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Skillet Chicken with Creamy Spring Vegetables

Whole Roasted Chicken with Root Vegetables


Roast Chicken:

  • 1 large chicken
  • 1 Tbsp dried thyme
  • 4 stalks of celery cut in half
  • 2 onions peeled and halved
  • ¼ tsp salt
  • ½ tsp fresh ground pepper
  • 2 Tbsp olive oil

Root Vegetables:

  • 2 onions peeled and cut in quarters
  • 4 cloves garlic cut in half
  • 4 carrots and/or parsnips, scrubbed and chopped
  • 4 potatoes, scrubbed and cut in quarters
  • ½ turnip roughly chopped
  • ½ tsp fresh ground pepper, salt, and thyme
  • 2 Tbsp olive oil



  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.
  5. In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
  6. Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots and mushrooms until just tender, about 4-5 minutes.
  7. Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
  8. Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.
  9. Serve immediately.

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Chinese Caramelized Spareribs by Dugan Lang

Chinese Caramelized Spareribs by Dugan Lang



Chicken Stock:

  • 1 Carrot Diced
  • 4 Bay Leaves
  • 1 Leek Sliced
  • 4 Cups Water
  • 1 lb chicken bones


  • 2 lbs Pork Spareribs, silver skin removed and separated
  • 1Tbsp Maple Syrup
  • 1 Tbsp Sherry Vinegar
  • 3 cloves Chopped Garlic
  • 2 Tbsp Soy Sauce
  • 1/3 Cup Chicken Stock
  • Salt and Pepper



Prep time : 30 Minutes

Cooking time: Chicken stock 6 hours

Cooking time : Spare Ribs 55 minutes

  1. Evening before prep first 4 ingredients and place in a crock pot for 6 hours cooking time.
  2. Bring the pre-made chicken stock to a boil and add spareribs. Blanch the meat for 10 minutes, remove from the stock and drain well.
  3. Line ovenproof pan for easier cleanup. Lay ribs in the bottom of the pan. Combine the maple syrup, vinegar and garlic and spread the mixture on the ribs.
  4. Add the soy sauce and the stock to the dish. Season well with salt and pepper.
  5. Place into the very hot 475 F oven and cook until ribs are caramelized and turned a rich, dark, brown colour.

Lang’s Irish Stew 

Lang's Irish Stew



1 lb lamb stew meat           1 Tbsp olive oil

1 large onion (diced)          2 Tbsp butter

4 carrots (chopped)            1 tsp each thyme & basil

4 parsnips (chopped)         1 tsp each salt & pepper

4 potatoes (diced)               2 tsp worcestershire sauce

2 cloves garlic (diced)        1 cup each red wine & water


In a large saucepan over med/high heat olive oil and brown lamb meat for 3 to 5 min. Remove meat from pan and set aside. Drop the butter into the pan and allow it to melt then add onions, carrots, parsnips, potatoes, and garlic. Stir frequently to keep from burning. After 8 to 10 minutes add thyme, basil, salt and pepper. Stir to coat with spices. Then add worcestershire sauce and stir 30 seconds then add red wine and water. Return the meat to the pan and cover, turn heat down to low. Simmer for 30 to 45 minutes.

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