This gorgeous recipe can be served as a deliciously satisfying meal any evening of the week - cool or warm weather. The bright flavours of the Haskap Sauce make this dish pop !

Leftovers - if any exist! - definitely won't last long.

Serves up to 4 people.

Ingredients:

• Chicken
  • 4lb (1.7kg) chicken
  • 2 medium white onions
  • 3 stalks of celery
  • 2 large carrots
  • 4 cloves of garlic
  • 2 bay leaves
  • 2 tablespoons of summer savoury
  • 2 tablespoons of marjolaine
  • 2 cups of water
• Haskap Sauce
  • 3 cups frozen haskaps
  • 11/2 cups of sugar
  • 1/4 cup (50ml) grapefruit juice
• Potatoes
  • 15 baby potatoes cut into quarters
  • 3 tablespoons of olive oil
  • salt and pepper
• Gravy
  • 1/3 cup all purpose flour (GF or not)
  • 1/3 cup butter
  • 3 cups chicken broth
• Kale
  • 2 handfuls of chopped kale
  • 1/2 medium white onion thinly sliced
  • 2 cloves of garlic minced of finely chopped
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1/4 cup chicken broth
  • salt and pepper

Method:

• Chicken
  • Preheat oven to 400 f/ 200 c. Mix onions, celery, garlic and spices in the bottom of a small roasting pan. Add chicken and season well with salt and pepper. Scatter carrots around the chicken and pour in water. Place chicken in the oven uncovered for approx 30 min to brown the skin and seal in the juices. Reduce heat to 325 f/160 c, cover chicken and continue to cook until it has reached an internal temperature of 185 f/85 c. Approx 1 hour 20 minutes after browning the skin. When chicken is done turn off oven and remove the chicken to a cutting board. Remove bay leaves and disregard. Spoon carrots into a metal dish and place in the oven to keep warm with the potatoes. Pour all your broth including the onions, celery and garlic mix into a 4 cup measuring cup and set aside. (Set aside 1/4 cup of broth for the kale).
• Haskap Sauce
  • While the chicken is browning, bring all ingredients to a boil. Reduce heat to a simmer and let cook, stirring occasionly until desired thickness. Approx 1/2 hour. Chill in fridge until ready to serve.
• Roasted Potatoes
  • Mix the potatoes in a bowl with the olive oil, salt and pepper. Transfer onto a bake sheet and place in oven with chicken 25 minutes before estimated time of the chicken being cooked.
• Gravy
  • Heat a stainless steel sauce pan on medium heat. Add butter and let melt until golden brown for nice flavour. Add flour and stir with a wooden spoon, let the butter and flour cook together for a minute to remove a flour after taste. With a whisk, slowly pour in chicken broth (including the onions, celery, garlic mix), whisking vigoriously until all your broth is completly incorporated. Turn temperature down to a minimum to keep gravy warm until ready to serve. If you find the gravy too thick add some hot water to desired thickness.
• Kale
  • When everything is done, heat a stainless steel pan on medium/high heat. Add butter and olive oil. Add onions and let cook until transparent, stirring when needed, then add garlic and let cook for another 30 sec. Add kale and cook for 2-3 minutes, mixing in with the onions and garlic. Add the broth to deglaze. Carve the chicken. Remove the breasts and thighs and serve them as whole pieces. Now you are ready to plate.