Braised Chicken with Succotash might be just the Southern recipe you are searching for. One portion of this dish contains about 16g of protein, 15g of fat, and It works well as a reasonably priced main course. A mixture of okra, bay leaves, chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 4 hours and 10 minutes.
Instructions
1
Preheat an oven to 350F.Season the chicken with salt and pepper. In a 7 1/4-quart Dutch oven over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, sear the chicken until golden, 3 to 5 minutes per side.
Ingredients you will need
Salt And Pepper
Olive Oil
Whole Chicken
Butter
Equipment you will use
Dutch Oven
Oven
2
Transfer to a platter. Reduce the heat to medium and add half of the onions and all of the carrot and celery. Cook, stirring occasionally, for 5 minutes.
Ingredients you will need
Carrot
Celery
Onion
3
Add the wine, scraping up the browned bits, and simmer until the liquid is reduced by half, about 4 minutes.Return the chicken to the pot and add 2 cups of the stock. Increase the heat to medium-high and bring to a boil.
Ingredients you will need
Whole Chicken
Stock
Wine
Equipment you will use
Pot
4
Add 3 of the bay leaves. Cover the pot, transfer to the oven and cook until the chicken is cooked through, about 1 hour.
Ingredients you will need
Bay Leaves
Whole Chicken
Equipment you will use
Oven
Pot
5
Transfer the chicken to a platter. Strain the cooking liquid through a fine-mesh sieve and reserve; you should have about 3 cups.Set the Dutch oven over high heat and warm the remaining 2 Tbs. oil. Cook the bacon until the fat is rendered, about 5 minutes.
Ingredients you will need
Whole Chicken
Bacon
Cooking Oil
Equipment you will use
Dutch Oven
Sieve
6
Add the remaining onions and saut until tender, 5 to 7 minutes.
Ingredients you will need
Onion
7
Add the corn, okra, shallot, garlic and the remaining 3 bay leaves. Cook, stirring occasionally, 3 to 5 minutes.
Ingredients you will need
Bay Leaves
Shallot
Garlic
Corn
Okra
8
Add the navy beans and black-eyed peas and cook, stirring occasionally, for 3 minutes.
Ingredients you will need
Navy Beans
Peas
9
Add the reserved cooking liquid plus enough stock to cover the beans by about 1/2 inch. Bring to a boil, reduce the heat to low, cover and cook for 40 minutes. Uncover and cook, stirring occasionally, until the beans are tender, about 40 minutes more. Season with salt and pepper.Return the chicken to the pot, cover and cook until the chicken is warmed through, 10 to 12 minutes. Discard the bay leaves. Stir in the chives.
Ingredients you will need
Salt And Pepper
Bay Leaves
Whole Chicken
Chives
Beans
Stock
Equipment you will use
Pot
10
Serve from the Dutch oven and pass lemon wedges at the table.
Ingredients you will need
Lemon Wedge
Equipment you will use
Dutch Oven
11
Serves 6 to 8.Adapted from a recipe by Colby Garrelts, Chef, bluestem, Kansas City, MO.
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is King Frosch Riesling Auslese All Natural German. It has 5 out of 5 stars and a bottle costs about 19 dollars.