Add kale and if the Hockey Party is for the adults add the Clams. Cook for another 30 minutes, till the Clams are opened.
  5. Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty bread and pickled vegetables (recipe follows) on the side. 

Pickled Vegetables

Who knew making pickled veggies could be so easy? Chuck Hughes' simple recipe will have you pickling all your veggies before they go bad.
  • 8 cups of mixed vegetables (Carrots, celery, beets, cauliflower)
  • 2 cloves garlic
  • 1 tablespoon dill seeds (15 ml) 
  • 1 tablespoon mustard seeds (15 ml) 
  • 1 tablespoon coriander seeds (15 ml) 
  • 1 tablespoon black peppercorns (15 ml) 
  • 3 sprigs rosemary
  • 3 cups white vinegar (750 ml)
  • 2 cups water (500 ml) 
  • 2 1/2 cups sugar (625 ml) 
  1. For the pickled vegetables, bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color but still firm -- about 1 minute. Transfer vegetables to a prepared ice bath until cool and drain. Transfer the blanched vegetables to a clean jar (or jars) with the garlic. Top with spices and herbs and set aside.
  2. For the marinade, combine remaining ingredients in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cap and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

Tuesday, November 13, 2012

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Coming Up

Fri 24 Fab Finds Flash Sale with Alexis Honce