Here is a delicious recipe created with Dom Cooks, using both Fire Vinegar and Apothicari Fire Spices!
“I love this recipe developed in collaboration with @apothicari—a Charlevoix-based company that makes delicious organic hot vinegar with ingredients like garlic, ginger, and turmeric. All the ingredients come from their own garden! I also used the fiery spices to season the chicken. These two products are perfect for enhancing your recipes without having to use other herbs or spices... I really love them!” – Dom Cooks
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Yield: 4-6
Ingredients
Chicken:
- 1 whole chicken, cut into 6 pieces
- 1 tablespoon all-purpose flour
- 4 tablespoons extra virgin olive oil
- ⅓ cup white wine or water
- 1 teaspoon hot spices
- ¼ cup Apothicari fire vinegar
- 2 bay leaves
- 1 tablespoon kosher salt
- Freshly ground pepper, to taste
Farro salad:
- 1 cup farro or spelt, rinsed
- ½ cup Castelvetrano olives, pitted and coarsely chopped
- ½ red onion, thinly sliced
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
- 3 tablespoons Apothicari fire vinegar
- 4 tablespoons extra virgin olive oil
- Salt & pepper
To serve:
- A pinch ofApothicari's fiery spices
- Greek yogurt
- Lemon zest
- Flat-leaf parsley leaves
Preparation
- Preheat the oven to 400°F.
- Fill a pot with 4 cups of water and add the rinsed farro with 1 teaspoon of kosher salt. Bring to a boil and simmer for about 30 minutes until tender. Drain and set aside.
- Season the chicken pieces with salt and pepper, then coat them in flour. Heat a large skillet over medium-high heat with olive oil. Sear the chicken pieces skin-side down until caramelized, about 3 minutes. Set aside on a baking sheet lined with parchment paper. Deglaze the skillet with white wine or water and scrape the skillet with a wooden spoon. Add the fire vinegar and bay leaves. Transfer the contents of the skillet to the chicken. Add the fire spices and a drizzle of olive oil to the chicken. Bake for 30 minutes until the chicken is cooked through (internal temperature of 175°F) and golden brown.
- Assemble the farro salad by adding all the ingredients to a large bowl. Mix well and serve on a large serving platter.
- Add the chicken pieces on top with all the cooking juices. Sprinkle with hot spices, lemon zest, flat-leaf parsley, and garnish with spoonfuls of Greek yogurt. SO good.
Enjoy your meal!
