Mosto Cotto Glazed Chicken Thighs
with Peach-Corn Salsa & Roasted Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
690 /serving
If you’ve never had mosto cotto before, prepare to be wowed at the dinner table tonight. It’s made from the run-off during the fermentation process of wine. As such, it is imbued with a complex, almost syrupy taste. The sweet and rich condiment can be poured onto just about anything, but tonight you’ll be using it as a glaze for juicy chicken thighs. On the side, keep things summery and Italian with a peach, basil and corn salsa, and cap it off with some roasted potatoes tossed in our fine herb spice blend.
We will send you:
Contains: Mustard, Sulphites
You will need:
2 Medium pans
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
69 g
Sugars
14 g
Protein
43 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Cook the chicken
While the potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. In a small bowl, combine the mosto cotto, ½ the vinegar and 1 tbsp water (double for 4 portions). Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Add the mosto cotto mixture. Cook, spooning the sauce over the chicken, 1 to 2 minutes, until the chicken is glazed with the sauce.
Mise en place
While the chicken cooks, shuck the corn; using your knife, slice the kernels off the cob. Halve, pit and small dice the peach. Pick the basil leaves off the stems.
Make the salsa
In a second medium pan, heat a drizzle of oil on medium-high. Add the corn and cook, stirring occasionally, 3 to 5 minutes, until beginning to soften; season with S&P. Transfer the corn to a bowl and add the peaches, remaining vinegar, ½ the basil (roughly chop before adding) and 2 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P.
Plate your dish
Divide the potatoes and salsa between your plates. Top with the glazed chicken. Garnish the dish with the remaining basil. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
