http://WECT, weather

Valentine’s Day Pulled Chicken Tacos with Flytrap Stout BBQ Sauce

Serves 2

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and coarse black pepper
1/2 tablespoon chopped fresh rosemary
1 1/2 tablespoons neutral oil (such as vegetable, grapeseed, or sunflower)
1 poblano pepper, seeded and cut into strips
1/2 small red onion, sliced
1/4 cup white wine or chicken stock
Flytrap Stout BBQ Sauce (recipe follows)
6 small (6-inch) flour tortillas, toasted just before serving

Sharp shredded cheese
Avocado slices
Pico de Gallo
Hot sauce
Shredded cabbage or coleslaw
Plain Greek yogurt or sour cream
Fresh chopped cilantro
Lime wedges

Preheat the oven to 350°F.

Using a small sharp paring knife, trim the excess fat off of the chicken thighs and (if desired) remove the skin. Generously season both sides of the chicken with salt, pepper, and rosemary.

In a large skillet, heat the oil over medium-high heat. Add the chicken thighs and sear until golden brown, 2 to 3 minutes per side. Arrange the chicken in a single layer in a baking dish.

To the same skillet, add the poblanos and onions and reduce the heat to medium. Season with pinch each of salt and pepper and cook until the onions are translucent, about 2 minutes. Add the wine or stock and cook for an additional minute, scraping up the browned bits from the bottom of the pan.
Transfer the veggies and liquid to the baking dish with the chicken and bake for 40 minutes. Remove the chicken from the oven and use two forks to shred the meat. Discard the bones. Return the shredded meat to the baking dish, toss it with all of the dish’s juices, and bake for an additional 15 minutes.

Drain the majority of the cooking liquid from the baking dish and then toss the chicken and veggies with the BBQ sauce.

To assemble the tacos: top each warm tortilla with a scoop of the pulled BBQ chicken and the toppings of your choice.

Flytrap Stout BBQ Sauce
Makes approximately 1 1/4 cups
1 tablespoon olive oil
1/4 small sweet onion, minced
1 small clove garlic, minced
1 tablespoon dark brown sugar
Kosher salt and coarse black pepper
1 tablespoon tomato paste
1/4 cup Flytrap Stout
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and brown sugar and season with a pinch each of salt and pepper. Cook until translucent, 2 to 4 minutes. Add the tomato paste, whisk to combine, and cook for 1 minute. Add the stout and scrape up any browned bits from the bottom. Bring the mixture to a boil. Reduce the heat to low and add the ketchup, vinegar, Worcestershire, and mustard. If the sauce seems too thick—thin it out with about a tablespoon of water. Stir well to combine.

Using an immersion blender (or transferring the sauce to a stand blender), pulse until smooth. Simmer on low, stirring occasionally, for 30 to 45 minutes. Season to taste with salt and pepper.

Sautéed Fresh Fruit over Tahitian Vanilla Gelato with Chocolate Graham Cracker Dust

Serves 2

2 tablespoons unsalted butter
2 tablespoons dark brown sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
Splash of good quality balsamic vinegar
1/4 cup seeded and sliced fresh cherries
1/4 cup sliced fresh strawberries
1 small fresh apricot, pitted and sliced into wedges
1 pint Talenti® Tahitian Vanilla Gelato (or your favorite scoopable frozen treat)
2 tablespoons finely crushed chocolate graham crackers
Fresh mint leaves (for garnish)

In a large skillet, melt the butter over medium heat. Whisk in the brown sugar, salt, vanilla, and balsamic. When the mixture begins to bubble, add the fruit and toss to combine. Sauté until the fruit is thoroughly coated, about 1 minute. Allow to cool to room temperature, about 2 minutes.

Generously fill 2 bowls with gelato and evenly pour the fruit mixture over each one. Garnish with the chocolate dust and a mint leaf and serve immediately.