By (with permission) Head Chef Justin Downes of Vineland Estates Winery, Ontario, Canada

The perfect pairing for the 2014 Art of Creation Chardonnay

Serves 4


  • 6 chicken legs
  • 1/2 cup sea salt
  • 1/2 cup maple syrup
  • 2 litre water
  • 2 garlic cloves, crushed
  • 1 shallot, chopped
  • 1 shallot, julienned
  • 1.5 handfuls thyme
  • 3 bay leaves
  • 1 tsp whole allspice
  • 1 tsp whole juniper
  • 1 tsp whole clove
  • 2 litres ice
  • 1.5 liters 35% cream
  • 1 sachet
  • 250 g semolina flour
  • 250 g hard flour
  • 9 egg yolks
  • 3 whole eggs
  • 2 cups cherry tomatoes, halved
  • salt and pepper
  • olive oil
  • 1/2 kg chanterelle mushrooms (brushed clean)
  • 1/2 lemon, juiced and zested
  • 1/2 kg seasonal vegetables
  • chives
  • parsley
  • white wine
  • Monforte Toscano


Brine. 6 chicken legs, 1/2 cup sea salt, 1/2 cup maple syrup, 2 litre water, 2 garlic cloves, crushed, 1 shallot, chopped, handful thyme, 3 bay leaves, 1 tsp whole allspice, 1 tsp whole juniper, 1 tsp whole clove, 2 litres ice

Bring all ingredients to the boil, except for the ice. Once it is simmering, remove from the heat, stir in the ice and allow to cool. Once cooled, pour into sealable bags along with chicken legs. Allow to brine for 12 hours in the fridge. Once brined, rinse off legs, pat dry, and place on smoker racks. Smoke on low heat until chicken legs have reached an internal temperature of 71 °C.

Smoked Chicken Cream. 6 Smoked Chicken Legs, 1.5 litre 35% cream, 1 sachet

I like to place peppercorns, thyme, bay leaf, shallot, and garlic cloves in my sachets, but you can include your favourite spices and herbs to infuse into the cream. Place all ingredients in a pot and simmer on low heat for 45 mintutes, stirring occasionally. After simmering, discard your sachet and strain the chicken from the cream. Pull the meat from the chicken legs and set aside – discard the skin and bones.

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Pasta Dough. 250 g semolina flour, 250 g hard flour, 9 egg yolks, 3 whole eggs

Combine flours together to create a well on the counter top. Place all eggs and yolks into well and knead until dough is smooth and springy – this should take approximately 10 minutes. Allow to rest overnight. Roll pasta through your machine, gradually making it thinner with each pass. Dust often with semolina. Once you have your desired thickness (ideally, you should be able to see your hand through the dough), allow to hang dry for a few minutes before passing through your linguine cutter.

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Oven Roasted Tomatoes. 2 cups cherry tomatoes, halved, 1 tsp thyme leaves, chopped, salt and pepper, olive oil

Place cherry tomatoes in a bowl with thyme. Add salt and pepper to taste. Drizzle with olive oil, then place on a baking sheet with parchment paper and roast in an oven at 51 °C for 3 hours.


The Dish. 1 shallot, julienned, 1/2 kg chanterelle mushrooms (brushed clean), 1/2 lemon, juiced and zested, 1/2 kg seasonal vegetables; thyme, parsley, chives, all chopped; salt and pepper, white wine, smoked chicken cream, 2 cups smoked chicken pasta (cooked to desired tenderness), Monforte Toscano (an aged sheep’s milk cheese; shaved)

Saute shallots in a large pan with a pinch of salt. Add chanterelle mushrooms, a pinch of thyme and a pinch of lemon zest. Deglaze with white wine. Add fresh seasonal vegetables, smoked chicken and add enough smoked chicken cream to cover. Allow to simmer, incorporating all flavours for a few minutes or until desired thickness. Add cooked pasta and simmer for another couple of minutes to infuse flavour. Season with salt and pepper. Add a teaspoon of lemon juice, a pinch of parsley and a pinch of chives. Divide pasta mixture equally among eight bowls, and finish with shaved Monforte Toscano. I like to complete this dish by adding a small farm fresh egg yolk to the top for garnish so that you can mix it into your pasta for a twist on Pasta Carbonara.

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