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JoieFarm Winery
 
December 3, 2021 | JoieFarm Winery

Roasted Chicken & Garlic, Apple and Rosemary on Belgian Endive

As the weather gets colder here on the Naramata Bench, we crave the comfort of good food and friends. With this in mind, Chef Alistair Veen has created this delicious canapé guaranteed to make an impression at any gathering.

Roasted Chicken & Garlic, Apple and Rosemary on Belgian Endive  

Why do we love this canapé? The pairing of Belgian endive with sweet onion and apple, the way their crunch matches the richness of the chicken...it’s the ideal party pleaser finger food. 

Chef Alistair recommends this with our 2020 Un-Oaked Chardonnay. Its lean, crisp quality and pure expression is a perfect pairing for the simplicity of the canapé.

Instructions

This canapé is best served cold so there’s no need to use fresh hot chicken. A store-roasted chicken from your nearest grocer will work marvellously! Of course, if you have time to roast your own chicken, do it! 

Roasting garlic made easy - cut top of garlic bulb, ensuring all the cloves are exposed. 

Rub thoroughly with a teaspoon of oil and a pinch of salt. Wrap in foil and bake in a 300 degree oven for 2 hours. Remove from oven and allow to cool, unwrap and give it a squeeze—all the cloves will slide right out.

Part 1

1 Granny Smith apple, peeled, cored, .5cm dice
100g white onion, .5cm dice
10ml of kosher salt
Zest and Juice of half a lemon
10ml finely chopped rosemary plus another 10mL for the last step

Bring a sauté pan to medium heat with a teaspoon of vegetable oil. Add the onion and sauté for 4 minutes until soft but not browned. Sprinkle in the salt, squeeze in half the lemon and then add the diced apple and rosemary to the pan. Sauté another 4 minutes until the apple is soft but not collapsing. Remove the pan from heat and tip the contents into a mixing bowl. Add the lemon zest. Stir a couple times while it cools for 5-6 minutes.

Part 2

2 roasted chicken legs, skin on or off, your choice, deboned (or about 300g of leftover chicken)
4 cloves of roasted garlic
30ml mayonnaise

Chop the chicken and the roasted garlic to the same cut size, .5cm dice is great. Tip the chicken and garlic into the bowl with the apple and onion and then add the mayonnaise. Lightly stir to combine, you want texture so don’t stir too hard. Taste the mixture for seasoning and add a little bit more salt to taste, or a twist of black pepper.

Part 3

2 heads of Belgian endive
Pinch of finely chopped rosemary

Cut about a centimetre off the bottom of the endive head. Start pulling off all the leaves, they should easily roll off. The inside leaves are a bit too small and can be stored for your next salad.

Arrange the endive leaves yellow side out in an alternating pattern on your service plate. Using a tablespoon, place dollops of the chicken mixture into the endive. Garnish with a pinch of finely chopped rosemary. Yield: 18 and 24 canapés depending on their size.

These nibbles will raise the poshness of any get-together when partnered with a glass of Joie’s Un-Oaked Chardonnay. They work beautifully with a variety of dishes as appetizers. For a fancy schmancy dinner with friends serve with Chef Alistair Veen’s lamb dinner. Watch for this upcoming recipe on December 10th, you don’t want to miss this showstopper!

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