We are excited to announce the exclusive launch of Cooks Venture chicken with FreshDirect & FoodKick! This is the chicken we have long been searching for, and we are proud to be the first retailer to bring this amazing chicken to you.
Cooks Venture is a group of farmers, cooks, and food professionals who couldn’t find what they wanted in the food system, so they are building it themselves from the ground up, animal-by-animal, plant-by-plant, meal-by-meal. A truly transparent, regenerative supply chain for the future.
Founded by Matthew Wadiak, founder and former COO of Blue Apron, Cooks Venture’s goal is to use one of the most impactful farming sectors to change the world. Having toured hundreds of chicken farms and processing facilities, Matt set out to do something radically different than what he had seen anywhere before. He wanted to bring authentically pasture-raised, slow-growth, heirloom chicken to the masses at a reasonable price point, all while restoring the soil using regenerative agriculture practices. Exceptional care is taken in every decision, and the result is a better-for-you, better-for-the-planet, better-tasting bird.
Cooks Venture is the only large poultry company in the country that allows the chickens to have unrestricted access to the outdoors. These birds forage from hundreds of acres in a natural landscape, which includes a mixture of grasses, shrubs, trees, and insects, and allows them to thrive in their native environment, while also consuming regenerative American Non-GMO Project Verified feed grown in organic systems. The heirloom breed, a crossbreed between heirloom and heritage chickens, has better health and livelihood than conventional chickens. And because of their pasture access and pedigree, they grow to be healthier and more flavorful than modern conventional breeds. These naturally slow-growing chickens are allowed to grow 40% longer than conventional birds, allowing them to develop stronger muscles and immune systems, which allows them to lead active lives. The breeding practices and superior health allows the birds to thrive on pasture, and because of this, they never need to be given antibiotics.
Cooks Venture is also passionate about their farmer’s quality of life. While they do grow some of their own birds, they also work with a network of family farmers who they pay almost double conventional wages. This provides a better livelihood for the farmers, which endorses better social practices and leads to a better quality of life for their growers. These farmers also then share the deep commitment to regenerative agriculture, which utilizes photosynthesis and healthy soil microbiology to draw down greenhouse gasses and capture them in the soil. This has the potential to reverse global warming and create healthier food and a healthier planet, while also feeding a growing population. So by ordering this chicken, you are not only getting the best chicken you’ve ever tasted, but you are also supporting the shift of economically sustainable regenerative farming practices. What’s better than that?
Watch more on the brand here:
Coconut Curry Braised Cook’s Venture Chicken & Rice
1-2 packs Skin-On, Chicken Pieces (Drumsticks, breast, and thighs will all work)
5 Cloves Garlic, peeled and minced
1 2-Inch Piece Ginger, peeled and minced
1 Tablespoon Red Curry Paste
1 14-Ounce Can Coconut Milk
1 Cup Jasmine Rice
3/4 Pound Baby Boy Choy, leaves and stems roughly chopped
5-6 Sprigs Cilantro, leaves for garnish
1-2 Sprigs Thai Basil, leaves for garnish
Sear the chicken:
Pat the chicken pieces dry and season with salt and pepper on all sides. In a large pot or high-sided pan, heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned chicken pieces, skin-side down, in a single layer. Cook, without disturbing, until the skin is browned. Flip the chicken and cook until well browned, about 2 to 4 minutes. Transfer the browned chicken to plate, leaving any browned bits (or fond) in the pot.
Combine the ingredients & braise the chicken:
Heat the pot of fond on medium until hot. (If necessary, add 1-2 more teaspoons of olive oil.) Add the chopped garlic and ginger and season with salt and pepper. Cook, stirring occasionally, until lightly toasted and fragrant, about 30 seconds to 1 minute. Add the curry paste; cook, stirring frequently, until fragrant, about 30 seconds to 1 minute. Add the seared chicken and coconut milk (shaking the can before opening) to the pot. Cover the pot and braise until the chicken is mostly cooked through, about 30 to 35 minutes.
Cook the rice:
While the chicken braises, in a small pot, combine the rice, 2 cups of water* and a generous pinch of salt. Heat on high until boiling. Once boiling, cover, reduce the heat to low and cook until the water is absorbed, about 14 to 16* minutes. Turn off the heat and let stand covered for 5 minutes. Fluff the finished rice with a fork.
*Directions may vary depending on brand of rice.
Add the bok choy to the chicken:
Add the chopped bok choy to the pot of chicken, stir to thoroughly combine. Cover and cook until the bok choy is wilted and the chicken is cooked through (a thermometer should read 165°F when inserted into the thickest part of the chicken), about 3 to 5 minutes. Remove from heat and season with salt and pepper to taste.
Serve your dish:
Divide the cooked rice between 4 dishes. Top each with the finished braised chicken. Garnish each dish with the cilantro and basil leaves.