WE DELIVER TO THE GREATER TORONTO AREA

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PEACH + BURRATA CHICKEN

Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify linkhere).

INGREDIENTS

  • Free range chicken rubbed w/ paprika, sage, rosemary, garlic, black pepper
  • Ontario peaches (extra virgin olive oil, honey, sea salt, black pepper) 
  • Shaved fennel (in water)
  • Burrata
  • Castelvetrano olive relish (castelvetrano olives, red onion, sherry vinegar, rosemary, parsley, red chilies, extra virgin olive oil, sea salt, black pepper)
  • Sherry vinaigrette (sherry vinegar, extra virgin olive oil, honey)

COOKING INSTRUCTIONS

  • Turn on BBQ (medium-high heat) or oven at 425° F (if cooking chicken in oven)
  • Pull out all contents from your fridge.

GRILLED PEACH, FENNEL + BURRATA SALAD

  • Drain the water from the fennel, pat dry the fennel and add fennel to a mixing bowl.
  • Remove the peaches from the bag and grill on BBQ for 2 minutes per side.
  • When finished, transfer the peaches to the mixing bowl.
  • Toss peaches + fennel w/ a little sherry vinaigrette + season w/ salt and pepper to taste.
  • Place the salad on a large plate, topping w/ the piece(s) of whole burrata.
  • Optional: finish with a light drizzle of the sherry vinaigrette on the burrata + freshly cracked pepper. 
  • Wait for your friends and family to join before cutting into the burrata - b/c the ooze is the best part :-)

pro-tip: if you have fresh tomatoes in the house (heirloom’s would be incredible), slice them up and add to the peach + fennel salad (they’re a perfect addition).

CHICKEN

  • Remove the chicken from the vacuum sealed bag.
  • Grill the chicken on the BBQ (skin side up to begin), turning after 8-9 minutes.
  • Every grill is different, but cook until chicken hits an internal temperature of 165°F or 74°C. This should take approximately 20 minutes but again, every grill is different.
  • Once it’s done, make sure to let the chicken rest for a few minutes before digging in. 
  • If cooking in the oven, cook the chicken skin side up for approximately 45 minutes until it hits an internal temperature of 165°F or 74°C.
  • Serve the chicken w/ a side of our Castelvetrano olive relish.

PUTTING IT ALL TOGETHER

Our dream plate looks like this: peaches, fennel and burrata on one side, a piece of chicken on the other, and green olive relish all over.

pro-tip: grill or toast some sourdough for burrata and plate dipping