Recipe by executive chef Shane Chartrand, Von’s Steakhouse & Oyster Bar
10309 81 Avenue, 780-439-0041, vonssteakhouse.com
Natures Green Acres
Viking, naturesgreenacres.com
Vineland Estates
Niagara, vineland.com
Wine Match: Vineland Unoaked Chardonnay
Shane suggests serving the chicken and squash over heirloom greens for a nice lunch.
Chicken
- 2 whole chickens
- 1½ c water
- ½ c pomegranate juice
- ½ c leeks chopped fine
- 2 T chipotle tobasco sauce
- ½ c Sambal Oelek
- ½ c sweet chili sauce
Mix all ingredients together and marinate the chicken for 2 days.
Drain the chickens and arrange in a braising pan with all the juice. Cook slowly at 220-230ºF until the chickens are loose at the bone — the meat will be pulling away from the bottom of the legs or the thighs will pull away from the body easily, and the juices run clear.
Cool down and pull the meat off gently, ensuring the pieces are even in size.
Put the meat back into the juice and keep chilled in the refrigerator. Reserve.
Dressing
- 1 c bacon fat
- ½ c grainy stone ground mustard
- 1/3 c white vinegar
Warm up the fat, mix all ingredients together and emulsify again before you pour over the chicken. Serve warm.
Croutons
- 1 large pita
- 30 g air-dried natural sage (about 1 oz)
- salt and pepper
- ¼ c grapeseed oil
- 1 clove garlic, minced
- pinch dry thyme
Whisk all ingredients but the pita in a bowl. Cut the pita into an even small dice. Toss in the oil mixture until evenly coated. Bake in the oven at 250ºF until just cooked. The carry-over temperature will finish them to a nice bite.
Butternut squash
- 1 butternut squash
- salt and pepper
- ½ c canola oil
Preheat oven 350ºF.
Peel and clean the squash. Cut into small dice size (approx. 1/4 inch by 1/4 inch by ¼-inch). Place squash into a large pan with oil, salt and pepper.
Slowly cook until al dente. Right before finished cooking, put the squash on a sheet pan and finish in the broiler at high heat (300ºF) until there is a thin layer of char for a nice, charred sweet and crispy texture and flavour. Cool immediately.
To assemble:
Warm the pulled chicken, Scoop a light heaping of the squash, then chicken. Shake up the dressing and liberally spoon over. Finish with a shake of the mini croutons.
Serves 8-10.