Chicken Cacciatore Recipe | Fraser Valley Specialty Poultry

Ingredients

• 1 tablespoons toasted coriander and cumin
• ½ cup salt
• ½ cup sugar
• 1 bay leaf
• 500 ml water
• ½ cup ice
• 4 Yarrow Meadow bone in, skin on chicken thighs
• Olive oil (for cooking)
• Half white onion medium dice
• 4 cloves garlic minced
• ½ yellow bell pepper, ½ red pepper, ½ green pepper, medium diced
• 1 small bunch of baby carrot (approximately 12 pcs )
• 3 king oyster mushrooms quartered
• ¼ cup pitted and sliced Kalamata olives
• ½ bunch cilantro, ½ green onions coarsely chopped
• 1 handful fresh, hand torn basil
• ½ tablespoons chilli flakes
• 100 ml sake
• 1 cup canned tomatoes
• 2 tablespoons tomato paste
• 3 vine ripe tomatoes medium dice
• 1 tablespoons toasted coriander/cumin
• ½ cup chicken stock
• ½ cup dashi (or use hodashi)
• 1 handful bonito flakes
• 1 lemon microplate zested
• 3 tablespoons coursely chopped yuzu peel
• ½ lb unsalted butter, cubed
• ½ cup sun gold or cherry tomatoes halved
• ¼ cup tamari (gluten free soy sauce)