Chef Ricky Casipe at Westcott Vineyards

Busy chef couple Ricky Casipe and Olivia Simpson, of Ricky + Olivia at Westcott Vineyards, often make this recipe at home because it uses pantry items and is quick to prepare. “Growing up in a Filipino household, adobo was something we ate all the time,” says Casipe. “There are as many variations of this dish as there are regions in the Philippines, but in the Casipe household, it consists of vinegar, soy sauce, bay leaf, garlic and peppercorns.” The result is tangy, floral, savoury—and utterly delicious. Casipe says he learned the unique roasting technique from his days as head chef at a Texas barbecue restaurant, where he would cook 100 whole chickens a week. “This method exposes more skin to direct heat,” he says, “and cooks both the dark and white meat evenly.”

If chicken is served with a robust sauce, then a peppery Syrah is the right choice. Creekside Syrah VQA

LCBO 66654, $15.95