About the Recipe
Brown butter roasted BC Chicken drumsticks BC blueberry relish, honey and apple cider dressing BCFresh roasted potatoes with BC Dairy sour cream and grainy mustard
September is BC Chicken Month and is an annual celebration of one of BC’s favorite proteins and the farmers who supply our communities around the province with delicious, nutritious chicken. I invite you to learn more about where your chicken comes from and the farmers that raise them. Did you know? There are 310 multi-generational family chicken farms in British Columbia and no hormones or steroids are fed to BC chickens, and all birds in the province are allowed to roam free in the barns and are considered “free run”.
Ingredients
Chicken:
2-3 BC Chicken drumsticks per person
1 sprig fresh thyme
2 tbsp olive oil
½ cup salted butter
2 cloves garlic
½ lemon
1 tbsp kosher salt
½ tbsp cracked black pepper
Blueberry Relish:
1 pint BC Blueberries
1 small shallot (minced fine)
1 lemon (juiced and zested)
¼ tsp salt
Dressing:
½ cup honey
¾ cup apple cider vinegar
1 cup olive oil
2 tbsp kosher salt
1 tbsp cracked black pepper
3 tbsp grainy mustard
Crushed BC Fresh Potatoes:
2-3 lbs of BCFresh Potatoes
1 cup BC Dairy sour cream
¼ cup finely sliced chives
2-3 tbsp grainy mustard
Preparation
Chicken: - Preheat oven to 375 degrees - Season the chicken with the salt and pepper - Pan seared the pieces of chicken in a heavy bottomed fry pan in the olive oil on the skin side for 5 minutes until golden brown - Place the chicken in the oven for 20 minutes - Add the crushed garlic, thyme and lemon in the same pan as the chicken - Flip the chicken over and cook for another 10 minutes - Take the fry pan/chicken out of the oven, add the butter and baste for 5 minutes until the butter froths and then the butter turns brown/beurre noisette (this brown butter will add a nutty delicious flavor) - Set the chicken aside
Dressing: In a blender mix everything together until emulsified
Blueberry Relish: In a mixing bowl toss together the blueberries with the lemon juice and zest, salt and the minced shallots.
Potatoes: In a pot of simmering heavily salted water, cook a few lbs of potatoes - Once tender to the fork, let them cool without running them under water. - By cooling at room temperature they will absorb the flavour you add and not the water. - Once cool, slightly crush them by pressing them on a cutting board until crushed but still intact. - In a heavy bottomed preheated pan, season the potatoes with salt and pepper, and pan sear/roast until crispy and caramelized on all sides, once golden brown and hot, add the finely sliced chives, the BC Dairy sour cream and the grainy mustard .
Serve the chicken, blueberry relish and the honey dressing together with your favorite potato side (mashed, roasted, scalloped) and a side salad.